🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 152 (from laksa071)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa152.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://en.wikipedia.org/wiki/Kombucha\')), getAhrefsUnparsedNoserviceFromURL(\'https://en.wikipedia.org/wiki/Kombucha\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/en.wikipedia.org\/wiki\/Kombucha","crawl_time":1775120619,"first_indexed_time":1376130514,"http_code":200,"src_unparsed":"org,wikipedia!en,\/wiki\/Kombucha s443","src_root_hash":"17790707453426894952","history_drop_reason":null,"meta_title":"Kombucha - Wikipedia","meta_descriptions":[],"attrs_boilerpipe_text":"From Wikipedia, the free encyclopedia\nThis article is about the fermented tea. For the East Asian drink \"konbu-cha\", made from dried seaweed, see\nkelp tea\n.\n\"Tea mushroom\" redirects here. For the tea tree mushroom used in Chinese cooking, see\nCyclocybe aegerita\n.\nKombucha\nKombucha tea, including the culture of bacteria and yeast, which is not usually consumed\nType\nFlavored cold tea drink with\nfermentation\nbyproducts\nOrigin\nChina\nAlcohol by volume\n<0.5% (commercial)\nProof (US)\n<1 (commercial)\nColor\nCloudy, commonly pale or dark brown and sometimes green\nFlavor\nFermented, effervescent\nIngredients\nTea, sugar, bacteria,\nyeast\nVariants\nFruit juices\nor spices added\nRelated products\nWater kefir\n,\nkefir\n,\nkvass\n, beer,\niced tea\nKombucha\n(also\ntea mushroom\n,\ntea fungus\n, or\nManchurian mushroom\nwhen referring to the\nculture\n; Latin name\nMedusomyces gisevii\n)\n[\n1\n]\nis a\nfermented\n,\neffervescent\nand\nsweetened\nblack tea\ndrink. Sometimes the beverage is called\nkombucha tea\nto distinguish it from the culture of bacteria and\nyeast\n.\n[\n2\n]\nJuice, spices, fruit, or other flavorings are often added. Commercial kombucha contains small amounts of\nalcohol\n.\nKombucha is believed to have originated in China and Japan, where the drink is traditional.\n[\n3\n]\n[\n4\n]\n[\n5\n]\nWhile it is named after the\nJapanese\nterm for\nkelp tea\nin English, the two drinks have no relation. By the early 20th century kombucha spread to Russia, then other parts of Eastern Europe and Germany.\n[\n6\n]\n[\n7\n]\nKombucha is now\nhomebrewed\nglobally, and also bottled and sold commercially.\n[\n1\n]\nThe global kombucha market was worth approximately\nUS$1.7\n \nbillion as of 2019\n.\n[\n8\n]\nKombucha is produced by\nsymbiotic fermentation\nof sugared tea using a\nsymbiotic\nculture of bacteria and yeast (\nSCOBY\n) commonly called a \"mother\" or \"mushroom\". The\nmicrobial\npopulations in a SCOBY vary. The yeast component generally includes\nSaccharomyces cerevisiae\n, along with other species; the bacterial component almost always includes\nGluconacetobacter xylinus\nto\noxidize\nyeast-produced\nalcohols\nto\nacetic acid\n(and other acids).\n[\n9\n]\nAlthough the SCOBY is commonly called \"tea fungus\" or \"mushroom\", it is actually \"a symbiotic growth of acetic acid bacteria and\nosmophilic\nyeast species in a zoogleal mat [\nbiofilm\n]\".\n[\n1\n]\nThe living bacteria are said to be\nprobiotic\n, one of the reasons for the popularity of the drink.\n[\n10\n]\n[\n11\n]\nNumerous health benefits have been claimed to correlate with drinking kombucha;\n[\n12\n]\nthere is little\nevidence\nto support any of these claims.\n[\n13\n]\nThe beverage has caused rare serious\nadverse effects\n, possibly arising from\ncontamination\nduring\nhome preparation\n.\n[\n14\n]\n[\n15\n]\nIt is not recommended for\ntherapeutic purposes\n.\n[\n12\n]\n[\n16\n]\nKombucha likely originated in the\nBohai Sea\nregion of China.\n[\n5\n]\nAt least before the 20th century, some\ntraditional Chinese medicine\npractitioners used it as a remedy for lung and stomach ailments, but the drink was not widely known across the country.\n[\n17\n]\nIt spread to Russia before reaching Europe and gained popularity in the United States in the early 21st century.\n[\n18\n]\n[\n19\n]\n[\n20\n]\nIn the intervening years, its popularity in the West eclipsed its popularity in China, where it remains less known,\n[\n21\n]\nthough consumption is increasing in many East Asian countries.\n[\n22\n]\nWith an alcohol content under 0.5%, it is not federally regulated in the U.S.\n[\n23\n]\n[\n24\n]\nThere are numerous myths surrounding the history of kombucha. There is no evidence that kombucha originated in\nQin dynasty China\nand that it was served to\nEmperor Qin Shi Huang\n. Furthermore, there is no evidence that kombucha was ever present in Korea or Japan before the late 20th century, making claims that a Korean doctor named Kombu served the drink to Japanese\nEmperor Ingyo\nentirely apocryphal.\n[\n5\n]\n[\n17\n]\n[\n25\n]\nKombucha was first introduced to Japan from Russia and became a health\nfad\nin the country following the publication of Sumako Nakamitsu's 1974 bestseller\nKōcha Kinoko Health Methods\n.\n[\n26\n]\nAlthough kombucha had already been consumed in China before it became known in Japan, overseas interest in the beverage for its purported wellness benefits contributed to increased attention and consumption in China during the 1980s.\n[\n17\n]\nPrior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods.\n[\n27\n]\nWith rising popularity in\ndeveloped countries\nin the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants and\npubs\n.\n[\n28\n]\nAccording to the market research firm Grand View Research, kombucha had a global market size of\nUS$1.67\n \nbillion as of 2019\nand has been expected to grow to\nUS$9.7\n \nbillion by 2030.\n[\n8\n]\nEtymology and terminology\n[\nedit\n]\nThe\netymology\nof\nkombucha\nis uncertain, but it is believed to be a misapplied\nloanword\nfrom Japanese.\n[\n29\n]\nEnglish speakers may have confused the Japanese word\nkonbucha\nwith\nkōcha kinoko\n(\n紅茶キノコ\n, 'black tea mushroom')\n, popularized around 1975.\n[\n30\n]\n[\n31\n]\nIn Japanese, the term\nkonbu-cha\n(\n昆布茶\n, '\nkelp tea\n')\nrefers to a kelp tea made with\nkonbu\n(an edible\nkelp\nfrom the family\nLaminariaceae\n) and is a completely different beverage from the fermented tea usually associated with\nkombucha\nelsewhere in the world.\n[\n32\n]\nMerriam-Webster\n's Dictionary\nsuggests kombucha in English arose from misapplication of Japanese words like\nkonbucha\n,\nkobucha\n'\ntea made from kelp\n',\nkonbu\n, from\nkobu\n'kelp', +\ncha\n'\ntea\n'.\n[\n33\n]\nThe American Heritage Dictionary\nnotes the term might have originated from the observation that the gelatinous film of kombucha resembled seaweed.\n[\n34\n]\nThe first known use in the English language of the word appeared in  the\nBritish Chemical Abstracts\nin 1928.\n[\n35\n]\nIn\nChinese\n, kombucha was historically known as\nhǎibǎo\n(\nsimplified Chinese\n:\n海宝\n;\ntraditional Chinese\n:\n海寶\n;\nlit.\n'sea treasure'), derived from the SCOBY's resemblance to a\njellyfish\n, and\nwèibǎo\n(\nsimplified Chinese\n:\n胃宝\n;\ntraditional Chinese\n:\n胃寶\n;\nlit.\n'stomach treasure'), referring to its perceived medicinal benefits. Today, it is commonly called\nhóngchá jūn\n(\nsimplified Chinese\n:\n红茶菌\n;\ntraditional Chinese\n:\n紅茶菌\n;\nlit.\n'red tea fungus'), a term based on the Japanese\nkōcha kinoko\n.\n[\n17\n]\nComposition and properties\n[\nedit\n]\nYeast and bacteria in kombucha magnified 400 times\nA\nSCOBY\nused for brewing kombucha\nA kombucha culture is a\nsymbiotic culture of bacteria and yeast\n(SCOBY), similar to\nmother of vinegar\n, containing one or more species each of bacteria and yeasts, which form a\nzoogleal mat\n[\n36\n]\nknown as a \"mother\".\n[\n1\n]\nThere is a broad spectrum of yeast species spanning several genera reported to be present in kombucha cultures, including species of\nZygosaccharomyces\n,\nCandida, Kloeckera\/Hanseniaspora\n,\nTorulaspora\n,\nPichia\n,\nBrettanomyces\/Dekkera\n,\nSaccharomyces\n,\nLachancea\n,\nSaccharomycoides\n,\nSchizosaccharomyces\n,\nKluyveromyces, Starmera, Eremothecium, Merimbla, Sugiyamaella.\n[\n37\n]\n[\n38\n]\n[\n39\n]\nThe bacterial component of kombucha comprises several species, almost always including the\nacetic acid bacteria\nKomagataeibacter xylinus\n(formerly\nGluconacetobacter xylinus\n), which ferments alcohols produced by the yeasts into\nacetic\nand other acids, increasing the acidity and limiting\nethanol\ncontent.\n[\n40\n]\n[\ncitation needed\n]\nThe population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.\n[\n41\n]\nK. xylinus\nproduces\nbacterial cellulose\n, and is reportedly responsible for most or all of the physical structure of the \"mother\", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.\n[\n42\n]\n[\nnon-primary source needed\n]\nThe highest diversity of kombucha bacteria was found to be on the 7th day of fermentation with the diversity being less in the SCOBY. Acetobacteraceae dominate 88 percent of the bacterial community of the SCOBY.\n[\n39\n]\nThe acetic acid bacteria in kombucha are\naerobic\n, meaning that they require oxygen for their growth and activity.\n[\n37\n]\nHence, the bacteria initially migrate and assemble at the air interface, followed by the excretion of bacterial cellulose after about 2 days.\n[\n43\n]\nThe mixed, presumably\nmutualistic\nculture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product\nusnic acid\n, though as of 2015, no report appears indicating the standard cyanobacterial species of\nlichens\nin association with kombucha fungal components.\n[\n44\n]\nChemical composition\n[\nedit\n]\nKombucha is made by adding the kombucha culture into a broth of sugared tea.\n[\n1\n]\nThe sugar serves as a nutrient for the SCOBY that allows for bacterial growth in the tea.\n[\ncitation needed\n]\nSucrose is converted, biochemically, into fructose and glucose, and these into\ngluconic acid\nand acetic acid.\n[\n18\n]\nIn addition, kombucha contains\nenzymes\nand\namino acids\n,\npolyphenols\n, and various other\norganic acids\nwhich vary between preparations.\n[\ncitation needed\n]\nOther specific components include\nethanol\n(see below),\nglucuronic acid\n,\nglycerol\n,\nlactic acid\n, and\nusnic acid\n(a hepatotoxin, see below).\n[\n45\n]\n[\n46\n]\n[\n47\n]\nThe alcohol content of kombucha is usually less than 0.5%, but increases with extended fermentation times.\n[\n48\n]\nSome tests have found commercial kombuchas with a range of alcohol contents ranging from undetectable to 4%.\n[\n49\n]\nThe concentration of alcohol, specifically ethanol, increases initially but then begins to decrease when acetic acid bacteria use it to produce acetic acid.\n[\n39\n]\nOver-fermentation generates high amounts of acids similar to vinegar.\n[\n1\n]\nThe pH of the drink is typically about 3.5.\n[\n12\n]\nNutritional content\n[\nedit\n]\nKombucha tea is 95% water and contains 4%\ncarbohydrates\nand several\nB vitamins\n, such as\nthiamin\n,\nriboflavin\n,\nniacin\n, and\nvitamin B\n6\n.\n[\n50\n]\nSeveral brands of commercial kombucha on store shelves, Eastern Pennsylvania, 2019\nKombucha can be prepared at home or commercially.\n[\n1\n]\nIt is made by dissolving sugar in non-chlorinated boiling water. Tea leaves are then steeped in the hot sugar water and discarded. The sweetened tea is cooled and the SCOBY culture is added. The mixture is then poured into a sterilized beaker along with previously fermented kombucha tea to lower the\npH\n. This technique is known as \"backslopping\".\n[\n51\n]\nThe container is covered with a paper towel or breathable fabric to prevent insects, such as fruit flies, from contaminating the kombucha.\nThe tea is left to ferment for a period of up to 10 to 14 days at room temperature, 18–26 °C (64–79 °F). A new \"daughter\" SCOBY will form on the surface of the tea to the diameter of the container. After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. The remaining kombucha is strained and bottled for a secondary ferment for a few days or stored at 4 °C (39 °F).\n[\n1\n]\nKombucha culture fermenting in a jar, 2006\nCommercially bottled kombucha became available in the late 1990s.\n[\n52\n]\nIn 2010, elevated alcohol levels were found in many bottled kombucha products, leading retailers including\nWhole Foods\nto pull the drinks from store shelves temporarily.\n[\n53\n]\nIn response, kombucha suppliers reformulated their products to have lower alcohol levels.\n[\n54\n]\nBy 2014, US sales of bottled kombucha were $400 million, $350 million of which was by Millennium Products, Inc. which sells\nGT's Kombucha\n.\n[\n55\n]\nIn 2014, several companies that make and sell kombucha formed a\ntrade organization\n, Kombucha Brewers International.\n[\n56\n]\nIn 2016,\nPepsiCo\npurchased kombucha maker KeVita for approximately $200 million.\n[\n57\n]\nIn the US, sales of kombucha and other fermented drinks rose by 37 percent in 2017.\n[\n28\n]\nBeer companies like\nFull Sail Brewing Company\nand\nMolson Coors Beverage Company\nproduce kombucha by themselves or via subsidiaries.\n[\n58\n]\nAs of 2021, the drink had some popularity in India's\nNational Capital Region\n, partly due to its success in the west.\n[\n59\n]\nSome commercial kombucha producers sell what they call \"hard kombucha\" with an alcohol content of over 5 percent.\n[\n58\n]\n[\n60\n]\nKombucha tea with ice cubes\nKombucha is promoted with many claims for health benefits, from alleviating\nhemorrhoids\nto combating cancer.\n[\n61\n]\nAlthough people may drink kombucha for such supposed health effects (attributed first to the protective impact of tea itself, and to fermentation products including glucuronic acid, acetic acid, polyphenols, phenols, and B-complex vitamins such as folic acid\n[\n62\n]\n: 15 \n), there is no\nclinical proof\nthat it provides any benefit.\n[\n1\n]\n[\n63\n]\n[\n64\n]\nA review found only one human study on kombucha.\n[\n64\n]\nKombucha is an \"extreme example\" of an unconventional remedy because of the disparity between implausible, wide-ranging health claims and the potential risks of the product.\n[\n12\n]\nIt concluded that the proposed, unsubstantiated therapeutic claims did not outweigh known risks, and that kombucha should not be recommended for\ntherapeutic use\n, being in a class of \"remedies that only seem to benefit those who sell them\".\n[\n12\n]\nReports of\nadverse effects\nrelated to kombucha consumption are rare, but may be underreported, according to a 2003 review.\n[\n12\n]\nThe\nAmerican Cancer Society\nsaid in 2009 that \"serious side effects and occasional deaths have been associated with drinking Kombucha tea.\"\n[\n15\n]\nBecause kombucha is a commonly homemade fermentation, caution should be taken because pathogenic microorganisms can contaminate the tea during preparation.\n[\n16\n]\n[\n37\n]\nThe risk of proliferation of bacteria associated with\nbotulinum toxin\nis one reason that the pH of kombucha must be low, as\nClostridium botulinum\nstruggles to proliferate below pH 4.6.\n[\n65\n]\n[\n66\n]\nAdverse effects associated with kombucha consumption may include severe\nhepatic\n(liver) and\nrenal\n(kidney) toxicity as well as\nmetabolic acidosis\n.\n[\n67\n]\n[\n68\n]\n[\n69\n]\nSome adverse health effects may arise from the acidity of the tea causing\nacidosis\n, and brewers are cautioned to avoid over-fermentation.\n[\n14\n]\n[\n70\n]\n[\n48\n]\nOther adverse effects may be a result of bacterial or fungal contamination during the brewing process.\n[\n48\n]\nSome studies have found the\nhepatotoxin\nusnic acid\nin kombucha, although it is not known whether the cases of liver damage are due to\nusnic acid\nor to some other toxin.\n[\n68\n]\n[\n44\n]\nThe acidity of kombucha may be threatening to the demineralization of teeth, leading towards later tooth decay.\n[\n71\n]\nKombucha surpasses the critical pH of teeth, which is approximately 5.5, which disrupts the chemical stability of the enamel, leading to enamel erosion.\n[\n72\n]\n[\n73\n]\nAcids react with the bases within calcium hydroxyapatite, the primary component of tooth enamel, neutralizing them and increasing the dissolution of the enamel, causing degradation of the teeth.\n[\n74\n]\n[\n75\n]\n[\n73\n]\nDrinking kombucha can be harmful for people with preexisting ailments.\n[\n76\n]\nDue to its microbial sourcing and possible non-sterile packaging, kombucha is not recommended for people with poor immune function,\n[\n14\n]\nwomen who are pregnant or nursing, or children under 4 years old:\n[\n48\n]\nIt may compromise\nimmune responses\nor stomach acidity in these susceptible populations.\n[\n14\n]\nThere are certain drugs that one should not take with kombucha because of the small percentage of alcohol content.\n[\n77\n]\nA 2019 review enumerated numerous potential health risks (including hyponatremia, lactic acidosis, toxic hepatitis, etc.\n[\n64\n]\n: 68 \n), but said \"kombucha is not considered harmful if about 4 oz [120 mL] per day is consumed by healthy individuals; potential risks are associated with a low pH brew\nleaching\nheavy metals\nfrom containers, excessive consumption of highly acidic kombucha, or consumption by individuals with pre-existing health conditions.\"\n[\n64\n]\nKombucha contains a small amount of\ncaffeine\n.\n[\n78\n]\n[\n79\n]\nKombucha culture, when dried, becomes a leather-like textile known as a\nmicrobial cellulose\nthat can be molded onto forms to create seamless clothing.\n[\n80\n]\n[\n81\n]\nUsing different broth media such as coffee, black tea, and green tea to grow the kombucha culture results in different textile colors, although the textile can also be dyed using other plant-based dyes. Different growth media and dyes also change the textile's feel and texture.\n[\n82\n]\nDried and processed SCOBY has been investigated as a leather substitute.\n[\n83\n]\nAdditionally, the SCOBY itself can be dried and eaten as a sweet or savory snack.\n[\n84\n]\nCannabis tea\n, a cannabis-infused drink prepared by steeping various parts of the cannabis plant in hot or cold water\nEnviga\n, a carbonated green tea drink promoted with bogus health claims\nJun\n, a fermented drink made from green tea and honey\nKefir\n, a fermented dairy product\nKvass\n, a traditional fermented drink made from bread\nList of unproven or disproven cancer treatments\nMushroom tea\n, an\ninfusion\nof mushrooms in water, made by using\nedible\n\/\nmedicinal mushrooms\n(such as\nlingzhi mushroom\n) or\npsychedelic mushrooms\n(such as\nPsilocybe cubensis\n)\nTibicos\n, or \"water kefir\"\n^\na\nb\nc\nd\ne\nf\ng\nh\ni\nJayabalan, Rasu (21 June 2014). \"A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus\".\nComprehensive Reviews in Food Science and Food Safety\n.\n13\n(4):\n538–\n550.\nBibcode\n:\n2014CRFSF..13..538J\n.\ndoi\n:\n10.1111\/1541-4337.12073\n.\nPMID\n \n33412713\n.\nS2CID\n \n62789621\n.\n^\n\"A mug of kombucha for your health?\"\n.\nMayo Clinic\n. Retrieved\n1 September\n2018\n.\n^\n\"How kombucha went from seaweed tea in Japan to a hit in North America\"\n.\nCBC\n.\n^\n\"kombucha | Description, History, & Nutrition\"\n.\nEncyclopedia Britannica\n. Retrieved\n20 April\n2021\n.\n^\na\nb\nc\nAlex., LaGory (2016).\nThe Big Book of Kombucha\n. Storey Publishing, LLC. p. 251.\nISBN\n \n978-1-61212-435-3\n.\nOCLC\n \n1051088525\n.\n^\nTroitino, Christina.\n\"Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink\"\n.\nForbes\n. Retrieved\n10 April\n2017\n.\n^\nMullerova, L (1924).\nMykologia: Měsičník pro pěstovánía šíření znalosti hub po stránce vědecké i praktické\n[\nMonthly magazine for the cultivation and dissemination of mushroom knowledge from both a scientific and practical perspective\n] (in Czech). Czechoslovak Mycological Club in Prague. p. 41.\n^\na\nb\n\"Kombucha Market Size, Share & Trends Analysis Report By Flavor (Original, Flavored), By Distribution Channel (Supermarkets, Health Stores, Online Stores), By Region, And Segment Forecasts, 2020 – 2027\"\n. Grandview Research. February 2020.\n^\nJonas, Rainer; Farah, Luiz F. (1998). \"Production and application of microbial cellulose\".\nPolymer Degradation and Stability\n.\n59\n(\n1–\n3):\n101–\n106.\ndoi\n:\n10.1016\/s0141-3910(97)00197-3\n.\n^\nBauer, Brent (8 July 2017).\n\"What is kombucha tea? Does it have any health benefits?\"\n.\nMayo Clinic\n. Retrieved\n5 September\n2018\n.\n^\nWollan, Malia (24 March 2010).\n\"Kombucha Tea Attracts a Following and Doubters\"\n.\nThe New York Times\n. Retrieved\n5 September\n2018\n.\n^\na\nb\nc\nd\ne\nf\nErnst E (2003).\n\"Kombucha: a systematic review of the clinical evidence\"\n.\nForschende Komplementärmedizin und Klassische Naturheilkunde\n.\n10\n(2):\n85–\n87.\ndoi\n:\n10.1159\/000071667\n.\nPMID\n \n12808367\n.\nS2CID\n \n42348141\n.\n[\ndead link\n]\n^\nKapp, J. M.; Sumner, W. (2019).\n\"Kombucha: a systematic review of the empirical evidence of human health benefit\"\n.\nAnnals of Epidemiology\n.\n30\n. Elsevier:\n66–\n70.\ndoi\n:\n10.1016\/j.annepidem.2018.11.001\n.\nPMID\n \n30527803\n.\nS2CID\n \n54472564\n.\n^\na\nb\nc\nd\n\"Kombucha\"\n.\nmskcc.org\n.\nMemorial Sloan Kettering Cancer Center\n. 22 May 2014\n. Retrieved\n1 June\n2015\n.\n^\na\nb\nRussell J, Rovere A, eds. (2009).\n\"Kombucha tea\"\n.\nAmerican Cancer Society Complete Guide to Complementary and Alternative Cancer Therapies\n(2nd ed.). New York:\nAmerican Cancer Society\n. pp. \n629–633\n.\nISBN\n \n978-0-944235-71-3\n.\nSerious side effects and occasional deaths have been associated with drinking Kombucha tea\n^\na\nb\nBauer, Brent.\n\"What is kombucha tea? Does it have any health benefits?\"\n.\nMayo Clinic\n. Retrieved\n28 May\n2020\n.\n^\na\nb\nc\nd\nXiong, Weimin; Zuo, Kunlan (2024).\n\"The Tea Fungus Craze of the 1980s\"\n.\nJournal of Dialectics of Nature\n.\n46\n(6).\n^\na\nb\nSreeramulu, G; Zhu, Y; Knol, W (2000).\n\"Kombucha fermentation and its antimicrobial activity\"\n(PDF)\n.\nJournal of Agricultural and Food Chemistry\n.\n48\n(6):\n2589–\n2594.\nBibcode\n:\n2000JAFC...48.2589S\n.\ndoi\n:\n10.1021\/jf991333m\n.\nPMID\n \n10888589\n.\nIt originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.\n^\nHamblin, James (8 December 2016).\n\"Is Fermented Tea Making People Feel Enlightened Because of ... Alcohol?\"\n. The Atlantic\n. Retrieved\n26 November\n2017\n.\n^\nKatz, Sandor Ellix (2012).\nThe Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World\n. Chelsea Green Publishing. pp. 167–.\nISBN\n \n978-1-60358-286-5\n.\n^\nInterns (15 April 2019).\n\"The Cloudy Origins of Kombucha\"\n.\nfolklife.si.edu\n.\nSmithsonian Center for Folklife and Cultural Heritage\n. Retrieved\n14 April\n2025\n.\n^\nAhuja, Kunal; Global Market Insights (3 March 2021).\n\"Kombucha Industry Expands in the Asia-Pacific Region\"\n.\nWorld Tea News\n. Retrieved\n14 April\n2025\n.\n^\nLevi, Anthea (8 September 2020).\n\"What Is Hard Kombucha, and Is It Healthy? Here's What Nutritionists Say\"\n.\nHealth.com\n. Archived from\nthe original\non 28 March 2021\n. Retrieved\n26 March\n2026\n.\n^\nMoncada, Katlyn (24 July 2020).\n\"Hard Kombucha Is the New Trendy Beverage You Should Try\"\n.\nBetter Homes & Gardens\n. Archived from the original on 26 July 2020\n. Retrieved\n26 March\n2026\n.\n^\n\"Kombucha History\"\n.\nyemoos.com\n. Yemoos Nourishing Cultures\n. Retrieved\n11 September\n2025\n.\n^\nRoquet, Paul (2012).\nAtmosphere as Culture: Ambient Media and Postindustrial Japan\n(Thesis). UC Berkeley.\n^\nWyatt, Kristen (12 October 2015).\n\"As kombucha sales boom, makers ask feds for new alcohol test\"\n.\napnews.com\n. Associated Press\n. Retrieved\n26 November\n2017\n.\n^\na\nb\nFleming, Amy (11 October 2018).\n\"Kombucha: can the fermented drink compete with beer at the bar?\"\n.\nThe Guardian\n. Retrieved\n11 October\n2018\n.\n^\nAlgeo, John; Algeo, Adele (1997). \"Among the New Words\".\nAmerican Speech\n.\n72\n(2):\n183–\n97.\ndoi\n:\n10.2307\/455789\n.\nJSTOR\n \n455789\n.\n^\nWong, Crystal (12 July 2007).\n\"U.S. 'kombucha': Smelly and No Kelp\"\n.\nJapan Times\n. Archived from the original on 21 June 2013\n. Retrieved\n14 June\n2015\n.\n{{\ncite news\n}}\n:  CS1 maint: bot: original URL status unknown (\nlink\n)\n.(\nInternet Archive\n)\n^\n\"紅茶キノコ(こうちゃキノコ)とは？ 意味や使い方\"\n[What is 'red tea mushroom'? – meaning and usage].\nKotobank\n.jp\n(in Japanese)\n. Retrieved\n20 May\n2024\n.\n^\nHow kombucha went from seaweed tea in Japan to a hit in North America\n^\n\"Definition of KOMBUCHA\"\n.\nmerriam-webster.com\n. Retrieved\n29 May\n2019\n.\n^\n\"Kombucha\"\n.\nAmerican Heritage Dictionary\n(Fifth ed.).\nHoughton Mifflin Harcourt Publishing Company\n. 2015\n. Retrieved\n27 June\n2015\n.\n^\nClutterbuck, P. W. (January 1928).\n\"\n'Kombucha.' I and II\"\n.\nBritish Chemical Abstracts\n: 330.\n^\nBlanc, Phillipe J (February 1996). \"Characterization of the tea fungus metabolites\".\nBiotechnology Letters\n.\n18\n(2):\n139–\n142.\ndoi\n:\n10.1007\/BF00128667\n.\nS2CID\n \n34822312\n.\n^\na\nb\nc\nVillarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; et al. (2018).\n\"Understanding Kombucha Tea Fermentation: A Review\"\n.\nJournal of Food Science\n.\n83\n(3):\n580–\n588.\nBibcode\n:\n2018JFooS..83..580V\n.\ndoi\n:\n10.1111\/1750-3841.14068\n.\nISSN\n \n1750-3841\n.\nPMID\n \n29508944\n.\n^\n\"Faq Archive - OMbucha Kombucha | Hand Brewed With Loving Care\"\n. Archived from\nthe original\non 31 July 2019\n. Retrieved\n31 July\n2019\n.\n^\na\nb\nc\nChakravorty, Somnath; Bhattacharya, Semantee; Chatzinotas, Antonis; et al. (2 March 2016).\n\"Kombucha tea fermentation: Microbial and biochemical dynamics\"\n.\nInternational Journal of Food Microbiology\n.\n220\n:\n63–\n72.\ndoi\n:\n10.1016\/j.ijfoodmicro.2015.12.015\n.\nISSN\n \n0168-1605\n.\nPMID\n \n26796581\n.\n^\nSarkar, Dayanidhi; Yabusaki, Masahiro; Hasebe, Yuta; et al. (2010). \"Fermentation and metabolic characteristics of Gluconacetobacter oboediens for different carbon sources\".\nApplied Microbiology and Biotechnology\n.\n87\n(1):\n127–\n136.\ndoi\n:\n10.1007\/s00253-010-2474-x\n.\nPMID\n \n20191270\n.\nS2CID\n \n11657067\n.\n^\n\nSreeramulu, Guttapadu; Zhu, Yang; Knol, Wieger (2000). \"Kombucha Fermentation and Its Antimicrobial Activity\".\nJournal of Agricultural and Food Chemistry\n.\n48\n(6):\n2589–\n2594.\ndoi\n:\n10.1021\/jf991333m\n.\n^\nNguyen, VT; Flanagan, B; Gidley, MJ; Dykes, GA (2008). \"Characterization of cellulose production by a gluconacetobacter xylinus strain from kombucha\".\nCurrent Microbiology\n.\n57\n(5):\n449–\n53.\ndoi\n:\n10.1007\/s00284-008-9228-3\n.\nPMID\n \n18704575\n.\nS2CID\n \n1414305\n.\n^\nBertsch, Pascal; Etter, Danai; Fischer, Peter (2021).\n\"Transient in situ measurement of kombucha biofilm growth and mechanical properties\"\n.\nFood & Function\n.\n12\n(9):\n4015–\n4020.\ndoi\n:\n10.1039\/D1FO00630D\n.\nhdl\n:\n20.500.11850\/485857\n.\nPMID\n \n33978026\n.\n^\na\nb\n\"Drug record, Usnic acid (\nUsnea\nspecies)\"\n.\nlivertox.nlm.nih.gov\n. National Library of Medicine, National Institutes of Health. 23 June 2015. Archived from\nthe original\non 2 July 2019\n. Retrieved\n26 July\n2017\n.\n^\nTeoh, AL; Heard, G; Cox, J (2004). \"Yeast ecology of kombucha fermentation\".\nInternational Journal of Food Microbiology\n.\n95\n(2):\n119–\n26.\ndoi\n:\n10.1016\/j.ijfoodmicro.2003.12.020\n.\nPMID\n \n15282124\n.\n^\nDufresne, C; Farnworth, E (2000). \"Tea, kombucha, and health: A review\".\nFood Research International\n.\n33\n(6):\n409–\n421.\nBibcode\n:\n2000FdRI...33..409D\n.\ndoi\n:\n10.1016\/S0963-9969(00)00067-3\n.\n^\nVelicanski, A; Cvetkovic, D; Markov, S; Tumbas, V; et al. (2007).\n\"Antimicrobial and antioxidant activity of lemon balm Kombucha\"\n.\nActa Periodica Technologica\n(38):\n165–\n72.\ndoi\n:\n10.2298\/APT0738165V\n.\n^\na\nb\nc\nd\nFood Safety Assessment of Kombucha Tea Recipe and Food Safety Plan\n(PDF)\n(Report). Food Issue, Notes From the Field. British Columbia Centre for Disease Control. 27 January 2015\n. Retrieved\n1 July\n2015\n.\n^\nEykelbosh, Angela (13 August 2020).\n\"National Collaborating Centre for Environmental Health\"\n.\nNCCEH\n. Retrieved\n27 March\n2025\n.\n^\n\"Nutrient content of kombucha tea per 100 ml\"\n. FoodData Central, US Department of Agriculture. 31 October 2024\n. Retrieved\n2 November\n2024\n.\n[\npermanent dead link\n]\n^\nRedzepi, René; Zilber, David (2018).\nThe Noma guide to fermentation: foundations of flavor\n. Evan Sung, photographs. Paula Troxler, illustrations. New York. p. 33.\nISBN\n \n978-1-57965-718-5\n.\nOCLC\n \n1028603169\n.\n{{\ncite book\n}}\n:  CS1 maint: location missing publisher (\nlink\n)\n^\nWollan, Malia (24 March 2010).\n\"A Strange Brew May Be a Good Thing\"\n.\nThe New York Times\n. Retrieved\n18 June\n2015\n.\n^\nRothman, Max (2 May 2013).\n\"\n'Kombucha Crisis' Fuels Progress\"\n. BevNET\n. Retrieved\n18 June\n2015\n.\n^\nCrum, Hannah; LaGory, Alex (23 August 2011).\n\"The Kombucha Crisis: One Year Later\"\n. BevNET\n. Retrieved\n27 June\n2015\n.\n^\nNarula, Svati Kirsten (26 March 2015).\n\"The American kombucha craze, in one home-brewed chart\"\n.\nQuartz\n. Retrieved\n27 June\n2015\n.\n^\nCarr, Coeli (9 August 2014).\n\"Kombucha cha-ching: A probiotic tea fizzes up strong growth\"\n.\nCNBC\n. Retrieved\n27 June\n2015\n.\n^\nEsterl, Mike (23 November 2016).\n\"Slow Start for Soda Industry's Push to Cut Calories\"\n.\nWall Street Journal\n. Retrieved\n24 November\n2016\n.\n^\na\nb\nJudkis, Maura (13 December 2018).\n\"Is boozy kombucha good for you? It's getting so popular it might not matter\"\n.\nThe Washington Post\n. Retrieved\n12 September\n2019\n.\n^\nRoy, Dyuti (21 November 2021).\n\"How Kombucha tea is becoming a beverage of choice for many in Delhi-NCR\"\n.\nThe New Indian Express\n. Retrieved\n21 April\n2022\n.\n^\nCasey, Michael (3 July 2019).\n\"New in brew: Hard kombucha\"\n.\nBoulder Weekly\n. Retrieved\n12 September\n2019\n.\n^\nMacKeen D (16 October 2019).\n\"Are There Benefits to Drinking Kombucha?\"\n.\nNew York Times\n.\n^\nBaschali A, Tsakalidou E, Kyriacou A, Karavasiloglou N, Matalas AL (January 2017).\n\"Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group\"\n.\nNutrition Research Reviews\n.\n30\n(1):\n1–\n15.\ndoi\n:\n10.1017\/S0954422416000202\n.\nPMID\n \n28115036\n.\n^\nVillarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; et al. (2018).\n\"Understanding Kombucha Tea Fermentation: A Review\"\n.\nJournal of Food Science\n.\n83\n(3):\n580–\n588.\nBibcode\n:\n2018JFooS..83..580V\n.\ndoi\n:\n10.1111\/1750-3841.14068\n.\nISSN\n \n0022-1147\n.\nPMID\n \n29508944\n.\n^\na\nb\nc\nd\nKapp JM, Sumner W (February 2019).\n\"Kombucha: a systematic review of the empirical evidence of human health benefit\"\n.\nAnnals of Epidemiology\n.\n30\n:\n66–\n70.\ndoi\n:\n10.1016\/j.annepidem.2018.11.001\n.\nPMID\n \n30527803\n.\n^\n\"Kombucha\"\n.\nmaricopa.gov\n. Maricopa County, Arizona: Maricopa County Environmental Services. 2017.\n^\n\"Botulism\"\n.\nwho.int\n.\nWorld Health Organization\n. 25 September 2023\n. Retrieved\n27 March\n2025\n.\n^\nDasgupta, Amitava (2011).\nEffects of Herbal Supplements on Clinical Laboratory Test Results\n. Berlin: Walter de Gruyter. pp. 24, 108, 112.\nISBN\n \n978-3-1102-4561-5\n.\n^\na\nb\nDasgupta, Amitava (2013).\n\"Effects of herbal remedies on clinical laboratory tests\"\n. In Dasgupta, Amitava; Sepulveda, Jorge L. (eds.).\nAccurate Results in the Clinical Laboratory: A Guide to Error Detection and Correction\n. Amsterdam, NH: Elsevier. pp. \n78–\n79.\nISBN\n \n978-0-1241-5783-5\n.\n^\nAbdualmjid, Reem J; Sergi, Consolato (2013).\n\"Hepatotoxic Botanicals—An Evidence-based Systematic Review\"\n.\nJournal of Pharmacy & Pharmaceutical Sciences\n.\n16\n(3):\n376–\n404.\ndoi\n:\n10.18433\/J36G6X\n.\nPMID\n \n24021288\n.\n^\nNummer, Brian A. (November 2013). \"Kombucha Brewing Under the Food and Drug Administration Model Food Code: Risk Analysis and Processing Guidance\".\nJournal of Environmental Health\n.\n76\n(4):\n8–\n11.\nPMID\n \n24341155\n.\n^\nErickson, Andy; Rond, Emily; Cravens, Shannen L. (2025).\n\"Investigating the demineralisation of hydroxyapatite by kombucha and hard seltzer using atomic force microscopy\"\n.\nBiosurface and Biotribology\n.\n11\n(1) e12088.\ndoi\n:\n10.1049\/bsb2.12088\n.\nISSN\n \n2405-4518\n.\n^\nMeurman, J. H.; ten Gate, J. M. (1996).\n\"Pathogenesis and modifying factors of dental erosion\"\n.\nEuropean Journal of Oral Sciences\n.\n104\n(2):\n199–\n206.\ndoi\n:\n10.1111\/j.1600-0722.1996.tb00068.x\n.\nISSN\n \n1600-0722\n.\nPMID\n \n8804887\n.\n^\na\nb\nDawes, Colin (December 2003). \"What is the critical pH and why does a tooth dissolve in acid?\".\nJournal of the Canadian Dental Association\n.\n69\n(11):\n722–\n724.\nISSN\n \n1488-2159\n.\nPMID\n \n14653937\n.\n^\n\"Acid-Base Chemistry in Tooth Decay\"\n.\nChemistry LibreTexts\n. 16 November 2022\n. Retrieved\n3 October\n2025\n.\n^\n\"Critical pH and Le Châtelier: How everyday substances and habits can dissolve your teeth away\"\n.\nChem 13 News Magazine\n. 1 September 2017\n. Retrieved\n3 October\n2025\n– via uwaterloo.ca.\n^\nGreenwalt, C. J.; Steinkraus, K. H.; Ledford, R. A. (2000).\n\"Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects\"\n.\nJournal of Food Protection\n.\n63\n(7):\n976–\n981.\ndoi\n:\n10.4315\/0362-028X-63.7.976\n.\nISSN\n \n0362-028X\n.\nPMID\n \n10914673\n.\nS2CID\n \n27587313\n.\n^\nMartini, Nataly (March 2018).\n\"Potion or Poison? Kombucha\"\n.\nJournal of Primary Health Care\n.\n10\n(1):\n93–\n94.\ndoi\n:\n10.1071\/HC15930\n.\nPMID\n \n30068458\n.\n^\n\"What is Kombucha? Benefits & Side Effects\"\n.\nhollandandbarrett.com\n. Holland & Barrett. 4 September 2024\n. Retrieved\n26 March\n2026\n.\n^\n\"So Does Kombucha Have Caffeine or Alcohol in It? How Much?!\"\n.\nBon Appétit\n. 2 July 2018.\n^\nGrushkin, Daniel (17 February 2015).\n\"Meet the Woman Who Wants to Grow Clothing in a Lab\"\n.\nPopular Science\n. Retrieved\n18 June\n2015\n.\n^\nOiljala, Leena (9 September 2014).\n\"BIOCOUTURE Creates Kombucha Mushroom Fabric For Fashion & Architecture\"\n.\nPratt Institute\n. Archived from\nthe original\non 19 June 2015\n. Retrieved\n18 June\n2015\n.\n^\nHinchliffe, Jessica (25 September 2014).\n\"\n'Scary and gross': Queensland fashion students grow garments in jars with kombucha\"\n. ABCNet.net.au\n. Retrieved\n18 June\n2015\n.\n^\nNguyen, Hau Trung; Saha, Nabanita; Ngwabebhoh, Fahanwi Asabuwa; Zandraa, Oyunchimeg; Saha, Tomas; Saha, Petr (2021).\n\"Kombucha-derived bacterial cellulose from diverse wastes: a prudent leather alternative\"\n(PDF)\n.\nCellulose\n.\n28\n(14):\n9335–\n9353.\ndoi\n:\n10.1007\/s10570-021-04100-5\n.\nISSN\n \n0969-0239\n. Retrieved\n27 March\n2025\n.\n^\n\"Kombucha Scoby Jerky\"\n.\nFermenting for Foodies\n. 17 June 2015\n. Retrieved\n23 March\n2021\n.\nMedia related to\nKombucha\nat Wikimedia Commons","attrs_markdown":"[Jump to content](https:\/\/en.wikipedia.org\/wiki\/Kombucha#bodyContent)\n\nMain menu\n\nMain menu\n\nmove to sidebar\n\nhide\n\nNavigation\n\n- [Main page](https:\/\/en.wikipedia.org\/wiki\/Main_Page \"Visit the main page [z]\")\n- [Contents](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Contents \"Guides to browsing Wikipedia\")\n- [Current events](https:\/\/en.wikipedia.org\/wiki\/Portal:Current_events \"Articles related to current events\")\n- [Random article](https:\/\/en.wikipedia.org\/wiki\/Special:Random \"Visit a randomly selected article [x]\")\n- [About Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:About \"Learn about Wikipedia and how it works\")\n- [Contact us](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Contact_us \"How to contact Wikipedia\")\n\nContribute\n\n- [Help](https:\/\/en.wikipedia.org\/wiki\/Help:Contents \"Guidance on how to use and edit Wikipedia\")\n- [Learn to edit](https:\/\/en.wikipedia.org\/wiki\/Help:Introduction \"Learn how to edit Wikipedia\")\n- [Community portal](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Community_portal \"The hub for editors\")\n- [Recent changes](https:\/\/en.wikipedia.org\/wiki\/Special:RecentChanges \"A list of recent changes to Wikipedia [r]\")\n- [Upload file](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:File_upload_wizard \"Add images or other media for use on Wikipedia\")\n- [Special pages](https:\/\/en.wikipedia.org\/wiki\/Special:SpecialPages \"A list of all special pages [q]\")\n\n[![](https:\/\/en.wikipedia.org\/static\/images\/icons\/enwiki-25.svg) ![Wikipedia](https:\/\/en.wikipedia.org\/static\/images\/mobile\/copyright\/wikipedia-wordmark-en-25.svg) ![The Free Encyclopedia](https:\/\/en.wikipedia.org\/static\/images\/mobile\/copyright\/wikipedia-tagline-en-25.svg)](https:\/\/en.wikipedia.org\/wiki\/Main_Page)\n\n[Search](https:\/\/en.wikipedia.org\/wiki\/Special:Search \"Search Wikipedia [f]\")\n\nAppearance\n\n- [Donate](https:\/\/donate.wikimedia.org\/?wmf_source=donate&wmf_medium=sidebar&wmf_campaign=en.wikipedia.org&uselang=en)\n- [Create account](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:CreateAccount&returnto=Kombucha \"You are encouraged to create an account and log in; however, it is not mandatory\")\n- [Log in](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:UserLogin&returnto=Kombucha \"You're encouraged to log in; however, it's not mandatory. [o]\")\n\nPersonal tools\n\n- [Donate](https:\/\/donate.wikimedia.org\/?wmf_source=donate&wmf_medium=sidebar&wmf_campaign=en.wikipedia.org&uselang=en)\n- [Create account](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:CreateAccount&returnto=Kombucha \"You are encouraged to create an account and log in; however, it is not mandatory\")\n- [Log in](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:UserLogin&returnto=Kombucha \"You're encouraged to log in; however, it's not mandatory. [o]\")\n\n## Contents\nmove to sidebar\n\nhide\n\n- [(Top)](https:\/\/en.wikipedia.org\/wiki\/Kombucha)\n- [1 History](https:\/\/en.wikipedia.org\/wiki\/Kombucha#History)\n- [2 Etymology and terminology](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Etymology_and_terminology)\n- [3 Composition and properties](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Composition_and_properties)\n  Toggle Composition and properties subsection\n  - [3\\.1 Biological](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Biological)\n  - [3\\.2 Chemical composition](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Chemical_composition)\n  - [3\\.3 Nutritional content](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Nutritional_content)\n- [4 Production](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Production)\n  Toggle Production subsection\n  - [4\\.1 Hard kombucha](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Hard_kombucha)\n- [5 Health claims](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Health_claims)\n  Toggle Health claims subsection\n  - [5\\.1 Adverse effects](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Adverse_effects)\n  - [5\\.2 Caffeine](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Caffeine)\n- [6 Other uses](https:\/\/en.wikipedia.org\/wiki\/Kombucha#Other_uses)\n- [7 See also](https:\/\/en.wikipedia.org\/wiki\/Kombucha#See_also)\n- [8 References](https:\/\/en.wikipedia.org\/wiki\/Kombucha#References)\n- [9 External links](https:\/\/en.wikipedia.org\/wiki\/Kombucha#External_links)\n\nToggle the table of contents\n\n# Kombucha\n45 languages\n\n- [العربية](https:\/\/ar.wikipedia.org\/wiki\/%D9%83%D9%88%D9%85%D8%A8%D9%88%D8%AA%D8%B4%D8%A7 \"كومبوتشا – Arabic\")\n- [مصرى](https:\/\/arz.wikipedia.org\/wiki\/%D9%83%D9%88%D9%85%D8%A8%D9%88%D8%AA%D8%B4%D8%A7 \"كومبوتشا – Egyptian Arabic\")\n- [Български](https:\/\/bg.wikipedia.org\/wiki\/%D0%9A%D0%BE%D0%BC%D0%B1%D1%83%D1%87%D0%B0 \"Комбуча – Bulgarian\")\n- [Català](https:\/\/ca.wikipedia.org\/wiki\/Kombutxa \"Kombutxa – Catalan\")\n- [Čeština](https:\/\/cs.wikipedia.org\/wiki\/Kombucha \"Kombucha – Czech\")\n- [Cymraeg](https:\/\/cy.wikipedia.org\/wiki\/Kombucha \"Kombucha – Welsh\")\n- [Dansk](https:\/\/da.wikipedia.org\/wiki\/Kombucha \"Kombucha – Danish\")\n- [Deutsch](https:\/\/de.wikipedia.org\/wiki\/Kombucha \"Kombucha – German\")\n- [Ελληνικά](https:\/\/el.wikipedia.org\/wiki\/%CE%9A%CE%BF%CE%BC%CF%80%CE%BF%CF%8D%CF%87%CE%B1 \"Κομπούχα – Greek\")\n- [Esperanto](https:\/\/eo.wikipedia.org\/wiki\/Kombu%C4%89o \"Kombuĉo – Esperanto\")\n- [Español](https:\/\/es.wikipedia.org\/wiki\/Kombucha \"Kombucha – Spanish\")\n- [Eesti](https:\/\/et.wikipedia.org\/wiki\/Teeseenejook \"Teeseenejook – Estonian\")\n- [Euskara](https:\/\/eu.wikipedia.org\/wiki\/Konbutxa \"Konbutxa – Basque\")\n- [فارسی](https:\/\/fa.wikipedia.org\/wiki\/%DA%A9%D8%A7%D9%85%D8%A8%D9%88%DA%86%D8%A7 \"کامبوچا – Persian\")\n- [Suomi](https:\/\/fi.wikipedia.org\/wiki\/Kombucha \"Kombucha – Finnish\")\n- [Français](https:\/\/fr.wikipedia.org\/wiki\/Kombucha \"Kombucha – French\")\n- [עברית](https:\/\/he.wikipedia.org\/wiki\/%D7%A4%D7%98%D7%A8%D7%99%D7%99%D7%AA_%D7%AA%D7%94 \"פטריית תה – Hebrew\")\n- [हिन्दी](https:\/\/hi.wikipedia.org\/wiki\/%E0%A4%95%E0%A5%8B%E0%A4%AE%E0%A5%8D%E0%A4%AC%E0%A5%81%E0%A4%9A%E0%A4%BE \"कोम्बुचा – Hindi\")\n- [Hrvatski](https:\/\/hr.wikipedia.org\/wiki\/Kombucha \"Kombucha – Croatian\")\n- [Bahasa Indonesia](https:\/\/id.wikipedia.org\/wiki\/Kombucha \"Kombucha – Indonesian\")\n- [Ido](https:\/\/io.wikipedia.org\/wiki\/Kombucho \"Kombucho – Ido\")\n- [Íslenska](https:\/\/is.wikipedia.org\/wiki\/Sveppate \"Sveppate – Icelandic\")\n- [Italiano](https:\/\/it.wikipedia.org\/wiki\/Kombucha \"Kombucha – Italian\")\n- [日本語](https:\/\/ja.wikipedia.org\/wiki\/%E7%B4%85%E8%8C%B6%E3%82%AD%E3%83%8E%E3%82%B3 \"紅茶キノコ – Japanese\")\n- [Jawa](https:\/\/jv.wikipedia.org\/wiki\/Kombucha \"Kombucha – Javanese\")\n- [ქართული](https:\/\/ka.wikipedia.org\/wiki\/%E1%83%A9%E1%83%90%E1%83%98%E1%83%A1_%E1%83%A1%E1%83%9D%E1%83%99%E1%83%9D \"ჩაის სოკო – Georgian\")\n- [한국어](https:\/\/ko.wikipedia.org\/wiki\/%EC%BD%A4%EB%B6%80%EC%B0%A8 \"콤부차 – Korean\")\n- [Lietuvių](https:\/\/lt.wikipedia.org\/wiki\/Kombu%C4%8Dia \"Kombučia – Lithuanian\")\n- [Latviešu](https:\/\/lv.wikipedia.org\/wiki\/Kombu%C4%8Da \"Kombuča – Latvian\")\n- [Македонски](https:\/\/mk.wikipedia.org\/wiki\/%D0%9A%D0%BE%D0%BC%D0%B1%D1%83%D1%85%D0%B0 \"Комбуха – Macedonian\")\n- [Nederlands](https:\/\/nl.wikipedia.org\/wiki\/Komboecha \"Komboecha – Dutch\")\n- [Norsk bokmål](https:\/\/no.wikipedia.org\/wiki\/Kombucha \"Kombucha – Norwegian Bokmål\")\n- [Polski](https:\/\/pl.wikipedia.org\/wiki\/Kombucza \"Kombucza – Polish\")\n- [Português](https:\/\/pt.wikipedia.org\/wiki\/Kombucha \"Kombucha – Portuguese\")\n- [Română](https:\/\/ro.wikipedia.org\/wiki\/Kombucha \"Kombucha – Romanian\")\n- [Саха тыла](https:\/\/sah.wikipedia.org\/wiki\/%D0%9A%D0%BE%D0%BC%D0%B1%D1%83%D1%87%D0%B0 \"Комбуча – Yakut\")\n- [Slovenčina](https:\/\/sk.wikipedia.org\/wiki\/Kombu%C4%8Da \"Kombuča – Slovak\")\n- [Slovenščina](https:\/\/sl.wikipedia.org\/wiki\/Kombu%C4%8Da \"Kombuča – Slovenian\")\n- [Српски \/ srpski](https:\/\/sr.wikipedia.org\/wiki\/%D0%9A%D0%BE%D0%BC%D0%B1%D1%83%D1%87%D0%B0 \"Комбуча – Serbian\")\n- [Svenska](https:\/\/sv.wikipedia.org\/wiki\/Kombucha \"Kombucha – Swedish\")\n- [Тоҷикӣ](https:\/\/tg.wikipedia.org\/wiki\/%D0%97%D0%B0%D0%BC%D0%B1%D1%83%D1%80%D3%AF%D2%93%D1%87%D0%BE%D0%B9 \"Замбурӯғчой – Tajik\")\n- [ไทย](https:\/\/th.wikipedia.org\/wiki\/%E0%B9%80%E0%B8%AB%E0%B9%87%E0%B8%94%E0%B8%8A%E0%B8%B2%E0%B9%81%E0%B8%94%E0%B8%87 \"เห็ดชาแดง – Thai\")\n- [Türkçe](https:\/\/tr.wikipedia.org\/wiki\/Kombu%C3%A7a \"Kombuça – Turkish\")\n- [Tiếng Việt](https:\/\/vi.wikipedia.org\/wiki\/N%E1%BA%A5m_th%E1%BB%A7y_s%C3%A2m \"Nấm thủy sâm – Vietnamese\")\n- 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history](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=history)\n\nGeneral\n\n- [What links here](https:\/\/en.wikipedia.org\/wiki\/Special:WhatLinksHere\/Kombucha \"List of all English Wikipedia pages containing links to this page [j]\")\n- [Related changes](https:\/\/en.wikipedia.org\/wiki\/Special:RecentChangesLinked\/Kombucha \"Recent changes in pages linked from this page [k]\")\n- [Upload file](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:File_Upload_Wizard \"Upload files [u]\")\n- [Permanent link](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&oldid=1346653901 \"Permanent link to this revision of this page\")\n- [Page information](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=info \"More information about this page\")\n- [Cite this page](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:CiteThisPage&page=Kombucha&id=1346653901&wpFormIdentifier=titleform \"Information on how to cite this page\")\n- [Get shortened URL](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:UrlShortener&url=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FKombucha)\n\nPrint\/export\n\n- [Download as PDF](https:\/\/en.wikipedia.org\/w\/index.php?title=Special:DownloadAsPdf&page=Kombucha&action=show-download-screen \"Download this page as a PDF file\")\n- [Printable version](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&printable=yes \"Printable version of this page [p]\")\n\nIn other projects\n\n- [Wikimedia Commons](https:\/\/commons.wikimedia.org\/wiki\/Category:Kombucha)\n- [Wikidata item](https:\/\/www.wikidata.org\/wiki\/Special:EntityPage\/Q657032 \"Structured data on this page hosted by Wikidata [g]\")\n\nAppearance\n\nmove to sidebar\n\nhide\n\nFrom Wikipedia, the free encyclopedia\n\nFermented tea beverage\n\nThis article is about the fermented tea. For the East Asian drink \"konbu-cha\", made from dried seaweed, see [kelp tea](https:\/\/en.wikipedia.org\/wiki\/Kelp_tea \"Kelp tea\").\n\n\"Tea mushroom\" redirects here. For the tea tree mushroom used in Chinese cooking, see [Cyclocybe aegerita](https:\/\/en.wikipedia.org\/wiki\/Cyclocybe_aegerita \"Cyclocybe aegerita\").\n\n|   |   |\n|---|---|\n| [![Glass jar filled with brown kombucha beverage, including the floating culture](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/4\/48\/Kombucha_Mature.jpg\/250px-Kombucha_Mature.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:Kombucha_Mature.jpg)Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed |   |\n| Type | Flavored cold tea drink with [fermentation](https:\/\/en.wikipedia.org\/wiki\/Fermentation \"Fermentation\") byproducts |\n| Origin | [China](https:\/\/en.wikipedia.org\/wiki\/China \"China\") |\n| [Alcohol by volume](https:\/\/en.wikipedia.org\/wiki\/Alcohol_by_volume \"Alcohol by volume\") | \\<0.5% (commercial) |\n| [Proof (US)](https:\/\/en.wikipedia.org\/wiki\/Alcohol_proof \"Alcohol proof\") | \\<1 (commercial) |\n| Color | Cloudy, commonly pale or dark brown and sometimes green |\n| Flavor | Fermented, effervescent |\n| Ingredients | Tea, sugar, bacteria, [yeast](https:\/\/en.wikipedia.org\/wiki\/Yeast \"Yeast\") |\n| Variants | [Fruit juices](https:\/\/en.wikipedia.org\/wiki\/Fruit_juice \"Fruit juice\") or spices added |\n| Related products | [Water kefir](https:\/\/en.wikipedia.org\/wiki\/Water_kefir \"Water kefir\"), [kefir](https:\/\/en.wikipedia.org\/wiki\/Kefir \"Kefir\"), [kvass](https:\/\/en.wikipedia.org\/wiki\/Kvass \"Kvass\"), beer, [iced tea](https:\/\/en.wikipedia.org\/wiki\/Iced_tea \"Iced tea\") |\n\n**Kombucha** (also **tea mushroom**, **tea fungus**, or **Manchurian mushroom** when referring to the [culture](https:\/\/en.wikipedia.org\/wiki\/Microbiological_culture \"Microbiological culture\"); Latin name *Medusomyces gisevii*)[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) is a [fermented](https:\/\/en.wikipedia.org\/wiki\/Fermented_beverage \"Fermented beverage\"), [effervescent](https:\/\/en.wikipedia.org\/wiki\/Effervescent \"Effervescent\") and [sweetened](https:\/\/en.wikipedia.org\/wiki\/Sweetened_beverage \"Sweetened beverage\") [black tea](https:\/\/en.wikipedia.org\/wiki\/Black_tea \"Black tea\") drink. Sometimes the beverage is called **kombucha tea** to distinguish it from the culture of bacteria and [yeast](https:\/\/en.wikipedia.org\/wiki\/Yeast \"Yeast\").[\\[2\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-2) Juice, spices, fruit, or other flavorings are often added. Commercial kombucha contains small amounts of [alcohol](https:\/\/en.wikipedia.org\/wiki\/Alcohol_\$drug\$ \"Alcohol (drug)\").\n\nKombucha is believed to have originated in China and Japan, where the drink is traditional.[\\[3\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-3)[\\[4\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-4)[\\[5\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:1-5) While it is named after the [Japanese](https:\/\/en.wikipedia.org\/wiki\/Japanese_language \"Japanese language\") term for [kelp tea](https:\/\/en.wikipedia.org\/wiki\/Kelp_tea \"Kelp tea\") in English, the two drinks have no relation. By the early 20th century kombucha spread to Russia, then other parts of Eastern Europe and Germany.[\\[6\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Troitino2017-6)[\\[7\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-7) Kombucha is now [homebrewed](https:\/\/en.wikipedia.org\/wiki\/Homebrewing \"Homebrewing\") globally, and also bottled and sold commercially.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) The global kombucha market was worth approximately US\\$1.7 billion as of 2019[\\[update\\]](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit).[\\[8\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-big-kombu-8)\n\nKombucha is produced by [symbiotic fermentation](https:\/\/en.wikipedia.org\/wiki\/Symbiotic_fermentation \"Symbiotic fermentation\") of sugared tea using a [symbiotic](https:\/\/en.wikipedia.org\/wiki\/Symbiotic \"Symbiotic\") culture of bacteria and yeast ([SCOBY](https:\/\/en.wikipedia.org\/wiki\/SCOBY \"SCOBY\")) commonly called a \"mother\" or \"mushroom\". The [microbial](https:\/\/en.wikipedia.org\/wiki\/Microbial \"Microbial\") populations in a SCOBY vary. The yeast component generally includes *[Saccharomyces cerevisiae](https:\/\/en.wikipedia.org\/wiki\/Saccharomyces_cerevisiae \"Saccharomyces cerevisiae\")*, along with other species; the bacterial component almost always includes *[Gluconacetobacter xylinus](https:\/\/en.wikipedia.org\/wiki\/Gluconacetobacter_xylinus \"Gluconacetobacter xylinus\")* to [oxidize](https:\/\/en.wikipedia.org\/wiki\/Oxidize \"Oxidize\") yeast-produced [alcohols](https:\/\/en.wikipedia.org\/wiki\/Alcohols \"Alcohols\") to [acetic acid](https:\/\/en.wikipedia.org\/wiki\/Acetic_acid \"Acetic acid\") (and other acids).[\\[9\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-9) Although the SCOBY is commonly called \"tea fungus\" or \"mushroom\", it is actually \"a symbiotic growth of acetic acid bacteria and [osmophilic](https:\/\/en.wikipedia.org\/wiki\/Osmophilic \"Osmophilic\") yeast species in a zoogleal mat \\[[biofilm](https:\/\/en.wikipedia.org\/wiki\/Biofilm \"Biofilm\")\\]\".[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) The living bacteria are said to be [probiotic](https:\/\/en.wikipedia.org\/wiki\/Probiotic \"Probiotic\"), one of the reasons for the popularity of the drink.[\\[10\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bauer-10)[\\[11\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-11)\n\nNumerous health benefits have been claimed to correlate with drinking kombucha;[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12) there is little [evidence](https:\/\/en.wikipedia.org\/wiki\/Evidence-based_medicine \"Evidence-based medicine\") to support any of these claims.[\\[13\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-13) The beverage has caused rare serious [adverse effects](https:\/\/en.wikipedia.org\/wiki\/Adverse_effect \"Adverse effect\"), possibly arising from [contamination](https:\/\/en.wikipedia.org\/wiki\/Foodborne_illness \"Foodborne illness\") during [home preparation](https:\/\/en.wikipedia.org\/wiki\/Homebrewing \"Homebrewing\").[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mskcc-14)[\\[15\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-acs-15) It is not recommended for [therapeutic purposes](https:\/\/en.wikipedia.org\/wiki\/Therapeutic \"Therapeutic\").[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12)[\\[16\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mayo-16)\n\n## History\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=1 \"Edit section: History\")\\]\n\nKombucha likely originated in the [Bohai Sea](https:\/\/en.wikipedia.org\/wiki\/Bohai_Sea \"Bohai Sea\") region of China.[\\[5\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:1-5) At least before the 20th century, some [traditional Chinese medicine](https:\/\/en.wikipedia.org\/wiki\/Traditional_Chinese_medicine \"Traditional Chinese medicine\") practitioners used it as a remedy for lung and stomach ailments, but the drink was not widely known across the country.[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:4-17) It spread to Russia before reaching Europe and gained popularity in the United States in the early 21st century.[\\[18\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Sreermalu2000-18)[\\[19\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-hamblin-19)[\\[20\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Katz2012-20) In the intervening years, its popularity in the West eclipsed its popularity in China, where it remains less known,[\\[21\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-x015-21) though consumption is increasing in many East Asian countries.[\\[22\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-m313-22) With an alcohol content under 0.5%, it is not federally regulated in the U.S.[\\[23\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-23)[\\[24\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-24)\n\nThere are numerous myths surrounding the history of kombucha. There is no evidence that kombucha originated in [Qin dynasty China](https:\/\/en.wikipedia.org\/wiki\/Qin_dynasty \"Qin dynasty\") and that it was served to [Emperor Qin Shi Huang](https:\/\/en.wikipedia.org\/wiki\/Qin_Shi_Huang \"Qin Shi Huang\"). Furthermore, there is no evidence that kombucha was ever present in Korea or Japan before the late 20th century, making claims that a Korean doctor named Kombu served the drink to Japanese [Emperor Ingyo](https:\/\/en.wikipedia.org\/wiki\/Emperor_Ingy%C5%8D \"Emperor Ingyō\") entirely apocryphal.[\\[5\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:1-5)[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:4-17)[\\[25\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-25)\n\nKombucha was first introduced to Japan from Russia and became a health [fad](https:\/\/en.wikipedia.org\/wiki\/Fad \"Fad\") in the country following the publication of Sumako Nakamitsu's 1974 bestseller *Kōcha Kinoko Health Methods*.[\\[26\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-26) Although kombucha had already been consumed in China before it became known in Japan, overseas interest in the beverage for its purported wellness benefits contributed to increased attention and consumption in China during the 1980s.[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:4-17)\n\nPrior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods.[\\[27\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-27) With rising popularity in [developed countries](https:\/\/en.wikipedia.org\/wiki\/Developed_country \"Developed country\") in the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants and [pubs](https:\/\/en.wikipedia.org\/wiki\/Pub \"Pub\").[\\[28\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:0-28)\n\nAccording to the market research firm Grand View Research, kombucha had a global market size of US\\$1.67 billion as of 2019[\\[update\\]](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit) and has been expected to grow to US\\$9.7 billion by 2030.[\\[8\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-big-kombu-8)\n\n## Etymology and terminology\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=2 \"Edit section: Etymology and terminology\")\\]\n\nThe [etymology](https:\/\/en.wikipedia.org\/wiki\/Etymology \"Etymology\") of *kombucha* is uncertain, but it is believed to be a misapplied [loanword](https:\/\/en.wikipedia.org\/wiki\/Loanword \"Loanword\") from Japanese.[\\[29\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Algeo97-29) English speakers may have confused the Japanese word *konbucha* with *kōcha kinoko* ([紅茶キノコ](https:\/\/ja.wikipedia.org\/wiki\/%E7%B4%85%E8%8C%B6%E3%82%AD%E3%83%8E%E3%82%B3 \"ja:紅茶キノコ\"), 'black tea mushroom'), popularized around 1975.[\\[30\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-30)[\\[31\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-31) In Japanese, the term *konbu-cha* (昆布茶, '[kelp tea](https:\/\/en.wikipedia.org\/wiki\/Kelp_tea \"Kelp tea\")') refers to a kelp tea made with *[konbu](https:\/\/en.wikipedia.org\/wiki\/Konbu \"Konbu\")* (an edible [kelp](https:\/\/en.wikipedia.org\/wiki\/Kelp \"Kelp\") from the family [Laminariaceae](https:\/\/en.wikipedia.org\/wiki\/Laminariaceae \"Laminariaceae\")) and is a completely different beverage from the fermented tea usually associated with *kombucha* elsewhere in the world.[\\[32\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:3-32)\n\n*[Merriam-Webster](https:\/\/en.wikipedia.org\/wiki\/Merriam-Webster \"Merriam-Webster\")'s Dictionary* suggests kombucha in English arose from misapplication of Japanese words like *konbucha*, *kobucha* '[tea made from kelp](https:\/\/en.wikipedia.org\/wiki\/Kelp_tea \"Kelp tea\")', *konbu*, from *kobu* 'kelp', + *cha* '[tea](https:\/\/en.wikipedia.org\/wiki\/Tea \"Tea\")'.[\\[33\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Definition_of_KOMBUCHA-33) *[The American Heritage Dictionary](https:\/\/en.wikipedia.org\/wiki\/The_American_Heritage_Dictionary_of_the_English_Language \"The American Heritage Dictionary of the English Language\")* notes the term might have originated from the observation that the gelatinous film of kombucha resembled seaweed.[\\[34\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-34) The first known use in the English language of the word appeared in the *British Chemical Abstracts* in 1928.[\\[35\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-35)\n\nIn [Chinese](https:\/\/en.wikipedia.org\/wiki\/Chinese_language \"Chinese language\"), kombucha was historically known as *hǎibǎo* ([simplified Chinese](https:\/\/en.wikipedia.org\/wiki\/Simplified_Chinese_characters \"Simplified Chinese characters\"): 海宝; [traditional Chinese](https:\/\/en.wikipedia.org\/wiki\/Traditional_Chinese_characters \"Traditional Chinese characters\"): 海寶; lit. 'sea treasure'), derived from the SCOBY's resemblance to a [jellyfish](https:\/\/en.wikipedia.org\/wiki\/Jellyfish \"Jellyfish\"), and *wèibǎo* ([simplified Chinese](https:\/\/en.wikipedia.org\/wiki\/Simplified_Chinese_characters \"Simplified Chinese characters\"): 胃宝; [traditional Chinese](https:\/\/en.wikipedia.org\/wiki\/Traditional_Chinese_characters \"Traditional Chinese characters\"): 胃寶; lit. 'stomach treasure'), referring to its perceived medicinal benefits. Today, it is commonly called *hóngchá jūn* ([simplified Chinese](https:\/\/en.wikipedia.org\/wiki\/Simplified_Chinese_characters \"Simplified Chinese characters\"): 红茶菌; [traditional Chinese](https:\/\/en.wikipedia.org\/wiki\/Traditional_Chinese_characters \"Traditional Chinese characters\"): 紅茶菌; lit. 'red tea fungus'), a term based on the Japanese *kōcha kinoko*.[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:4-17)\n\n## Composition and properties\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=3 \"Edit section: Composition and properties\")\\]\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/f\/f6\/Kombuchacultsm.jpg\/250px-Kombuchacultsm.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:Kombuchacultsm.jpg)\n\nYeast and bacteria in kombucha magnified 400 times\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/1\/1b\/SCOBY_mushroom.jpg\/250px-SCOBY_mushroom.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:SCOBY_mushroom.jpg)\n\nA [SCOBY](https:\/\/en.wikipedia.org\/wiki\/SCOBY \"SCOBY\") used for brewing kombucha\n\n### Biological\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=4 \"Edit section: Biological\")\\]\n\nA kombucha culture is a [symbiotic culture of bacteria and yeast](https:\/\/en.wikipedia.org\/wiki\/SCOBY \"SCOBY\") (SCOBY), similar to [mother of vinegar](https:\/\/en.wikipedia.org\/wiki\/Mother_of_vinegar \"Mother of vinegar\"), containing one or more species each of bacteria and yeasts, which form a [zoogleal mat](https:\/\/en.wikipedia.org\/wiki\/Zoogleal_mat \"Zoogleal mat\")[\\[36\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Blanc-36) known as a \"mother\".[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) There is a broad spectrum of yeast species spanning several genera reported to be present in kombucha cultures, including species of *Zygosaccharomyces*, *Candida, Kloeckera\/Hanseniaspora*, *Torulaspora*, *Pichia*, *Brettanomyces\/Dekkera*, *Saccharomyces*, *Lachancea*, *Saccharomycoides*, *Schizosaccharomyces*, *Kluyveromyces, Starmera, Eremothecium, Merimbla, Sugiyamaella.*[\\[37\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37)[\\[38\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-38)[\\[39\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:2-39)\n\nThe bacterial component of kombucha comprises several species, almost always including the [acetic acid bacteria](https:\/\/en.wikipedia.org\/wiki\/Acetic_acid_bacteria \"Acetic acid bacteria\") *[Komagataeibacter xylinus](https:\/\/en.wikipedia.org\/wiki\/Komagataeibacter_xylinus \"Komagataeibacter xylinus\")* (formerly *Gluconacetobacter xylinus*), which ferments alcohols produced by the yeasts into [acetic](https:\/\/en.wikipedia.org\/wiki\/Acetic_acid \"Acetic acid\") and other acids, increasing the acidity and limiting [ethanol](https:\/\/en.wikipedia.org\/wiki\/Ethanol \"Ethanol\") content.[\\[40\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-40)\\[*[citation needed](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Citation_needed \"Wikipedia:Citation needed\")*\\] The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.[\\[41\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-41) *K. xylinus* produces [bacterial cellulose](https:\/\/en.wikipedia.org\/wiki\/Bacterial_cellulose \"Bacterial cellulose\"), and is reportedly responsible for most or all of the physical structure of the \"mother\", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.[\\[42\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Nguyen2008-42)\\[*[non-primary source needed](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:No_original_research#Primary,_secondary_and_tertiary_sources \"Wikipedia:No original research\")*\\] The highest diversity of kombucha bacteria was found to be on the 7th day of fermentation with the diversity being less in the SCOBY. Acetobacteraceae dominate 88 percent of the bacterial community of the SCOBY.[\\[39\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:2-39) The acetic acid bacteria in kombucha are [aerobic](https:\/\/en.wikipedia.org\/wiki\/Aerobic_organism \"Aerobic organism\"), meaning that they require oxygen for their growth and activity.[\\[37\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37) Hence, the bacteria initially migrate and assemble at the air interface, followed by the excretion of bacterial cellulose after about 2 days.[\\[43\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-43)\n\nThe mixed, presumably [mutualistic](https:\/\/en.wikipedia.org\/wiki\/Mutualism_\$biology\$ \"Mutualism (biology)\") culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product [usnic acid](https:\/\/en.wikipedia.org\/wiki\/Usnic_acid \"Usnic acid\"), though as of 2015, no report appears indicating the standard cyanobacterial species of [lichens](https:\/\/en.wikipedia.org\/wiki\/Lichen \"Lichen\") in association with kombucha fungal components.[\\[44\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-LiverToxUsnic-44)\n\n### Chemical composition\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=5 \"Edit section: Chemical composition\")\\]\n\nKombucha is made by adding the kombucha culture into a broth of sugared tea.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) The sugar serves as a nutrient for the SCOBY that allows for bacterial growth in the tea.\\[*[citation needed](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Citation_needed \"Wikipedia:Citation needed\")*\\] Sucrose is converted, biochemically, into fructose and glucose, and these into [gluconic acid](https:\/\/en.wikipedia.org\/wiki\/Gluconic_acid \"Gluconic acid\") and acetic acid.[\\[18\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Sreermalu2000-18) In addition, kombucha contains [enzymes](https:\/\/en.wikipedia.org\/wiki\/Enzyme \"Enzyme\") and [amino acids](https:\/\/en.wikipedia.org\/wiki\/Amino_acid \"Amino acid\"), [polyphenols](https:\/\/en.wikipedia.org\/wiki\/Polyphenol \"Polyphenol\"), and various other [organic acids](https:\/\/en.wikipedia.org\/wiki\/Organic_acid \"Organic acid\") which vary between preparations.\\[*[citation needed](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Citation_needed \"Wikipedia:Citation needed\")*\\]\n\nOther specific components include [ethanol](https:\/\/en.wikipedia.org\/wiki\/Ethanol \"Ethanol\") (see below), [glucuronic acid](https:\/\/en.wikipedia.org\/wiki\/Glucuronic_acid \"Glucuronic acid\"), [glycerol](https:\/\/en.wikipedia.org\/wiki\/Glycerol \"Glycerol\"), [lactic acid](https:\/\/en.wikipedia.org\/wiki\/Lactic_acid \"Lactic acid\"), and [usnic acid](https:\/\/en.wikipedia.org\/wiki\/Usnic_acid \"Usnic acid\") (a hepatotoxin, see below).[\\[45\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Teoh-45)[\\[46\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-46)[\\[47\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-47)\n\nThe alcohol content of kombucha is usually less than 0.5%, but increases with extended fermentation times.[\\[48\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bccdc-48) Some tests have found commercial kombuchas with a range of alcohol contents ranging from undetectable to 4%.[\\[49\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-d507-49) The concentration of alcohol, specifically ethanol, increases initially but then begins to decrease when acetic acid bacteria use it to produce acetic acid.[\\[39\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:2-39) Over-fermentation generates high amounts of acids similar to vinegar.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) The pH of the drink is typically about 3.5.[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12)\n\n### Nutritional content\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=6 \"Edit section: Nutritional content\")\\]\n\nKombucha tea is 95% water and contains 4% [carbohydrates](https:\/\/en.wikipedia.org\/wiki\/Carbohydrate \"Carbohydrate\") and several [B vitamins](https:\/\/en.wikipedia.org\/wiki\/B_vitamins \"B vitamins\"), such as [thiamin](https:\/\/en.wikipedia.org\/wiki\/Thiamine \"Thiamine\"), [riboflavin](https:\/\/en.wikipedia.org\/wiki\/Riboflavin \"Riboflavin\"), [niacin](https:\/\/en.wikipedia.org\/wiki\/Vitamin_B3 \"Vitamin B3\"), and [vitamin B6](https:\/\/en.wikipedia.org\/wiki\/Vitamin_B6 \"Vitamin B6\").[\\[50\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-fdc-50)\n\n## Production\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=7 \"Edit section: Production\")\\]\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/9\/9d\/Kombucha_Store_Shelves.jpg\/250px-Kombucha_Store_Shelves.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:Kombucha_Store_Shelves.jpg)\n\nSeveral brands of commercial kombucha on store shelves, Eastern Pennsylvania, 2019\n\nKombucha can be prepared at home or commercially.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) It is made by dissolving sugar in non-chlorinated boiling water. Tea leaves are then steeped in the hot sugar water and discarded. The sweetened tea is cooled and the SCOBY culture is added. The mixture is then poured into a sterilized beaker along with previously fermented kombucha tea to lower the [pH](https:\/\/en.wikipedia.org\/wiki\/PH \"PH\"). This technique is known as \"backslopping\".[\\[51\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-51) The container is covered with a paper towel or breathable fabric to prevent insects, such as fruit flies, from contaminating the kombucha.\n\nThe tea is left to ferment for a period of up to 10 to 14 days at room temperature, 18–26 °C (64–79 °F). A new \"daughter\" SCOBY will form on the surface of the tea to the diameter of the container. After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. The remaining kombucha is strained and bottled for a secondary ferment for a few days or stored at 4 °C (39 °F).[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1)\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/f\/fe\/Kombucha_jar.jpg\/250px-Kombucha_jar.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:Kombucha_jar.jpg)\n\nKombucha culture fermenting in a jar, 2006\n\nCommercially bottled kombucha became available in the late 1990s.[\\[52\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Wollan2010-52) In 2010, elevated alcohol levels were found in many bottled kombucha products, leading retailers including [Whole Foods](https:\/\/en.wikipedia.org\/wiki\/Whole_Foods_Market \"Whole Foods Market\") to pull the drinks from store shelves temporarily.[\\[53\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-53) In response, kombucha suppliers reformulated their products to have lower alcohol levels.[\\[54\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-54)\n\nBy 2014, US sales of bottled kombucha were \\$400 million, \\$350 million of which was by Millennium Products, Inc. which sells [GT's Kombucha](https:\/\/en.wikipedia.org\/wiki\/GT%27s_Kombucha \"GT's Kombucha\").[\\[55\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-55) In 2014, several companies that make and sell kombucha formed a [trade organization](https:\/\/en.wikipedia.org\/wiki\/Trade_organization \"Trade organization\"), Kombucha Brewers International.[\\[56\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-56) In 2016, [PepsiCo](https:\/\/en.wikipedia.org\/wiki\/PepsiCo \"PepsiCo\") purchased kombucha maker KeVita for approximately \\$200 million.[\\[57\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-57) In the US, sales of kombucha and other fermented drinks rose by 37 percent in 2017.[\\[28\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:0-28) Beer companies like [Full Sail Brewing Company](https:\/\/en.wikipedia.org\/wiki\/Full_Sail_Brewing_Company \"Full Sail Brewing Company\") and [Molson Coors Beverage Company](https:\/\/en.wikipedia.org\/wiki\/Molson_Coors_Beverage_Company \"Molson Coors Beverage Company\") produce kombucha by themselves or via subsidiaries.[\\[58\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-boozy-58)\n\nAs of 2021, the drink had some popularity in India's [National Capital Region](https:\/\/en.wikipedia.org\/wiki\/National_Capital_Region_\$India\$ \"National Capital Region (India)\"), partly due to its success in the west.[\\[59\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-TNIE_2021-59)\n\n### Hard kombucha\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=8 \"Edit section: Hard kombucha\")\\]\n\nSome commercial kombucha producers sell what they call \"hard kombucha\" with an alcohol content of over 5 percent.[\\[58\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-boozy-58)[\\[60\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-60)\n\n## Health claims\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=9 \"Edit section: Health claims\")\\]\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/7\/7c\/300ml_glass_of_kombucha_with_ice.png\/250px-300ml_glass_of_kombucha_with_ice.png)](https:\/\/en.wikipedia.org\/wiki\/File:300ml_glass_of_kombucha_with_ice.png)\n\nKombucha tea with ice cubes\n\nKombucha is promoted with many claims for health benefits, from alleviating [hemorrhoids](https:\/\/en.wikipedia.org\/wiki\/Hemorrhoids \"Hemorrhoids\") to combating cancer.[\\[61\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-piles-61) Although people may drink kombucha for such supposed health effects (attributed first to the protective impact of tea itself, and to fermentation products including glucuronic acid, acetic acid, polyphenols, phenols, and B-complex vitamins such as folic acid[\\[62\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Baschali-62): 15 ), there is no [clinical proof](https:\/\/en.wikipedia.org\/wiki\/Evidence-based_medicine \"Evidence-based medicine\") that it provides any benefit.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1)[\\[63\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Villarreal-SotoBeaufort2018-63)[\\[64\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-kapp-64) A review found only one human study on kombucha.[\\[64\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-kapp-64) Kombucha is an \"extreme example\" of an unconventional remedy because of the disparity between implausible, wide-ranging health claims and the potential risks of the product.[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12) It concluded that the proposed, unsubstantiated therapeutic claims did not outweigh known risks, and that kombucha should not be recommended for [therapeutic use](https:\/\/en.wikipedia.org\/wiki\/Therapeutic_food \"Therapeutic food\"), being in a class of \"remedies that only seem to benefit those who sell them\".[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12)\n\n### Adverse effects\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=10 \"Edit section: Adverse effects\")\\]\n\nReports of [adverse effects](https:\/\/en.wikipedia.org\/wiki\/Adverse_effect \"Adverse effect\") related to kombucha consumption are rare, but may be underreported, according to a 2003 review.[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12) The [American Cancer Society](https:\/\/en.wikipedia.org\/wiki\/American_Cancer_Society \"American Cancer Society\") said in 2009 that \"serious side effects and occasional deaths have been associated with drinking Kombucha tea.\"[\\[15\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-acs-15) Because kombucha is a commonly homemade fermentation, caution should be taken because pathogenic microorganisms can contaminate the tea during preparation.[\\[16\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mayo-16)[\\[37\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37) The risk of proliferation of bacteria associated with [botulinum toxin](https:\/\/en.wikipedia.org\/wiki\/Botulinum_toxin \"Botulinum toxin\") is one reason that the pH of kombucha must be low, as [Clostridium botulinum](https:\/\/en.wikipedia.org\/wiki\/Clostridium_botulinum \"Clostridium botulinum\") struggles to proliferate below pH 4.6.[\\[65\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-maricopa-65)[\\[66\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-t025-66)\n\nAdverse effects associated with kombucha consumption may include severe [hepatic](https:\/\/en.wikipedia.org\/wiki\/Liver \"Liver\") (liver) and [renal](https:\/\/en.wikipedia.org\/wiki\/Kidney \"Kidney\") (kidney) toxicity as well as [metabolic acidosis](https:\/\/en.wikipedia.org\/wiki\/Metabolic_acidosis \"Metabolic acidosis\").[\\[67\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Dasgupta11-67)[\\[68\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Dasgupta13-68)[\\[69\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-AbdualmjidSergi13-69)\n\nSome adverse health effects may arise from the acidity of the tea causing [acidosis](https:\/\/en.wikipedia.org\/wiki\/Acidosis \"Acidosis\"), and brewers are cautioned to avoid over-fermentation.[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mskcc-14)[\\[70\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-70)[\\[48\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bccdc-48) Other adverse effects may be a result of bacterial or fungal contamination during the brewing process.[\\[48\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bccdc-48) Some studies have found the [hepatotoxin](https:\/\/en.wikipedia.org\/wiki\/Hepatotoxin \"Hepatotoxin\") [usnic acid](https:\/\/en.wikipedia.org\/wiki\/Usnic_acid \"Usnic acid\") in kombucha, although it is not known whether the cases of liver damage are due to [usnic acid](https:\/\/en.wikipedia.org\/wiki\/Usnic_acid \"Usnic acid\") or to some other toxin.[\\[68\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Dasgupta13-68)[\\[44\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-LiverToxUsnic-44)\n\nThe acidity of kombucha may be threatening to the demineralization of teeth, leading towards later tooth decay.[\\[71\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:5-71) Kombucha surpasses the critical pH of teeth, which is approximately 5.5, which disrupts the chemical stability of the enamel, leading to enamel erosion.[\\[72\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-72)[\\[73\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:6-73) Acids react with the bases within calcium hydroxyapatite, the primary component of tooth enamel, neutralizing them and increasing the dissolution of the enamel, causing degradation of the teeth.[\\[74\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-74)[\\[75\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-75)[\\[73\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:6-73)\n\nDrinking kombucha can be harmful for people with preexisting ailments.[\\[76\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-GreenwaltSteinkraus2000-76) Due to its microbial sourcing and possible non-sterile packaging, kombucha is not recommended for people with poor immune function,[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mskcc-14) women who are pregnant or nursing, or children under 4 years old:[\\[48\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bccdc-48) It may compromise [immune responses](https:\/\/en.wikipedia.org\/wiki\/Immune_responses \"Immune responses\") or stomach acidity in these susceptible populations.[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mskcc-14) There are certain drugs that one should not take with kombucha because of the small percentage of alcohol content.[\\[77\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-77)\n\nA 2019 review enumerated numerous potential health risks (including hyponatremia, lactic acidosis, toxic hepatitis, etc.[\\[64\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-kapp-64): 68 ), but said \"kombucha is not considered harmful if about 4 oz \\[120 mL\\] per day is consumed by healthy individuals; potential risks are associated with a low pH brew [leaching](https:\/\/en.wikipedia.org\/wiki\/Leaching_\$chemistry\$ \"Leaching (chemistry)\") [heavy metals](https:\/\/en.wikipedia.org\/wiki\/Heavy_metals \"Heavy metals\") from containers, excessive consumption of highly acidic kombucha, or consumption by individuals with pre-existing health conditions.\"[\\[64\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-kapp-64)\n\n### Caffeine\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=11 \"Edit section: Caffeine\")\\]\n\nKombucha contains a small amount of [caffeine](https:\/\/en.wikipedia.org\/wiki\/Caffeine \"Caffeine\").[\\[78\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-auto-78)[\\[79\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-auto1-79)\n\n## Other uses\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=12 \"Edit section: Other uses\")\\]\n\nKombucha culture, when dried, becomes a leather-like textile known as a [microbial cellulose](https:\/\/en.wikipedia.org\/wiki\/Microbial_cellulose \"Microbial cellulose\") that can be molded onto forms to create seamless clothing.[\\[80\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-80)[\\[81\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-81) Using different broth media such as coffee, black tea, and green tea to grow the kombucha culture results in different textile colors, although the textile can also be dyed using other plant-based dyes. Different growth media and dyes also change the textile's feel and texture.[\\[82\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Hinchliffe-82) Dried and processed SCOBY has been investigated as a leather substitute.[\\[83\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-t748-83) Additionally, the SCOBY itself can be dried and eaten as a sweet or savory snack.[\\[84\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-84)\n\n## See also\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=13 \"Edit section: See also\")\\]\n\n- ![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/e\/e2\/Goblet_Glass_%28Banquet%29.svg\/20px-Goblet_Glass_%28Banquet%29.svg.png)[Drink portal](https:\/\/en.wikipedia.org\/wiki\/Portal:Drink \"Portal:Drink\")\n\n- [Cannabis tea](https:\/\/en.wikipedia.org\/wiki\/Cannabis_tea \"Cannabis tea\"), a cannabis-infused drink prepared by steeping various parts of the cannabis plant in hot or cold water\n- [Enviga](https:\/\/en.wikipedia.org\/wiki\/Enviga \"Enviga\"), a carbonated green tea drink promoted with bogus health claims\n- [Jun](https:\/\/en.wikipedia.org\/wiki\/Jun_\$drink\$ \"Jun (drink)\"), a fermented drink made from green tea and honey\n- [Kefir](https:\/\/en.wikipedia.org\/wiki\/Kefir \"Kefir\"), a fermented dairy product\n- [Kvass](https:\/\/en.wikipedia.org\/wiki\/Kvass \"Kvass\"), a traditional fermented drink made from bread\n- [List of unproven or disproven cancer treatments](https:\/\/en.wikipedia.org\/wiki\/List_of_unproven_and_disproven_cancer_treatments \"List of unproven and disproven cancer treatments\")\n- [Mushroom tea](https:\/\/en.wikipedia.org\/wiki\/Mushroom_tea \"Mushroom tea\"), an [infusion](https:\/\/en.wikipedia.org\/wiki\/Infusion \"Infusion\") of mushrooms in water, made by using [edible](https:\/\/en.wikipedia.org\/wiki\/Edible_mushroom \"Edible mushroom\")\/[medicinal mushrooms](https:\/\/en.wikipedia.org\/wiki\/Medicinal_mushrooms \"Medicinal mushrooms\") (such as [lingzhi mushroom](https:\/\/en.wikipedia.org\/wiki\/Lingzhi_mushroom \"Lingzhi mushroom\")) or [psychedelic mushrooms](https:\/\/en.wikipedia.org\/wiki\/Psychedelic_mushroom \"Psychedelic mushroom\") (such as *[Psilocybe cubensis](https:\/\/en.wikipedia.org\/wiki\/Psilocybe_cubensis \"Psilocybe cubensis\")*)\n- [Tibicos](https:\/\/en.wikipedia.org\/wiki\/Tibicos \"Tibicos\"), or \"water kefir\"\n\n## References\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=14 \"Edit section: References\")\\]\n\n1. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-2) [***d***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-3) [***e***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-4) [***f***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-5) [***g***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-6) [***h***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-7) [***i***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-8)\n   Jayabalan, Rasu (21 June 2014). \"A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus\". *Comprehensive Reviews in Food Science and Food Safety*. **13** (4): 538–550\\. [Bibcode](https:\/\/en.wikipedia.org\/wiki\/Bibcode_\$identifier\$ \"Bibcode (identifier)\"):[2014CRFSF..13..538J](https:\/\/ui.adsabs.harvard.edu\/abs\/2014CRFSF..13..538J). [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1111\/1541-4337.12073](https:\/\/doi.org\/10.1111%2F1541-4337.12073). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [33412713](https:\/\/pubmed.ncbi.nlm.nih.gov\/33412713). [S2CID](https:\/\/en.wikipedia.org\/wiki\/S2CID_\$identifier\$ \"S2CID (identifier)\") [62789621](https:\/\/api.semanticscholar.org\/CorpusID:62789621).\n2. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-2)**\n   [\"A mug of kombucha for your health?\"](https:\/\/www.mayoclinic.org\/healthy-lifestyle\/consumer-health\/expert-answers\/kombucha-tea\/faq-20058126). *Mayo Clinic*. Retrieved 1 September 2018.\n3. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-3)**\n   [\"How kombucha went from seaweed tea in Japan to a hit in North America\"](https:\/\/www.cbc.ca\/radio\/costofliving\/a-cow-worth-140-000-plus-whether-kombucha-is-bacteria-worth-billions-or-just-seaweed-tea-1.5378997\/how-kombucha-went-from-seaweed-tea-in-japan-to-a-hit-in-north-america-1.5379001). *CBC*.\n4. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-4)**\n   [\"kombucha \\| Description, History, & Nutrition\"](https:\/\/www.britannica.com\/topic\/kombucha). *Encyclopedia Britannica*. Retrieved 20 April 2021.\n5. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:1_5-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:1_5-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:1_5-2)\n   Alex., LaGory (2016). *The Big Book of Kombucha*. Storey Publishing, LLC. p. 251. [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\$identifier\$ \"ISBN (identifier)\")\n   \n   [978-1-61212-435-3](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-1-61212-435-3 \"Special:BookSources\/978-1-61212-435-3\")\n   \n   . [OCLC](https:\/\/en.wikipedia.org\/wiki\/OCLC_\$identifier\$ \"OCLC (identifier)\") [1051088525](https:\/\/search.worldcat.org\/oclc\/1051088525).\n6. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Troitino2017_6-0)**\n   Troitino, Christina. [\"Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink\"](https:\/\/www.forbes.com\/sites\/christinatroitino\/2017\/02\/01\/kombucha-101-demystifying-the-past-present-and-future-of-the-fermented-tea-drink\/). *Forbes*. Retrieved 10 April 2017.\n7. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-7)**\n   Mullerova, L (1924). [*Mykologia: Měsičník pro pěstovánía šíření znalosti hub po stránce vědecké i praktické*](https:\/\/books.google.com\/books?id=tQlFAAAAYAAJ) \\[*Monthly magazine for the cultivation and dissemination of mushroom knowledge from both a scientific and practical perspective*\\] (in Czech). Czechoslovak Mycological Club in Prague. p. 41.\n8. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-big-kombu_8-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-big-kombu_8-1)\n   [\"Kombucha Market Size, Share & Trends Analysis Report By Flavor (Original, Flavored), By Distribution Channel (Supermarkets, Health Stores, Online Stores), By Region, And Segment Forecasts, 2020 – 2027\"](https:\/\/www.grandviewresearch.com\/industry-analysis\/kombucha-market). Grandview Research. February 2020.\n9. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-9)**\n   Jonas, Rainer; Farah, Luiz F. (1998). \"Production and application of microbial cellulose\". *Polymer Degradation and Stability*. **59** (1–3\\): 101–106\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1016\/s0141-3910(97)00197-3](https:\/\/doi.org\/10.1016%2Fs0141-3910%2897%2900197-3).\n10. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-bauer_10-0)**\n    Bauer, Brent (8 July 2017). [\"What is kombucha tea? Does it have any health benefits?\"](https:\/\/www.mayoclinic.org\/healthy-lifestyle\/consumer-health\/expert-answers\/kombucha-tea\/faq-20058126). *Mayo Clinic*. Retrieved 5 September 2018.\n11. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-11)**\n    Wollan, Malia (24 March 2010). [\"Kombucha Tea Attracts a Following and Doubters\"](https:\/\/www.nytimes.com\/2010\/03\/25\/fashion\/25Tea.html). *The New York Times*. Retrieved 5 September 2018.\n12. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-2) [***d***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-3) [***e***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-4) [***f***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-5)\n    Ernst E (2003). [\"Kombucha: a systematic review of the clinical evidence\"](https:\/\/www.ncbi.nlm.nih.gov\/pubmedhealth\/PMH0020339\/). *Forschende Komplementärmedizin und Klassische Naturheilkunde*. **10** (2): 85–87\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1159\/000071667](https:\/\/doi.org\/10.1159%2F000071667). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [12808367](https:\/\/pubmed.ncbi.nlm.nih.gov\/12808367). [S2CID](https:\/\/en.wikipedia.org\/wiki\/S2CID_\$identifier\$ \"S2CID (identifier)\") [42348141](https:\/\/api.semanticscholar.org\/CorpusID:42348141).\n    \n    \\[*[dead link](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Link_rot \"Wikipedia:Link rot\")*\\]\n13. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-13)**\n    Kapp, J. M.; Sumner, W. (2019). [\"Kombucha: a systematic review of the empirical evidence of human health benefit\"](https:\/\/doi.org\/10.1016%2Fj.annepidem.2018.11.001). *Annals of Epidemiology*. **30**. Elsevier: 66–70\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1016\/j.annepidem.2018.11.001](https:\/\/doi.org\/10.1016%2Fj.annepidem.2018.11.001). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [30527803](https:\/\/pubmed.ncbi.nlm.nih.gov\/30527803). [S2CID](https:\/\/en.wikipedia.org\/wiki\/S2CID_\$identifier\$ \"S2CID (identifier)\") [54472564](https:\/\/api.semanticscholar.org\/CorpusID:54472564).\n14. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mskcc_14-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mskcc_14-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mskcc_14-2) [***d***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mskcc_14-3)\n    [\"Kombucha\"](https:\/\/www.mskcc.org\/cancer-care\/integrative-medicine\/herbs\/kombucha). *mskcc.org*. [Memorial Sloan Kettering Cancer Center](https:\/\/en.wikipedia.org\/wiki\/Memorial_Sloan_Kettering_Cancer_Center \"Memorial Sloan Kettering Cancer Center\"). 22 May 2014. Retrieved 1 June 2015.\n15. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-acs_15-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-acs_15-1)\n    Russell J, Rovere A, eds. (2009). [\"Kombucha tea\"](https:\/\/archive.org\/details\/americancancerso0000unse). *American Cancer Society Complete Guide to Complementary and Alternative Cancer Therapies* (2nd ed.). New York: [American Cancer Society](https:\/\/en.wikipedia.org\/wiki\/American_Cancer_Society \"American Cancer Society\"). pp. [629–633](https:\/\/archive.org\/details\/americancancerso0000unse\/page\/629). [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\$identifier\$ \"ISBN (identifier)\")\n    \n    [978-0-944235-71-3](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-0-944235-71-3 \"Special:BookSources\/978-0-944235-71-3\")\n    \n    . \"Serious side effects and occasional deaths have been associated with drinking Kombucha tea\"\n16. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mayo_16-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mayo_16-1)\n    Bauer, Brent. [\"What is kombucha tea? Does it have any health benefits?\"](https:\/\/www.mayoclinic.org\/healthy-lifestyle\/consumer-health\/expert-answers\/kombucha-tea\/faq-20058126). *Mayo Clinic*. Retrieved 28 May 2020.\n17. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:4_17-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:4_17-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:4_17-2) [***d***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:4_17-3)\n    Xiong, Weimin; Zuo, Kunlan (2024). [\"The Tea Fungus Craze of the 1980s\"](https:\/\/jdn.ucas.ac.cn\/). *Journal of Dialectics of Nature*. **46** (6).\n18. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Sreermalu2000_18-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Sreermalu2000_18-1)\n    Sreeramulu, G; Zhu, Y; Knol, W (2000). [\"Kombucha fermentation and its antimicrobial activity\"](https:\/\/research.kombuchabrewers.org\/wp-content\/uploads\/kk-research-files\/kombucha-fermentation-and-its-antimicrobial-activity.pdf) (PDF). *[Journal of Agricultural and Food Chemistry](https:\/\/en.wikipedia.org\/wiki\/Journal_of_Agricultural_and_Food_Chemistry \"Journal of Agricultural and Food Chemistry\")*. **48** (6): 2589–2594\\. [Bibcode](https:\/\/en.wikipedia.org\/wiki\/Bibcode_\$identifier\$ \"Bibcode (identifier)\"):[2000JAFC...48.2589S](https:\/\/ui.adsabs.harvard.edu\/abs\/2000JAFC...48.2589S). [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1021\/jf991333m](https:\/\/doi.org\/10.1021%2Fjf991333m). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [10888589](https:\/\/pubmed.ncbi.nlm.nih.gov\/10888589). \"It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world.\"\n19. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-hamblin_19-0)**\n    Hamblin, James (8 December 2016). [\"Is Fermented Tea Making People Feel Enlightened Because of ... Alcohol?\"](https:\/\/www.theatlantic.com\/health\/archive\/2016\/12\/the-promises-of-kombucha\/509786\/). The Atlantic. Retrieved 26 November 2017.\n20. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Katz2012_20-0)**\n    Katz, Sandor Ellix (2012). [*The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World*](https:\/\/books.google.com\/books?id=TjXEAgAAQBAJ&pg=PA167). Chelsea Green Publishing. pp. 167–. [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\$identifier\$ \"ISBN (identifier)\")\n    \n    [978-1-60358-286-5](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-1-60358-286-5 \"Special:BookSources\/978-1-60358-286-5\")\n    \n    .\n21. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-x015_21-0)**\n    Interns (15 April 2019). [\"The Cloudy Origins of Kombucha\"](https:\/\/folklife.si.edu\/magazine\/cloudy-origins-of-kombucha). *folklife.si.edu*. [Smithsonian Center for Folklife and Cultural Heritage](https:\/\/en.wikipedia.org\/wiki\/Smithsonian_Center_for_Folklife_and_Cultural_Heritage \"Smithsonian Center for Folklife and Cultural Heritage\"). Retrieved 14 April 2025.\n22. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-m313_22-0)**\n    Ahuja, Kunal; Global Market Insights (3 March 2021). [\"Kombucha Industry Expands in the Asia-Pacific Region\"](https:\/\/www.worldteanews.com\/products%20&%20equipment\/kombucha-industry-expands-asia-pacific-region). *World Tea News*. Retrieved 14 April 2025.\n23. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-23)**\n    Levi, Anthea (8 September 2020). [\"What Is Hard Kombucha, and Is It Healthy? Here's What Nutritionists Say\"](https:\/\/web.archive.org\/web\/20210328205818\/https:\/\/www.health.com\/food\/hard-kombucha). *Health.com*. Archived from [the original](https:\/\/www.health.com\/food\/hard-kombucha) on 28 March 2021. Retrieved 26 March 2026.\n24. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-24)**\n    Moncada, Katlyn (24 July 2020). [\"Hard Kombucha Is the New Trendy Beverage You Should Try\"](https:\/\/web.archive.org\/web\/20200726220437\/https:\/\/www.bhg.com\/recipes\/trends\/hard-kombucha\/). *Better Homes & Gardens*. Archived from the original on 26 July 2020. Retrieved 26 March 2026.\n25. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-25)**\n    [\"Kombucha History\"](https:\/\/www.yemoos.com\/pages\/kombucha-history). *yemoos.com*. Yemoos Nourishing Cultures. Retrieved 11 September 2025.\n26. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-26)**\n    Roquet, Paul (2012). [*Atmosphere as Culture: Ambient Media and Postindustrial Japan*](https:\/\/escholarship.org\/uc\/item\/4cm3z3rj) (Thesis). UC Berkeley.\n27. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-27)**\n    Wyatt, Kristen (12 October 2015). [\"As kombucha sales boom, makers ask feds for new alcohol test\"](https:\/\/apnews.com\/23ca8b0eafd740838f7fd379eba32b42\/kombucha-sales-boom-makers-ask-feds-new-alcohol-test). *apnews.com*. Associated Press. 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[PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [30527803](https:\/\/pubmed.ncbi.nlm.nih.gov\/30527803).\n65. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-maricopa_65-0)**\n    [\"Kombucha\"](https:\/\/www.maricopa.gov\/DocumentCenter\/View\/75807\/Kombucha-Guidance-PDF). *maricopa.gov*. Maricopa County, Arizona: Maricopa County Environmental Services. 2017.\n66. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-t025_66-0)**\n    [\"Botulism\"](https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/botulism). *who.int*. [World Health Organization](https:\/\/en.wikipedia.org\/wiki\/World_Health_Organization \"World Health Organization\"). 25 September 2023. Retrieved 27 March 2025.\n67. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Dasgupta11_67-0)**\n    Dasgupta, Amitava (2011). [*Effects of Herbal Supplements on Clinical Laboratory Test Results*](https:\/\/books.google.com\/books?id=Ts9WFyHtODMC). Berlin: Walter de Gruyter. pp. 24, 108, 112. [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\$identifier\$ \"ISBN (identifier)\")\n    \n    [978-3-1102-4561-5](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-3-1102-4561-5 \"Special:BookSources\/978-3-1102-4561-5\")\n    \n    .\n68. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Dasgupta13_68-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Dasgupta13_68-1)\n    Dasgupta, Amitava (2013). [\"Effects of herbal remedies on clinical laboratory tests\"](https:\/\/books.google.com\/books?id=HEBloh3nxiAC). In Dasgupta, Amitava; Sepulveda, Jorge L. (eds.). *Accurate Results in the Clinical Laboratory: A Guide to Error Detection and Correction*. Amsterdam, NH: Elsevier. pp. 78–79\\. [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\$identifier\$ \"ISBN (identifier)\")\n    \n    [978-0-1241-5783-5](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-0-1241-5783-5 \"Special:BookSources\/978-0-1241-5783-5\")\n    \n    .\n69. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-AbdualmjidSergi13_69-0)**\n    Abdualmjid, Reem J; Sergi, Consolato (2013). [\"Hepatotoxic Botanicals—An Evidence-based Systematic Review\"](https:\/\/doi.org\/10.18433%2FJ36G6X). *[Journal of Pharmacy & Pharmaceutical Sciences](https:\/\/en.wikipedia.org\/wiki\/Journal_of_Pharmacy_%26_Pharmaceutical_Sciences \"Journal of Pharmacy & Pharmaceutical Sciences\")*. **16** (3): 376–404\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.18433\/J36G6X](https:\/\/doi.org\/10.18433%2FJ36G6X). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [24021288](https:\/\/pubmed.ncbi.nlm.nih.gov\/24021288).\n70. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-70)**\n    Nummer, Brian A. (November 2013). \"Kombucha Brewing Under the Food and Drug Administration Model Food Code: Risk Analysis and Processing Guidance\". *Journal of Environmental Health*. **76** (4): 8–11\\. [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [24341155](https:\/\/pubmed.ncbi.nlm.nih.gov\/24341155).\n71. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:5_71-0)**\n    Erickson, Andy; Rond, Emily; Cravens, Shannen L. (2025). [\"Investigating the demineralisation of hydroxyapatite by kombucha and hard seltzer using atomic force microscopy\"](https:\/\/doi.org\/10.1049%2Fbsb2.12088). *Biosurface and Biotribology*. **11** (1) e12088. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1049\/bsb2.12088](https:\/\/doi.org\/10.1049%2Fbsb2.12088). [ISSN](https:\/\/en.wikipedia.org\/wiki\/ISSN_\$identifier\$ \"ISSN (identifier)\") [2405-4518](https:\/\/search.worldcat.org\/issn\/2405-4518).\n72. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-72)**\n    Meurman, J. H.; ten Gate, J. M. (1996). [\"Pathogenesis and modifying factors of dental erosion\"](https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1600-0722.1996.tb00068.x). *European Journal of Oral Sciences*. **104** (2): 199–206\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1111\/j.1600-0722.1996.tb00068.x](https:\/\/doi.org\/10.1111%2Fj.1600-0722.1996.tb00068.x). [ISSN](https:\/\/en.wikipedia.org\/wiki\/ISSN_\$identifier\$ \"ISSN (identifier)\") [1600-0722](https:\/\/search.worldcat.org\/issn\/1600-0722). 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[PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [14653937](https:\/\/pubmed.ncbi.nlm.nih.gov\/14653937).\n74. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-74)**\n    [\"Acid-Base Chemistry in Tooth Decay\"](https:\/\/chem.libretexts.org\/Courses\/Duke_University\/CHEM_110_Honors_Writing_Projects\/Duke_CHEM_110_Fall_2022%3A_Cox_and_Shorb\/Acid-Base_Chemistry_in_Tooth_Decay). *Chemistry LibreTexts*. 16 November 2022. Retrieved 3 October 2025.\n75. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-75)**\n    [\"Critical pH and Le Châtelier: How everyday substances and habits can dissolve your teeth away\"](https:\/\/uwaterloo.ca\/chem13-news-magazine\/december-2015-january-2016\/chemistry\/critical-ph-and-chatelier-how-everyday-substances-and-habits). *Chem 13 News Magazine*. 1 September 2017. Retrieved 3 October 2025 – via uwaterloo.ca.\n76. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-GreenwaltSteinkraus2000_76-0)**\n    Greenwalt, C. J.; Steinkraus, K. H.; Ledford, R. A. (2000). [\"Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects\"](https:\/\/doi.org\/10.4315%2F0362-028X-63.7.976). *[Journal of Food Protection](https:\/\/en.wikipedia.org\/wiki\/Journal_of_Food_Protection \"Journal of Food Protection\")*. **63** (7): 976–981\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.4315\/0362-028X-63.7.976](https:\/\/doi.org\/10.4315%2F0362-028X-63.7.976). [ISSN](https:\/\/en.wikipedia.org\/wiki\/ISSN_\$identifier\$ \"ISSN (identifier)\") [0362-028X](https:\/\/search.worldcat.org\/issn\/0362-028X). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [10914673](https:\/\/pubmed.ncbi.nlm.nih.gov\/10914673). [S2CID](https:\/\/en.wikipedia.org\/wiki\/S2CID_\$identifier\$ \"S2CID (identifier)\") [27587313](https:\/\/api.semanticscholar.org\/CorpusID:27587313).\n77. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-77)**\n    Martini, Nataly (March 2018). [\"Potion or Poison? Kombucha\"](https:\/\/www.publish.csiro.au\/hc\/Fulltext\/HC15930). *Journal of Primary Health Care*. **10** (1): 93–94\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1071\/HC15930](https:\/\/doi.org\/10.1071%2FHC15930). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [30068458](https:\/\/pubmed.ncbi.nlm.nih.gov\/30068458).\n78. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-auto_78-0)**\n    [\"What is Kombucha? Benefits & Side Effects\"](https:\/\/www.hollandandbarrett.com\/the-health-hub\/food-drink\/nutrition\/kombucha-benefits\/). *hollandandbarrett.com*. Holland & Barrett. 4 September 2024. Retrieved 26 March 2026.\n79. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-auto1_79-0)**\n    [\"So Does Kombucha Have Caffeine or Alcohol in It? How Much?!\"](https:\/\/www.bonappetit.com\/story\/does-kombucha-have-caffeine). *Bon Appétit*. 2 July 2018.\n80. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-80)**\n    Grushkin, Daniel (17 February 2015). [\"Meet the Woman Who Wants to Grow Clothing in a Lab\"](https:\/\/www.popsci.com\/meet-woman-who-wants-growing-clothing-lab). [Popular Science](https:\/\/en.wikipedia.org\/wiki\/Popular_Science \"Popular Science\"). Retrieved 18 June 2015.\n81. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-81)**\n    Oiljala, Leena (9 September 2014). [\"BIOCOUTURE Creates Kombucha Mushroom Fabric For Fashion & Architecture\"](https:\/\/web.archive.org\/web\/20150619063637\/http:\/\/bkaccelerator.com\/biocouture-creates-kombucha-mushroom-fabric-fashion-architecture\/). [Pratt Institute](https:\/\/en.wikipedia.org\/wiki\/Pratt_Institute \"Pratt Institute\"). Archived from [the original](http:\/\/bkaccelerator.com\/biocouture-creates-kombucha-mushroom-fabric-fashion-architecture\/) on 19 June 2015. Retrieved 18 June 2015.\n82. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Hinchliffe_82-0)**\n    Hinchliffe, Jessica (25 September 2014). [\"'Scary and gross': Queensland fashion students grow garments in jars with kombucha\"](https:\/\/www.abc.net.au\/news\/2014-09-24\/brewing-clothes-queensland-fashion-student-grow-garments-in-jar\/5765060). ABCNet.net.au. Retrieved 18 June 2015.\n83. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-t748_83-0)**\n    Nguyen, Hau Trung; Saha, Nabanita; Ngwabebhoh, Fahanwi Asabuwa; Zandraa, Oyunchimeg; Saha, Tomas; Saha, Petr (2021). [\"Kombucha-derived bacterial cellulose from diverse wastes: a prudent leather alternative\"](https:\/\/publikace.k.utb.cz\/bitstream\/10563\/1010494\/3\/Postprint_1010494.pdf) (PDF). *Cellulose*. **28** (14): 9335–9353\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1007\/s10570-021-04100-5](https:\/\/doi.org\/10.1007%2Fs10570-021-04100-5). [ISSN](https:\/\/en.wikipedia.org\/wiki\/ISSN_\$identifier\$ \"ISSN (identifier)\") [0969-0239](https:\/\/search.worldcat.org\/issn\/0969-0239). Retrieved 27 March 2025.\n84. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-84)**\n    [\"Kombucha Scoby Jerky\"](https:\/\/www.fermentingforfoodies.com\/kombucha-scoby-jerky\/). *Fermenting for Foodies*. 17 June 2015. Retrieved 23 March 2021.\n\n## External links\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=15 \"Edit section: External links\")\\]\n\n- [![Wikimedia Commons logo](https:\/\/upload.wikimedia.org\/wikipedia\/en\/thumb\/4\/4a\/Commons-logo.svg\/20px-Commons-logo.svg.png)](https:\/\/en.wikipedia.org\/wiki\/File:Commons-logo.svg) Media related to [Kombucha](https:\/\/commons.wikimedia.org\/wiki\/Category:Kombucha \"commons:Category:Kombucha\") at Wikimedia Commons\n\n| [v](https:\/\/en.wikipedia.org\/wiki\/Template:Teas \"Template:Teas\") [t](https:\/\/en.wikipedia.org\/wiki\/Template_talk:Teas \"Template talk:Teas\") [e](https:\/\/en.wikipedia.org\/wiki\/Special:EditPage\/Template:Teas \"Special:EditPage\/Template:Teas\")[Tea](https:\/\/en.wikipedia.org\/wiki\/Tea \"Tea\") (*[Camellia sinensis](https:\/\/en.wikipedia.org\/wiki\/Camellia_sinensis \"Camellia sinensis\")*) |   |\n|---|---|\n| [History](https:\/\/en.wikipedia.org\/wiki\/History_of_tea \"History of tea\") |   |\n| Common  varieties |   |\n|   |   |\n| [Black tea](https:\/\/en.wikipedia.org\/wiki\/Black_tea \"Black tea\") | [Assam](https:\/\/en.wikipedia.org\/wiki\/Assam_tea \"Assam tea\") [Bohea](https:\/\/en.wikipedia.org\/wiki\/Wuyi_tea \"Wuyi tea\") [Ceylon](https:\/\/en.wikipedia.org\/wiki\/Tea_production_in_Sri_Lanka#Ceylon_black_tea \"Tea production in Sri Lanka\") [Congou](https:\/\/en.wikipedia.org\/wiki\/Congou \"Congou\") [Darjeeling](https:\/\/en.wikipedia.org\/wiki\/Darjeeling_tea \"Darjeeling tea\") [Dianhong](https:\/\/en.wikipedia.org\/wiki\/Dianhong \"Dianhong\") [Golden Monkey](https:\/\/en.wikipedia.org\/wiki\/Golden_Monkey_tea \"Golden Monkey tea\") [Kangra](https:\/\/en.wikipedia.org\/wiki\/Kangra_tea \"Kangra tea\") [Keemun](https:\/\/en.wikipedia.org\/wiki\/Keemun \"Keemun\") [Nilgiri](https:\/\/en.wikipedia.org\/wiki\/Nilgiri_tea \"Nilgiri tea\") [Sikkim](https:\/\/en.wikipedia.org\/wiki\/Sikkim_tea \"Sikkim tea\") [Rize](https:\/\/en.wikipedia.org\/wiki\/Rize_tea \"Rize tea\") [Yingdehong](https:\/\/en.wikipedia.org\/wiki\/Yingdehong_tea \"Yingdehong tea\") |\n| [Oolong tea](https:\/\/en.wikipedia.org\/wiki\/Oolong \"Oolong\") | [Ban Tian Yao](https:\/\/en.wikipedia.org\/wiki\/Ban_Tian_Yao_tea \"Ban Tian Yao tea\") [Baozhong](https:\/\/en.wikipedia.org\/wiki\/Baozhong_tea \"Baozhong tea\") [Dong ding](https:\/\/en.wikipedia.org\/wiki\/Dong_Ding_tea \"Dong Ding tea\") [Dongfang meiren](https:\/\/en.wikipedia.org\/wiki\/Dongfang_meiren \"Dongfang meiren\") [Fo Shou](https:\/\/en.wikipedia.org\/wiki\/Fo_Shou_tea \"Fo Shou tea\") [Gaoshan](https:\/\/en.wikipedia.org\/wiki\/High-mountain_tea \"High-mountain tea\") [Huangjin Gui](https:\/\/en.wikipedia.org\/wiki\/Huangjin_Gui \"Huangjin Gui\") [Jin Xuan](https:\/\/en.wikipedia.org\/wiki\/Jin_Xuan_tea \"Jin Xuan tea\") [Ruan zhi](https:\/\/en.wikipedia.org\/wiki\/Ruan_zhi \"Ruan zhi\") [Tieguanyin](https:\/\/en.wikipedia.org\/wiki\/Tieguanyin \"Tieguanyin\") |\n| [Wuyi](https:\/\/en.wikipedia.org\/wiki\/Wuyi_tea \"Wuyi tea\") | [Bai Jiguan](https:\/\/en.wikipedia.org\/wiki\/Bai_Jiguan_tea \"Bai Jiguan tea\") [Bu Zhi Chun](https:\/\/en.wikipedia.org\/wiki\/Bu_Zhi_Chun_tea \"Bu Zhi Chun tea\") [Da Hong Pao](https:\/\/en.wikipedia.org\/wiki\/Da_Hong_Pao \"Da Hong Pao\") [Jin Jun Mei](https:\/\/en.wikipedia.org\/wiki\/Jin_Jun_Mei_tea \"Jin Jun Mei tea\") [Lapsang souchong](https:\/\/en.wikipedia.org\/wiki\/Lapsang_souchong \"Lapsang souchong\") [Qilan](https:\/\/en.wikipedia.org\/wiki\/Qilan_tea \"Qilan tea\") [Huang Meigui](https:\/\/en.wikipedia.org\/wiki\/Huang_Meigui_tea \"Huang Meigui tea\") [Rougui](https:\/\/en.wikipedia.org\/wiki\/Rougui_tea \"Rougui tea\") [Shui Jin Gui](https:\/\/en.wikipedia.org\/wiki\/Shui_Jin_Gui_tea \"Shui Jin Gui tea\") [Iron Luohan](https:\/\/en.wikipedia.org\/wiki\/Tieluohan_tea \"Tieluohan tea\") [Shui Xian](https:\/\/en.wikipedia.org\/wiki\/Shui_Xian \"Shui Xian\") |\n| [Green tea](https:\/\/en.wikipedia.org\/wiki\/Green_tea \"Green tea\") | [Anji bai cha](https:\/\/en.wikipedia.org\/wiki\/Anji_bai_cha \"Anji bai cha\") [Aracha](https:\/\/en.wikipedia.org\/wiki\/Aracha \"Aracha\") [Baimao Hou](https:\/\/en.wikipedia.org\/wiki\/Baimao_Hou \"Baimao Hou\") [Bancha](https:\/\/en.wikipedia.org\/wiki\/Bancha \"Bancha\") [Biluochun](https:\/\/en.wikipedia.org\/wiki\/Biluochun \"Biluochun\") [Chun Mee](https:\/\/en.wikipedia.org\/wiki\/Chun_Mee \"Chun Mee\") [Dafang](https:\/\/en.wikipedia.org\/wiki\/Dafang_tea \"Dafang tea\") [Genmaicha](https:\/\/en.wikipedia.org\/wiki\/Genmaicha \"Genmaicha\") [Lu'an Melon Seed](https:\/\/en.wikipedia.org\/wiki\/Lu%27an_Melon_Seed_tea \"Lu'an Melon Seed tea\") [Gunpowder](https:\/\/en.wikipedia.org\/wiki\/Gunpowder_tea \"Gunpowder tea\") [Gyokuro](https:\/\/en.wikipedia.org\/wiki\/Gyokuro \"Gyokuro\") [Hōjicha](https:\/\/en.wikipedia.org\/wiki\/H%C5%8Djicha \"Hōjicha\") [Taiping houkui](https:\/\/en.wikipedia.org\/wiki\/Taiping_houkui \"Taiping houkui\") [Huangshan Maofeng](https:\/\/en.wikipedia.org\/wiki\/Huangshan_Maofeng \"Huangshan Maofeng\") [Hyson](https:\/\/en.wikipedia.org\/wiki\/Hyson \"Hyson\") [Kabusecha](https:\/\/en.wikipedia.org\/wiki\/Sencha#Kabusecha \"Sencha\") [Kamairicha](https:\/\/en.wikipedia.org\/wiki\/Kamairicha \"Kamairicha\") [Konacha](https:\/\/en.wikipedia.org\/wiki\/Konacha \"Konacha\") [Kukicha](https:\/\/en.wikipedia.org\/wiki\/Kukicha \"Kukicha\") [Longjing](https:\/\/en.wikipedia.org\/wiki\/Longjing_tea \"Longjing tea\") [Matcha](https:\/\/en.wikipedia.org\/wiki\/Matcha \"Matcha\") [Maojian](https:\/\/en.wikipedia.org\/wiki\/Xinyang_Maojian_tea \"Xinyang Maojian tea\") [Mecha](https:\/\/en.wikipedia.org\/wiki\/Mecha_\$tea\$ \"Mecha (tea)\") [Mengding Ganlu](https:\/\/en.wikipedia.org\/wiki\/Mengding_Ganlu_tea \"Mengding Ganlu tea\") [Sencha](https:\/\/en.wikipedia.org\/wiki\/Sencha \"Sencha\") [Shincha](https:\/\/en.wikipedia.org\/wiki\/Sencha#Shincha \"Sencha\") [Tamaryokucha](https:\/\/en.wikipedia.org\/wiki\/Tamaryokucha \"Tamaryokucha\") |\n| [White tea](https:\/\/en.wikipedia.org\/wiki\/White_tea \"White tea\") | [White Peony](https:\/\/en.wikipedia.org\/wiki\/Baimudan_tea \"Baimudan tea\") [Silver Needle](https:\/\/en.wikipedia.org\/wiki\/Baihao_Yinzhen \"Baihao Yinzhen\") [Shoumei](https:\/\/en.wikipedia.org\/wiki\/Shoumei_tea \"Shoumei tea\") |\n| [Yellow tea](https:\/\/en.wikipedia.org\/wiki\/Yellow_tea \"Yellow tea\") | [Junshan Yinzhen](https:\/\/en.wikipedia.org\/wiki\/Junshan_Yinzhen \"Junshan Yinzhen\") [Huoshan Huangya](https:\/\/en.wikipedia.org\/wiki\/Huoshan_Huangya_tea \"Huoshan Huangya tea\") |\n| [Fermented tea](https:\/\/en.wikipedia.org\/wiki\/Fermented_tea \"Fermented tea\") | [Doncha](https:\/\/en.wikipedia.org\/wiki\/Doncha \"Doncha\") [Kombucha]() [Pu-erh](https:\/\/en.wikipedia.org\/wiki\/Pu%27er_tea \"Pu'er tea\") [Lahpet](https:\/\/en.wikipedia.org\/wiki\/Lahpet \"Lahpet\") [Tibetan](https:\/\/en.wikipedia.org\/wiki\/Tibetan_tea \"Tibetan tea\") |\n| [Blended or  flavoured teas](https:\/\/en.wikipedia.org\/wiki\/Tea_blending_and_additives \"Tea blending and additives\") | [Earl Grey](https:\/\/en.wikipedia.org\/wiki\/Earl_Grey_tea \"Earl Grey tea\") ([Lady Grey](https:\/\/en.wikipedia.org\/wiki\/Lady_Grey_\$tea\$ \"Lady Grey (tea)\")) Breakfast tea ([English](https:\/\/en.wikipedia.org\/wiki\/English_breakfast_tea \"English breakfast tea\"), [Irish](https:\/\/en.wikipedia.org\/wiki\/Irish_breakfast_tea \"Irish breakfast tea\")) [Jasmine tea](https:\/\/en.wikipedia.org\/wiki\/Jasmine_tea \"Jasmine tea\") [Masala chai](https:\/\/en.wikipedia.org\/wiki\/Masala_chai \"Masala chai\") [Maghrebi mint tea](https:\/\/en.wikipedia.org\/wiki\/Maghrebi_mint_tea \"Maghrebi mint tea\") [Prince of Wales](https:\/\/en.wikipedia.org\/wiki\/Prince_of_Wales_tea_blend \"Prince of Wales tea blend\") [Russian Caravan](https:\/\/en.wikipedia.org\/wiki\/Russian_Caravan \"Russian Caravan\") *[Strobilanthes tonkinensis](https:\/\/en.wikipedia.org\/wiki\/Strobilanthes_tonkinensis \"Strobilanthes tonkinensis\")* |\n| General | [Australian](https:\/\/en.wikipedia.org\/wiki\/Tea_in_Australia \"Tea in Australia\") [Arabic](https:\/\/en.wikipedia.org\/wiki\/Arabic_tea \"Arabic tea\") [British](https:\/\/en.wikipedia.org\/wiki\/Tea_in_the_United_Kingdom \"Tea in the United Kingdom\") [Ceylon](https:\/\/en.wikipedia.org\/wiki\/Ceylon_tea \"Ceylon tea\") [Chinese](https:\/\/en.wikipedia.org\/wiki\/Chinese_tea \"Chinese tea\") [Korean](https:\/\/en.wikipedia.org\/wiki\/Korean_tea \"Korean tea\") [Nepali](https:\/\/en.wikipedia.org\/wiki\/Nepali_tea \"Nepali tea\") [New Zealand](https:\/\/en.wikipedia.org\/wiki\/Tea_in_New_Zealand \"Tea in New Zealand\") [Taiwanese](https:\/\/en.wikipedia.org\/wiki\/Taiwanese_tea \"Taiwanese tea\") [Turkish](https:\/\/en.wikipedia.org\/wiki\/Tea_in_Turkey \"Tea in Turkey\") [Vietnamese](https:\/\/en.wikipedia.org\/wiki\/Vietnamese_tea \"Vietnamese tea\") |\n| [Culture](https:\/\/en.wikipedia.org\/wiki\/Tea_culture \"Tea culture\") |   |\n|   |   |\n| Customs | [Afternoon\/High tea\/Evening meal](https:\/\/en.wikipedia.org\/wiki\/Tea_\$meal\$ \"Tea (meal)\") [Tea party](https:\/\/en.wikipedia.org\/wiki\/Tea_party \"Tea party\") [Tasseography](https:\/\/en.wikipedia.org\/wiki\/Tasseography \"Tasseography\") [East Asian tea ceremony](https:\/\/en.wikipedia.org\/wiki\/East_Asian_tea_ceremony \"East Asian tea ceremony\") [Chinese](https:\/\/en.wikipedia.org\/wiki\/Gongfu_tea \"Gongfu tea\") [Yum cha](https:\/\/en.wikipedia.org\/wiki\/Yum_cha \"Yum cha\") [Japanese](https:\/\/en.wikipedia.org\/wiki\/Japanese_tea_ceremony \"Japanese tea ceremony\") [Korean](https:\/\/en.wikipedia.org\/wiki\/Korean_tea_ceremony \"Korean tea ceremony\") [Taiwanese](https:\/\/en.wikipedia.org\/wiki\/Taiwanese_tea_culture \"Taiwanese tea culture\") [Ryukyuan](https:\/\/en.wikipedia.org\/wiki\/Ryukyuan_tea_ceremony \"Ryukyuan tea ceremony\") |\n| Areas | [Tea garden](https:\/\/en.wikipedia.org\/wiki\/Tea_garden \"Tea garden\") [Teahouse or tearoom](https:\/\/en.wikipedia.org\/wiki\/Teahouse \"Teahouse\") *[Cha chaan teng](https:\/\/en.wikipedia.org\/wiki\/Cha_chaan_teng \"Cha chaan teng\")* *[Chashitsu](https:\/\/en.wikipedia.org\/wiki\/Chashitsu \"Chashitsu\")* *[Mizuya](https:\/\/en.wikipedia.org\/wiki\/Mizuya \"Mizuya\")* *[Sukiya-zukuri](https:\/\/en.wikipedia.org\/wiki\/Sukiya-zukuri \"Sukiya-zukuri\")* *[Roji](https:\/\/en.wikipedia.org\/wiki\/Roji \"Roji\")* |\n| By country | [American](https:\/\/en.wikipedia.org\/wiki\/American_tea_culture \"American tea culture\") [Argentine](https:\/\/en.wikipedia.org\/wiki\/Argentine_tea_culture \"Argentine tea culture\") [Azerbaijani](https:\/\/en.wikipedia.org\/wiki\/Azerbaijani_tea_culture \"Azerbaijani tea culture\") [Brazilian](https:\/\/en.wikipedia.org\/wiki\/Brazilian_tea_culture \"Brazilian tea culture\") [Chinese](https:\/\/en.wikipedia.org\/wiki\/Chinese_tea_culture \"Chinese tea culture\") [Dominican](https:\/\/en.wikipedia.org\/wiki\/Dominican_tea_culture \"Dominican tea culture\") [Hong Kong](https:\/\/en.wikipedia.org\/wiki\/Hong_Kong_tea_culture \"Hong Kong tea culture\") [Indian](https:\/\/en.wikipedia.org\/wiki\/Indian_tea_culture \"Indian tea culture\") [Japanese](https:\/\/en.wikipedia.org\/wiki\/Tea_culture_in_Japan \"Tea culture in Japan\") [Mexican](https:\/\/en.wikipedia.org\/wiki\/Mexican_tea_culture \"Mexican tea culture\") [Pakistani](https:\/\/en.wikipedia.org\/wiki\/Pakistani_tea_culture \"Pakistani tea culture\") [Russian](https:\/\/en.wikipedia.org\/wiki\/Russian_tea_culture \"Russian tea culture\") [Senegalese](https:\/\/en.wikipedia.org\/wiki\/Senegalese_tea_culture \"Senegalese tea culture\") [Taiwanese](https:\/\/en.wikipedia.org\/wiki\/Taiwanese_tea_culture \"Taiwanese tea culture\") |\n| [History](https:\/\/en.wikipedia.org\/wiki\/History_of_tea \"History of tea\") | [China](https:\/\/en.wikipedia.org\/wiki\/History_of_tea_in_China \"History of tea in China\") [India](https:\/\/en.wikipedia.org\/wiki\/History_of_tea_in_India \"History of tea in India\") [Japan](https:\/\/en.wikipedia.org\/wiki\/History_of_tea_in_Japan \"History of tea in Japan\") |\n| Production and  distribution |   |\n|   |   |\n| By country | [Bangladesh](https:\/\/en.wikipedia.org\/wiki\/Tea_production_in_Bangladesh \"Tea production in Bangladesh\") [Indonesia](https:\/\/en.wikipedia.org\/wiki\/Tea_production_in_Indonesia \"Tea production in Indonesia\") [Kenya](https:\/\/en.wikipedia.org\/wiki\/Tea_production_in_Kenya \"Tea production in Kenya\") [Rwanda](https:\/\/en.wikipedia.org\/wiki\/Tea_production_in_Rwanda \"Tea production in Rwanda\") [Sri Lanka](https:\/\/en.wikipedia.org\/wiki\/Tea_production_in_Sri_Lanka \"Tea production in Sri Lanka\") [United States](https:\/\/en.wikipedia.org\/wiki\/Tea_production_in_the_United_States \"Tea production in the United States\") |\n| Preparation | [Flowering teas](https:\/\/en.wikipedia.org\/wiki\/Flowering_tea \"Flowering tea\") [Infusion](https:\/\/en.wikipedia.org\/wiki\/Infusion \"Infusion\") [Compressed tea](https:\/\/en.wikipedia.org\/wiki\/Compressed_tea \"Compressed tea\") [Decoction](https:\/\/en.wikipedia.org\/wiki\/Decoction \"Decoction\") [ISO procedure](https:\/\/en.wikipedia.org\/wiki\/ISO_3103 \"ISO 3103\") [Steeping](https:\/\/en.wikipedia.org\/wiki\/Steeping \"Steeping\") [Tea bag](https:\/\/en.wikipedia.org\/wiki\/Tea_bag \"Tea bag\") [Tea lady](https:\/\/en.wikipedia.org\/wiki\/Tea_lady \"Tea lady\") |\n| Health | [Health effects](https:\/\/en.wikipedia.org\/wiki\/Health_effects_of_tea \"Health effects of tea\") [Phenolic content](https:\/\/en.wikipedia.org\/wiki\/Phenolic_content_in_tea \"Phenolic content in tea\") Compounds [Caffeine](https:\/\/en.wikipedia.org\/wiki\/Caffeine \"Caffeine\") [Theanine](https:\/\/en.wikipedia.org\/wiki\/Theanine \"Theanine\") [Flavan-3-ol](https:\/\/en.wikipedia.org\/wiki\/Flavan-3-ol \"Flavan-3-ol\") [Catechin](https:\/\/en.wikipedia.org\/wiki\/Catechin \"Catechin\") [Epigallocatechin gallate](https:\/\/en.wikipedia.org\/wiki\/Epigallocatechin_gallate \"Epigallocatechin gallate\") [Theaflavin](https:\/\/en.wikipedia.org\/wiki\/Theaflavin \"Theaflavin\") |\n| Tea-based  drinks | [Bubble tea](https:\/\/en.wikipedia.org\/wiki\/Bubble_tea \"Bubble tea\") [Builder's tea](https:\/\/en.wikipedia.org\/wiki\/Builder%27s_tea \"Builder's tea\") [Burmese milk tea](https:\/\/en.wikipedia.org\/wiki\/Burmese_milk_tea \"Burmese milk tea\") [Butter tea](https:\/\/en.wikipedia.org\/wiki\/Butter_tea \"Butter tea\") [Cheese tea](https:\/\/en.wikipedia.org\/wiki\/Cheese_tea \"Cheese tea\") [Chifir](https:\/\/en.wikipedia.org\/wiki\/Chifir \"Chifir\") [Doodh pati chai](https:\/\/en.wikipedia.org\/wiki\/Doodh_pati_chai \"Doodh pati chai\") [Hong Kong–style milk tea](https:\/\/en.wikipedia.org\/wiki\/Hong_Kong%E2%80%93style_milk_tea \"Hong Kong–style milk tea\") [Iced tea](https:\/\/en.wikipedia.org\/wiki\/Iced_tea \"Iced tea\") [Arnold Palmer](https:\/\/en.wikipedia.org\/wiki\/Arnold_Palmer_\$drink\$ \"Arnold Palmer (drink)\") [Jagertee](https:\/\/en.wikipedia.org\/wiki\/Jagertee \"Jagertee\") [Kahwah](https:\/\/en.wikipedia.org\/wiki\/Kahwah \"Kahwah\") [Lei cha](https:\/\/en.wikipedia.org\/wiki\/Lei_cha \"Lei cha\") [Milk tea](https:\/\/en.wikipedia.org\/wiki\/Milk_tea \"Milk tea\") [Noon chai](https:\/\/en.wikipedia.org\/wiki\/Noon_chai \"Noon chai\") [Seven-color tea](https:\/\/en.wikipedia.org\/wiki\/Seven-color_tea \"Seven-color tea\") [Shahi haleeb](https:\/\/en.wikipedia.org\/wiki\/Shahi_haleeb \"Shahi haleeb\") [Suutei tsai](https:\/\/en.wikipedia.org\/wiki\/Suutei_tsai \"Suutei tsai\") [Sweet tea](https:\/\/en.wikipedia.org\/wiki\/Sweet_tea \"Sweet tea\") [Teh tarik](https:\/\/en.wikipedia.org\/wiki\/Teh_tarik \"Teh tarik\") [Thai tea](https:\/\/en.wikipedia.org\/wiki\/Thai_tea \"Thai tea\") [Yuenyeung](https:\/\/en.wikipedia.org\/wiki\/Yuenyeung \"Yuenyeung\") |\n| See also |   |\n|   |   |\n| [Herbal tea](https:\/\/en.wikipedia.org\/wiki\/Herbal_tea \"Herbal tea\") | [Cannabis tea](https:\/\/en.wikipedia.org\/wiki\/Cannabis_tea \"Cannabis tea\") [Chamomile](https:\/\/en.wikipedia.org\/wiki\/Chamomile \"Chamomile\") [Dried lime](https:\/\/en.wikipedia.org\/wiki\/Dried_lime_tea \"Dried lime tea\") [Ginger](https:\/\/en.wikipedia.org\/wiki\/Ginger_tea \"Ginger tea\") [Guayusa](https:\/\/en.wikipedia.org\/wiki\/Ilex_guayusa \"Ilex guayusa\") [Koththamalli](https:\/\/en.wikipedia.org\/wiki\/Koththamalli \"Koththamalli\") [Kuding](https:\/\/en.wikipedia.org\/wiki\/Kuding \"Kuding\") [Mate](https:\/\/en.wikipedia.org\/wiki\/Mate_\$drink\$ \"Mate (drink)\") [Rooibos](https:\/\/en.wikipedia.org\/wiki\/Rooibos \"Rooibos\") |\n| ![](https:\/\/upload.wikimedia.org\/wikipedia\/en\/thumb\/9\/96\/Symbol_category_class.svg\/20px-Symbol_category_class.svg.png) [Category](https:\/\/en.wikipedia.org\/wiki\/Category:Tea \"Category:Tea\") |   |\n\n| [Authority control databases](https:\/\/en.wikipedia.org\/wiki\/Help:Authority_control \"Help:Authority control\") [![Edit this at Wikidata](https:\/\/upload.wikimedia.org\/wikipedia\/en\/thumb\/8\/8a\/OOjs_UI_icon_edit-ltr-progressive.svg\/20px-OOjs_UI_icon_edit-ltr-progressive.svg.png)](https:\/\/www.wikidata.org\/wiki\/Q657032#identifiers \"Edit this at Wikidata\") |   |\n|---|---|\n| International | [GND](https:\/\/d-nb.info\/gnd\/4125906-3) [FAST](https:\/\/id.worldcat.org\/fast\/988376) |\n| National | [United States](https:\/\/id.loc.gov\/authorities\/sh96005234) [France](https:\/\/catalogue.bnf.fr\/ark:\/12148\/cb150033530) [BnF data](https:\/\/data.bnf.fr\/ark:\/12148\/cb150033530) [Czech Republic](https:\/\/aleph.nkp.cz\/F\/?func=find-c&local_base=aut&ccl_term=ica=ph165203&CON_LNG=ENG) [Spain](https:\/\/datos.bne.es\/resource\/XX552301) [Latvia](https:\/\/kopkatalogs.lv\/F?func=direct&local_base=lnc10&doc_number=000331437&P_CON_LNG=ENG) [Israel](https:\/\/www.nli.org.il\/en\/authorities\/987007551641505171) |\n| Other | [IdRef](https:\/\/www.idref.fr\/090263200) [2](https:\/\/www.idref.fr\/191210102) |\n\n![](https:\/\/en.wikipedia.org\/wiki\/Special:CentralAutoLogin\/start?useformat=desktop&type=1x1&usesul3=1)\n\nRetrieved from \"<https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&oldid=1346653901>\"\n\n[Categories](https:\/\/en.wikipedia.org\/wiki\/Help:Category \"Help:Category\"):\n\n- [2010s in food](https:\/\/en.wikipedia.org\/wiki\/Category:2010s_in_food \"Category:2010s in food\")\n- [Alternative medicine](https:\/\/en.wikipedia.org\/wiki\/Category:Alternative_medicine \"Category:Alternative medicine\")\n- [Blended 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By using this site, you agree to the [Terms of Use](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Terms_of_Use \"foundation:Special:MyLanguage\/Policy:Terms of Use\") and [Privacy Policy](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Privacy_policy \"foundation:Special:MyLanguage\/Policy:Privacy policy\"). Wikipedia® is a registered trademark of the [Wikimedia Foundation, Inc.](https:\/\/wikimediafoundation.org\/), a non-profit organization.\n\n- [Privacy policy](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Privacy_policy)\n- [About Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:About)\n- [Disclaimers](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:General_disclaimer)\n- [Contact Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Contact_us)\n- [Legal & safety contacts](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Legal:Wikimedia_Foundation_Legal_and_Safety_Contact_Information)\n- [Code of Conduct](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Universal_Code_of_Conduct)\n- [Developers](https:\/\/developer.wikimedia.org\/)\n- [Statistics](https:\/\/stats.wikimedia.org\/#\/en.wikipedia.org)\n- [Cookie statement](https:\/\/foundation.wikimedia.org\/wiki\/Special:MyLanguage\/Policy:Cookie_statement)\n- [Mobile view](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&mobileaction=toggle_view_mobile)\n\n- [![Wikimedia Foundation](https:\/\/en.wikipedia.org\/static\/images\/footer\/wikimedia.svg)](https:\/\/www.wikimedia.org\/)\n- [![Powered by MediaWiki](https:\/\/en.wikipedia.org\/w\/resources\/assets\/mediawiki_compact.svg)](https:\/\/www.mediawiki.org\/)\n\nSearch\n\nToggle the table of contents\n\nKombucha\n\n45 languages\n\n[Add topic](https:\/\/en.wikipedia.org\/wiki\/Kombucha)","attrs_readable_markdown":"From Wikipedia, the free encyclopedia\n\nThis article is about the fermented tea. For the East Asian drink \"konbu-cha\", made from dried seaweed, see [kelp tea](https:\/\/en.wikipedia.org\/wiki\/Kelp_tea \"Kelp tea\").\n\n\"Tea mushroom\" redirects here. For the tea tree mushroom used in Chinese cooking, see [Cyclocybe aegerita](https:\/\/en.wikipedia.org\/wiki\/Cyclocybe_aegerita \"Cyclocybe aegerita\").\n\n|   |   |\n|---|---|\n| [![Glass jar filled with brown kombucha beverage, including the floating culture](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/4\/48\/Kombucha_Mature.jpg\/250px-Kombucha_Mature.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:Kombucha_Mature.jpg)Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed |   |\n| Type | Flavored cold tea drink with [fermentation](https:\/\/en.wikipedia.org\/wiki\/Fermentation \"Fermentation\") byproducts |\n| Origin | [China](https:\/\/en.wikipedia.org\/wiki\/China \"China\") |\n| [Alcohol by volume](https:\/\/en.wikipedia.org\/wiki\/Alcohol_by_volume \"Alcohol by volume\") | \\<0.5% (commercial) |\n| [Proof (US)](https:\/\/en.wikipedia.org\/wiki\/Alcohol_proof \"Alcohol proof\") | \\<1 (commercial) |\n| Color | Cloudy, commonly pale or dark brown and sometimes green |\n| Flavor | Fermented, effervescent |\n| Ingredients | Tea, sugar, bacteria, [yeast](https:\/\/en.wikipedia.org\/wiki\/Yeast \"Yeast\") |\n| Variants | [Fruit juices](https:\/\/en.wikipedia.org\/wiki\/Fruit_juice \"Fruit juice\") or spices added |\n| Related products | [Water kefir](https:\/\/en.wikipedia.org\/wiki\/Water_kefir \"Water kefir\"), [kefir](https:\/\/en.wikipedia.org\/wiki\/Kefir \"Kefir\"), [kvass](https:\/\/en.wikipedia.org\/wiki\/Kvass \"Kvass\"), beer, [iced tea](https:\/\/en.wikipedia.org\/wiki\/Iced_tea \"Iced tea\") |\n\n**Kombucha** (also **tea mushroom**, **tea fungus**, or **Manchurian mushroom** when referring to the [culture](https:\/\/en.wikipedia.org\/wiki\/Microbiological_culture \"Microbiological culture\"); Latin name *Medusomyces gisevii*)[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) is a [fermented](https:\/\/en.wikipedia.org\/wiki\/Fermented_beverage \"Fermented beverage\"), [effervescent](https:\/\/en.wikipedia.org\/wiki\/Effervescent \"Effervescent\") and [sweetened](https:\/\/en.wikipedia.org\/wiki\/Sweetened_beverage \"Sweetened beverage\") [black tea](https:\/\/en.wikipedia.org\/wiki\/Black_tea \"Black tea\") drink. Sometimes the beverage is called **kombucha tea** to distinguish it from the culture of bacteria and [yeast](https:\/\/en.wikipedia.org\/wiki\/Yeast \"Yeast\").[\\[2\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-2) Juice, spices, fruit, or other flavorings are often added. Commercial kombucha contains small amounts of [alcohol](https:\/\/en.wikipedia.org\/wiki\/Alcohol_\$drug\$ \"Alcohol (drug)\").\n\nKombucha is believed to have originated in China and Japan, where the drink is traditional.[\\[3\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-3)[\\[4\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-4)[\\[5\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:1-5) While it is named after the [Japanese](https:\/\/en.wikipedia.org\/wiki\/Japanese_language \"Japanese language\") term for [kelp tea](https:\/\/en.wikipedia.org\/wiki\/Kelp_tea \"Kelp tea\") in English, the two drinks have no relation. By the early 20th century kombucha spread to Russia, then other parts of Eastern Europe and Germany.[\\[6\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Troitino2017-6)[\\[7\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-7) Kombucha is now [homebrewed](https:\/\/en.wikipedia.org\/wiki\/Homebrewing \"Homebrewing\") globally, and also bottled and sold commercially.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) The global kombucha market was worth approximately US\\$1.7 billion as of 2019.[\\[8\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-big-kombu-8)\n\nKombucha is produced by [symbiotic fermentation](https:\/\/en.wikipedia.org\/wiki\/Symbiotic_fermentation \"Symbiotic fermentation\") of sugared tea using a [symbiotic](https:\/\/en.wikipedia.org\/wiki\/Symbiotic \"Symbiotic\") culture of bacteria and yeast ([SCOBY](https:\/\/en.wikipedia.org\/wiki\/SCOBY \"SCOBY\")) commonly called a \"mother\" or \"mushroom\". The [microbial](https:\/\/en.wikipedia.org\/wiki\/Microbial \"Microbial\") populations in a SCOBY vary. The yeast component generally includes *[Saccharomyces cerevisiae](https:\/\/en.wikipedia.org\/wiki\/Saccharomyces_cerevisiae \"Saccharomyces cerevisiae\")*, along with other species; the bacterial component almost always includes *[Gluconacetobacter xylinus](https:\/\/en.wikipedia.org\/wiki\/Gluconacetobacter_xylinus \"Gluconacetobacter xylinus\")* to [oxidize](https:\/\/en.wikipedia.org\/wiki\/Oxidize \"Oxidize\") yeast-produced [alcohols](https:\/\/en.wikipedia.org\/wiki\/Alcohols \"Alcohols\") to [acetic acid](https:\/\/en.wikipedia.org\/wiki\/Acetic_acid \"Acetic acid\") (and other acids).[\\[9\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-9) Although the SCOBY is commonly called \"tea fungus\" or \"mushroom\", it is actually \"a symbiotic growth of acetic acid bacteria and [osmophilic](https:\/\/en.wikipedia.org\/wiki\/Osmophilic \"Osmophilic\") yeast species in a zoogleal mat \\[[biofilm](https:\/\/en.wikipedia.org\/wiki\/Biofilm \"Biofilm\")\\]\".[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) The living bacteria are said to be [probiotic](https:\/\/en.wikipedia.org\/wiki\/Probiotic \"Probiotic\"), one of the reasons for the popularity of the drink.[\\[10\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bauer-10)[\\[11\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-11)\n\nNumerous health benefits have been claimed to correlate with drinking kombucha;[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12) there is little [evidence](https:\/\/en.wikipedia.org\/wiki\/Evidence-based_medicine \"Evidence-based medicine\") to support any of these claims.[\\[13\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-13) The beverage has caused rare serious [adverse effects](https:\/\/en.wikipedia.org\/wiki\/Adverse_effect \"Adverse effect\"), possibly arising from [contamination](https:\/\/en.wikipedia.org\/wiki\/Foodborne_illness \"Foodborne illness\") during [home preparation](https:\/\/en.wikipedia.org\/wiki\/Homebrewing \"Homebrewing\").[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mskcc-14)[\\[15\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-acs-15) It is not recommended for [therapeutic purposes](https:\/\/en.wikipedia.org\/wiki\/Therapeutic \"Therapeutic\").[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12)[\\[16\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mayo-16)\n\nKombucha likely originated in the [Bohai Sea](https:\/\/en.wikipedia.org\/wiki\/Bohai_Sea \"Bohai Sea\") region of China.[\\[5\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:1-5) At least before the 20th century, some [traditional Chinese medicine](https:\/\/en.wikipedia.org\/wiki\/Traditional_Chinese_medicine \"Traditional Chinese medicine\") practitioners used it as a remedy for lung and stomach ailments, but the drink was not widely known across the country.[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:4-17) It spread to Russia before reaching Europe and gained popularity in the United States in the early 21st century.[\\[18\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Sreermalu2000-18)[\\[19\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-hamblin-19)[\\[20\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Katz2012-20) In the intervening years, its popularity in the West eclipsed its popularity in China, where it remains less known,[\\[21\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-x015-21) though consumption is increasing in many East Asian countries.[\\[22\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-m313-22) With an alcohol content under 0.5%, it is not federally regulated in the U.S.[\\[23\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-23)[\\[24\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-24)\n\nThere are numerous myths surrounding the history of kombucha. There is no evidence that kombucha originated in [Qin dynasty China](https:\/\/en.wikipedia.org\/wiki\/Qin_dynasty \"Qin dynasty\") and that it was served to [Emperor Qin Shi Huang](https:\/\/en.wikipedia.org\/wiki\/Qin_Shi_Huang \"Qin Shi Huang\"). Furthermore, there is no evidence that kombucha was ever present in Korea or Japan before the late 20th century, making claims that a Korean doctor named Kombu served the drink to Japanese [Emperor Ingyo](https:\/\/en.wikipedia.org\/wiki\/Emperor_Ingy%C5%8D \"Emperor Ingyō\") entirely apocryphal.[\\[5\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:1-5)[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:4-17)[\\[25\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-25)\n\nKombucha was first introduced to Japan from Russia and became a health [fad](https:\/\/en.wikipedia.org\/wiki\/Fad \"Fad\") in the country following the publication of Sumako Nakamitsu's 1974 bestseller *Kōcha Kinoko Health Methods*.[\\[26\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-26) Although kombucha had already been consumed in China before it became known in Japan, overseas interest in the beverage for its purported wellness benefits contributed to increased attention and consumption in China during the 1980s.[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:4-17)\n\nPrior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods.[\\[27\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-27) With rising popularity in [developed countries](https:\/\/en.wikipedia.org\/wiki\/Developed_country \"Developed country\") in the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants and [pubs](https:\/\/en.wikipedia.org\/wiki\/Pub \"Pub\").[\\[28\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:0-28)\n\nAccording to the market research firm Grand View Research, kombucha had a global market size of US\\$1.67 billion as of 2019 and has been expected to grow to US\\$9.7 billion by 2030.[\\[8\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-big-kombu-8)\n\n## Etymology and terminology\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=2 \"Edit section: Etymology and terminology\")\\]\n\nThe [etymology](https:\/\/en.wikipedia.org\/wiki\/Etymology \"Etymology\") of *kombucha* is uncertain, but it is believed to be a misapplied [loanword](https:\/\/en.wikipedia.org\/wiki\/Loanword \"Loanword\") from Japanese.[\\[29\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Algeo97-29) English speakers may have confused the Japanese word *konbucha* with *kōcha kinoko* ([紅茶キノコ](https:\/\/ja.wikipedia.org\/wiki\/%E7%B4%85%E8%8C%B6%E3%82%AD%E3%83%8E%E3%82%B3 \"ja:紅茶キノコ\"), 'black tea mushroom'), popularized around 1975.[\\[30\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-30)[\\[31\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-31) In Japanese, the term *konbu-cha* (昆布茶, '[kelp tea](https:\/\/en.wikipedia.org\/wiki\/Kelp_tea \"Kelp tea\")') refers to a kelp tea made with *[konbu](https:\/\/en.wikipedia.org\/wiki\/Konbu \"Konbu\")* (an edible [kelp](https:\/\/en.wikipedia.org\/wiki\/Kelp \"Kelp\") from the family [Laminariaceae](https:\/\/en.wikipedia.org\/wiki\/Laminariaceae \"Laminariaceae\")) and is a completely different beverage from the fermented tea usually associated with *kombucha* elsewhere in the world.[\\[32\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:3-32)\n\n*[Merriam-Webster](https:\/\/en.wikipedia.org\/wiki\/Merriam-Webster \"Merriam-Webster\")'s Dictionary* suggests kombucha in English arose from misapplication of Japanese words like *konbucha*, *kobucha* '[tea made from kelp](https:\/\/en.wikipedia.org\/wiki\/Kelp_tea \"Kelp tea\")', *konbu*, from *kobu* 'kelp', + *cha* '[tea](https:\/\/en.wikipedia.org\/wiki\/Tea \"Tea\")'.[\\[33\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Definition_of_KOMBUCHA-33) *[The American Heritage Dictionary](https:\/\/en.wikipedia.org\/wiki\/The_American_Heritage_Dictionary_of_the_English_Language \"The American Heritage Dictionary of the English Language\")* notes the term might have originated from the observation that the gelatinous film of kombucha resembled seaweed.[\\[34\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-34) The first known use in the English language of the word appeared in the *British Chemical Abstracts* in 1928.[\\[35\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-35)\n\nIn [Chinese](https:\/\/en.wikipedia.org\/wiki\/Chinese_language \"Chinese language\"), kombucha was historically known as *hǎibǎo* ([simplified Chinese](https:\/\/en.wikipedia.org\/wiki\/Simplified_Chinese_characters \"Simplified Chinese characters\"): 海宝; [traditional Chinese](https:\/\/en.wikipedia.org\/wiki\/Traditional_Chinese_characters \"Traditional Chinese characters\"): 海寶; lit. 'sea treasure'), derived from the SCOBY's resemblance to a [jellyfish](https:\/\/en.wikipedia.org\/wiki\/Jellyfish \"Jellyfish\"), and *wèibǎo* ([simplified Chinese](https:\/\/en.wikipedia.org\/wiki\/Simplified_Chinese_characters \"Simplified Chinese characters\"): 胃宝; [traditional Chinese](https:\/\/en.wikipedia.org\/wiki\/Traditional_Chinese_characters \"Traditional Chinese characters\"): 胃寶; lit. 'stomach treasure'), referring to its perceived medicinal benefits. Today, it is commonly called *hóngchá jūn* ([simplified Chinese](https:\/\/en.wikipedia.org\/wiki\/Simplified_Chinese_characters \"Simplified Chinese characters\"): 红茶菌; [traditional Chinese](https:\/\/en.wikipedia.org\/wiki\/Traditional_Chinese_characters \"Traditional Chinese characters\"): 紅茶菌; lit. 'red tea fungus'), a term based on the Japanese *kōcha kinoko*.[\\[17\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:4-17)\n\n## Composition and properties\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=3 \"Edit section: Composition and properties\")\\]\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/f\/f6\/Kombuchacultsm.jpg\/250px-Kombuchacultsm.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:Kombuchacultsm.jpg)\n\nYeast and bacteria in kombucha magnified 400 times\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/1\/1b\/SCOBY_mushroom.jpg\/250px-SCOBY_mushroom.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:SCOBY_mushroom.jpg)\n\nA [SCOBY](https:\/\/en.wikipedia.org\/wiki\/SCOBY \"SCOBY\") used for brewing kombucha\n\nA kombucha culture is a [symbiotic culture of bacteria and yeast](https:\/\/en.wikipedia.org\/wiki\/SCOBY \"SCOBY\") (SCOBY), similar to [mother of vinegar](https:\/\/en.wikipedia.org\/wiki\/Mother_of_vinegar \"Mother of vinegar\"), containing one or more species each of bacteria and yeasts, which form a [zoogleal mat](https:\/\/en.wikipedia.org\/wiki\/Zoogleal_mat \"Zoogleal mat\")[\\[36\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Blanc-36) known as a \"mother\".[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) There is a broad spectrum of yeast species spanning several genera reported to be present in kombucha cultures, including species of *Zygosaccharomyces*, *Candida, Kloeckera\/Hanseniaspora*, *Torulaspora*, *Pichia*, *Brettanomyces\/Dekkera*, *Saccharomyces*, *Lachancea*, *Saccharomycoides*, *Schizosaccharomyces*, *Kluyveromyces, Starmera, Eremothecium, Merimbla, Sugiyamaella.*[\\[37\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37)[\\[38\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-38)[\\[39\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:2-39)\n\nThe bacterial component of kombucha comprises several species, almost always including the [acetic acid bacteria](https:\/\/en.wikipedia.org\/wiki\/Acetic_acid_bacteria \"Acetic acid bacteria\") *[Komagataeibacter xylinus](https:\/\/en.wikipedia.org\/wiki\/Komagataeibacter_xylinus \"Komagataeibacter xylinus\")* (formerly *Gluconacetobacter xylinus*), which ferments alcohols produced by the yeasts into [acetic](https:\/\/en.wikipedia.org\/wiki\/Acetic_acid \"Acetic acid\") and other acids, increasing the acidity and limiting [ethanol](https:\/\/en.wikipedia.org\/wiki\/Ethanol \"Ethanol\") content.[\\[40\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-40)\\[*[citation needed](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Citation_needed \"Wikipedia:Citation needed\")*\\] The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.[\\[41\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-41) *K. xylinus* produces [bacterial cellulose](https:\/\/en.wikipedia.org\/wiki\/Bacterial_cellulose \"Bacterial cellulose\"), and is reportedly responsible for most or all of the physical structure of the \"mother\", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.[\\[42\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Nguyen2008-42)\\[*[non-primary source needed](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:No_original_research#Primary,_secondary_and_tertiary_sources \"Wikipedia:No original research\")*\\] The highest diversity of kombucha bacteria was found to be on the 7th day of fermentation with the diversity being less in the SCOBY. Acetobacteraceae dominate 88 percent of the bacterial community of the SCOBY.[\\[39\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:2-39) The acetic acid bacteria in kombucha are [aerobic](https:\/\/en.wikipedia.org\/wiki\/Aerobic_organism \"Aerobic organism\"), meaning that they require oxygen for their growth and activity.[\\[37\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37) Hence, the bacteria initially migrate and assemble at the air interface, followed by the excretion of bacterial cellulose after about 2 days.[\\[43\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-43)\n\nThe mixed, presumably [mutualistic](https:\/\/en.wikipedia.org\/wiki\/Mutualism_\$biology\$ \"Mutualism (biology)\") culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product [usnic acid](https:\/\/en.wikipedia.org\/wiki\/Usnic_acid \"Usnic acid\"), though as of 2015, no report appears indicating the standard cyanobacterial species of [lichens](https:\/\/en.wikipedia.org\/wiki\/Lichen \"Lichen\") in association with kombucha fungal components.[\\[44\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-LiverToxUsnic-44)\n\n### Chemical composition\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=5 \"Edit section: Chemical composition\")\\]\n\nKombucha is made by adding the kombucha culture into a broth of sugared tea.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) The sugar serves as a nutrient for the SCOBY that allows for bacterial growth in the tea.\\[*[citation needed](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Citation_needed \"Wikipedia:Citation needed\")*\\] Sucrose is converted, biochemically, into fructose and glucose, and these into [gluconic acid](https:\/\/en.wikipedia.org\/wiki\/Gluconic_acid \"Gluconic acid\") and acetic acid.[\\[18\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Sreermalu2000-18) In addition, kombucha contains [enzymes](https:\/\/en.wikipedia.org\/wiki\/Enzyme \"Enzyme\") and [amino acids](https:\/\/en.wikipedia.org\/wiki\/Amino_acid \"Amino acid\"), [polyphenols](https:\/\/en.wikipedia.org\/wiki\/Polyphenol \"Polyphenol\"), and various other [organic acids](https:\/\/en.wikipedia.org\/wiki\/Organic_acid \"Organic acid\") which vary between preparations.\\[*[citation needed](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Citation_needed \"Wikipedia:Citation needed\")*\\]\n\nOther specific components include [ethanol](https:\/\/en.wikipedia.org\/wiki\/Ethanol \"Ethanol\") (see below), [glucuronic acid](https:\/\/en.wikipedia.org\/wiki\/Glucuronic_acid \"Glucuronic acid\"), [glycerol](https:\/\/en.wikipedia.org\/wiki\/Glycerol \"Glycerol\"), [lactic acid](https:\/\/en.wikipedia.org\/wiki\/Lactic_acid \"Lactic acid\"), and [usnic acid](https:\/\/en.wikipedia.org\/wiki\/Usnic_acid \"Usnic acid\") (a hepatotoxin, see below).[\\[45\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Teoh-45)[\\[46\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-46)[\\[47\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-47)\n\nThe alcohol content of kombucha is usually less than 0.5%, but increases with extended fermentation times.[\\[48\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bccdc-48) Some tests have found commercial kombuchas with a range of alcohol contents ranging from undetectable to 4%.[\\[49\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-d507-49) The concentration of alcohol, specifically ethanol, increases initially but then begins to decrease when acetic acid bacteria use it to produce acetic acid.[\\[39\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:2-39) Over-fermentation generates high amounts of acids similar to vinegar.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) The pH of the drink is typically about 3.5.[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12)\n\n### Nutritional content\n\\[[edit](https:\/\/en.wikipedia.org\/w\/index.php?title=Kombucha&action=edit&section=6 \"Edit section: Nutritional content\")\\]\n\nKombucha tea is 95% water and contains 4% [carbohydrates](https:\/\/en.wikipedia.org\/wiki\/Carbohydrate \"Carbohydrate\") and several [B vitamins](https:\/\/en.wikipedia.org\/wiki\/B_vitamins \"B vitamins\"), such as [thiamin](https:\/\/en.wikipedia.org\/wiki\/Thiamine \"Thiamine\"), [riboflavin](https:\/\/en.wikipedia.org\/wiki\/Riboflavin \"Riboflavin\"), [niacin](https:\/\/en.wikipedia.org\/wiki\/Vitamin_B3 \"Vitamin B3\"), and [vitamin B6](https:\/\/en.wikipedia.org\/wiki\/Vitamin_B6 \"Vitamin B6\").[\\[50\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-fdc-50)\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/9\/9d\/Kombucha_Store_Shelves.jpg\/250px-Kombucha_Store_Shelves.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:Kombucha_Store_Shelves.jpg)\n\nSeveral brands of commercial kombucha on store shelves, Eastern Pennsylvania, 2019\n\nKombucha can be prepared at home or commercially.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1) It is made by dissolving sugar in non-chlorinated boiling water. Tea leaves are then steeped in the hot sugar water and discarded. The sweetened tea is cooled and the SCOBY culture is added. The mixture is then poured into a sterilized beaker along with previously fermented kombucha tea to lower the [pH](https:\/\/en.wikipedia.org\/wiki\/PH \"PH\"). This technique is known as \"backslopping\".[\\[51\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-51) The container is covered with a paper towel or breathable fabric to prevent insects, such as fruit flies, from contaminating the kombucha.\n\nThe tea is left to ferment for a period of up to 10 to 14 days at room temperature, 18–26 °C (64–79 °F). A new \"daughter\" SCOBY will form on the surface of the tea to the diameter of the container. After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. The remaining kombucha is strained and bottled for a secondary ferment for a few days or stored at 4 °C (39 °F).[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1)\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/f\/fe\/Kombucha_jar.jpg\/250px-Kombucha_jar.jpg)](https:\/\/en.wikipedia.org\/wiki\/File:Kombucha_jar.jpg)\n\nKombucha culture fermenting in a jar, 2006\n\nCommercially bottled kombucha became available in the late 1990s.[\\[52\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Wollan2010-52) In 2010, elevated alcohol levels were found in many bottled kombucha products, leading retailers including [Whole Foods](https:\/\/en.wikipedia.org\/wiki\/Whole_Foods_Market \"Whole Foods Market\") to pull the drinks from store shelves temporarily.[\\[53\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-53) In response, kombucha suppliers reformulated their products to have lower alcohol levels.[\\[54\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-54)\n\nBy 2014, US sales of bottled kombucha were \\$400 million, \\$350 million of which was by Millennium Products, Inc. which sells [GT's Kombucha](https:\/\/en.wikipedia.org\/wiki\/GT%27s_Kombucha \"GT's Kombucha\").[\\[55\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-55) In 2014, several companies that make and sell kombucha formed a [trade organization](https:\/\/en.wikipedia.org\/wiki\/Trade_organization \"Trade organization\"), Kombucha Brewers International.[\\[56\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-56) In 2016, [PepsiCo](https:\/\/en.wikipedia.org\/wiki\/PepsiCo \"PepsiCo\") purchased kombucha maker KeVita for approximately \\$200 million.[\\[57\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-57) In the US, sales of kombucha and other fermented drinks rose by 37 percent in 2017.[\\[28\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:0-28) Beer companies like [Full Sail Brewing Company](https:\/\/en.wikipedia.org\/wiki\/Full_Sail_Brewing_Company \"Full Sail Brewing Company\") and [Molson Coors Beverage Company](https:\/\/en.wikipedia.org\/wiki\/Molson_Coors_Beverage_Company \"Molson Coors Beverage Company\") produce kombucha by themselves or via subsidiaries.[\\[58\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-boozy-58)\n\nAs of 2021, the drink had some popularity in India's [National Capital Region](https:\/\/en.wikipedia.org\/wiki\/National_Capital_Region_\$India\$ \"National Capital Region (India)\"), partly due to its success in the west.[\\[59\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-TNIE_2021-59)\n\nSome commercial kombucha producers sell what they call \"hard kombucha\" with an alcohol content of over 5 percent.[\\[58\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-boozy-58)[\\[60\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-60)\n\n[![](https:\/\/upload.wikimedia.org\/wikipedia\/commons\/thumb\/7\/7c\/300ml_glass_of_kombucha_with_ice.png\/250px-300ml_glass_of_kombucha_with_ice.png)](https:\/\/en.wikipedia.org\/wiki\/File:300ml_glass_of_kombucha_with_ice.png)\n\nKombucha tea with ice cubes\n\nKombucha is promoted with many claims for health benefits, from alleviating [hemorrhoids](https:\/\/en.wikipedia.org\/wiki\/Hemorrhoids \"Hemorrhoids\") to combating cancer.[\\[61\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-piles-61) Although people may drink kombucha for such supposed health effects (attributed first to the protective impact of tea itself, and to fermentation products including glucuronic acid, acetic acid, polyphenols, phenols, and B-complex vitamins such as folic acid[\\[62\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Baschali-62): 15 ), there is no [clinical proof](https:\/\/en.wikipedia.org\/wiki\/Evidence-based_medicine \"Evidence-based medicine\") that it provides any benefit.[\\[1\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Jayabalan-1)[\\[63\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Villarreal-SotoBeaufort2018-63)[\\[64\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-kapp-64) A review found only one human study on kombucha.[\\[64\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-kapp-64) Kombucha is an \"extreme example\" of an unconventional remedy because of the disparity between implausible, wide-ranging health claims and the potential risks of the product.[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12) It concluded that the proposed, unsubstantiated therapeutic claims did not outweigh known risks, and that kombucha should not be recommended for [therapeutic use](https:\/\/en.wikipedia.org\/wiki\/Therapeutic_food \"Therapeutic food\"), being in a class of \"remedies that only seem to benefit those who sell them\".[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12)\n\nReports of [adverse effects](https:\/\/en.wikipedia.org\/wiki\/Adverse_effect \"Adverse effect\") related to kombucha consumption are rare, but may be underreported, according to a 2003 review.[\\[12\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Ernst2003-12) The [American Cancer Society](https:\/\/en.wikipedia.org\/wiki\/American_Cancer_Society \"American Cancer Society\") said in 2009 that \"serious side effects and occasional deaths have been associated with drinking Kombucha tea.\"[\\[15\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-acs-15) Because kombucha is a commonly homemade fermentation, caution should be taken because pathogenic microorganisms can contaminate the tea during preparation.[\\[16\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mayo-16)[\\[37\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37) The risk of proliferation of bacteria associated with [botulinum toxin](https:\/\/en.wikipedia.org\/wiki\/Botulinum_toxin \"Botulinum toxin\") is one reason that the pH of kombucha must be low, as [Clostridium botulinum](https:\/\/en.wikipedia.org\/wiki\/Clostridium_botulinum \"Clostridium botulinum\") struggles to proliferate below pH 4.6.[\\[65\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-maricopa-65)[\\[66\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-t025-66)\n\nAdverse effects associated with kombucha consumption may include severe [hepatic](https:\/\/en.wikipedia.org\/wiki\/Liver \"Liver\") (liver) and [renal](https:\/\/en.wikipedia.org\/wiki\/Kidney \"Kidney\") (kidney) toxicity as well as [metabolic acidosis](https:\/\/en.wikipedia.org\/wiki\/Metabolic_acidosis \"Metabolic acidosis\").[\\[67\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Dasgupta11-67)[\\[68\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Dasgupta13-68)[\\[69\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-AbdualmjidSergi13-69)\n\nSome adverse health effects may arise from the acidity of the tea causing [acidosis](https:\/\/en.wikipedia.org\/wiki\/Acidosis \"Acidosis\"), and brewers are cautioned to avoid over-fermentation.[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mskcc-14)[\\[70\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-70)[\\[48\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bccdc-48) Other adverse effects may be a result of bacterial or fungal contamination during the brewing process.[\\[48\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bccdc-48) Some studies have found the [hepatotoxin](https:\/\/en.wikipedia.org\/wiki\/Hepatotoxin \"Hepatotoxin\") [usnic acid](https:\/\/en.wikipedia.org\/wiki\/Usnic_acid \"Usnic acid\") in kombucha, although it is not known whether the cases of liver damage are due to [usnic acid](https:\/\/en.wikipedia.org\/wiki\/Usnic_acid \"Usnic acid\") or to some other toxin.[\\[68\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Dasgupta13-68)[\\[44\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-LiverToxUsnic-44)\n\nThe acidity of kombucha may be threatening to the demineralization of teeth, leading towards later tooth decay.[\\[71\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:5-71) Kombucha surpasses the critical pH of teeth, which is approximately 5.5, which disrupts the chemical stability of the enamel, leading to enamel erosion.[\\[72\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-72)[\\[73\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:6-73) Acids react with the bases within calcium hydroxyapatite, the primary component of tooth enamel, neutralizing them and increasing the dissolution of the enamel, causing degradation of the teeth.[\\[74\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-74)[\\[75\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-75)[\\[73\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-:6-73)\n\nDrinking kombucha can be harmful for people with preexisting ailments.[\\[76\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-GreenwaltSteinkraus2000-76) Due to its microbial sourcing and possible non-sterile packaging, kombucha is not recommended for people with poor immune function,[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mskcc-14) women who are pregnant or nursing, or children under 4 years old:[\\[48\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-bccdc-48) It may compromise [immune responses](https:\/\/en.wikipedia.org\/wiki\/Immune_responses \"Immune responses\") or stomach acidity in these susceptible populations.[\\[14\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-mskcc-14) There are certain drugs that one should not take with kombucha because of the small percentage of alcohol content.[\\[77\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-77)\n\nA 2019 review enumerated numerous potential health risks (including hyponatremia, lactic acidosis, toxic hepatitis, etc.[\\[64\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-kapp-64): 68 ), but said \"kombucha is not considered harmful if about 4 oz \\[120 mL\\] per day is consumed by healthy individuals; potential risks are associated with a low pH brew [leaching](https:\/\/en.wikipedia.org\/wiki\/Leaching_\$chemistry\$ \"Leaching (chemistry)\") [heavy metals](https:\/\/en.wikipedia.org\/wiki\/Heavy_metals \"Heavy metals\") from containers, excessive consumption of highly acidic kombucha, or consumption by individuals with pre-existing health conditions.\"[\\[64\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-kapp-64)\n\nKombucha contains a small amount of [caffeine](https:\/\/en.wikipedia.org\/wiki\/Caffeine \"Caffeine\").[\\[78\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-auto-78)[\\[79\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-auto1-79)\n\nKombucha culture, when dried, becomes a leather-like textile known as a [microbial cellulose](https:\/\/en.wikipedia.org\/wiki\/Microbial_cellulose \"Microbial cellulose\") that can be molded onto forms to create seamless clothing.[\\[80\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-80)[\\[81\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-81) Using different broth media such as coffee, black tea, and green tea to grow the kombucha culture results in different textile colors, although the textile can also be dyed using other plant-based dyes. Different growth media and dyes also change the textile's feel and texture.[\\[82\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-Hinchliffe-82) Dried and processed SCOBY has been investigated as a leather substitute.[\\[83\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-t748-83) Additionally, the SCOBY itself can be dried and eaten as a sweet or savory snack.[\\[84\\]](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_note-84)\n\n- [Cannabis tea](https:\/\/en.wikipedia.org\/wiki\/Cannabis_tea \"Cannabis tea\"), a cannabis-infused drink prepared by steeping various parts of the cannabis plant in hot or cold water\n- [Enviga](https:\/\/en.wikipedia.org\/wiki\/Enviga \"Enviga\"), a carbonated green tea drink promoted with bogus health claims\n- [Jun](https:\/\/en.wikipedia.org\/wiki\/Jun_\$drink\$ \"Jun (drink)\"), a fermented drink made from green tea and honey\n- [Kefir](https:\/\/en.wikipedia.org\/wiki\/Kefir \"Kefir\"), a fermented dairy product\n- [Kvass](https:\/\/en.wikipedia.org\/wiki\/Kvass \"Kvass\"), a traditional fermented drink made from bread\n- [List of unproven or disproven cancer treatments](https:\/\/en.wikipedia.org\/wiki\/List_of_unproven_and_disproven_cancer_treatments \"List of unproven and disproven cancer treatments\")\n- [Mushroom tea](https:\/\/en.wikipedia.org\/wiki\/Mushroom_tea \"Mushroom tea\"), an [infusion](https:\/\/en.wikipedia.org\/wiki\/Infusion \"Infusion\") of mushrooms in water, made by using [edible](https:\/\/en.wikipedia.org\/wiki\/Edible_mushroom \"Edible mushroom\")\/[medicinal mushrooms](https:\/\/en.wikipedia.org\/wiki\/Medicinal_mushrooms \"Medicinal mushrooms\") (such as [lingzhi mushroom](https:\/\/en.wikipedia.org\/wiki\/Lingzhi_mushroom \"Lingzhi mushroom\")) or [psychedelic mushrooms](https:\/\/en.wikipedia.org\/wiki\/Psychedelic_mushroom \"Psychedelic mushroom\") (such as *[Psilocybe cubensis](https:\/\/en.wikipedia.org\/wiki\/Psilocybe_cubensis \"Psilocybe cubensis\")*)\n- [Tibicos](https:\/\/en.wikipedia.org\/wiki\/Tibicos \"Tibicos\"), or \"water kefir\"\n\n1. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-2) [***d***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-3) [***e***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-4) [***f***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-5) [***g***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-6) [***h***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-7) [***i***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Jayabalan_1-8)\n   Jayabalan, Rasu (21 June 2014). \"A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus\". *Comprehensive Reviews in Food Science and Food Safety*. **13** (4): 538–550\\. [Bibcode](https:\/\/en.wikipedia.org\/wiki\/Bibcode_\$identifier\$ \"Bibcode (identifier)\"):[2014CRFSF..13..538J](https:\/\/ui.adsabs.harvard.edu\/abs\/2014CRFSF..13..538J). [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1111\/1541-4337.12073](https:\/\/doi.org\/10.1111%2F1541-4337.12073). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [33412713](https:\/\/pubmed.ncbi.nlm.nih.gov\/33412713). [S2CID](https:\/\/en.wikipedia.org\/wiki\/S2CID_\$identifier\$ \"S2CID (identifier)\") [62789621](https:\/\/api.semanticscholar.org\/CorpusID:62789621).\n2. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-2)**\n   [\"A mug of kombucha for your health?\"](https:\/\/www.mayoclinic.org\/healthy-lifestyle\/consumer-health\/expert-answers\/kombucha-tea\/faq-20058126). *Mayo Clinic*. Retrieved 1 September 2018.\n3. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-3)**\n   [\"How kombucha went from seaweed tea in Japan to a hit in North America\"](https:\/\/www.cbc.ca\/radio\/costofliving\/a-cow-worth-140-000-plus-whether-kombucha-is-bacteria-worth-billions-or-just-seaweed-tea-1.5378997\/how-kombucha-went-from-seaweed-tea-in-japan-to-a-hit-in-north-america-1.5379001). *CBC*.\n4. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-4)**\n   [\"kombucha \\| Description, History, & Nutrition\"](https:\/\/www.britannica.com\/topic\/kombucha). *Encyclopedia Britannica*. Retrieved 20 April 2021.\n5. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:1_5-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:1_5-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-:1_5-2)\n   Alex., LaGory (2016). *The Big Book of Kombucha*. Storey Publishing, LLC. p. 251. [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\$identifier\$ \"ISBN (identifier)\")\n   \n   [978-1-61212-435-3](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-1-61212-435-3 \"Special:BookSources\/978-1-61212-435-3\")\n   \n   . [OCLC](https:\/\/en.wikipedia.org\/wiki\/OCLC_\$identifier\$ \"OCLC (identifier)\") [1051088525](https:\/\/search.worldcat.org\/oclc\/1051088525).\n6. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Troitino2017_6-0)**\n   Troitino, Christina. [\"Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink\"](https:\/\/www.forbes.com\/sites\/christinatroitino\/2017\/02\/01\/kombucha-101-demystifying-the-past-present-and-future-of-the-fermented-tea-drink\/). *Forbes*. Retrieved 10 April 2017.\n7. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-7)**\n   Mullerova, L (1924). [*Mykologia: Měsičník pro pěstovánía šíření znalosti hub po stránce vědecké i praktické*](https:\/\/books.google.com\/books?id=tQlFAAAAYAAJ) \\[*Monthly magazine for the cultivation and dissemination of mushroom knowledge from both a scientific and practical perspective*\\] (in Czech). Czechoslovak Mycological Club in Prague. p. 41.\n8. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-big-kombu_8-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-big-kombu_8-1)\n   [\"Kombucha Market Size, Share & Trends Analysis Report By Flavor (Original, Flavored), By Distribution Channel (Supermarkets, Health Stores, Online Stores), By Region, And Segment Forecasts, 2020 – 2027\"](https:\/\/www.grandviewresearch.com\/industry-analysis\/kombucha-market). Grandview Research. February 2020.\n9. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-9)**\n   Jonas, Rainer; Farah, Luiz F. (1998). \"Production and application of microbial cellulose\". *Polymer Degradation and Stability*. **59** (1–3\\): 101–106\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1016\/s0141-3910(97)00197-3](https:\/\/doi.org\/10.1016%2Fs0141-3910%2897%2900197-3).\n10. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-bauer_10-0)**\n    Bauer, Brent (8 July 2017). [\"What is kombucha tea? Does it have any health benefits?\"](https:\/\/www.mayoclinic.org\/healthy-lifestyle\/consumer-health\/expert-answers\/kombucha-tea\/faq-20058126). *Mayo Clinic*. Retrieved 5 September 2018.\n11. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-11)**\n    Wollan, Malia (24 March 2010). [\"Kombucha Tea Attracts a Following and Doubters\"](https:\/\/www.nytimes.com\/2010\/03\/25\/fashion\/25Tea.html). *The New York Times*. Retrieved 5 September 2018.\n12. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-2) [***d***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-3) [***e***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-4) [***f***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-Ernst2003_12-5)\n    Ernst E (2003). [\"Kombucha: a systematic review of the clinical evidence\"](https:\/\/www.ncbi.nlm.nih.gov\/pubmedhealth\/PMH0020339\/). *Forschende Komplementärmedizin und Klassische Naturheilkunde*. **10** (2): 85–87\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1159\/000071667](https:\/\/doi.org\/10.1159%2F000071667). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [12808367](https:\/\/pubmed.ncbi.nlm.nih.gov\/12808367). [S2CID](https:\/\/en.wikipedia.org\/wiki\/S2CID_\$identifier\$ \"S2CID (identifier)\") [42348141](https:\/\/api.semanticscholar.org\/CorpusID:42348141).\n    \n    \\[*[dead link](https:\/\/en.wikipedia.org\/wiki\/Wikipedia:Link_rot \"Wikipedia:Link rot\")*\\]\n13. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-13)**\n    Kapp, J. M.; Sumner, W. (2019). [\"Kombucha: a systematic review of the empirical evidence of human health benefit\"](https:\/\/doi.org\/10.1016%2Fj.annepidem.2018.11.001). *Annals of Epidemiology*. **30**. Elsevier: 66–70\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1016\/j.annepidem.2018.11.001](https:\/\/doi.org\/10.1016%2Fj.annepidem.2018.11.001). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [30527803](https:\/\/pubmed.ncbi.nlm.nih.gov\/30527803). [S2CID](https:\/\/en.wikipedia.org\/wiki\/S2CID_\$identifier\$ \"S2CID (identifier)\") [54472564](https:\/\/api.semanticscholar.org\/CorpusID:54472564).\n14. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mskcc_14-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mskcc_14-1) [***c***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mskcc_14-2) [***d***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mskcc_14-3)\n    [\"Kombucha\"](https:\/\/www.mskcc.org\/cancer-care\/integrative-medicine\/herbs\/kombucha). *mskcc.org*. [Memorial Sloan Kettering Cancer Center](https:\/\/en.wikipedia.org\/wiki\/Memorial_Sloan_Kettering_Cancer_Center \"Memorial Sloan Kettering Cancer Center\"). 22 May 2014. Retrieved 1 June 2015.\n15. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-acs_15-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-acs_15-1)\n    Russell J, Rovere A, eds. (2009). [\"Kombucha tea\"](https:\/\/archive.org\/details\/americancancerso0000unse). *American Cancer Society Complete Guide to Complementary and Alternative Cancer Therapies* (2nd ed.). New York: [American Cancer Society](https:\/\/en.wikipedia.org\/wiki\/American_Cancer_Society \"American Cancer Society\"). pp. [629–633](https:\/\/archive.org\/details\/americancancerso0000unse\/page\/629). [ISBN](https:\/\/en.wikipedia.org\/wiki\/ISBN_\$identifier\$ \"ISBN (identifier)\")\n    \n    [978-0-944235-71-3](https:\/\/en.wikipedia.org\/wiki\/Special:BookSources\/978-0-944235-71-3 \"Special:BookSources\/978-0-944235-71-3\")\n    \n    . \"Serious side effects and occasional deaths have been associated with drinking Kombucha tea\"\n16. ^ [***a***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mayo_16-0) [***b***](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-mayo_16-1)\n    Bauer, Brent. [\"What is kombucha tea? Does it have any health benefits?\"](https:\/\/www.mayoclinic.org\/healthy-lifestyle\/consumer-health\/expert-answers\/kombucha-tea\/faq-20058126). *Mayo Clinic*. 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[doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1049\/bsb2.12088](https:\/\/doi.org\/10.1049%2Fbsb2.12088). [ISSN](https:\/\/en.wikipedia.org\/wiki\/ISSN_\$identifier\$ \"ISSN (identifier)\") [2405-4518](https:\/\/search.worldcat.org\/issn\/2405-4518).\n72. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-72)**\n    Meurman, J. H.; ten Gate, J. M. (1996). [\"Pathogenesis and modifying factors of dental erosion\"](https:\/\/onlinelibrary.wiley.com\/doi\/abs\/10.1111\/j.1600-0722.1996.tb00068.x). *European Journal of Oral Sciences*. **104** (2): 199–206\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1111\/j.1600-0722.1996.tb00068.x](https:\/\/doi.org\/10.1111%2Fj.1600-0722.1996.tb00068.x). [ISSN](https:\/\/en.wikipedia.org\/wiki\/ISSN_\$identifier\$ \"ISSN (identifier)\") [1600-0722](https:\/\/search.worldcat.org\/issn\/1600-0722). 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[S2CID](https:\/\/en.wikipedia.org\/wiki\/S2CID_\$identifier\$ \"S2CID (identifier)\") [27587313](https:\/\/api.semanticscholar.org\/CorpusID:27587313).\n77. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-77)**\n    Martini, Nataly (March 2018). [\"Potion or Poison? Kombucha\"](https:\/\/www.publish.csiro.au\/hc\/Fulltext\/HC15930). *Journal of Primary Health Care*. **10** (1): 93–94\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1071\/HC15930](https:\/\/doi.org\/10.1071%2FHC15930). [PMID](https:\/\/en.wikipedia.org\/wiki\/PMID_\$identifier\$ \"PMID (identifier)\") [30068458](https:\/\/pubmed.ncbi.nlm.nih.gov\/30068458).\n78. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-auto_78-0)**\n    [\"What is Kombucha? Benefits & Side Effects\"](https:\/\/www.hollandandbarrett.com\/the-health-hub\/food-drink\/nutrition\/kombucha-benefits\/). *hollandandbarrett.com*. Holland & Barrett. 4 September 2024. 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[\"Kombucha-derived bacterial cellulose from diverse wastes: a prudent leather alternative\"](https:\/\/publikace.k.utb.cz\/bitstream\/10563\/1010494\/3\/Postprint_1010494.pdf) (PDF). *Cellulose*. **28** (14): 9335–9353\\. [doi](https:\/\/en.wikipedia.org\/wiki\/Doi_\$identifier\$ \"Doi (identifier)\"):[10\\.1007\/s10570-021-04100-5](https:\/\/doi.org\/10.1007%2Fs10570-021-04100-5). [ISSN](https:\/\/en.wikipedia.org\/wiki\/ISSN_\$identifier\$ \"ISSN (identifier)\") [0969-0239](https:\/\/search.worldcat.org\/issn\/0969-0239). Retrieved 27 March 2025.\n84. **[^](https:\/\/en.wikipedia.org\/wiki\/Kombucha#cite_ref-84)**\n    [\"Kombucha Scoby Jerky\"](https:\/\/www.fermentingforfoodies.com\/kombucha-scoby-jerky\/). *Fermenting for Foodies*. 17 June 2015. Retrieved 23 March 2021.\n\n- [![Wikimedia Commons logo](https:\/\/upload.wikimedia.org\/wikipedia\/en\/thumb\/4\/4a\/Commons-logo.svg\/20px-Commons-logo.svg.png)](https:\/\/en.wikipedia.org\/wiki\/File:Commons-logo.svg) Media related to [Kombucha](https:\/\/commons.wikimedia.org\/wiki\/Category:Kombucha \"commons:Category:Kombucha\") at Wikimedia Commons","meta_canonical":null}

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Boilerpipe Text	From Wikipedia, the free encyclopedia This article is about the fermented tea. For the East Asian drink "konbu-cha", made from dried seaweed, see kelp tea . "Tea mushroom" redirects here. For the tea tree mushroom used in Chinese cooking, see Cyclocybe aegerita . Kombucha Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed Type Flavored cold tea drink with fermentation byproducts Origin China Alcohol by volume <0.5% (commercial) Proof (US) <1 (commercial) Color Cloudy, commonly pale or dark brown and sometimes green Flavor Fermented, effervescent Ingredients Tea, sugar, bacteria, yeast Variants Fruit juices or spices added Related products Water kefir , kefir , kvass , beer, iced tea Kombucha (also tea mushroom , tea fungus , or Manchurian mushroom when referring to the culture ; Latin name Medusomyces gisevii ) [ 1 ] is a fermented , effervescent and sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast . [ 2 ] Juice, spices, fruit, or other flavorings are often added. Commercial kombucha contains small amounts of alcohol . Kombucha is believed to have originated in China and Japan, where the drink is traditional. [ 3 ] [ 4 ] [ 5 ] While it is named after the Japanese term for kelp tea in English, the two drinks have no relation. By the early 20th century kombucha spread to Russia, then other parts of Eastern Europe and Germany. [ 6 ] [ 7 ] Kombucha is now homebrewed globally, and also bottled and sold commercially. [ 1 ] The global kombucha market was worth approximately US$1.7 billion as of 2019 . [ 8 ] Kombucha is produced by symbiotic fermentation of sugared tea using a symbiotic culture of bacteria and yeast ( SCOBY ) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes Saccharomyces cerevisiae , along with other species; the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-produced alcohols to acetic acid (and other acids). [ 9 ] Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and osmophilic yeast species in a zoogleal mat [ biofilm ]". [ 1 ] The living bacteria are said to be probiotic , one of the reasons for the popularity of the drink. [ 10 ] [ 11 ] Numerous health benefits have been claimed to correlate with drinking kombucha; [ 12 ] there is little evidence to support any of these claims. [ 13 ] The beverage has caused rare serious adverse effects , possibly arising from contamination during home preparation . [ 14 ] [ 15 ] It is not recommended for therapeutic purposes . [ 12 ] [ 16 ] Kombucha likely originated in the Bohai Sea region of China. [ 5 ] At least before the 20th century, some traditional Chinese medicine practitioners used it as a remedy for lung and stomach ailments, but the drink was not widely known across the country. [ 17 ] It spread to Russia before reaching Europe and gained popularity in the United States in the early 21st century. [ 18 ] [ 19 ] [ 20 ] In the intervening years, its popularity in the West eclipsed its popularity in China, where it remains less known, [ 21 ] though consumption is increasing in many East Asian countries. [ 22 ] With an alcohol content under 0.5%, it is not federally regulated in the U.S. [ 23 ] [ 24 ] There are numerous myths surrounding the history of kombucha. There is no evidence that kombucha originated in Qin dynasty China and that it was served to Emperor Qin Shi Huang . Furthermore, there is no evidence that kombucha was ever present in Korea or Japan before the late 20th century, making claims that a Korean doctor named Kombu served the drink to Japanese Emperor Ingyo entirely apocryphal. [ 5 ] [ 17 ] [ 25 ] Kombucha was first introduced to Japan from Russia and became a health fad in the country following the publication of Sumako Nakamitsu's 1974 bestseller Kōcha Kinoko Health Methods . [ 26 ] Although kombucha had already been consumed in China before it became known in Japan, overseas interest in the beverage for its purported wellness benefits contributed to increased attention and consumption in China during the 1980s. [ 17 ] Prior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods. [ 27 ] With rising popularity in developed countries in the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants and pubs . [ 28 ] According to the market research firm Grand View Research, kombucha had a global market size of US$1.67 billion as of 2019 and has been expected to grow to US$9.7 billion by 2030. [ 8 ] Etymology and terminology [ edit ] The etymology of kombucha is uncertain, but it is believed to be a misapplied loanword from Japanese. [ 29 ] English speakers may have confused the Japanese word konbucha with kōcha kinoko ( 紅茶キノコ , 'black tea mushroom') , popularized around 1975. [ 30 ] [ 31 ] In Japanese, the term konbu-cha ( 昆布茶 , ' kelp tea ') refers to a kelp tea made with konbu (an edible kelp from the family Laminariaceae ) and is a completely different beverage from the fermented tea usually associated with kombucha elsewhere in the world. [ 32 ] Merriam-Webster 's Dictionary suggests kombucha in English arose from misapplication of Japanese words like konbucha , kobucha ' tea made from kelp ', konbu , from kobu 'kelp', + cha ' tea '. [ 33 ] The American Heritage Dictionary notes the term might have originated from the observation that the gelatinous film of kombucha resembled seaweed. [ 34 ] The first known use in the English language of the word appeared in the British Chemical Abstracts in 1928. [ 35 ] In Chinese , kombucha was historically known as hǎibǎo ( simplified Chinese : 海宝 ; traditional Chinese : 海寶 ; lit. 'sea treasure'), derived from the SCOBY's resemblance to a jellyfish , and wèibǎo ( simplified Chinese : 胃宝 ; traditional Chinese : 胃寶 ; lit. 'stomach treasure'), referring to its perceived medicinal benefits. Today, it is commonly called hóngchá jūn ( simplified Chinese : 红茶菌 ; traditional Chinese : 紅茶菌 ; lit. 'red tea fungus'), a term based on the Japanese kōcha kinoko . [ 17 ] Composition and properties [ edit ] Yeast and bacteria in kombucha magnified 400 times A SCOBY used for brewing kombucha A kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY), similar to mother of vinegar , containing one or more species each of bacteria and yeasts, which form a zoogleal mat [ 36 ] known as a "mother". [ 1 ] There is a broad spectrum of yeast species spanning several genera reported to be present in kombucha cultures, including species of Zygosaccharomyces , Candida, Kloeckera/Hanseniaspora , Torulaspora , Pichia , Brettanomyces/Dekkera , Saccharomyces , Lachancea , Saccharomycoides , Schizosaccharomyces , Kluyveromyces, Starmera, Eremothecium, Merimbla, Sugiyamaella. [ 37 ] [ 38 ] [ 39 ] The bacterial component of kombucha comprises several species, almost always including the acetic acid bacteria Komagataeibacter xylinus (formerly Gluconacetobacter xylinus ), which ferments alcohols produced by the yeasts into acetic and other acids, increasing the acidity and limiting ethanol content. [ 40 ] [ citation needed ] The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter. [ 41 ] K. xylinus produces bacterial cellulose , and is reportedly responsible for most or all of the physical structure of the "mother", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers. [ 42 ] [ non-primary source needed ] The highest diversity of kombucha bacteria was found to be on the 7th day of fermentation with the diversity being less in the SCOBY. Acetobacteraceae dominate 88 percent of the bacterial community of the SCOBY. [ 39 ] The acetic acid bacteria in kombucha are aerobic , meaning that they require oxygen for their growth and activity. [ 37 ] Hence, the bacteria initially migrate and assemble at the air interface, followed by the excretion of bacterial cellulose after about 2 days. [ 43 ] The mixed, presumably mutualistic culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product usnic acid , though as of 2015, no report appears indicating the standard cyanobacterial species of lichens in association with kombucha fungal components. [ 44 ] Chemical composition [ edit ] Kombucha is made by adding the kombucha culture into a broth of sugared tea. [ 1 ] The sugar serves as a nutrient for the SCOBY that allows for bacterial growth in the tea. [ citation needed ] Sucrose is converted, biochemically, into fructose and glucose, and these into gluconic acid and acetic acid. [ 18 ] In addition, kombucha contains enzymes and amino acids , polyphenols , and various other organic acids which vary between preparations. [ citation needed ] Other specific components include ethanol (see below), glucuronic acid , glycerol , lactic acid , and usnic acid (a hepatotoxin, see below). [ 45 ] [ 46 ] [ 47 ] The alcohol content of kombucha is usually less than 0.5%, but increases with extended fermentation times. [ 48 ] Some tests have found commercial kombuchas with a range of alcohol contents ranging from undetectable to 4%. [ 49 ] The concentration of alcohol, specifically ethanol, increases initially but then begins to decrease when acetic acid bacteria use it to produce acetic acid. [ 39 ] Over-fermentation generates high amounts of acids similar to vinegar. [ 1 ] The pH of the drink is typically about 3.5. [ 12 ] Nutritional content [ edit ] Kombucha tea is 95% water and contains 4% carbohydrates and several B vitamins , such as thiamin , riboflavin , niacin , and vitamin B 6 . [ 50 ] Several brands of commercial kombucha on store shelves, Eastern Pennsylvania, 2019 Kombucha can be prepared at home or commercially. [ 1 ] It is made by dissolving sugar in non-chlorinated boiling water. Tea leaves are then steeped in the hot sugar water and discarded. The sweetened tea is cooled and the SCOBY culture is added. The mixture is then poured into a sterilized beaker along with previously fermented kombucha tea to lower the pH . This technique is known as "backslopping". [ 51 ] The container is covered with a paper towel or breathable fabric to prevent insects, such as fruit flies, from contaminating the kombucha. The tea is left to ferment for a period of up to 10 to 14 days at room temperature, 18–26 °C (64–79 °F). A new "daughter" SCOBY will form on the surface of the tea to the diameter of the container. After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. The remaining kombucha is strained and bottled for a secondary ferment for a few days or stored at 4 °C (39 °F). [ 1 ] Kombucha culture fermenting in a jar, 2006 Commercially bottled kombucha became available in the late 1990s. [ 52 ] In 2010, elevated alcohol levels were found in many bottled kombucha products, leading retailers including Whole Foods to pull the drinks from store shelves temporarily. [ 53 ] In response, kombucha suppliers reformulated their products to have lower alcohol levels. [ 54 ] By 2014, US sales of bottled kombucha were $400 million, $350 million of which was by Millennium Products, Inc. which sells GT's Kombucha . [ 55 ] In 2014, several companies that make and sell kombucha formed a trade organization , Kombucha Brewers International. [ 56 ] In 2016, PepsiCo purchased kombucha maker KeVita for approximately $200 million. [ 57 ] In the US, sales of kombucha and other fermented drinks rose by 37 percent in 2017. [ 28 ] Beer companies like Full Sail Brewing Company and Molson Coors Beverage Company produce kombucha by themselves or via subsidiaries. [ 58 ] As of 2021, the drink had some popularity in India's National Capital Region , partly due to its success in the west. [ 59 ] Some commercial kombucha producers sell what they call "hard kombucha" with an alcohol content of over 5 percent. [ 58 ] [ 60 ] Kombucha tea with ice cubes Kombucha is promoted with many claims for health benefits, from alleviating hemorrhoids to combating cancer. [ 61 ] Although people may drink kombucha for such supposed health effects (attributed first to the protective impact of tea itself, and to fermentation products including glucuronic acid, acetic acid, polyphenols, phenols, and B-complex vitamins such as folic acid [ 62 ] : 15 ), there is no clinical proof that it provides any benefit. [ 1 ] [ 63 ] [ 64 ] A review found only one human study on kombucha. [ 64 ] Kombucha is an "extreme example" of an unconventional remedy because of the disparity between implausible, wide-ranging health claims and the potential risks of the product. [ 12 ] It concluded that the proposed, unsubstantiated therapeutic claims did not outweigh known risks, and that kombucha should not be recommended for therapeutic use , being in a class of "remedies that only seem to benefit those who sell them". [ 12 ] Reports of adverse effects related to kombucha consumption are rare, but may be underreported, according to a 2003 review. [ 12 ] The American Cancer Society said in 2009 that "serious side effects and occasional deaths have been associated with drinking Kombucha tea." [ 15 ] Because kombucha is a commonly homemade fermentation, caution should be taken because pathogenic microorganisms can contaminate the tea during preparation. [ 16 ] [ 37 ] The risk of proliferation of bacteria associated with botulinum toxin is one reason that the pH of kombucha must be low, as Clostridium botulinum struggles to proliferate below pH 4.6. [ 65 ] [ 66 ] Adverse effects associated with kombucha consumption may include severe hepatic (liver) and renal (kidney) toxicity as well as metabolic acidosis . [ 67 ] [ 68 ] [ 69 ] Some adverse health effects may arise from the acidity of the tea causing acidosis , and brewers are cautioned to avoid over-fermentation. [ 14 ] [ 70 ] [ 48 ] Other adverse effects may be a result of bacterial or fungal contamination during the brewing process. [ 48 ] Some studies have found the hepatotoxin usnic acid in kombucha, although it is not known whether the cases of liver damage are due to usnic acid or to some other toxin. [ 68 ] [ 44 ] The acidity of kombucha may be threatening to the demineralization of teeth, leading towards later tooth decay. [ 71 ] Kombucha surpasses the critical pH of teeth, which is approximately 5.5, which disrupts the chemical stability of the enamel, leading to enamel erosion. [ 72 ] [ 73 ] Acids react with the bases within calcium hydroxyapatite, the primary component of tooth enamel, neutralizing them and increasing the dissolution of the enamel, causing degradation of the teeth. [ 74 ] [ 75 ] [ 73 ] Drinking kombucha can be harmful for people with preexisting ailments. [ 76 ] Due to its microbial sourcing and possible non-sterile packaging, kombucha is not recommended for people with poor immune function, [ 14 ] women who are pregnant or nursing, or children under 4 years old: [ 48 ] It may compromise immune responses or stomach acidity in these susceptible populations. [ 14 ] There are certain drugs that one should not take with kombucha because of the small percentage of alcohol content. [ 77 ] A 2019 review enumerated numerous potential health risks (including hyponatremia, lactic acidosis, toxic hepatitis, etc. [ 64 ] : 68 ), but said "kombucha is not considered harmful if about 4 oz [120 mL] per day is consumed by healthy individuals; potential risks are associated with a low pH brew leaching heavy metals from containers, excessive consumption of highly acidic kombucha, or consumption by individuals with pre-existing health conditions." [ 64 ] Kombucha contains a small amount of caffeine . [ 78 ] [ 79 ] Kombucha culture, when dried, becomes a leather-like textile known as a microbial cellulose that can be molded onto forms to create seamless clothing. [ 80 ] [ 81 ] Using different broth media such as coffee, black tea, and green tea to grow the kombucha culture results in different textile colors, although the textile can also be dyed using other plant-based dyes. Different growth media and dyes also change the textile's feel and texture. [ 82 ] Dried and processed SCOBY has been investigated as a leather substitute. [ 83 ] Additionally, the SCOBY itself can be dried and eaten as a sweet or savory snack. [ 84 ] Cannabis tea , a cannabis-infused drink prepared by steeping various parts of the cannabis plant in hot or cold water Enviga , a carbonated green tea drink promoted with bogus health claims Jun , a fermented drink made from green tea and honey Kefir , a fermented dairy product Kvass , a traditional fermented drink made from bread List of unproven or disproven cancer treatments Mushroom tea , an infusion of mushrooms in water, made by using edible / medicinal mushrooms (such as lingzhi mushroom ) or psychedelic mushrooms (such as Psilocybe cubensis ) Tibicos , or "water kefir" ^ a b c d e f g h i Jayabalan, Rasu (21 June 2014). "A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety . 13 (4): 538– 550. Bibcode : 2014CRFSF..13..538J . doi : 10.1111/1541-4337.12073 . PMID 33412713 . S2CID 62789621 . ^ "A mug of kombucha for your health?" . Mayo Clinic . 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"Potion or Poison? Kombucha" . Journal of Primary Health Care . 10 (1): 93– 94. doi : 10.1071/HC15930 . PMID 30068458 . ^ "What is Kombucha? Benefits & Side Effects" . hollandandbarrett.com . Holland & Barrett. 4 September 2024 . Retrieved 26 March 2026 . ^ "So Does Kombucha Have Caffeine or Alcohol in It? How Much?!" . Bon Appétit . 2 July 2018. ^ Grushkin, Daniel (17 February 2015). "Meet the Woman Who Wants to Grow Clothing in a Lab" . Popular Science . Retrieved 18 June 2015 . ^ Oiljala, Leena (9 September 2014). "BIOCOUTURE Creates Kombucha Mushroom Fabric For Fashion & Architecture" . Pratt Institute . Archived from the original on 19 June 2015 . Retrieved 18 June 2015 . ^ Hinchliffe, Jessica (25 September 2014). " 'Scary and gross': Queensland fashion students grow garments in jars with kombucha" . ABCNet.net.au . Retrieved 18 June 2015 . ^ Nguyen, Hau Trung; Saha, Nabanita; Ngwabebhoh, Fahanwi Asabuwa; Zandraa, Oyunchimeg; Saha, Tomas; Saha, Petr (2021). "Kombucha-derived bacterial cellulose from diverse wastes: a prudent leather alternative" (PDF) . Cellulose . 28 (14): 9335– 9353. doi : 10.1007/s10570-021-04100-5 . ISSN 0969-0239 . Retrieved 27 March 2025 . ^ "Kombucha Scoby Jerky" . Fermenting for Foodies . 17 June 2015 . Retrieved 23 March 2021 . Media related to Kombucha at Wikimedia Commons
Markdown	[Jump to content](https://en.wikipedia.org/wiki/Kombucha#bodyContent) Main menu Main menu move to sidebar hide Navigation - [Main page](https://en.wikipedia.org/wiki/Main_Page "Visit the main page [z]") - [Contents](https://en.wikipedia.org/wiki/Wikipedia:Contents "Guides to browsing Wikipedia") - [Current events](https://en.wikipedia.org/wiki/Portal:Current_events "Articles related to current events") - [Random article](https://en.wikipedia.org/wiki/Special:Random "Visit a randomly selected article [x]") - [About Wikipedia](https://en.wikipedia.org/wiki/Wikipedia:About "Learn about Wikipedia and how it works") - [Contact us](https://en.wikipedia.org/wiki/Wikipedia:Contact_us "How to contact Wikipedia") Contribute - [Help](https://en.wikipedia.org/wiki/Help:Contents "Guidance on how to use and edit Wikipedia") - [Learn to edit](https://en.wikipedia.org/wiki/Help:Introduction "Learn how to edit Wikipedia") - [Community portal](https://en.wikipedia.org/wiki/Wikipedia:Community_portal "The hub for editors") - [Recent changes](https://en.wikipedia.org/wiki/Special:RecentChanges "A list of recent changes to Wikipedia [r]") - [Upload file](https://en.wikipedia.org/wiki/Wikipedia:File_upload_wizard "Add images or other media for use on Wikipedia") - [Special pages](https://en.wikipedia.org/wiki/Special:SpecialPages "A list of all special pages [q]") [![](https://en.wikipedia.org/static/images/icons/enwiki-25.svg) ![Wikipedia](https://en.wikipedia.org/static/images/mobile/copyright/wikipedia-wordmark-en-25.svg) ![The Free Encyclopedia](https://en.wikipedia.org/static/images/mobile/copyright/wikipedia-tagline-en-25.svg)](https://en.wikipedia.org/wiki/Main_Page) [Search](https://en.wikipedia.org/wiki/Special:Search "Search Wikipedia [f]") Appearance - [Donate](https://donate.wikimedia.org/?wmf_source=donate&wmf_medium=sidebar&wmf_campaign=en.wikipedia.org&uselang=en) - [Create account](https://en.wikipedia.org/w/index.php?title=Special:CreateAccount&returnto=Kombucha "You are encouraged to create an account and log in; however, it is not mandatory") - [Log in](https://en.wikipedia.org/w/index.php?title=Special:UserLogin&returnto=Kombucha "You're encouraged to log in; however, it's not mandatory. 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[o]") ## Contents move to sidebar hide - [(Top)](https://en.wikipedia.org/wiki/Kombucha) - [1 History](https://en.wikipedia.org/wiki/Kombucha#History) - [2 Etymology and terminology](https://en.wikipedia.org/wiki/Kombucha#Etymology_and_terminology) - [3 Composition and properties](https://en.wikipedia.org/wiki/Kombucha#Composition_and_properties) Toggle Composition and properties subsection - [3\.1 Biological](https://en.wikipedia.org/wiki/Kombucha#Biological) - [3\.2 Chemical composition](https://en.wikipedia.org/wiki/Kombucha#Chemical_composition) - [3\.3 Nutritional content](https://en.wikipedia.org/wiki/Kombucha#Nutritional_content) - [4 Production](https://en.wikipedia.org/wiki/Kombucha#Production) Toggle Production subsection - [4\.1 Hard kombucha](https://en.wikipedia.org/wiki/Kombucha#Hard_kombucha) - [5 Health claims](https://en.wikipedia.org/wiki/Kombucha#Health_claims) Toggle Health claims subsection - [5\.1 Adverse effects](https://en.wikipedia.org/wiki/Kombucha#Adverse_effects) - [5\.2 Caffeine](https://en.wikipedia.org/wiki/Kombucha#Caffeine) - [6 Other uses](https://en.wikipedia.org/wiki/Kombucha#Other_uses) - [7 See also](https://en.wikipedia.org/wiki/Kombucha#See_also) - [8 References](https://en.wikipedia.org/wiki/Kombucha#References) - [9 External links](https://en.wikipedia.org/wiki/Kombucha#External_links) Toggle the table of contents # Kombucha 45 languages - [العربية](https://ar.wikipedia.org/wiki/%D9%83%D9%88%D9%85%D8%A8%D9%88%D8%AA%D8%B4%D8%A7 "كومبوتشا – Arabic") - [مصرى](https://arz.wikipedia.org/wiki/%D9%83%D9%88%D9%85%D8%A8%D9%88%D8%AA%D8%B4%D8%A7 "كومبوتشا – Egyptian Arabic") - [Български](https://bg.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BC%D0%B1%D1%83%D1%87%D0%B0 "Комбуча – Bulgarian") - [Català](https://ca.wikipedia.org/wiki/Kombutxa "Kombutxa – Catalan") - [Čeština](https://cs.wikipedia.org/wiki/Kombucha "Kombucha – Czech") - [Cymraeg](https://cy.wikipedia.org/wiki/Kombucha "Kombucha – Welsh") - [Dansk](https://da.wikipedia.org/wiki/Kombucha "Kombucha – Danish") - [Deutsch](https://de.wikipedia.org/wiki/Kombucha "Kombucha – German") - [Ελληνικά](https://el.wikipedia.org/wiki/%CE%9A%CE%BF%CE%BC%CF%80%CE%BF%CF%8D%CF%87%CE%B1 "Κομπούχα – Greek") - [Esperanto](https://eo.wikipedia.org/wiki/Kombu%C4%89o "Kombuĉo – Esperanto") - [Español](https://es.wikipedia.org/wiki/Kombucha "Kombucha – Spanish") - [Eesti](https://et.wikipedia.org/wiki/Teeseenejook "Teeseenejook – Estonian") - [Euskara](https://eu.wikipedia.org/wiki/Konbutxa "Konbutxa – Basque") - [فارسی](https://fa.wikipedia.org/wiki/%DA%A9%D8%A7%D9%85%D8%A8%D9%88%DA%86%D8%A7 "کامبوچا – Persian") - [Suomi](https://fi.wikipedia.org/wiki/Kombucha "Kombucha – Finnish") - [Français](https://fr.wikipedia.org/wiki/Kombucha "Kombucha – French") - [עברית](https://he.wikipedia.org/wiki/%D7%A4%D7%98%D7%A8%D7%99%D7%99%D7%AA_%D7%AA%D7%94 "פטריית תה – Hebrew") - [हिन्दी](https://hi.wikipedia.org/wiki/%E0%A4%95%E0%A5%8B%E0%A4%AE%E0%A5%8D%E0%A4%AC%E0%A5%81%E0%A4%9A%E0%A4%BE "कोम्बुचा – Hindi") - [Hrvatski](https://hr.wikipedia.org/wiki/Kombucha "Kombucha – Croatian") - [Bahasa Indonesia](https://id.wikipedia.org/wiki/Kombucha "Kombucha – Indonesian") - [Ido](https://io.wikipedia.org/wiki/Kombucho "Kombucho – Ido") - [Íslenska](https://is.wikipedia.org/wiki/Sveppate "Sveppate – Icelandic") - [Italiano](https://it.wikipedia.org/wiki/Kombucha "Kombucha – Italian") - [日本語](https://ja.wikipedia.org/wiki/%E7%B4%85%E8%8C%B6%E3%82%AD%E3%83%8E%E3%82%B3 "紅茶キノコ – Japanese") - [Jawa](https://jv.wikipedia.org/wiki/Kombucha "Kombucha – Javanese") - [ქართული](https://ka.wikipedia.org/wiki/%E1%83%A9%E1%83%90%E1%83%98%E1%83%A1_%E1%83%A1%E1%83%9D%E1%83%99%E1%83%9D "ჩაის სოკო – Georgian") - [한국어](https://ko.wikipedia.org/wiki/%EC%BD%A4%EB%B6%80%EC%B0%A8 "콤부차 – Korean") - [Lietuvių](https://lt.wikipedia.org/wiki/Kombu%C4%8Dia "Kombučia – Lithuanian") - [Latviešu](https://lv.wikipedia.org/wiki/Kombu%C4%8Da "Kombuča – Latvian") - [Македонски](https://mk.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BC%D0%B1%D1%83%D1%85%D0%B0 "Комбуха – Macedonian") - [Nederlands](https://nl.wikipedia.org/wiki/Komboecha "Komboecha – Dutch") - [Norsk bokmål](https://no.wikipedia.org/wiki/Kombucha "Kombucha – Norwegian Bokmål") - [Polski](https://pl.wikipedia.org/wiki/Kombucza "Kombucza – Polish") - [Português](https://pt.wikipedia.org/wiki/Kombucha "Kombucha – Portuguese") - [Română](https://ro.wikipedia.org/wiki/Kombucha "Kombucha – Romanian") - [Саха тыла](https://sah.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BC%D0%B1%D1%83%D1%87%D0%B0 "Комбуча – Yakut") - [Slovenčina](https://sk.wikipedia.org/wiki/Kombu%C4%8Da "Kombuča – Slovak") - [Slovenščina](https://sl.wikipedia.org/wiki/Kombu%C4%8Da "Kombuča – Slovenian") - [Српски / srpski](https://sr.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BC%D0%B1%D1%83%D1%87%D0%B0 "Комбуча – Serbian") - [Svenska](https://sv.wikipedia.org/wiki/Kombucha "Kombucha – Swedish") - [Тоҷикӣ](https://tg.wikipedia.org/wiki/%D0%97%D0%B0%D0%BC%D0%B1%D1%83%D1%80%D3%AF%D2%93%D1%87%D0%BE%D0%B9 "Замбурӯғчой – Tajik") - [ไทย](https://th.wikipedia.org/wiki/%E0%B9%80%E0%B8%AB%E0%B9%87%E0%B8%94%E0%B8%8A%E0%B8%B2%E0%B9%81%E0%B8%94%E0%B8%87 "เห็ดชาแดง – Thai") - [Türkçe](https://tr.wikipedia.org/wiki/Kombu%C3%A7a "Kombuça – Turkish") - [Tiếng Việt](https://vi.wikipedia.org/wiki/N%E1%BA%A5m_th%E1%BB%A7y_s%C3%A2m "Nấm thủy sâm – Vietnamese") - [中文](https://zh.wikipedia.org/wiki/%E7%BA%A2%E8%8C%B6%E8%8F%8C "红茶菌 – Chinese") [Edit links](https://www.wikidata.org/wiki/Special:EntityPage/Q657032#sitelinks-wikipedia "Edit interlanguage links") - [Article](https://en.wikipedia.org/wiki/Kombucha "View the content page [c]") - [Talk](https://en.wikipedia.org/wiki/Talk:Kombucha "Discuss improvements to the content page [t]") English - [Read](https://en.wikipedia.org/wiki/Kombucha) - [Edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit "Edit this page [e]") - [View history](https://en.wikipedia.org/w/index.php?title=Kombucha&action=history "Past revisions of this page [h]") Tools Tools move to sidebar hide Actions - [Read](https://en.wikipedia.org/wiki/Kombucha) - [Edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit "Edit this page [e]") - 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[Download as PDF](https://en.wikipedia.org/w/index.php?title=Special:DownloadAsPdf&page=Kombucha&action=show-download-screen "Download this page as a PDF file") - [Printable version](https://en.wikipedia.org/w/index.php?title=Kombucha&printable=yes "Printable version of this page [p]") In other projects - [Wikimedia Commons](https://commons.wikimedia.org/wiki/Category:Kombucha) - [Wikidata item](https://www.wikidata.org/wiki/Special:EntityPage/Q657032 "Structured data on this page hosted by Wikidata [g]") Appearance move to sidebar hide From Wikipedia, the free encyclopedia Fermented tea beverage This article is about the fermented tea. For the East Asian drink "konbu-cha", made from dried seaweed, see [kelp tea](https://en.wikipedia.org/wiki/Kelp_tea "Kelp tea"). "Tea mushroom" redirects here. For the tea tree mushroom used in Chinese cooking, see [Cyclocybe aegerita](https://en.wikipedia.org/wiki/Cyclocybe_aegerita "Cyclocybe aegerita"). \| \| \| \|---\|---\| \| [![Glass jar filled with brown kombucha beverage, including the floating culture](https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Kombucha_Mature.jpg/250px-Kombucha_Mature.jpg)](https://en.wikipedia.org/wiki/File:Kombucha_Mature.jpg)Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed \| \| \| Type \| Flavored cold tea drink with [fermentation](https://en.wikipedia.org/wiki/Fermentation "Fermentation") byproducts \| \| Origin \| [China](https://en.wikipedia.org/wiki/China "China") \| \| [Alcohol by volume](https://en.wikipedia.org/wiki/Alcohol_by_volume "Alcohol by volume") \| \<0.5% (commercial) \| \| [Proof (US)](https://en.wikipedia.org/wiki/Alcohol_proof "Alcohol proof") \| \<1 (commercial) \| \| Color \| Cloudy, commonly pale or dark brown and sometimes green \| \| Flavor \| Fermented, effervescent \| \| Ingredients \| Tea, sugar, bacteria, [yeast](https://en.wikipedia.org/wiki/Yeast "Yeast") \| \| Variants \| [Fruit juices](https://en.wikipedia.org/wiki/Fruit_juice "Fruit juice") or spices added \| \| Related products \| [Water kefir](https://en.wikipedia.org/wiki/Water_kefir "Water kefir"), [kefir](https://en.wikipedia.org/wiki/Kefir "Kefir"), [kvass](https://en.wikipedia.org/wiki/Kvass "Kvass"), beer, [iced tea](https://en.wikipedia.org/wiki/Iced_tea "Iced tea") \| Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the [culture](https://en.wikipedia.org/wiki/Microbiological_culture "Microbiological culture"); Latin name Medusomyces gisevii)[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) is a [fermented](https://en.wikipedia.org/wiki/Fermented_beverage "Fermented beverage"), [effervescent](https://en.wikipedia.org/wiki/Effervescent "Effervescent") and [sweetened](https://en.wikipedia.org/wiki/Sweetened_beverage "Sweetened beverage") [black tea](https://en.wikipedia.org/wiki/Black_tea "Black tea") drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and [yeast](https://en.wikipedia.org/wiki/Yeast "Yeast").[\[2\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-2) Juice, spices, fruit, or other flavorings are often added. Commercial kombucha contains small amounts of [alcohol](https://en.wikipedia.org/wiki/Alcohol_$drug$ "Alcohol (drug)"). Kombucha is believed to have originated in China and Japan, where the drink is traditional.[\[3\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-3)[\[4\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-4)[\[5\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:1-5) While it is named after the [Japanese](https://en.wikipedia.org/wiki/Japanese_language "Japanese language") term for [kelp tea](https://en.wikipedia.org/wiki/Kelp_tea "Kelp tea") in English, the two drinks have no relation. By the early 20th century kombucha spread to Russia, then other parts of Eastern Europe and Germany.[\[6\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Troitino2017-6)[\[7\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-7) Kombucha is now [homebrewed](https://en.wikipedia.org/wiki/Homebrewing "Homebrewing") globally, and also bottled and sold commercially.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) The global kombucha market was worth approximately US\$1.7 billion as of 2019[\[update\]](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit).[\[8\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-big-kombu-8) Kombucha is produced by [symbiotic fermentation](https://en.wikipedia.org/wiki/Symbiotic_fermentation "Symbiotic fermentation") of sugared tea using a [symbiotic](https://en.wikipedia.org/wiki/Symbiotic "Symbiotic") culture of bacteria and yeast ([SCOBY](https://en.wikipedia.org/wiki/SCOBY "SCOBY")) commonly called a "mother" or "mushroom". The [microbial](https://en.wikipedia.org/wiki/Microbial "Microbial") populations in a SCOBY vary. The yeast component generally includes [Saccharomyces cerevisiae](https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae "Saccharomyces cerevisiae"), along with other species; the bacterial component almost always includes [Gluconacetobacter xylinus](https://en.wikipedia.org/wiki/Gluconacetobacter_xylinus "Gluconacetobacter xylinus") to [oxidize](https://en.wikipedia.org/wiki/Oxidize "Oxidize") yeast-produced [alcohols](https://en.wikipedia.org/wiki/Alcohols "Alcohols") to [acetic acid](https://en.wikipedia.org/wiki/Acetic_acid "Acetic acid") (and other acids).[\[9\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-9) Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and [osmophilic](https://en.wikipedia.org/wiki/Osmophilic "Osmophilic") yeast species in a zoogleal mat \[[biofilm](https://en.wikipedia.org/wiki/Biofilm "Biofilm")\]".[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) The living bacteria are said to be [probiotic](https://en.wikipedia.org/wiki/Probiotic "Probiotic"), one of the reasons for the popularity of the drink.[\[10\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bauer-10)[\[11\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-11) Numerous health benefits have been claimed to correlate with drinking kombucha;[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) there is little [evidence](https://en.wikipedia.org/wiki/Evidence-based_medicine "Evidence-based medicine") to support any of these claims.[\[13\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-13) The beverage has caused rare serious [adverse effects](https://en.wikipedia.org/wiki/Adverse_effect "Adverse effect"), possibly arising from [contamination](https://en.wikipedia.org/wiki/Foodborne_illness "Foodborne illness") during [home preparation](https://en.wikipedia.org/wiki/Homebrewing "Homebrewing").[\[14\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mskcc-14)[\[15\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-acs-15) It is not recommended for [therapeutic purposes](https://en.wikipedia.org/wiki/Therapeutic "Therapeutic").[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12)[\[16\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mayo-16) ## History \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=1 "Edit section: History")\] Kombucha likely originated in the [Bohai Sea](https://en.wikipedia.org/wiki/Bohai_Sea "Bohai Sea") region of China.[\[5\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:1-5) At least before the 20th century, some [traditional Chinese medicine](https://en.wikipedia.org/wiki/Traditional_Chinese_medicine "Traditional Chinese medicine") practitioners used it as a remedy for lung and stomach ailments, but the drink was not widely known across the country.[\[17\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:4-17) It spread to Russia before reaching Europe and gained popularity in the United States in the early 21st century.[\[18\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Sreermalu2000-18)[\[19\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-hamblin-19)[\[20\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Katz2012-20) In the intervening years, its popularity in the West eclipsed its popularity in China, where it remains less known,[\[21\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-x015-21) though consumption is increasing in many East Asian countries.[\[22\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-m313-22) With an alcohol content under 0.5%, it is not federally regulated in the U.S.[\[23\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-23)[\[24\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-24) There are numerous myths surrounding the history of kombucha. There is no evidence that kombucha originated in [Qin dynasty China](https://en.wikipedia.org/wiki/Qin_dynasty "Qin dynasty") and that it was served to [Emperor Qin Shi Huang](https://en.wikipedia.org/wiki/Qin_Shi_Huang "Qin Shi Huang"). Furthermore, there is no evidence that kombucha was ever present in Korea or Japan before the late 20th century, making claims that a Korean doctor named Kombu served the drink to Japanese [Emperor Ingyo](https://en.wikipedia.org/wiki/Emperor_Ingy%C5%8D "Emperor Ingyō") entirely apocryphal.[\[5\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:1-5)[\[17\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:4-17)[\[25\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-25) Kombucha was first introduced to Japan from Russia and became a health [fad](https://en.wikipedia.org/wiki/Fad "Fad") in the country following the publication of Sumako Nakamitsu's 1974 bestseller Kōcha Kinoko Health Methods.[\[26\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-26) Although kombucha had already been consumed in China before it became known in Japan, overseas interest in the beverage for its purported wellness benefits contributed to increased attention and consumption in China during the 1980s.[\[17\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:4-17) Prior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods.[\[27\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-27) With rising popularity in [developed countries](https://en.wikipedia.org/wiki/Developed_country "Developed country") in the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants and [pubs](https://en.wikipedia.org/wiki/Pub "Pub").[\[28\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:0-28) According to the market research firm Grand View Research, kombucha had a global market size of US\$1.67 billion as of 2019[\[update\]](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit) and has been expected to grow to US\$9.7 billion by 2030.[\[8\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-big-kombu-8) ## Etymology and terminology \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=2 "Edit section: Etymology and terminology")\] The [etymology](https://en.wikipedia.org/wiki/Etymology "Etymology") of kombucha is uncertain, but it is believed to be a misapplied [loanword](https://en.wikipedia.org/wiki/Loanword "Loanword") from Japanese.[\[29\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Algeo97-29) English speakers may have confused the Japanese word konbucha with kōcha kinoko ([紅茶キノコ](https://ja.wikipedia.org/wiki/%E7%B4%85%E8%8C%B6%E3%82%AD%E3%83%8E%E3%82%B3 "ja:紅茶キノコ"), 'black tea mushroom'), popularized around 1975.[\[30\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-30)[\[31\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-31) In Japanese, the term konbu-cha (昆布茶, '[kelp tea](https://en.wikipedia.org/wiki/Kelp_tea "Kelp tea")') refers to a kelp tea made with [konbu](https://en.wikipedia.org/wiki/Konbu "Konbu") (an edible [kelp](https://en.wikipedia.org/wiki/Kelp "Kelp") from the family [Laminariaceae](https://en.wikipedia.org/wiki/Laminariaceae "Laminariaceae")) and is a completely different beverage from the fermented tea usually associated with kombucha elsewhere in the world.[\[32\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:3-32) [Merriam-Webster](https://en.wikipedia.org/wiki/Merriam-Webster "Merriam-Webster")'s Dictionary suggests kombucha in English arose from misapplication of Japanese words like konbucha, kobucha '[tea made from kelp](https://en.wikipedia.org/wiki/Kelp_tea "Kelp tea")', konbu, from kobu 'kelp', + cha '[tea](https://en.wikipedia.org/wiki/Tea "Tea")'.[\[33\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Definition_of_KOMBUCHA-33) [The American Heritage Dictionary](https://en.wikipedia.org/wiki/The_American_Heritage_Dictionary_of_the_English_Language "The American Heritage Dictionary of the English Language") notes the term might have originated from the observation that the gelatinous film of kombucha resembled seaweed.[\[34\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-34) The first known use in the English language of the word appeared in the British Chemical Abstracts in 1928.[\[35\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-35) In [Chinese](https://en.wikipedia.org/wiki/Chinese_language "Chinese language"), kombucha was historically known as hǎibǎo ([simplified Chinese](https://en.wikipedia.org/wiki/Simplified_Chinese_characters "Simplified Chinese characters"): 海宝; [traditional Chinese](https://en.wikipedia.org/wiki/Traditional_Chinese_characters "Traditional Chinese characters"): 海寶; lit. 'sea treasure'), derived from the SCOBY's resemblance to a [jellyfish](https://en.wikipedia.org/wiki/Jellyfish "Jellyfish"), and wèibǎo ([simplified Chinese](https://en.wikipedia.org/wiki/Simplified_Chinese_characters "Simplified Chinese characters"): 胃宝; [traditional Chinese](https://en.wikipedia.org/wiki/Traditional_Chinese_characters "Traditional Chinese characters"): 胃寶; lit. 'stomach treasure'), referring to its perceived medicinal benefits. Today, it is commonly called hóngchá jūn ([simplified Chinese](https://en.wikipedia.org/wiki/Simplified_Chinese_characters "Simplified Chinese characters"): 红茶菌; [traditional Chinese](https://en.wikipedia.org/wiki/Traditional_Chinese_characters "Traditional Chinese characters"): 紅茶菌; lit. 'red tea fungus'), a term based on the Japanese kōcha kinoko.[\[17\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:4-17) ## Composition and properties \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=3 "Edit section: Composition and properties")\] [![](https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Kombuchacultsm.jpg/250px-Kombuchacultsm.jpg)](https://en.wikipedia.org/wiki/File:Kombuchacultsm.jpg) Yeast and bacteria in kombucha magnified 400 times [![](https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/SCOBY_mushroom.jpg/250px-SCOBY_mushroom.jpg)](https://en.wikipedia.org/wiki/File:SCOBY_mushroom.jpg) A [SCOBY](https://en.wikipedia.org/wiki/SCOBY "SCOBY") used for brewing kombucha ### Biological \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=4 "Edit section: Biological")\] A kombucha culture is a [symbiotic culture of bacteria and yeast](https://en.wikipedia.org/wiki/SCOBY "SCOBY") (SCOBY), similar to [mother of vinegar](https://en.wikipedia.org/wiki/Mother_of_vinegar "Mother of vinegar"), containing one or more species each of bacteria and yeasts, which form a [zoogleal mat](https://en.wikipedia.org/wiki/Zoogleal_mat "Zoogleal mat")[\[36\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Blanc-36) known as a "mother".[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) There is a broad spectrum of yeast species spanning several genera reported to be present in kombucha cultures, including species of Zygosaccharomyces, Candida, Kloeckera/Hanseniaspora, Torulaspora, Pichia, Brettanomyces/Dekkera, Saccharomyces, Lachancea, Saccharomycoides, Schizosaccharomyces, Kluyveromyces, Starmera, Eremothecium, Merimbla, Sugiyamaella.[\[37\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37)[\[38\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-38)[\[39\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:2-39) The bacterial component of kombucha comprises several species, almost always including the [acetic acid bacteria](https://en.wikipedia.org/wiki/Acetic_acid_bacteria "Acetic acid bacteria") [Komagataeibacter xylinus](https://en.wikipedia.org/wiki/Komagataeibacter_xylinus "Komagataeibacter xylinus") (formerly Gluconacetobacter xylinus), which ferments alcohols produced by the yeasts into [acetic](https://en.wikipedia.org/wiki/Acetic_acid "Acetic acid") and other acids, increasing the acidity and limiting [ethanol](https://en.wikipedia.org/wiki/Ethanol "Ethanol") content.[\[40\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-40)\[[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")\] The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.[\[41\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-41) K. xylinus produces [bacterial cellulose](https://en.wikipedia.org/wiki/Bacterial_cellulose "Bacterial cellulose"), and is reportedly responsible for most or all of the physical structure of the "mother", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.[\[42\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Nguyen2008-42)\[[non-primary source needed](https://en.wikipedia.org/wiki/Wikipedia:No_original_research#Primary,_secondary_and_tertiary_sources "Wikipedia:No original research")\] The highest diversity of kombucha bacteria was found to be on the 7th day of fermentation with the diversity being less in the SCOBY. Acetobacteraceae dominate 88 percent of the bacterial community of the SCOBY.[\[39\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:2-39) The acetic acid bacteria in kombucha are [aerobic](https://en.wikipedia.org/wiki/Aerobic_organism "Aerobic organism"), meaning that they require oxygen for their growth and activity.[\[37\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37) Hence, the bacteria initially migrate and assemble at the air interface, followed by the excretion of bacterial cellulose after about 2 days.[\[43\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-43) The mixed, presumably [mutualistic](https://en.wikipedia.org/wiki/Mutualism_$biology$ "Mutualism (biology)") culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product [usnic acid](https://en.wikipedia.org/wiki/Usnic_acid "Usnic acid"), though as of 2015, no report appears indicating the standard cyanobacterial species of [lichens](https://en.wikipedia.org/wiki/Lichen "Lichen") in association with kombucha fungal components.[\[44\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-LiverToxUsnic-44) ### Chemical composition \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=5 "Edit section: Chemical composition")\] Kombucha is made by adding the kombucha culture into a broth of sugared tea.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) The sugar serves as a nutrient for the SCOBY that allows for bacterial growth in the tea.\[[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")\] Sucrose is converted, biochemically, into fructose and glucose, and these into [gluconic acid](https://en.wikipedia.org/wiki/Gluconic_acid "Gluconic acid") and acetic acid.[\[18\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Sreermalu2000-18) In addition, kombucha contains [enzymes](https://en.wikipedia.org/wiki/Enzyme "Enzyme") and [amino acids](https://en.wikipedia.org/wiki/Amino_acid "Amino acid"), [polyphenols](https://en.wikipedia.org/wiki/Polyphenol "Polyphenol"), and various other [organic acids](https://en.wikipedia.org/wiki/Organic_acid "Organic acid") which vary between preparations.\[[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")\] Other specific components include [ethanol](https://en.wikipedia.org/wiki/Ethanol "Ethanol") (see below), [glucuronic acid](https://en.wikipedia.org/wiki/Glucuronic_acid "Glucuronic acid"), [glycerol](https://en.wikipedia.org/wiki/Glycerol "Glycerol"), [lactic acid](https://en.wikipedia.org/wiki/Lactic_acid "Lactic acid"), and [usnic acid](https://en.wikipedia.org/wiki/Usnic_acid "Usnic acid") (a hepatotoxin, see below).[\[45\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Teoh-45)[\[46\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-46)[\[47\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-47) The alcohol content of kombucha is usually less than 0.5%, but increases with extended fermentation times.[\[48\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bccdc-48) Some tests have found commercial kombuchas with a range of alcohol contents ranging from undetectable to 4%.[\[49\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-d507-49) The concentration of alcohol, specifically ethanol, increases initially but then begins to decrease when acetic acid bacteria use it to produce acetic acid.[\[39\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:2-39) Over-fermentation generates high amounts of acids similar to vinegar.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) The pH of the drink is typically about 3.5.[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) ### Nutritional content \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=6 "Edit section: Nutritional content")\] Kombucha tea is 95% water and contains 4% [carbohydrates](https://en.wikipedia.org/wiki/Carbohydrate "Carbohydrate") and several [B vitamins](https://en.wikipedia.org/wiki/B_vitamins "B vitamins"), such as [thiamin](https://en.wikipedia.org/wiki/Thiamine "Thiamine"), [riboflavin](https://en.wikipedia.org/wiki/Riboflavin "Riboflavin"), [niacin](https://en.wikipedia.org/wiki/Vitamin_B3 "Vitamin B3"), and [vitamin B6](https://en.wikipedia.org/wiki/Vitamin_B6 "Vitamin B6").[\[50\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-fdc-50) ## Production \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=7 "Edit section: Production")\] [![](https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Kombucha_Store_Shelves.jpg/250px-Kombucha_Store_Shelves.jpg)](https://en.wikipedia.org/wiki/File:Kombucha_Store_Shelves.jpg) Several brands of commercial kombucha on store shelves, Eastern Pennsylvania, 2019 Kombucha can be prepared at home or commercially.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) It is made by dissolving sugar in non-chlorinated boiling water. Tea leaves are then steeped in the hot sugar water and discarded. The sweetened tea is cooled and the SCOBY culture is added. The mixture is then poured into a sterilized beaker along with previously fermented kombucha tea to lower the [pH](https://en.wikipedia.org/wiki/PH "PH"). This technique is known as "backslopping".[\[51\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-51) The container is covered with a paper towel or breathable fabric to prevent insects, such as fruit flies, from contaminating the kombucha. The tea is left to ferment for a period of up to 10 to 14 days at room temperature, 18–26 °C (64–79 °F). A new "daughter" SCOBY will form on the surface of the tea to the diameter of the container. After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. The remaining kombucha is strained and bottled for a secondary ferment for a few days or stored at 4 °C (39 °F).[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) [![](https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Kombucha_jar.jpg/250px-Kombucha_jar.jpg)](https://en.wikipedia.org/wiki/File:Kombucha_jar.jpg) Kombucha culture fermenting in a jar, 2006 Commercially bottled kombucha became available in the late 1990s.[\[52\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Wollan2010-52) In 2010, elevated alcohol levels were found in many bottled kombucha products, leading retailers including [Whole Foods](https://en.wikipedia.org/wiki/Whole_Foods_Market "Whole Foods Market") to pull the drinks from store shelves temporarily.[\[53\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-53) In response, kombucha suppliers reformulated their products to have lower alcohol levels.[\[54\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-54) By 2014, US sales of bottled kombucha were \$400 million, \$350 million of which was by Millennium Products, Inc. which sells [GT's Kombucha](https://en.wikipedia.org/wiki/GT%27s_Kombucha "GT's Kombucha").[\[55\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-55) In 2014, several companies that make and sell kombucha formed a [trade organization](https://en.wikipedia.org/wiki/Trade_organization "Trade organization"), Kombucha Brewers International.[\[56\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-56) In 2016, [PepsiCo](https://en.wikipedia.org/wiki/PepsiCo "PepsiCo") purchased kombucha maker KeVita for approximately \$200 million.[\[57\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-57) In the US, sales of kombucha and other fermented drinks rose by 37 percent in 2017.[\[28\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:0-28) Beer companies like [Full Sail Brewing Company](https://en.wikipedia.org/wiki/Full_Sail_Brewing_Company "Full Sail Brewing Company") and [Molson Coors Beverage Company](https://en.wikipedia.org/wiki/Molson_Coors_Beverage_Company "Molson Coors Beverage Company") produce kombucha by themselves or via subsidiaries.[\[58\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-boozy-58) As of 2021, the drink had some popularity in India's [National Capital Region](https://en.wikipedia.org/wiki/National_Capital_Region_$India$ "National Capital Region (India)"), partly due to its success in the west.[\[59\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-TNIE_2021-59) ### Hard kombucha \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=8 "Edit section: Hard kombucha")\] Some commercial kombucha producers sell what they call "hard kombucha" with an alcohol content of over 5 percent.[\[58\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-boozy-58)[\[60\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-60) ## Health claims \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=9 "Edit section: Health claims")\] [![](https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/300ml_glass_of_kombucha_with_ice.png/250px-300ml_glass_of_kombucha_with_ice.png)](https://en.wikipedia.org/wiki/File:300ml_glass_of_kombucha_with_ice.png) Kombucha tea with ice cubes Kombucha is promoted with many claims for health benefits, from alleviating [hemorrhoids](https://en.wikipedia.org/wiki/Hemorrhoids "Hemorrhoids") to combating cancer.[\[61\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-piles-61) Although people may drink kombucha for such supposed health effects (attributed first to the protective impact of tea itself, and to fermentation products including glucuronic acid, acetic acid, polyphenols, phenols, and B-complex vitamins such as folic acid[\[62\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Baschali-62): 15 ), there is no [clinical proof](https://en.wikipedia.org/wiki/Evidence-based_medicine "Evidence-based medicine") that it provides any benefit.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1)[\[63\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Villarreal-SotoBeaufort2018-63)[\[64\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-kapp-64) A review found only one human study on kombucha.[\[64\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-kapp-64) Kombucha is an "extreme example" of an unconventional remedy because of the disparity between implausible, wide-ranging health claims and the potential risks of the product.[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) It concluded that the proposed, unsubstantiated therapeutic claims did not outweigh known risks, and that kombucha should not be recommended for [therapeutic use](https://en.wikipedia.org/wiki/Therapeutic_food "Therapeutic food"), being in a class of "remedies that only seem to benefit those who sell them".[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) ### Adverse effects \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=10 "Edit section: Adverse effects")\] Reports of [adverse effects](https://en.wikipedia.org/wiki/Adverse_effect "Adverse effect") related to kombucha consumption are rare, but may be underreported, according to a 2003 review.[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) The [American Cancer Society](https://en.wikipedia.org/wiki/American_Cancer_Society "American Cancer Society") said in 2009 that "serious side effects and occasional deaths have been associated with drinking Kombucha tea."[\[15\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-acs-15) Because kombucha is a commonly homemade fermentation, caution should be taken because pathogenic microorganisms can contaminate the tea during preparation.[\[16\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mayo-16)[\[37\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37) The risk of proliferation of bacteria associated with [botulinum toxin](https://en.wikipedia.org/wiki/Botulinum_toxin "Botulinum toxin") is one reason that the pH of kombucha must be low, as [Clostridium botulinum](https://en.wikipedia.org/wiki/Clostridium_botulinum "Clostridium botulinum") struggles to proliferate below pH 4.6.[\[65\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-maricopa-65)[\[66\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-t025-66) Adverse effects associated with kombucha consumption may include severe [hepatic](https://en.wikipedia.org/wiki/Liver "Liver") (liver) and [renal](https://en.wikipedia.org/wiki/Kidney "Kidney") (kidney) toxicity as well as [metabolic acidosis](https://en.wikipedia.org/wiki/Metabolic_acidosis "Metabolic acidosis").[\[67\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Dasgupta11-67)[\[68\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Dasgupta13-68)[\[69\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-AbdualmjidSergi13-69) Some adverse health effects may arise from the acidity of the tea causing [acidosis](https://en.wikipedia.org/wiki/Acidosis "Acidosis"), and brewers are cautioned to avoid over-fermentation.[\[14\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mskcc-14)[\[70\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-70)[\[48\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bccdc-48) Other adverse effects may be a result of bacterial or fungal contamination during the brewing process.[\[48\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bccdc-48) Some studies have found the [hepatotoxin](https://en.wikipedia.org/wiki/Hepatotoxin "Hepatotoxin") [usnic acid](https://en.wikipedia.org/wiki/Usnic_acid "Usnic acid") in kombucha, although it is not known whether the cases of liver damage are due to [usnic acid](https://en.wikipedia.org/wiki/Usnic_acid "Usnic acid") or to some other toxin.[\[68\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Dasgupta13-68)[\[44\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-LiverToxUsnic-44) The acidity of kombucha may be threatening to the demineralization of teeth, leading towards later tooth decay.[\[71\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:5-71) Kombucha surpasses the critical pH of teeth, which is approximately 5.5, which disrupts the chemical stability of the enamel, leading to enamel erosion.[\[72\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-72)[\[73\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:6-73) Acids react with the bases within calcium hydroxyapatite, the primary component of tooth enamel, neutralizing them and increasing the dissolution of the enamel, causing degradation of the teeth.[\[74\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-74)[\[75\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-75)[\[73\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:6-73) Drinking kombucha can be harmful for people with preexisting ailments.[\[76\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-GreenwaltSteinkraus2000-76) Due to its microbial sourcing and possible non-sterile packaging, kombucha is not recommended for people with poor immune function,[\[14\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mskcc-14) women who are pregnant or nursing, or children under 4 years old:[\[48\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bccdc-48) It may compromise [immune responses](https://en.wikipedia.org/wiki/Immune_responses "Immune responses") or stomach acidity in these susceptible populations.[\[14\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mskcc-14) There are certain drugs that one should not take with kombucha because of the small percentage of alcohol content.[\[77\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-77) A 2019 review enumerated numerous potential health risks (including hyponatremia, lactic acidosis, toxic hepatitis, etc.[\[64\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-kapp-64): 68 ), but said "kombucha is not considered harmful if about 4 oz \[120 mL\] per day is consumed by healthy individuals; potential risks are associated with a low pH brew [leaching](https://en.wikipedia.org/wiki/Leaching_$chemistry$ "Leaching (chemistry)") [heavy metals](https://en.wikipedia.org/wiki/Heavy_metals "Heavy metals") from containers, excessive consumption of highly acidic kombucha, or consumption by individuals with pre-existing health conditions."[\[64\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-kapp-64) ### Caffeine \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=11 "Edit section: Caffeine")\] Kombucha contains a small amount of [caffeine](https://en.wikipedia.org/wiki/Caffeine "Caffeine").[\[78\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-auto-78)[\[79\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-auto1-79) ## Other uses \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=12 "Edit section: Other uses")\] Kombucha culture, when dried, becomes a leather-like textile known as a [microbial cellulose](https://en.wikipedia.org/wiki/Microbial_cellulose "Microbial cellulose") that can be molded onto forms to create seamless clothing.[\[80\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-80)[\[81\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-81) Using different broth media such as coffee, black tea, and green tea to grow the kombucha culture results in different textile colors, although the textile can also be dyed using other plant-based dyes. Different growth media and dyes also change the textile's feel and texture.[\[82\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Hinchliffe-82) Dried and processed SCOBY has been investigated as a leather substitute.[\[83\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-t748-83) Additionally, the SCOBY itself can be dried and eaten as a sweet or savory snack.[\[84\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-84) ## See also \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=13 "Edit section: See also")\] - ![](https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Goblet_Glass_%28Banquet%29.svg/20px-Goblet_Glass_%28Banquet%29.svg.png)[Drink portal](https://en.wikipedia.org/wiki/Portal:Drink "Portal:Drink") - [Cannabis tea](https://en.wikipedia.org/wiki/Cannabis_tea "Cannabis tea"), a cannabis-infused drink prepared by steeping various parts of the cannabis plant in hot or cold water - [Enviga](https://en.wikipedia.org/wiki/Enviga "Enviga"), a carbonated green tea drink promoted with bogus health claims - [Jun](https://en.wikipedia.org/wiki/Jun_$drink$ "Jun (drink)"), a fermented drink made from green tea and honey - [Kefir](https://en.wikipedia.org/wiki/Kefir "Kefir"), a fermented dairy product - [Kvass](https://en.wikipedia.org/wiki/Kvass "Kvass"), a traditional fermented drink made from bread - [List of unproven or disproven cancer treatments](https://en.wikipedia.org/wiki/List_of_unproven_and_disproven_cancer_treatments "List of unproven and disproven cancer treatments") - [Mushroom tea](https://en.wikipedia.org/wiki/Mushroom_tea "Mushroom tea"), an [infusion](https://en.wikipedia.org/wiki/Infusion "Infusion") of mushrooms in water, made by using [edible](https://en.wikipedia.org/wiki/Edible_mushroom "Edible mushroom")/[medicinal mushrooms](https://en.wikipedia.org/wiki/Medicinal_mushrooms "Medicinal mushrooms") (such as [lingzhi mushroom](https://en.wikipedia.org/wiki/Lingzhi_mushroom "Lingzhi mushroom")) or [psychedelic mushrooms](https://en.wikipedia.org/wiki/Psychedelic_mushroom "Psychedelic mushroom") (such as [Psilocybe cubensis](https://en.wikipedia.org/wiki/Psilocybe_cubensis "Psilocybe cubensis")) - [Tibicos](https://en.wikipedia.org/wiki/Tibicos "Tibicos"), or "water kefir" ## References \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=14 "Edit section: References")\] 1. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-2) [d](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-3) [e](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-4) [f](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-5) [g](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-6) [h](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-7) [i](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-8) Jayabalan, Rasu (21 June 2014). "A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety. 13* (4): 538–550\. [Bibcode](https://en.wikipedia.org/wiki/Bibcode_$identifier$ "Bibcode (identifier)"):[2014CRFSF..13..538J](https://ui.adsabs.harvard.edu/abs/2014CRFSF..13..538J). [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1111/1541-4337.12073](https://doi.org/10.1111%2F1541-4337.12073). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [33412713](https://pubmed.ncbi.nlm.nih.gov/33412713). [S2CID](https://en.wikipedia.org/wiki/S2CID_$identifier$ "S2CID (identifier)") [62789621](https://api.semanticscholar.org/CorpusID:62789621). 2. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-2) ["A mug of kombucha for your health?"](https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126). Mayo Clinic. Retrieved 1 September 2018. 3. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-3) ["How kombucha went from seaweed tea in Japan to a hit in North America"](https://www.cbc.ca/radio/costofliving/a-cow-worth-140-000-plus-whether-kombucha-is-bacteria-worth-billions-or-just-seaweed-tea-1.5378997/how-kombucha-went-from-seaweed-tea-in-japan-to-a-hit-in-north-america-1.5379001). CBC. 4. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-4) ["kombucha \\| Description, History, & Nutrition"](https://www.britannica.com/topic/kombucha). Encyclopedia Britannica. Retrieved 20 April 2021. 5. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:1_5-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:1_5-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:1_5-2) Alex., LaGory (2016). The Big Book of Kombucha. Storey Publishing, LLC. p. 251. [ISBN](https://en.wikipedia.org/wiki/ISBN_$identifier$ "ISBN (identifier)") [978-1-61212-435-3](https://en.wikipedia.org/wiki/Special:BookSources/978-1-61212-435-3 "Special:BookSources/978-1-61212-435-3") . [OCLC](https://en.wikipedia.org/wiki/OCLC_$identifier$ "OCLC (identifier)") [1051088525](https://search.worldcat.org/oclc/1051088525). 6. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Troitino2017_6-0)* Troitino, Christina. ["Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink"](https://www.forbes.com/sites/christinatroitino/2017/02/01/kombucha-101-demystifying-the-past-present-and-future-of-the-fermented-tea-drink/). Forbes. Retrieved 10 April 2017. 7. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-7) Mullerova, L (1924). [Mykologia: Měsičník pro pěstovánía šíření znalosti hub po stránce vědecké i praktické](https://books.google.com/books?id=tQlFAAAAYAAJ) \[Monthly magazine for the cultivation and dissemination of mushroom knowledge from both a scientific and practical perspective\] (in Czech). Czechoslovak Mycological Club in Prague. p. 41. 8. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-big-kombu_8-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-big-kombu_8-1) ["Kombucha Market Size, Share & Trends Analysis Report By Flavor (Original, Flavored), By Distribution Channel (Supermarkets, Health Stores, Online Stores), By Region, And Segment Forecasts, 2020 – 2027"](https://www.grandviewresearch.com/industry-analysis/kombucha-market). Grandview Research. February 2020. 9. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-9)* Jonas, Rainer; Farah, Luiz F. (1998). "Production and application of microbial cellulose". Polymer Degradation and Stability. 59 (1–3\): 101–106\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1016/s0141-3910(97)00197-3](https://doi.org/10.1016%2Fs0141-3910%2897%2900197-3). 10. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-bauer_10-0) Bauer, Brent (8 July 2017). ["What is kombucha tea? Does it have any health benefits?"](https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126). Mayo Clinic. Retrieved 5 September 2018. 11. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-11) Wollan, Malia (24 March 2010). ["Kombucha Tea Attracts a Following and Doubters"](https://www.nytimes.com/2010/03/25/fashion/25Tea.html). The New York Times. Retrieved 5 September 2018. 12. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-2) [d](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-3) [e](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-4) [f](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-5) Ernst E (2003). ["Kombucha: a systematic review of the clinical evidence"](https://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0020339/). Forschende Komplementärmedizin und Klassische Naturheilkunde. 10* (2): 85–87\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1159/000071667](https://doi.org/10.1159%2F000071667). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [12808367](https://pubmed.ncbi.nlm.nih.gov/12808367). [S2CID](https://en.wikipedia.org/wiki/S2CID_$identifier$ "S2CID (identifier)") [42348141](https://api.semanticscholar.org/CorpusID:42348141). \[[dead link](https://en.wikipedia.org/wiki/Wikipedia:Link_rot "Wikipedia:Link rot")\] 13. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-13) Kapp, J. M.; Sumner, W. (2019). ["Kombucha: a systematic review of the empirical evidence of human health benefit"](https://doi.org/10.1016%2Fj.annepidem.2018.11.001). Annals of Epidemiology. 30. Elsevier: 66–70\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1016/j.annepidem.2018.11.001](https://doi.org/10.1016%2Fj.annepidem.2018.11.001). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [30527803](https://pubmed.ncbi.nlm.nih.gov/30527803). [S2CID](https://en.wikipedia.org/wiki/S2CID_$identifier$ "S2CID (identifier)") [54472564](https://api.semanticscholar.org/CorpusID:54472564). 14. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mskcc_14-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mskcc_14-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mskcc_14-2) [d](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mskcc_14-3) ["Kombucha"](https://www.mskcc.org/cancer-care/integrative-medicine/herbs/kombucha). mskcc.org. [Memorial Sloan Kettering Cancer Center](https://en.wikipedia.org/wiki/Memorial_Sloan_Kettering_Cancer_Center "Memorial Sloan Kettering Cancer Center"). 22 May 2014. Retrieved 1 June 2015. 15. ^ [a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-acs_15-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-acs_15-1) Russell J, Rovere A, eds. (2009). ["Kombucha tea"](https://archive.org/details/americancancerso0000unse). American Cancer Society Complete Guide to Complementary and Alternative Cancer Therapies* (2nd ed.). New York: [American Cancer Society](https://en.wikipedia.org/wiki/American_Cancer_Society "American Cancer Society"). pp. [629–633](https://archive.org/details/americancancerso0000unse/page/629). [ISBN](https://en.wikipedia.org/wiki/ISBN_$identifier$ "ISBN (identifier)") [978-0-944235-71-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-944235-71-3 "Special:BookSources/978-0-944235-71-3") . "Serious side effects and occasional deaths have been associated with drinking Kombucha tea" 16. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mayo_16-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mayo_16-1) Bauer, Brent. ["What is kombucha tea? Does it have any health benefits?"](https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126). Mayo Clinic. Retrieved 28 May 2020. 17. ^ [a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:4_17-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:4_17-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:4_17-2) [d](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:4_17-3) Xiong, Weimin; Zuo, Kunlan (2024). ["The Tea Fungus Craze of the 1980s"](https://jdn.ucas.ac.cn/). Journal of Dialectics of Nature. 46* (6). 18. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Sreermalu2000_18-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Sreermalu2000_18-1) Sreeramulu, G; Zhu, Y; Knol, W (2000). ["Kombucha fermentation and its antimicrobial activity"](https://research.kombuchabrewers.org/wp-content/uploads/kk-research-files/kombucha-fermentation-and-its-antimicrobial-activity.pdf) (PDF). [Journal of Agricultural and Food Chemistry](https://en.wikipedia.org/wiki/Journal_of_Agricultural_and_Food_Chemistry "Journal of Agricultural and Food Chemistry"). 48* (6): 2589–2594\. [Bibcode](https://en.wikipedia.org/wiki/Bibcode_$identifier$ "Bibcode (identifier)"):[2000JAFC...48.2589S](https://ui.adsabs.harvard.edu/abs/2000JAFC...48.2589S). [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1021/jf991333m](https://doi.org/10.1021%2Fjf991333m). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [10888589](https://pubmed.ncbi.nlm.nih.gov/10888589). "It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world." 19. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-hamblin_19-0) Hamblin, James (8 December 2016). ["Is Fermented Tea Making People Feel Enlightened Because of ... Alcohol?"](https://www.theatlantic.com/health/archive/2016/12/the-promises-of-kombucha/509786/). The Atlantic. Retrieved 26 November 2017. 20. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Katz2012_20-0) Katz, Sandor Ellix (2012). [The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World](https://books.google.com/books?id=TjXEAgAAQBAJ&pg=PA167). Chelsea Green Publishing. pp. 167–. [ISBN](https://en.wikipedia.org/wiki/ISBN_$identifier$ "ISBN (identifier)") [978-1-60358-286-5](https://en.wikipedia.org/wiki/Special:BookSources/978-1-60358-286-5 "Special:BookSources/978-1-60358-286-5") . 21. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-x015_21-0) Interns (15 April 2019). ["The Cloudy Origins of Kombucha"](https://folklife.si.edu/magazine/cloudy-origins-of-kombucha). folklife.si.edu. [Smithsonian Center for Folklife and Cultural Heritage](https://en.wikipedia.org/wiki/Smithsonian_Center_for_Folklife_and_Cultural_Heritage "Smithsonian Center for Folklife and Cultural Heritage"). Retrieved 14 April 2025. 22. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-m313_22-0) Ahuja, Kunal; Global Market Insights (3 March 2021). ["Kombucha Industry Expands in the Asia-Pacific Region"](https://www.worldteanews.com/products%20&%20equipment/kombucha-industry-expands-asia-pacific-region). World Tea News. Retrieved 14 April 2025. 23. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-23) Levi, Anthea (8 September 2020). ["What Is Hard Kombucha, and Is It Healthy? Here's What Nutritionists Say"](https://web.archive.org/web/20210328205818/https://www.health.com/food/hard-kombucha). Health.com. Archived from [the original](https://www.health.com/food/hard-kombucha) on 28 March 2021. Retrieved 26 March 2026. 24. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-24) Moncada, Katlyn (24 July 2020). ["Hard Kombucha Is the New Trendy Beverage You Should Try"](https://web.archive.org/web/20200726220437/https://www.bhg.com/recipes/trends/hard-kombucha/). Better Homes & Gardens. Archived from the original on 26 July 2020. Retrieved 26 March 2026. 25. 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[ISBN](https://en.wikipedia.org/wiki/ISBN_$identifier$ "ISBN (identifier)") [978-3-1102-4561-5](https://en.wikipedia.org/wiki/Special:BookSources/978-3-1102-4561-5 "Special:BookSources/978-3-1102-4561-5") . 68. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Dasgupta13_68-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Dasgupta13_68-1) Dasgupta, Amitava (2013). ["Effects of herbal remedies on clinical laboratory tests"](https://books.google.com/books?id=HEBloh3nxiAC). In Dasgupta, Amitava; Sepulveda, Jorge L. (eds.). Accurate Results in the Clinical Laboratory: A Guide to Error Detection and Correction. Amsterdam, NH: Elsevier. pp. 78–79\. [ISBN](https://en.wikipedia.org/wiki/ISBN_$identifier$ "ISBN (identifier)") [978-0-1241-5783-5](https://en.wikipedia.org/wiki/Special:BookSources/978-0-1241-5783-5 "Special:BookSources/978-0-1241-5783-5") . 69. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-AbdualmjidSergi13_69-0)* Abdualmjid, Reem J; Sergi, Consolato (2013). 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[^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:5_71-0) Erickson, Andy; Rond, Emily; Cravens, Shannen L. (2025). ["Investigating the demineralisation of hydroxyapatite by kombucha and hard seltzer using atomic force microscopy"](https://doi.org/10.1049%2Fbsb2.12088). Biosurface and Biotribology. 11 (1) e12088. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1049/bsb2.12088](https://doi.org/10.1049%2Fbsb2.12088). [ISSN](https://en.wikipedia.org/wiki/ISSN_$identifier$ "ISSN (identifier)") [2405-4518](https://search.worldcat.org/issn/2405-4518). 72. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-72) Meurman, J. H.; ten Gate, J. M. (1996). ["Pathogenesis and modifying factors of dental erosion"](https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1600-0722.1996.tb00068.x). European Journal of Oral Sciences. 104 (2): 199–206\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1111/j.1600-0722.1996.tb00068.x](https://doi.org/10.1111%2Fj.1600-0722.1996.tb00068.x). [ISSN](https://en.wikipedia.org/wiki/ISSN_$identifier$ "ISSN (identifier)") [1600-0722](https://search.worldcat.org/issn/1600-0722). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [8804887](https://pubmed.ncbi.nlm.nih.gov/8804887). 73. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:6_73-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:6_73-1) Dawes, Colin (December 2003). "What is the critical pH and why does a tooth dissolve in acid?". [Journal of the Canadian Dental Association](https://en.wikipedia.org/wiki/Journal_of_the_Canadian_Dental_Association "Journal of the Canadian Dental Association"). 69* (11): 722–724\. [ISSN](https://en.wikipedia.org/wiki/ISSN_$identifier$ "ISSN (identifier)") [1488-2159](https://search.worldcat.org/issn/1488-2159). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [14653937](https://pubmed.ncbi.nlm.nih.gov/14653937). 74. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-74) ["Acid-Base Chemistry in Tooth Decay"](https://chem.libretexts.org/Courses/Duke_University/CHEM_110_Honors_Writing_Projects/Duke_CHEM_110_Fall_2022%3A_Cox_and_Shorb/Acid-Base_Chemistry_in_Tooth_Decay). Chemistry LibreTexts. 16 November 2022. Retrieved 3 October 2025. 75. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-75) ["Critical pH and Le Châtelier: How everyday substances and habits can dissolve your teeth away"](https://uwaterloo.ca/chem13-news-magazine/december-2015-january-2016/chemistry/critical-ph-and-chatelier-how-everyday-substances-and-habits). Chem 13 News Magazine. 1 September 2017. Retrieved 3 October 2025 – via uwaterloo.ca. 76. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-GreenwaltSteinkraus2000_76-0) Greenwalt, C. J.; Steinkraus, K. H.; Ledford, R. A. (2000). ["Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects"](https://doi.org/10.4315%2F0362-028X-63.7.976). [Journal of Food Protection](https://en.wikipedia.org/wiki/Journal_of_Food_Protection "Journal of Food Protection"). 63 (7): 976–981\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.4315/0362-028X-63.7.976](https://doi.org/10.4315%2F0362-028X-63.7.976). [ISSN](https://en.wikipedia.org/wiki/ISSN_$identifier$ "ISSN (identifier)") [0362-028X](https://search.worldcat.org/issn/0362-028X). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [10914673](https://pubmed.ncbi.nlm.nih.gov/10914673). [S2CID](https://en.wikipedia.org/wiki/S2CID_$identifier$ "S2CID (identifier)") [27587313](https://api.semanticscholar.org/CorpusID:27587313). 77. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-77) Martini, Nataly (March 2018). ["Potion or Poison? Kombucha"](https://www.publish.csiro.au/hc/Fulltext/HC15930). Journal of Primary Health Care. 10 (1): 93–94\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1071/HC15930](https://doi.org/10.1071%2FHC15930). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [30068458](https://pubmed.ncbi.nlm.nih.gov/30068458). 78. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-auto_78-0) ["What is Kombucha? Benefits & Side Effects"](https://www.hollandandbarrett.com/the-health-hub/food-drink/nutrition/kombucha-benefits/). hollandandbarrett.com. Holland & Barrett. 4 September 2024. Retrieved 26 March 2026. 79. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-auto1_79-0) ["So Does Kombucha Have Caffeine or Alcohol in It? How Much?!"](https://www.bonappetit.com/story/does-kombucha-have-caffeine). Bon Appétit. 2 July 2018. 80. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-80) Grushkin, Daniel (17 February 2015). ["Meet the Woman Who Wants to Grow Clothing in a Lab"](https://www.popsci.com/meet-woman-who-wants-growing-clothing-lab). [Popular Science](https://en.wikipedia.org/wiki/Popular_Science "Popular Science"). Retrieved 18 June 2015. 81. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-81) Oiljala, Leena (9 September 2014). ["BIOCOUTURE Creates Kombucha Mushroom Fabric For Fashion & Architecture"](https://web.archive.org/web/20150619063637/http://bkaccelerator.com/biocouture-creates-kombucha-mushroom-fabric-fashion-architecture/). [Pratt Institute](https://en.wikipedia.org/wiki/Pratt_Institute "Pratt Institute"). Archived from [the original](http://bkaccelerator.com/biocouture-creates-kombucha-mushroom-fabric-fashion-architecture/) on 19 June 2015. Retrieved 18 June 2015. 82. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Hinchliffe_82-0) Hinchliffe, Jessica (25 September 2014). ["'Scary and gross': Queensland fashion students grow garments in jars with kombucha"](https://www.abc.net.au/news/2014-09-24/brewing-clothes-queensland-fashion-student-grow-garments-in-jar/5765060). ABCNet.net.au. Retrieved 18 June 2015. 83. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-t748_83-0) Nguyen, Hau Trung; Saha, Nabanita; Ngwabebhoh, Fahanwi Asabuwa; Zandraa, Oyunchimeg; Saha, Tomas; Saha, Petr (2021). ["Kombucha-derived bacterial cellulose from diverse wastes: a prudent leather alternative"](https://publikace.k.utb.cz/bitstream/10563/1010494/3/Postprint_1010494.pdf) (PDF). Cellulose. 28 (14): 9335–9353\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1007/s10570-021-04100-5](https://doi.org/10.1007%2Fs10570-021-04100-5). [ISSN](https://en.wikipedia.org/wiki/ISSN_$identifier$ "ISSN (identifier)") [0969-0239](https://search.worldcat.org/issn/0969-0239). Retrieved 27 March 2025. 84. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-84) ["Kombucha Scoby Jerky"](https://www.fermentingforfoodies.com/kombucha-scoby-jerky/). Fermenting for Foodies. 17 June 2015. Retrieved 23 March 2021. ## External links \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=15 "Edit section: External links")\] - [![Wikimedia Commons logo](https://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png)](https://en.wikipedia.org/wiki/File:Commons-logo.svg) Media related to [Kombucha](https://commons.wikimedia.org/wiki/Category:Kombucha "commons:Category:Kombucha") at Wikimedia Commons \| [v](https://en.wikipedia.org/wiki/Template:Teas "Template:Teas") [t](https://en.wikipedia.org/wiki/Template_talk:Teas "Template talk:Teas") [e](https://en.wikipedia.org/wiki/Special:EditPage/Template:Teas "Special:EditPage/Template:Teas")[Tea](https://en.wikipedia.org/wiki/Tea "Tea") ([Camellia sinensis](https://en.wikipedia.org/wiki/Camellia_sinensis "Camellia sinensis")) \| \| \|---\|---\| \| [History](https://en.wikipedia.org/wiki/History_of_tea "History of tea") \| \| \| Common varieties \| \| \| \| \| \| [Black tea](https://en.wikipedia.org/wiki/Black_tea "Black tea") \| [Assam](https://en.wikipedia.org/wiki/Assam_tea "Assam tea") [Bohea](https://en.wikipedia.org/wiki/Wuyi_tea "Wuyi tea") [Ceylon](https://en.wikipedia.org/wiki/Tea_production_in_Sri_Lanka#Ceylon_black_tea "Tea production in Sri Lanka") [Congou](https://en.wikipedia.org/wiki/Congou "Congou") [Darjeeling](https://en.wikipedia.org/wiki/Darjeeling_tea "Darjeeling tea") [Dianhong](https://en.wikipedia.org/wiki/Dianhong "Dianhong") [Golden Monkey](https://en.wikipedia.org/wiki/Golden_Monkey_tea "Golden Monkey tea") [Kangra](https://en.wikipedia.org/wiki/Kangra_tea "Kangra tea") [Keemun](https://en.wikipedia.org/wiki/Keemun "Keemun") [Nilgiri](https://en.wikipedia.org/wiki/Nilgiri_tea "Nilgiri tea") [Sikkim](https://en.wikipedia.org/wiki/Sikkim_tea "Sikkim tea") [Rize](https://en.wikipedia.org/wiki/Rize_tea "Rize tea") [Yingdehong](https://en.wikipedia.org/wiki/Yingdehong_tea "Yingdehong tea") \| \| [Oolong tea](https://en.wikipedia.org/wiki/Oolong "Oolong") \| [Ban Tian Yao](https://en.wikipedia.org/wiki/Ban_Tian_Yao_tea "Ban Tian Yao tea") [Baozhong](https://en.wikipedia.org/wiki/Baozhong_tea "Baozhong tea") [Dong ding](https://en.wikipedia.org/wiki/Dong_Ding_tea "Dong Ding tea") [Dongfang meiren](https://en.wikipedia.org/wiki/Dongfang_meiren "Dongfang meiren") [Fo Shou](https://en.wikipedia.org/wiki/Fo_Shou_tea "Fo Shou tea") [Gaoshan](https://en.wikipedia.org/wiki/High-mountain_tea "High-mountain tea") [Huangjin Gui](https://en.wikipedia.org/wiki/Huangjin_Gui "Huangjin Gui") [Jin Xuan](https://en.wikipedia.org/wiki/Jin_Xuan_tea "Jin Xuan tea") [Ruan zhi](https://en.wikipedia.org/wiki/Ruan_zhi "Ruan zhi") [Tieguanyin](https://en.wikipedia.org/wiki/Tieguanyin "Tieguanyin") \| \| [Wuyi](https://en.wikipedia.org/wiki/Wuyi_tea "Wuyi tea") \| [Bai Jiguan](https://en.wikipedia.org/wiki/Bai_Jiguan_tea "Bai Jiguan tea") [Bu Zhi Chun](https://en.wikipedia.org/wiki/Bu_Zhi_Chun_tea "Bu Zhi Chun tea") [Da Hong Pao](https://en.wikipedia.org/wiki/Da_Hong_Pao "Da Hong Pao") [Jin Jun Mei](https://en.wikipedia.org/wiki/Jin_Jun_Mei_tea "Jin Jun Mei tea") [Lapsang souchong](https://en.wikipedia.org/wiki/Lapsang_souchong "Lapsang souchong") [Qilan](https://en.wikipedia.org/wiki/Qilan_tea "Qilan tea") [Huang Meigui](https://en.wikipedia.org/wiki/Huang_Meigui_tea "Huang Meigui tea") [Rougui](https://en.wikipedia.org/wiki/Rougui_tea "Rougui tea") [Shui Jin Gui](https://en.wikipedia.org/wiki/Shui_Jin_Gui_tea "Shui Jin Gui tea") [Iron Luohan](https://en.wikipedia.org/wiki/Tieluohan_tea "Tieluohan tea") [Shui Xian](https://en.wikipedia.org/wiki/Shui_Xian "Shui Xian") \| \| [Green tea](https://en.wikipedia.org/wiki/Green_tea "Green tea") \| [Anji bai cha](https://en.wikipedia.org/wiki/Anji_bai_cha "Anji bai cha") [Aracha](https://en.wikipedia.org/wiki/Aracha "Aracha") [Baimao Hou](https://en.wikipedia.org/wiki/Baimao_Hou "Baimao Hou") [Bancha](https://en.wikipedia.org/wiki/Bancha "Bancha") [Biluochun](https://en.wikipedia.org/wiki/Biluochun "Biluochun") [Chun Mee](https://en.wikipedia.org/wiki/Chun_Mee "Chun Mee") [Dafang](https://en.wikipedia.org/wiki/Dafang_tea "Dafang tea") [Genmaicha](https://en.wikipedia.org/wiki/Genmaicha "Genmaicha") [Lu'an Melon Seed](https://en.wikipedia.org/wiki/Lu%27an_Melon_Seed_tea "Lu'an Melon Seed tea") [Gunpowder](https://en.wikipedia.org/wiki/Gunpowder_tea "Gunpowder tea") [Gyokuro](https://en.wikipedia.org/wiki/Gyokuro "Gyokuro") [Hōjicha](https://en.wikipedia.org/wiki/H%C5%8Djicha "Hōjicha") [Taiping houkui](https://en.wikipedia.org/wiki/Taiping_houkui "Taiping houkui") [Huangshan Maofeng](https://en.wikipedia.org/wiki/Huangshan_Maofeng "Huangshan Maofeng") [Hyson](https://en.wikipedia.org/wiki/Hyson "Hyson") [Kabusecha](https://en.wikipedia.org/wiki/Sencha#Kabusecha "Sencha") [Kamairicha](https://en.wikipedia.org/wiki/Kamairicha "Kamairicha") [Konacha](https://en.wikipedia.org/wiki/Konacha "Konacha") [Kukicha](https://en.wikipedia.org/wiki/Kukicha "Kukicha") [Longjing](https://en.wikipedia.org/wiki/Longjing_tea "Longjing tea") [Matcha](https://en.wikipedia.org/wiki/Matcha "Matcha") [Maojian](https://en.wikipedia.org/wiki/Xinyang_Maojian_tea "Xinyang Maojian tea") [Mecha](https://en.wikipedia.org/wiki/Mecha_$tea$ "Mecha (tea)") [Mengding Ganlu](https://en.wikipedia.org/wiki/Mengding_Ganlu_tea "Mengding Ganlu tea") [Sencha](https://en.wikipedia.org/wiki/Sencha "Sencha") [Shincha](https://en.wikipedia.org/wiki/Sencha#Shincha "Sencha") [Tamaryokucha](https://en.wikipedia.org/wiki/Tamaryokucha "Tamaryokucha") \| \| [White tea](https://en.wikipedia.org/wiki/White_tea "White tea") \| [White Peony](https://en.wikipedia.org/wiki/Baimudan_tea "Baimudan tea") [Silver Needle](https://en.wikipedia.org/wiki/Baihao_Yinzhen "Baihao Yinzhen") [Shoumei](https://en.wikipedia.org/wiki/Shoumei_tea "Shoumei tea") \| \| [Yellow tea](https://en.wikipedia.org/wiki/Yellow_tea "Yellow tea") \| [Junshan Yinzhen](https://en.wikipedia.org/wiki/Junshan_Yinzhen "Junshan Yinzhen") [Huoshan Huangya](https://en.wikipedia.org/wiki/Huoshan_Huangya_tea "Huoshan Huangya tea") \| \| [Fermented tea](https://en.wikipedia.org/wiki/Fermented_tea "Fermented tea") \| [Doncha](https://en.wikipedia.org/wiki/Doncha "Doncha") [Kombucha]() [Pu-erh](https://en.wikipedia.org/wiki/Pu%27er_tea "Pu'er tea") [Lahpet](https://en.wikipedia.org/wiki/Lahpet "Lahpet") [Tibetan](https://en.wikipedia.org/wiki/Tibetan_tea "Tibetan tea") \| \| [Blended or flavoured teas](https://en.wikipedia.org/wiki/Tea_blending_and_additives "Tea blending and additives") \| [Earl Grey](https://en.wikipedia.org/wiki/Earl_Grey_tea "Earl Grey tea") ([Lady Grey](https://en.wikipedia.org/wiki/Lady_Grey_$tea$ "Lady Grey (tea)")) Breakfast tea ([English](https://en.wikipedia.org/wiki/English_breakfast_tea "English breakfast tea"), [Irish](https://en.wikipedia.org/wiki/Irish_breakfast_tea "Irish breakfast tea")) [Jasmine tea](https://en.wikipedia.org/wiki/Jasmine_tea "Jasmine tea") [Masala chai](https://en.wikipedia.org/wiki/Masala_chai "Masala chai") [Maghrebi mint tea](https://en.wikipedia.org/wiki/Maghrebi_mint_tea "Maghrebi mint tea") [Prince of Wales](https://en.wikipedia.org/wiki/Prince_of_Wales_tea_blend "Prince of Wales tea blend") [Russian Caravan](https://en.wikipedia.org/wiki/Russian_Caravan "Russian Caravan") [Strobilanthes tonkinensis](https://en.wikipedia.org/wiki/Strobilanthes_tonkinensis "Strobilanthes tonkinensis") \| \| General \| [Australian](https://en.wikipedia.org/wiki/Tea_in_Australia "Tea in Australia") [Arabic](https://en.wikipedia.org/wiki/Arabic_tea "Arabic tea") [British](https://en.wikipedia.org/wiki/Tea_in_the_United_Kingdom "Tea in the United Kingdom") [Ceylon](https://en.wikipedia.org/wiki/Ceylon_tea "Ceylon tea") [Chinese](https://en.wikipedia.org/wiki/Chinese_tea "Chinese tea") [Korean](https://en.wikipedia.org/wiki/Korean_tea "Korean tea") [Nepali](https://en.wikipedia.org/wiki/Nepali_tea "Nepali tea") [New Zealand](https://en.wikipedia.org/wiki/Tea_in_New_Zealand "Tea in New Zealand") [Taiwanese](https://en.wikipedia.org/wiki/Taiwanese_tea "Taiwanese tea") [Turkish](https://en.wikipedia.org/wiki/Tea_in_Turkey "Tea in Turkey") [Vietnamese](https://en.wikipedia.org/wiki/Vietnamese_tea "Vietnamese tea") \| \| [Culture](https://en.wikipedia.org/wiki/Tea_culture "Tea culture") \| \| \| \| \| \| Customs \| [Afternoon/High tea/Evening meal](https://en.wikipedia.org/wiki/Tea_$meal$ "Tea (meal)") [Tea party](https://en.wikipedia.org/wiki/Tea_party "Tea party") [Tasseography](https://en.wikipedia.org/wiki/Tasseography "Tasseography") [East Asian tea ceremony](https://en.wikipedia.org/wiki/East_Asian_tea_ceremony "East Asian tea ceremony") [Chinese](https://en.wikipedia.org/wiki/Gongfu_tea "Gongfu tea") [Yum cha](https://en.wikipedia.org/wiki/Yum_cha "Yum cha") [Japanese](https://en.wikipedia.org/wiki/Japanese_tea_ceremony "Japanese tea ceremony") [Korean](https://en.wikipedia.org/wiki/Korean_tea_ceremony "Korean tea ceremony") [Taiwanese](https://en.wikipedia.org/wiki/Taiwanese_tea_culture "Taiwanese tea culture") [Ryukyuan](https://en.wikipedia.org/wiki/Ryukyuan_tea_ceremony "Ryukyuan tea ceremony") \| \| Areas \| [Tea garden](https://en.wikipedia.org/wiki/Tea_garden "Tea garden") [Teahouse or tearoom](https://en.wikipedia.org/wiki/Teahouse "Teahouse") [Cha chaan teng](https://en.wikipedia.org/wiki/Cha_chaan_teng "Cha chaan teng") [Chashitsu](https://en.wikipedia.org/wiki/Chashitsu "Chashitsu") [Mizuya](https://en.wikipedia.org/wiki/Mizuya "Mizuya") [Sukiya-zukuri](https://en.wikipedia.org/wiki/Sukiya-zukuri "Sukiya-zukuri") [Roji](https://en.wikipedia.org/wiki/Roji "Roji") \| \| By country \| [American](https://en.wikipedia.org/wiki/American_tea_culture "American tea culture") [Argentine](https://en.wikipedia.org/wiki/Argentine_tea_culture "Argentine tea culture") [Azerbaijani](https://en.wikipedia.org/wiki/Azerbaijani_tea_culture "Azerbaijani tea culture") [Brazilian](https://en.wikipedia.org/wiki/Brazilian_tea_culture "Brazilian tea culture") [Chinese](https://en.wikipedia.org/wiki/Chinese_tea_culture "Chinese tea culture") [Dominican](https://en.wikipedia.org/wiki/Dominican_tea_culture "Dominican tea culture") [Hong Kong](https://en.wikipedia.org/wiki/Hong_Kong_tea_culture "Hong Kong tea culture") [Indian](https://en.wikipedia.org/wiki/Indian_tea_culture "Indian tea culture") [Japanese](https://en.wikipedia.org/wiki/Tea_culture_in_Japan "Tea culture in Japan") [Mexican](https://en.wikipedia.org/wiki/Mexican_tea_culture "Mexican tea culture") [Pakistani](https://en.wikipedia.org/wiki/Pakistani_tea_culture "Pakistani tea culture") [Russian](https://en.wikipedia.org/wiki/Russian_tea_culture "Russian tea culture") [Senegalese](https://en.wikipedia.org/wiki/Senegalese_tea_culture "Senegalese tea culture") [Taiwanese](https://en.wikipedia.org/wiki/Taiwanese_tea_culture "Taiwanese tea culture") \| \| [History](https://en.wikipedia.org/wiki/History_of_tea "History of tea") \| [China](https://en.wikipedia.org/wiki/History_of_tea_in_China "History of tea in China") [India](https://en.wikipedia.org/wiki/History_of_tea_in_India "History of tea in India") [Japan](https://en.wikipedia.org/wiki/History_of_tea_in_Japan "History of tea in Japan") \| \| Production and distribution \| \| \| \| \| \| By country \| [Bangladesh](https://en.wikipedia.org/wiki/Tea_production_in_Bangladesh "Tea production in Bangladesh") [Indonesia](https://en.wikipedia.org/wiki/Tea_production_in_Indonesia "Tea production in Indonesia") [Kenya](https://en.wikipedia.org/wiki/Tea_production_in_Kenya "Tea production in Kenya") [Rwanda](https://en.wikipedia.org/wiki/Tea_production_in_Rwanda "Tea production in Rwanda") [Sri Lanka](https://en.wikipedia.org/wiki/Tea_production_in_Sri_Lanka "Tea production in Sri Lanka") [United States](https://en.wikipedia.org/wiki/Tea_production_in_the_United_States "Tea production in the United States") \| \| Preparation \| [Flowering teas](https://en.wikipedia.org/wiki/Flowering_tea "Flowering tea") [Infusion](https://en.wikipedia.org/wiki/Infusion "Infusion") [Compressed tea](https://en.wikipedia.org/wiki/Compressed_tea "Compressed tea") [Decoction](https://en.wikipedia.org/wiki/Decoction "Decoction") [ISO procedure](https://en.wikipedia.org/wiki/ISO_3103 "ISO 3103") [Steeping](https://en.wikipedia.org/wiki/Steeping "Steeping") [Tea bag](https://en.wikipedia.org/wiki/Tea_bag "Tea bag") [Tea lady](https://en.wikipedia.org/wiki/Tea_lady "Tea lady") \| \| Health \| [Health effects](https://en.wikipedia.org/wiki/Health_effects_of_tea "Health effects of tea") [Phenolic content](https://en.wikipedia.org/wiki/Phenolic_content_in_tea "Phenolic content in tea") Compounds [Caffeine](https://en.wikipedia.org/wiki/Caffeine "Caffeine") [Theanine](https://en.wikipedia.org/wiki/Theanine "Theanine") [Flavan-3-ol](https://en.wikipedia.org/wiki/Flavan-3-ol "Flavan-3-ol") [Catechin](https://en.wikipedia.org/wiki/Catechin "Catechin") [Epigallocatechin gallate](https://en.wikipedia.org/wiki/Epigallocatechin_gallate "Epigallocatechin gallate") [Theaflavin](https://en.wikipedia.org/wiki/Theaflavin "Theaflavin") \| \| Tea-based drinks \| [Bubble tea](https://en.wikipedia.org/wiki/Bubble_tea "Bubble tea") [Builder's tea](https://en.wikipedia.org/wiki/Builder%27s_tea "Builder's tea") [Burmese milk tea](https://en.wikipedia.org/wiki/Burmese_milk_tea "Burmese milk tea") [Butter tea](https://en.wikipedia.org/wiki/Butter_tea "Butter tea") [Cheese tea](https://en.wikipedia.org/wiki/Cheese_tea "Cheese tea") [Chifir](https://en.wikipedia.org/wiki/Chifir "Chifir") [Doodh pati chai](https://en.wikipedia.org/wiki/Doodh_pati_chai "Doodh pati chai") [Hong Kong–style milk tea](https://en.wikipedia.org/wiki/Hong_Kong%E2%80%93style_milk_tea "Hong Kong–style milk tea") [Iced tea](https://en.wikipedia.org/wiki/Iced_tea "Iced tea") [Arnold Palmer](https://en.wikipedia.org/wiki/Arnold_Palmer_$drink$ "Arnold Palmer (drink)") [Jagertee](https://en.wikipedia.org/wiki/Jagertee "Jagertee") [Kahwah](https://en.wikipedia.org/wiki/Kahwah "Kahwah") [Lei cha](https://en.wikipedia.org/wiki/Lei_cha "Lei cha") [Milk tea](https://en.wikipedia.org/wiki/Milk_tea "Milk tea") [Noon chai](https://en.wikipedia.org/wiki/Noon_chai "Noon chai") [Seven-color tea](https://en.wikipedia.org/wiki/Seven-color_tea "Seven-color tea") [Shahi haleeb](https://en.wikipedia.org/wiki/Shahi_haleeb "Shahi haleeb") [Suutei tsai](https://en.wikipedia.org/wiki/Suutei_tsai "Suutei tsai") [Sweet tea](https://en.wikipedia.org/wiki/Sweet_tea "Sweet tea") [Teh tarik](https://en.wikipedia.org/wiki/Teh_tarik "Teh tarik") [Thai tea](https://en.wikipedia.org/wiki/Thai_tea "Thai tea") [Yuenyeung](https://en.wikipedia.org/wiki/Yuenyeung "Yuenyeung") \| \| See also \| \| \| \| \| \| [Herbal tea](https://en.wikipedia.org/wiki/Herbal_tea "Herbal tea") \| [Cannabis tea](https://en.wikipedia.org/wiki/Cannabis_tea "Cannabis tea") [Chamomile](https://en.wikipedia.org/wiki/Chamomile "Chamomile") [Dried lime](https://en.wikipedia.org/wiki/Dried_lime_tea "Dried lime tea") [Ginger](https://en.wikipedia.org/wiki/Ginger_tea "Ginger tea") [Guayusa](https://en.wikipedia.org/wiki/Ilex_guayusa "Ilex guayusa") [Koththamalli](https://en.wikipedia.org/wiki/Koththamalli "Koththamalli") [Kuding](https://en.wikipedia.org/wiki/Kuding "Kuding") [Mate](https://en.wikipedia.org/wiki/Mate_$drink$ "Mate (drink)") [Rooibos](https://en.wikipedia.org/wiki/Rooibos "Rooibos") \| \| ![](https://upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/20px-Symbol_category_class.svg.png) [Category](https://en.wikipedia.org/wiki/Category:Tea "Category:Tea") \| \| \| [Authority control databases](https://en.wikipedia.org/wiki/Help:Authority_control "Help:Authority control") [![Edit this at 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Readable Markdown	From Wikipedia, the free encyclopedia This article is about the fermented tea. For the East Asian drink "konbu-cha", made from dried seaweed, see [kelp tea](https://en.wikipedia.org/wiki/Kelp_tea "Kelp tea"). "Tea mushroom" redirects here. For the tea tree mushroom used in Chinese cooking, see [Cyclocybe aegerita](https://en.wikipedia.org/wiki/Cyclocybe_aegerita "Cyclocybe aegerita"). \| \| \| \|---\|---\| \| [![Glass jar filled with brown kombucha beverage, including the floating culture](https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Kombucha_Mature.jpg/250px-Kombucha_Mature.jpg)](https://en.wikipedia.org/wiki/File:Kombucha_Mature.jpg)Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed \| \| \| Type \| Flavored cold tea drink with [fermentation](https://en.wikipedia.org/wiki/Fermentation "Fermentation") byproducts \| \| Origin \| [China](https://en.wikipedia.org/wiki/China "China") \| \| [Alcohol by volume](https://en.wikipedia.org/wiki/Alcohol_by_volume "Alcohol by volume") \| \<0.5% (commercial) \| \| [Proof (US)](https://en.wikipedia.org/wiki/Alcohol_proof "Alcohol proof") \| \<1 (commercial) \| \| Color \| Cloudy, commonly pale or dark brown and sometimes green \| \| Flavor \| Fermented, effervescent \| \| Ingredients \| Tea, sugar, bacteria, [yeast](https://en.wikipedia.org/wiki/Yeast "Yeast") \| \| Variants \| [Fruit juices](https://en.wikipedia.org/wiki/Fruit_juice "Fruit juice") or spices added \| \| Related products \| [Water kefir](https://en.wikipedia.org/wiki/Water_kefir "Water kefir"), [kefir](https://en.wikipedia.org/wiki/Kefir "Kefir"), [kvass](https://en.wikipedia.org/wiki/Kvass "Kvass"), beer, [iced tea](https://en.wikipedia.org/wiki/Iced_tea "Iced tea") \| Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the [culture](https://en.wikipedia.org/wiki/Microbiological_culture "Microbiological culture"); Latin name Medusomyces gisevii)[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) is a [fermented](https://en.wikipedia.org/wiki/Fermented_beverage "Fermented beverage"), [effervescent](https://en.wikipedia.org/wiki/Effervescent "Effervescent") and [sweetened](https://en.wikipedia.org/wiki/Sweetened_beverage "Sweetened beverage") [black tea](https://en.wikipedia.org/wiki/Black_tea "Black tea") drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and [yeast](https://en.wikipedia.org/wiki/Yeast "Yeast").[\[2\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-2) Juice, spices, fruit, or other flavorings are often added. Commercial kombucha contains small amounts of [alcohol](https://en.wikipedia.org/wiki/Alcohol_$drug$ "Alcohol (drug)"). Kombucha is believed to have originated in China and Japan, where the drink is traditional.[\[3\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-3)[\[4\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-4)[\[5\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:1-5) While it is named after the [Japanese](https://en.wikipedia.org/wiki/Japanese_language "Japanese language") term for [kelp tea](https://en.wikipedia.org/wiki/Kelp_tea "Kelp tea") in English, the two drinks have no relation. By the early 20th century kombucha spread to Russia, then other parts of Eastern Europe and Germany.[\[6\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Troitino2017-6)[\[7\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-7) Kombucha is now [homebrewed](https://en.wikipedia.org/wiki/Homebrewing "Homebrewing") globally, and also bottled and sold commercially.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) The global kombucha market was worth approximately US\$1.7 billion as of 2019.[\[8\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-big-kombu-8) Kombucha is produced by [symbiotic fermentation](https://en.wikipedia.org/wiki/Symbiotic_fermentation "Symbiotic fermentation") of sugared tea using a [symbiotic](https://en.wikipedia.org/wiki/Symbiotic "Symbiotic") culture of bacteria and yeast ([SCOBY](https://en.wikipedia.org/wiki/SCOBY "SCOBY")) commonly called a "mother" or "mushroom". The [microbial](https://en.wikipedia.org/wiki/Microbial "Microbial") populations in a SCOBY vary. The yeast component generally includes [Saccharomyces cerevisiae](https://en.wikipedia.org/wiki/Saccharomyces_cerevisiae "Saccharomyces cerevisiae"), along with other species; the bacterial component almost always includes [Gluconacetobacter xylinus](https://en.wikipedia.org/wiki/Gluconacetobacter_xylinus "Gluconacetobacter xylinus") to [oxidize](https://en.wikipedia.org/wiki/Oxidize "Oxidize") yeast-produced [alcohols](https://en.wikipedia.org/wiki/Alcohols "Alcohols") to [acetic acid](https://en.wikipedia.org/wiki/Acetic_acid "Acetic acid") (and other acids).[\[9\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-9) Although the SCOBY is commonly called "tea fungus" or "mushroom", it is actually "a symbiotic growth of acetic acid bacteria and [osmophilic](https://en.wikipedia.org/wiki/Osmophilic "Osmophilic") yeast species in a zoogleal mat \[[biofilm](https://en.wikipedia.org/wiki/Biofilm "Biofilm")\]".[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) The living bacteria are said to be [probiotic](https://en.wikipedia.org/wiki/Probiotic "Probiotic"), one of the reasons for the popularity of the drink.[\[10\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bauer-10)[\[11\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-11) Numerous health benefits have been claimed to correlate with drinking kombucha;[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) there is little [evidence](https://en.wikipedia.org/wiki/Evidence-based_medicine "Evidence-based medicine") to support any of these claims.[\[13\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-13) The beverage has caused rare serious [adverse effects](https://en.wikipedia.org/wiki/Adverse_effect "Adverse effect"), possibly arising from [contamination](https://en.wikipedia.org/wiki/Foodborne_illness "Foodborne illness") during [home preparation](https://en.wikipedia.org/wiki/Homebrewing "Homebrewing").[\[14\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mskcc-14)[\[15\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-acs-15) It is not recommended for [therapeutic purposes](https://en.wikipedia.org/wiki/Therapeutic "Therapeutic").[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12)[\[16\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mayo-16) Kombucha likely originated in the [Bohai Sea](https://en.wikipedia.org/wiki/Bohai_Sea "Bohai Sea") region of China.[\[5\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:1-5) At least before the 20th century, some [traditional Chinese medicine](https://en.wikipedia.org/wiki/Traditional_Chinese_medicine "Traditional Chinese medicine") practitioners used it as a remedy for lung and stomach ailments, but the drink was not widely known across the country.[\[17\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:4-17) It spread to Russia before reaching Europe and gained popularity in the United States in the early 21st century.[\[18\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Sreermalu2000-18)[\[19\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-hamblin-19)[\[20\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Katz2012-20) In the intervening years, its popularity in the West eclipsed its popularity in China, where it remains less known,[\[21\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-x015-21) though consumption is increasing in many East Asian countries.[\[22\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-m313-22) With an alcohol content under 0.5%, it is not federally regulated in the U.S.[\[23\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-23)[\[24\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-24) There are numerous myths surrounding the history of kombucha. There is no evidence that kombucha originated in [Qin dynasty China](https://en.wikipedia.org/wiki/Qin_dynasty "Qin dynasty") and that it was served to [Emperor Qin Shi Huang](https://en.wikipedia.org/wiki/Qin_Shi_Huang "Qin Shi Huang"). Furthermore, there is no evidence that kombucha was ever present in Korea or Japan before the late 20th century, making claims that a Korean doctor named Kombu served the drink to Japanese [Emperor Ingyo](https://en.wikipedia.org/wiki/Emperor_Ingy%C5%8D "Emperor Ingyō") entirely apocryphal.[\[5\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:1-5)[\[17\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:4-17)[\[25\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-25) Kombucha was first introduced to Japan from Russia and became a health [fad](https://en.wikipedia.org/wiki/Fad "Fad") in the country following the publication of Sumako Nakamitsu's 1974 bestseller Kōcha Kinoko Health Methods.[\[26\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-26) Although kombucha had already been consumed in China before it became known in Japan, overseas interest in the beverage for its purported wellness benefits contributed to increased attention and consumption in China during the 1980s.[\[17\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:4-17) Prior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods.[\[27\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-27) With rising popularity in [developed countries](https://en.wikipedia.org/wiki/Developed_country "Developed country") in the early 21st century, kombucha sales increased after it was marketed as an alternative to beer and other alcoholic drinks in restaurants and [pubs](https://en.wikipedia.org/wiki/Pub "Pub").[\[28\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:0-28) According to the market research firm Grand View Research, kombucha had a global market size of US\$1.67 billion as of 2019 and has been expected to grow to US\$9.7 billion by 2030.[\[8\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-big-kombu-8) ## Etymology and terminology \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=2 "Edit section: Etymology and terminology")\] The [etymology](https://en.wikipedia.org/wiki/Etymology "Etymology") of kombucha is uncertain, but it is believed to be a misapplied [loanword](https://en.wikipedia.org/wiki/Loanword "Loanword") from Japanese.[\[29\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Algeo97-29) English speakers may have confused the Japanese word konbucha with kōcha kinoko ([紅茶キノコ](https://ja.wikipedia.org/wiki/%E7%B4%85%E8%8C%B6%E3%82%AD%E3%83%8E%E3%82%B3 "ja:紅茶キノコ"), 'black tea mushroom'), popularized around 1975.[\[30\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-30)[\[31\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-31) In Japanese, the term konbu-cha (昆布茶, '[kelp tea](https://en.wikipedia.org/wiki/Kelp_tea "Kelp tea")') refers to a kelp tea made with [konbu](https://en.wikipedia.org/wiki/Konbu "Konbu") (an edible [kelp](https://en.wikipedia.org/wiki/Kelp "Kelp") from the family [Laminariaceae](https://en.wikipedia.org/wiki/Laminariaceae "Laminariaceae")) and is a completely different beverage from the fermented tea usually associated with kombucha elsewhere in the world.[\[32\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:3-32) [Merriam-Webster](https://en.wikipedia.org/wiki/Merriam-Webster "Merriam-Webster")'s Dictionary suggests kombucha in English arose from misapplication of Japanese words like konbucha, kobucha '[tea made from kelp](https://en.wikipedia.org/wiki/Kelp_tea "Kelp tea")', konbu, from kobu 'kelp', + cha '[tea](https://en.wikipedia.org/wiki/Tea "Tea")'.[\[33\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Definition_of_KOMBUCHA-33) [The American Heritage Dictionary](https://en.wikipedia.org/wiki/The_American_Heritage_Dictionary_of_the_English_Language "The American Heritage Dictionary of the English Language") notes the term might have originated from the observation that the gelatinous film of kombucha resembled seaweed.[\[34\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-34) The first known use in the English language of the word appeared in the British Chemical Abstracts in 1928.[\[35\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-35) In [Chinese](https://en.wikipedia.org/wiki/Chinese_language "Chinese language"), kombucha was historically known as hǎibǎo ([simplified Chinese](https://en.wikipedia.org/wiki/Simplified_Chinese_characters "Simplified Chinese characters"): 海宝; [traditional Chinese](https://en.wikipedia.org/wiki/Traditional_Chinese_characters "Traditional Chinese characters"): 海寶; lit. 'sea treasure'), derived from the SCOBY's resemblance to a [jellyfish](https://en.wikipedia.org/wiki/Jellyfish "Jellyfish"), and wèibǎo ([simplified Chinese](https://en.wikipedia.org/wiki/Simplified_Chinese_characters "Simplified Chinese characters"): 胃宝; [traditional Chinese](https://en.wikipedia.org/wiki/Traditional_Chinese_characters "Traditional Chinese characters"): 胃寶; lit. 'stomach treasure'), referring to its perceived medicinal benefits. Today, it is commonly called hóngchá jūn ([simplified Chinese](https://en.wikipedia.org/wiki/Simplified_Chinese_characters "Simplified Chinese characters"): 红茶菌; [traditional Chinese](https://en.wikipedia.org/wiki/Traditional_Chinese_characters "Traditional Chinese characters"): 紅茶菌; lit. 'red tea fungus'), a term based on the Japanese kōcha kinoko.[\[17\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:4-17) ## Composition and properties \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=3 "Edit section: Composition and properties")\] [![](https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Kombuchacultsm.jpg/250px-Kombuchacultsm.jpg)](https://en.wikipedia.org/wiki/File:Kombuchacultsm.jpg) Yeast and bacteria in kombucha magnified 400 times [![](https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/SCOBY_mushroom.jpg/250px-SCOBY_mushroom.jpg)](https://en.wikipedia.org/wiki/File:SCOBY_mushroom.jpg) A [SCOBY](https://en.wikipedia.org/wiki/SCOBY "SCOBY") used for brewing kombucha A kombucha culture is a [symbiotic culture of bacteria and yeast](https://en.wikipedia.org/wiki/SCOBY "SCOBY") (SCOBY), similar to [mother of vinegar](https://en.wikipedia.org/wiki/Mother_of_vinegar "Mother of vinegar"), containing one or more species each of bacteria and yeasts, which form a [zoogleal mat](https://en.wikipedia.org/wiki/Zoogleal_mat "Zoogleal mat")[\[36\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Blanc-36) known as a "mother".[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) There is a broad spectrum of yeast species spanning several genera reported to be present in kombucha cultures, including species of Zygosaccharomyces, Candida, Kloeckera/Hanseniaspora, Torulaspora, Pichia, Brettanomyces/Dekkera, Saccharomyces, Lachancea, Saccharomycoides, Schizosaccharomyces, Kluyveromyces, Starmera, Eremothecium, Merimbla, Sugiyamaella.[\[37\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37)[\[38\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-38)[\[39\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:2-39) The bacterial component of kombucha comprises several species, almost always including the [acetic acid bacteria](https://en.wikipedia.org/wiki/Acetic_acid_bacteria "Acetic acid bacteria") [Komagataeibacter xylinus](https://en.wikipedia.org/wiki/Komagataeibacter_xylinus "Komagataeibacter xylinus") (formerly Gluconacetobacter xylinus), which ferments alcohols produced by the yeasts into [acetic](https://en.wikipedia.org/wiki/Acetic_acid "Acetic acid") and other acids, increasing the acidity and limiting [ethanol](https://en.wikipedia.org/wiki/Ethanol "Ethanol") content.[\[40\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-40)\[[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")\] The population of bacteria and yeasts found to produce acetic acid has been reported to increase for the first 4 days of fermentation, decreasing thereafter.[\[41\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-41) K. xylinus produces [bacterial cellulose](https://en.wikipedia.org/wiki/Bacterial_cellulose "Bacterial cellulose"), and is reportedly responsible for most or all of the physical structure of the "mother", which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.[\[42\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Nguyen2008-42)\[[non-primary source needed](https://en.wikipedia.org/wiki/Wikipedia:No_original_research#Primary,_secondary_and_tertiary_sources "Wikipedia:No original research")\] The highest diversity of kombucha bacteria was found to be on the 7th day of fermentation with the diversity being less in the SCOBY. Acetobacteraceae dominate 88 percent of the bacterial community of the SCOBY.[\[39\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:2-39) The acetic acid bacteria in kombucha are [aerobic](https://en.wikipedia.org/wiki/Aerobic_organism "Aerobic organism"), meaning that they require oxygen for their growth and activity.[\[37\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37) Hence, the bacteria initially migrate and assemble at the air interface, followed by the excretion of bacterial cellulose after about 2 days.[\[43\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-43) The mixed, presumably [mutualistic](https://en.wikipedia.org/wiki/Mutualism_$biology$ "Mutualism (biology)") culture has been further described as being lichenous, in accord with the reported presence of the known lichenous natural product [usnic acid](https://en.wikipedia.org/wiki/Usnic_acid "Usnic acid"), though as of 2015, no report appears indicating the standard cyanobacterial species of [lichens](https://en.wikipedia.org/wiki/Lichen "Lichen") in association with kombucha fungal components.[\[44\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-LiverToxUsnic-44) ### Chemical composition \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=5 "Edit section: Chemical composition")\] Kombucha is made by adding the kombucha culture into a broth of sugared tea.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) The sugar serves as a nutrient for the SCOBY that allows for bacterial growth in the tea.\[[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")\] Sucrose is converted, biochemically, into fructose and glucose, and these into [gluconic acid](https://en.wikipedia.org/wiki/Gluconic_acid "Gluconic acid") and acetic acid.[\[18\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Sreermalu2000-18) In addition, kombucha contains [enzymes](https://en.wikipedia.org/wiki/Enzyme "Enzyme") and [amino acids](https://en.wikipedia.org/wiki/Amino_acid "Amino acid"), [polyphenols](https://en.wikipedia.org/wiki/Polyphenol "Polyphenol"), and various other [organic acids](https://en.wikipedia.org/wiki/Organic_acid "Organic acid") which vary between preparations.\[[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed "Wikipedia:Citation needed")\] Other specific components include [ethanol](https://en.wikipedia.org/wiki/Ethanol "Ethanol") (see below), [glucuronic acid](https://en.wikipedia.org/wiki/Glucuronic_acid "Glucuronic acid"), [glycerol](https://en.wikipedia.org/wiki/Glycerol "Glycerol"), [lactic acid](https://en.wikipedia.org/wiki/Lactic_acid "Lactic acid"), and [usnic acid](https://en.wikipedia.org/wiki/Usnic_acid "Usnic acid") (a hepatotoxin, see below).[\[45\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Teoh-45)[\[46\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-46)[\[47\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-47) The alcohol content of kombucha is usually less than 0.5%, but increases with extended fermentation times.[\[48\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bccdc-48) Some tests have found commercial kombuchas with a range of alcohol contents ranging from undetectable to 4%.[\[49\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-d507-49) The concentration of alcohol, specifically ethanol, increases initially but then begins to decrease when acetic acid bacteria use it to produce acetic acid.[\[39\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:2-39) Over-fermentation generates high amounts of acids similar to vinegar.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) The pH of the drink is typically about 3.5.[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) ### Nutritional content \[[edit](https://en.wikipedia.org/w/index.php?title=Kombucha&action=edit&section=6 "Edit section: Nutritional content")\] Kombucha tea is 95% water and contains 4% [carbohydrates](https://en.wikipedia.org/wiki/Carbohydrate "Carbohydrate") and several [B vitamins](https://en.wikipedia.org/wiki/B_vitamins "B vitamins"), such as [thiamin](https://en.wikipedia.org/wiki/Thiamine "Thiamine"), [riboflavin](https://en.wikipedia.org/wiki/Riboflavin "Riboflavin"), [niacin](https://en.wikipedia.org/wiki/Vitamin_B3 "Vitamin B3"), and [vitamin B6](https://en.wikipedia.org/wiki/Vitamin_B6 "Vitamin B6").[\[50\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-fdc-50) [![](https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Kombucha_Store_Shelves.jpg/250px-Kombucha_Store_Shelves.jpg)](https://en.wikipedia.org/wiki/File:Kombucha_Store_Shelves.jpg) Several brands of commercial kombucha on store shelves, Eastern Pennsylvania, 2019 Kombucha can be prepared at home or commercially.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) It is made by dissolving sugar in non-chlorinated boiling water. Tea leaves are then steeped in the hot sugar water and discarded. The sweetened tea is cooled and the SCOBY culture is added. The mixture is then poured into a sterilized beaker along with previously fermented kombucha tea to lower the [pH](https://en.wikipedia.org/wiki/PH "PH"). This technique is known as "backslopping".[\[51\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-51) The container is covered with a paper towel or breathable fabric to prevent insects, such as fruit flies, from contaminating the kombucha. The tea is left to ferment for a period of up to 10 to 14 days at room temperature, 18–26 °C (64–79 °F). A new "daughter" SCOBY will form on the surface of the tea to the diameter of the container. After fermentation is completed, the SCOBY is removed and stored along with a small amount of the newly fermented tea. The remaining kombucha is strained and bottled for a secondary ferment for a few days or stored at 4 °C (39 °F).[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1) [![](https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Kombucha_jar.jpg/250px-Kombucha_jar.jpg)](https://en.wikipedia.org/wiki/File:Kombucha_jar.jpg) Kombucha culture fermenting in a jar, 2006 Commercially bottled kombucha became available in the late 1990s.[\[52\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Wollan2010-52) In 2010, elevated alcohol levels were found in many bottled kombucha products, leading retailers including [Whole Foods](https://en.wikipedia.org/wiki/Whole_Foods_Market "Whole Foods Market") to pull the drinks from store shelves temporarily.[\[53\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-53) In response, kombucha suppliers reformulated their products to have lower alcohol levels.[\[54\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-54) By 2014, US sales of bottled kombucha were \$400 million, \$350 million of which was by Millennium Products, Inc. which sells [GT's Kombucha](https://en.wikipedia.org/wiki/GT%27s_Kombucha "GT's Kombucha").[\[55\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-55) In 2014, several companies that make and sell kombucha formed a [trade organization](https://en.wikipedia.org/wiki/Trade_organization "Trade organization"), Kombucha Brewers International.[\[56\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-56) In 2016, [PepsiCo](https://en.wikipedia.org/wiki/PepsiCo "PepsiCo") purchased kombucha maker KeVita for approximately \$200 million.[\[57\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-57) In the US, sales of kombucha and other fermented drinks rose by 37 percent in 2017.[\[28\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:0-28) Beer companies like [Full Sail Brewing Company](https://en.wikipedia.org/wiki/Full_Sail_Brewing_Company "Full Sail Brewing Company") and [Molson Coors Beverage Company](https://en.wikipedia.org/wiki/Molson_Coors_Beverage_Company "Molson Coors Beverage Company") produce kombucha by themselves or via subsidiaries.[\[58\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-boozy-58) As of 2021, the drink had some popularity in India's [National Capital Region](https://en.wikipedia.org/wiki/National_Capital_Region_$India$ "National Capital Region (India)"), partly due to its success in the west.[\[59\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-TNIE_2021-59) Some commercial kombucha producers sell what they call "hard kombucha" with an alcohol content of over 5 percent.[\[58\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-boozy-58)[\[60\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-60) [![](https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/300ml_glass_of_kombucha_with_ice.png/250px-300ml_glass_of_kombucha_with_ice.png)](https://en.wikipedia.org/wiki/File:300ml_glass_of_kombucha_with_ice.png) Kombucha tea with ice cubes Kombucha is promoted with many claims for health benefits, from alleviating [hemorrhoids](https://en.wikipedia.org/wiki/Hemorrhoids "Hemorrhoids") to combating cancer.[\[61\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-piles-61) Although people may drink kombucha for such supposed health effects (attributed first to the protective impact of tea itself, and to fermentation products including glucuronic acid, acetic acid, polyphenols, phenols, and B-complex vitamins such as folic acid[\[62\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Baschali-62): 15 ), there is no [clinical proof](https://en.wikipedia.org/wiki/Evidence-based_medicine "Evidence-based medicine") that it provides any benefit.[\[1\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Jayabalan-1)[\[63\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Villarreal-SotoBeaufort2018-63)[\[64\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-kapp-64) A review found only one human study on kombucha.[\[64\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-kapp-64) Kombucha is an "extreme example" of an unconventional remedy because of the disparity between implausible, wide-ranging health claims and the potential risks of the product.[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) It concluded that the proposed, unsubstantiated therapeutic claims did not outweigh known risks, and that kombucha should not be recommended for [therapeutic use](https://en.wikipedia.org/wiki/Therapeutic_food "Therapeutic food"), being in a class of "remedies that only seem to benefit those who sell them".[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) Reports of [adverse effects](https://en.wikipedia.org/wiki/Adverse_effect "Adverse effect") related to kombucha consumption are rare, but may be underreported, according to a 2003 review.[\[12\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Ernst2003-12) The [American Cancer Society](https://en.wikipedia.org/wiki/American_Cancer_Society "American Cancer Society") said in 2009 that "serious side effects and occasional deaths have been associated with drinking Kombucha tea."[\[15\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-acs-15) Because kombucha is a commonly homemade fermentation, caution should be taken because pathogenic microorganisms can contaminate the tea during preparation.[\[16\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mayo-16)[\[37\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Villarreal-Soto_2018_580%E2%80%93588-37) The risk of proliferation of bacteria associated with [botulinum toxin](https://en.wikipedia.org/wiki/Botulinum_toxin "Botulinum toxin") is one reason that the pH of kombucha must be low, as [Clostridium botulinum](https://en.wikipedia.org/wiki/Clostridium_botulinum "Clostridium botulinum") struggles to proliferate below pH 4.6.[\[65\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-maricopa-65)[\[66\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-t025-66) Adverse effects associated with kombucha consumption may include severe [hepatic](https://en.wikipedia.org/wiki/Liver "Liver") (liver) and [renal](https://en.wikipedia.org/wiki/Kidney "Kidney") (kidney) toxicity as well as [metabolic acidosis](https://en.wikipedia.org/wiki/Metabolic_acidosis "Metabolic acidosis").[\[67\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Dasgupta11-67)[\[68\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Dasgupta13-68)[\[69\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-AbdualmjidSergi13-69) Some adverse health effects may arise from the acidity of the tea causing [acidosis](https://en.wikipedia.org/wiki/Acidosis "Acidosis"), and brewers are cautioned to avoid over-fermentation.[\[14\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mskcc-14)[\[70\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-70)[\[48\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bccdc-48) Other adverse effects may be a result of bacterial or fungal contamination during the brewing process.[\[48\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bccdc-48) Some studies have found the [hepatotoxin](https://en.wikipedia.org/wiki/Hepatotoxin "Hepatotoxin") [usnic acid](https://en.wikipedia.org/wiki/Usnic_acid "Usnic acid") in kombucha, although it is not known whether the cases of liver damage are due to [usnic acid](https://en.wikipedia.org/wiki/Usnic_acid "Usnic acid") or to some other toxin.[\[68\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Dasgupta13-68)[\[44\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-LiverToxUsnic-44) The acidity of kombucha may be threatening to the demineralization of teeth, leading towards later tooth decay.[\[71\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:5-71) Kombucha surpasses the critical pH of teeth, which is approximately 5.5, which disrupts the chemical stability of the enamel, leading to enamel erosion.[\[72\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-72)[\[73\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:6-73) Acids react with the bases within calcium hydroxyapatite, the primary component of tooth enamel, neutralizing them and increasing the dissolution of the enamel, causing degradation of the teeth.[\[74\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-74)[\[75\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-75)[\[73\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-:6-73) Drinking kombucha can be harmful for people with preexisting ailments.[\[76\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-GreenwaltSteinkraus2000-76) Due to its microbial sourcing and possible non-sterile packaging, kombucha is not recommended for people with poor immune function,[\[14\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mskcc-14) women who are pregnant or nursing, or children under 4 years old:[\[48\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-bccdc-48) It may compromise [immune responses](https://en.wikipedia.org/wiki/Immune_responses "Immune responses") or stomach acidity in these susceptible populations.[\[14\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-mskcc-14) There are certain drugs that one should not take with kombucha because of the small percentage of alcohol content.[\[77\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-77) A 2019 review enumerated numerous potential health risks (including hyponatremia, lactic acidosis, toxic hepatitis, etc.[\[64\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-kapp-64): 68 ), but said "kombucha is not considered harmful if about 4 oz \[120 mL\] per day is consumed by healthy individuals; potential risks are associated with a low pH brew [leaching](https://en.wikipedia.org/wiki/Leaching_$chemistry$ "Leaching (chemistry)") [heavy metals](https://en.wikipedia.org/wiki/Heavy_metals "Heavy metals") from containers, excessive consumption of highly acidic kombucha, or consumption by individuals with pre-existing health conditions."[\[64\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-kapp-64) Kombucha contains a small amount of [caffeine](https://en.wikipedia.org/wiki/Caffeine "Caffeine").[\[78\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-auto-78)[\[79\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-auto1-79) Kombucha culture, when dried, becomes a leather-like textile known as a [microbial cellulose](https://en.wikipedia.org/wiki/Microbial_cellulose "Microbial cellulose") that can be molded onto forms to create seamless clothing.[\[80\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-80)[\[81\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-81) Using different broth media such as coffee, black tea, and green tea to grow the kombucha culture results in different textile colors, although the textile can also be dyed using other plant-based dyes. Different growth media and dyes also change the textile's feel and texture.[\[82\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-Hinchliffe-82) Dried and processed SCOBY has been investigated as a leather substitute.[\[83\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-t748-83) Additionally, the SCOBY itself can be dried and eaten as a sweet or savory snack.[\[84\]](https://en.wikipedia.org/wiki/Kombucha#cite_note-84) - [Cannabis tea](https://en.wikipedia.org/wiki/Cannabis_tea "Cannabis tea"), a cannabis-infused drink prepared by steeping various parts of the cannabis plant in hot or cold water - [Enviga](https://en.wikipedia.org/wiki/Enviga "Enviga"), a carbonated green tea drink promoted with bogus health claims - [Jun](https://en.wikipedia.org/wiki/Jun_$drink$ "Jun (drink)"), a fermented drink made from green tea and honey - [Kefir](https://en.wikipedia.org/wiki/Kefir "Kefir"), a fermented dairy product - [Kvass](https://en.wikipedia.org/wiki/Kvass "Kvass"), a traditional fermented drink made from bread - [List of unproven or disproven cancer treatments](https://en.wikipedia.org/wiki/List_of_unproven_and_disproven_cancer_treatments "List of unproven and disproven cancer treatments") - [Mushroom tea](https://en.wikipedia.org/wiki/Mushroom_tea "Mushroom tea"), an [infusion](https://en.wikipedia.org/wiki/Infusion "Infusion") of mushrooms in water, made by using [edible](https://en.wikipedia.org/wiki/Edible_mushroom "Edible mushroom")/[medicinal mushrooms](https://en.wikipedia.org/wiki/Medicinal_mushrooms "Medicinal mushrooms") (such as [lingzhi mushroom](https://en.wikipedia.org/wiki/Lingzhi_mushroom "Lingzhi mushroom")) or [psychedelic mushrooms](https://en.wikipedia.org/wiki/Psychedelic_mushroom "Psychedelic mushroom") (such as [Psilocybe cubensis](https://en.wikipedia.org/wiki/Psilocybe_cubensis "Psilocybe cubensis")) - [Tibicos](https://en.wikipedia.org/wiki/Tibicos "Tibicos"), or "water kefir" 1. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-2) [d](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-3) [e](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-4) [f](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-5) [g](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-6) [h](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-7) [i](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Jayabalan_1-8) Jayabalan, Rasu (21 June 2014). "A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety. 13* (4): 538–550\. [Bibcode](https://en.wikipedia.org/wiki/Bibcode_$identifier$ "Bibcode (identifier)"):[2014CRFSF..13..538J](https://ui.adsabs.harvard.edu/abs/2014CRFSF..13..538J). [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1111/1541-4337.12073](https://doi.org/10.1111%2F1541-4337.12073). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [33412713](https://pubmed.ncbi.nlm.nih.gov/33412713). [S2CID](https://en.wikipedia.org/wiki/S2CID_$identifier$ "S2CID (identifier)") [62789621](https://api.semanticscholar.org/CorpusID:62789621). 2. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-2) ["A mug of kombucha for your health?"](https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126). Mayo Clinic. Retrieved 1 September 2018. 3. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-3) ["How kombucha went from seaweed tea in Japan to a hit in North America"](https://www.cbc.ca/radio/costofliving/a-cow-worth-140-000-plus-whether-kombucha-is-bacteria-worth-billions-or-just-seaweed-tea-1.5378997/how-kombucha-went-from-seaweed-tea-in-japan-to-a-hit-in-north-america-1.5379001). CBC. 4. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-4) ["kombucha \\| Description, History, & Nutrition"](https://www.britannica.com/topic/kombucha). Encyclopedia Britannica. Retrieved 20 April 2021. 5. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:1_5-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:1_5-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:1_5-2) Alex., LaGory (2016). The Big Book of Kombucha. Storey Publishing, LLC. p. 251. [ISBN](https://en.wikipedia.org/wiki/ISBN_$identifier$ "ISBN (identifier)") [978-1-61212-435-3](https://en.wikipedia.org/wiki/Special:BookSources/978-1-61212-435-3 "Special:BookSources/978-1-61212-435-3") . [OCLC](https://en.wikipedia.org/wiki/OCLC_$identifier$ "OCLC (identifier)") [1051088525](https://search.worldcat.org/oclc/1051088525). 6. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Troitino2017_6-0)* Troitino, Christina. ["Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink"](https://www.forbes.com/sites/christinatroitino/2017/02/01/kombucha-101-demystifying-the-past-present-and-future-of-the-fermented-tea-drink/). Forbes. Retrieved 10 April 2017. 7. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-7) Mullerova, L (1924). [Mykologia: Měsičník pro pěstovánía šíření znalosti hub po stránce vědecké i praktické](https://books.google.com/books?id=tQlFAAAAYAAJ) \[Monthly magazine for the cultivation and dissemination of mushroom knowledge from both a scientific and practical perspective\] (in Czech). Czechoslovak Mycological Club in Prague. p. 41. 8. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-big-kombu_8-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-big-kombu_8-1) ["Kombucha Market Size, Share & Trends Analysis Report By Flavor (Original, Flavored), By Distribution Channel (Supermarkets, Health Stores, Online Stores), By Region, And Segment Forecasts, 2020 – 2027"](https://www.grandviewresearch.com/industry-analysis/kombucha-market). Grandview Research. February 2020. 9. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-9)* Jonas, Rainer; Farah, Luiz F. (1998). "Production and application of microbial cellulose". Polymer Degradation and Stability. 59 (1–3\): 101–106\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1016/s0141-3910(97)00197-3](https://doi.org/10.1016%2Fs0141-3910%2897%2900197-3). 10. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-bauer_10-0) Bauer, Brent (8 July 2017). ["What is kombucha tea? Does it have any health benefits?"](https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126). Mayo Clinic. Retrieved 5 September 2018. 11. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-11) Wollan, Malia (24 March 2010). ["Kombucha Tea Attracts a Following and Doubters"](https://www.nytimes.com/2010/03/25/fashion/25Tea.html). The New York Times. Retrieved 5 September 2018. 12. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-2) [d](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-3) [e](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-4) [f](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Ernst2003_12-5) Ernst E (2003). ["Kombucha: a systematic review of the clinical evidence"](https://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0020339/). Forschende Komplementärmedizin und Klassische Naturheilkunde. 10* (2): 85–87\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1159/000071667](https://doi.org/10.1159%2F000071667). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [12808367](https://pubmed.ncbi.nlm.nih.gov/12808367). [S2CID](https://en.wikipedia.org/wiki/S2CID_$identifier$ "S2CID (identifier)") [42348141](https://api.semanticscholar.org/CorpusID:42348141). \[[dead link](https://en.wikipedia.org/wiki/Wikipedia:Link_rot "Wikipedia:Link rot")\] 13. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-13) Kapp, J. M.; Sumner, W. (2019). ["Kombucha: a systematic review of the empirical evidence of human health benefit"](https://doi.org/10.1016%2Fj.annepidem.2018.11.001). Annals of Epidemiology. 30. Elsevier: 66–70\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1016/j.annepidem.2018.11.001](https://doi.org/10.1016%2Fj.annepidem.2018.11.001). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [30527803](https://pubmed.ncbi.nlm.nih.gov/30527803). [S2CID](https://en.wikipedia.org/wiki/S2CID_$identifier$ "S2CID (identifier)") [54472564](https://api.semanticscholar.org/CorpusID:54472564). 14. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mskcc_14-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mskcc_14-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mskcc_14-2) [d](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mskcc_14-3) ["Kombucha"](https://www.mskcc.org/cancer-care/integrative-medicine/herbs/kombucha). mskcc.org. [Memorial Sloan Kettering Cancer Center](https://en.wikipedia.org/wiki/Memorial_Sloan_Kettering_Cancer_Center "Memorial Sloan Kettering Cancer Center"). 22 May 2014. Retrieved 1 June 2015. 15. ^ [a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-acs_15-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-acs_15-1) Russell J, Rovere A, eds. (2009). ["Kombucha tea"](https://archive.org/details/americancancerso0000unse). American Cancer Society Complete Guide to Complementary and Alternative Cancer Therapies* (2nd ed.). New York: [American Cancer Society](https://en.wikipedia.org/wiki/American_Cancer_Society "American Cancer Society"). pp. [629–633](https://archive.org/details/americancancerso0000unse/page/629). [ISBN](https://en.wikipedia.org/wiki/ISBN_$identifier$ "ISBN (identifier)") [978-0-944235-71-3](https://en.wikipedia.org/wiki/Special:BookSources/978-0-944235-71-3 "Special:BookSources/978-0-944235-71-3") . "Serious side effects and occasional deaths have been associated with drinking Kombucha tea" 16. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mayo_16-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-mayo_16-1) Bauer, Brent. ["What is kombucha tea? Does it have any health benefits?"](https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126). Mayo Clinic. Retrieved 28 May 2020. 17. ^ [a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:4_17-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:4_17-1) [c](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:4_17-2) [d](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:4_17-3) Xiong, Weimin; Zuo, Kunlan (2024). ["The Tea Fungus Craze of the 1980s"](https://jdn.ucas.ac.cn/). Journal of Dialectics of Nature. 46* (6). 18. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Sreermalu2000_18-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Sreermalu2000_18-1) Sreeramulu, G; Zhu, Y; Knol, W (2000). ["Kombucha fermentation and its antimicrobial activity"](https://research.kombuchabrewers.org/wp-content/uploads/kk-research-files/kombucha-fermentation-and-its-antimicrobial-activity.pdf) (PDF). [Journal of Agricultural and Food Chemistry](https://en.wikipedia.org/wiki/Journal_of_Agricultural_and_Food_Chemistry "Journal of Agricultural and Food Chemistry"). 48* (6): 2589–2594\. [Bibcode](https://en.wikipedia.org/wiki/Bibcode_$identifier$ "Bibcode (identifier)"):[2000JAFC...48.2589S](https://ui.adsabs.harvard.edu/abs/2000JAFC...48.2589S). [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.1021/jf991333m](https://doi.org/10.1021%2Fjf991333m). [PMID](https://en.wikipedia.org/wiki/PMID_$identifier$ "PMID (identifier)") [10888589](https://pubmed.ncbi.nlm.nih.gov/10888589). "It originated in northeast China (Manchuria) and later spread to Russia and the rest of the world." 19. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-hamblin_19-0) Hamblin, James (8 December 2016). ["Is Fermented Tea Making People Feel Enlightened Because of ... Alcohol?"](https://www.theatlantic.com/health/archive/2016/12/the-promises-of-kombucha/509786/). The Atlantic. Retrieved 26 November 2017. 20. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Katz2012_20-0) Katz, Sandor Ellix (2012). [The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World](https://books.google.com/books?id=TjXEAgAAQBAJ&pg=PA167). Chelsea Green Publishing. pp. 167–. [ISBN](https://en.wikipedia.org/wiki/ISBN_$identifier$ "ISBN (identifier)") [978-1-60358-286-5](https://en.wikipedia.org/wiki/Special:BookSources/978-1-60358-286-5 "Special:BookSources/978-1-60358-286-5") . 21. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-x015_21-0) Interns (15 April 2019). ["The Cloudy Origins of Kombucha"](https://folklife.si.edu/magazine/cloudy-origins-of-kombucha). folklife.si.edu. [Smithsonian Center for Folklife and Cultural Heritage](https://en.wikipedia.org/wiki/Smithsonian_Center_for_Folklife_and_Cultural_Heritage "Smithsonian Center for Folklife and Cultural Heritage"). Retrieved 14 April 2025. 22. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-m313_22-0) Ahuja, Kunal; Global Market Insights (3 March 2021). ["Kombucha Industry Expands in the Asia-Pacific Region"](https://www.worldteanews.com/products%20&%20equipment/kombucha-industry-expands-asia-pacific-region). World Tea News. Retrieved 14 April 2025. 23. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-23) Levi, Anthea (8 September 2020). ["What Is Hard Kombucha, and Is It Healthy? Here's What Nutritionists Say"](https://web.archive.org/web/20210328205818/https://www.health.com/food/hard-kombucha). Health.com. Archived from [the original](https://www.health.com/food/hard-kombucha) on 28 March 2021. Retrieved 26 March 2026. 24. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-24) Moncada, Katlyn (24 July 2020). ["Hard Kombucha Is the New Trendy Beverage You Should Try"](https://web.archive.org/web/20200726220437/https://www.bhg.com/recipes/trends/hard-kombucha/). Better Homes & Gardens. Archived from the original on 26 July 2020. Retrieved 26 March 2026. 25. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-25) ["Kombucha History"](https://www.yemoos.com/pages/kombucha-history). yemoos.com. Yemoos Nourishing Cultures. Retrieved 11 September 2025. 26. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-26) Roquet, Paul (2012). [Atmosphere as Culture: Ambient Media and Postindustrial Japan](https://escholarship.org/uc/item/4cm3z3rj) (Thesis). UC Berkeley. 27. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-27) Wyatt, Kristen (12 October 2015). ["As kombucha sales boom, makers ask feds for new alcohol test"](https://apnews.com/23ca8b0eafd740838f7fd379eba32b42/kombucha-sales-boom-makers-ask-feds-new-alcohol-test). apnews.com. Associated Press. Retrieved 26 November 2017. 28. ^ [*a](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:0_28-0) [b](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:0_28-1) Fleming, Amy (11 October 2018). ["Kombucha: can the fermented drink compete with beer at the bar?"](https://www.theguardian.com/food/2018/oct/11/kombucha-can-the-fermented-drink-compete-with-beer-at-the-bar). The Guardian. Retrieved 11 October 2018. 29. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Algeo97_29-0)* Algeo, John; Algeo, Adele (1997). "Among the New Words". American Speech. 72 (2): 183–97\. [doi](https://en.wikipedia.org/wiki/Doi_$identifier$ "Doi (identifier)"):[10\.2307/455789](https://doi.org/10.2307%2F455789). [JSTOR](https://en.wikipedia.org/wiki/JSTOR_$identifier$ "JSTOR (identifier)") [455789](https://www.jstor.org/stable/455789). 30. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-30) Wong, Crystal (12 July 2007). ["U.S. 'kombucha': Smelly and No Kelp"](https://web.archive.org/web/20130621000130/http://www.japantimes.co.jp/news/2007/07/12/national/u-s-kombucha-smelly-and-no-kelp/). Japan Times. Archived from the original on 21 June 2013. 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[^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-:3_32-0) [How kombucha went from seaweed tea in Japan to a hit in North America](https://www.cbc.ca/radio/costofliving/a-cow-worth-140-000-plus-whether-kombucha-is-bacteria-worth-billions-or-just-seaweed-tea-1.5378997/how-kombucha-went-from-seaweed-tea-in-japan-to-a-hit-in-north-america-1.5379001) 33. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-Definition_of_KOMBUCHA_33-0) ["Definition of KOMBUCHA"](https://www.merriam-webster.com/dictionary/kombucha). merriam-webster.com. Retrieved 29 May 2019. 34. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-34) ["Kombucha"](https://www.thefreedictionary.com/kombucha). American Heritage Dictionary (Fifth ed.). [Houghton Mifflin Harcourt Publishing Company](https://en.wikipedia.org/wiki/Houghton_Mifflin_Harcourt "Houghton Mifflin Harcourt"). 2015. Retrieved 27 June 2015. 35. [^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-35) Clutterbuck, P. W. (January 1928). ["'Kombucha.' 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[^](https://en.wikipedia.org/wiki/Kombucha#cite_ref-84) ["Kombucha Scoby Jerky"](https://www.fermentingforfoodies.com/kombucha-scoby-jerky/). Fermenting for Foodies. 17 June 2015. Retrieved 23 March 2021. - [![Wikimedia Commons logo](https://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/20px-Commons-logo.svg.png)](https://en.wikipedia.org/wiki/File:Commons-logo.svg) Media related to [Kombucha](https://commons.wikimedia.org/wiki/Category:Kombucha "commons:Category:Kombucha") at Wikimedia Commons
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