Kombucha's Story

According to research, during the Qin Dynasty in China, people were drinking a mysterious drink called kombucha

Kombucha's origin

According to research, during the Qin Dynasty in China, people were drinking a mysterious drink called kombucha. Made from tea and fermented yeast and bacteria, in 221 BCE, when it was referred to as " The Remedy for Immortality " or " The Divine Tsche. "

Records from ancient Chinese texts credit kombucha with many medical benefits. There are also records in the "Compendium of Materia Medica", a Chinese medical text that, again, registered a lot of health benefits, boosting the immune system and improving digestion.

It is said that the drink was named after a Korean doctor named Kombu who brought the tea to Japan to cure the Emperor, using his name "Kombu" and "cha", meaning tea. 

Kombucha's evolution

As the drink was starting to get known all over the world, it began spreading beyond the borders of China. It became a household staple in Japan and Korea, in Japan it was known as " kocha kinoko" or "tea mushroom," and in Korea, it was "chungjin-cha" or "golden tea". Kombucha was made in family kitchens, and kombucha's recipe was passed from family to family. 

While the drink was spreading, it was more noticeable in Russia, and then from Russia, it's believed to have spread to Prussia, Germany, Poland, and Poland. But, it disappeared in World War 2. After the war, Dr. Rudoplh Skelnar brought the drink to Germany to treat cancer, diabetes, and high blood pressure.

Kombucha arrived in Portugal a few years ago. First, it started being homemade, then new brands of kombucha began to appear, such as Brewmist.

Kombucha in the future

In the future, we believe that more people are going to know about the existence of kombucha and its potential in being manufactured in different forms and flavors, and there are going to be more people making kombucha at home. There are going to be even more brands appearing with their specialties, ( Some sweeter than others, others more bitter, some will use natural fruits, others will use extracts, others will use combinations of botanicals...).

In Brewmist, we believe that we can maintain the line that made us get here, which is to build a delicious kombucha, balanced in its natural acidity with the residual value of sugar always favoring the use of natural and organic fruits and botanicals, that is, trying to keep our kombucha the closer to the homemade manufactured kombuchas.