At this writing, kombucha tea, brewed from an unusual mushroom- type fungus, is enjoying an unprecedented surge of popularity in the United States. Kombucha tea is widely used today in Germany, France, Russia, Hawaii, and Asia. Not surprisingly, its origins have been traced back to China, the birthplace of all teas. In its most recent reincarnation, kombucha tea has been popping up all over the place. Articles have appeared in such publications as USA Today and People. The brew has been featured in major newspapers, and respected television news shows have done segments on it as well.

According to many reports—primarily anecdotal—kombucha tea boosts the immune system, increases energy levels, fights cancer and AIDS, eases arthritis and rheumatism, rids the body of toxins, normalizes blood pressure, reduces cholesterol levels, inhibits the aging process, lengthens the lifespan, eliminates acne, erases wrinkles, turns gray hair back to its original color, and stimulates hair growth.

Herbal BeautyDESCRIPTION AND PARTS USED

Although the kombucha is termed a “mushroom,” it doesn’t look very much like any mushroom you’re likely to find in a produce market. Visualize a pancake about a half-inch-thick, ranging from six to ten inches wide. Color it a rich shade of coffee well-diluted with cream, then give it a glossy and glistening, slick and smooth top, and you’ll come close.

But put away your knife and fork. This mushroom isn’t for eating. When proper cared for, this friendly living organism not only produces a drinkable brew, it also produces a baby every week that can be used to start a new batch of tea.

HISTORICAL NOTES

The first recorded use of kombucha tea occurred in China during the Tsin Dynasty in 221 B.C. Back then, it was known as “The Remedy for Immortality” or “The Divine Tsche.” During the following centuries, what some call the “magic mushroom” traveled from China to Korea. There are two versions of how the tea came to be called “Kombucha.” First, various articles say that in 414 B.C., a healer by the name of Dr. Kombu—nationality unknown—carried the fungus to Japan where the mushroom tea became known as Kombu-cha in his honor. Cha, of course, means tea. Second, and perhaps more credible, other sources identify kombu as a type of Japanese seaweed, hence kombu-cha.

Although it is variously called “Manchurian tea,” “Fungus japonicus” (in Japan), “Champignon de longue vie” or “mushroom of long life” (in France), and Kargasok tea (for a region of Russiawhere the brew is much favored), it is best known as “kombucha tea” today.

SCIENTIFIC FINDINGS

Little research has been done in the United States. Most of the data isn’t even available in English, having been reported in various German publications. The work of Dr. Rudolph Sklenar, died in 1987, is often cited today by those whoa physician who wish toextol the benefits of the tea. Dr. Sklenar began using kombucha tea in the 1960s to treat cancer patients. Unfortunately, his reports are discounted by the medical and scientific communities. According to the popular press, however, components that have been identified in the fermented brew include glucuronic acid (reported to be a good liver detoxifier), hyaluronic acid (found in connective tissue), chondroitin sulfate (found in cartilage), yeast enzymes, lactic acid, usnic acid (an organic acid that occurs in lichens), and an array of B vitamins. And there are many today who swear to the healthful and energizing effects of this tea.

TRADITIONAL USE

Internal. Drink 4 ounces of kombucha tea 3 times a day, before or after meals. Some have likened the taste of this tea to Moselle, a dry white wine, but it tastes more like apple cider to me. Most people seem to agree.

CONSIDERATIONS

Although no explanation is given, all articles on kombucha tea state that it should not be taken by pregnant women or nursing mothers.

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