A brief history of kombucha

Or: how an ancient fermented tea made its way into your fridge

It may be trending today, but kombucha isn’t new. Not even close.

This beloved, living tea has been fermenting through history for over 2,000 years. From Chinese emperors to Eastern European grandmothers to San Francisco hipsters, kombucha has made quite the journey.

Let’s rewind the VHS.

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China, 221 BCE

The Tea of Immortality

Kombucha first appeared in China during the Qin dynasty (221–206 BCE). A carving found on sword sheaths from that time tells of Emperor Qin Shi Huang, who believed this tea could make him immortal. Yep, they went straight for the big claim.

Emperor Qin Shi Huang, thus eternally chasing eternal life, was said to have drunk a fermented tea infused with Lingzhi mushroom, known in traditional Chinese medicine to support immunity and circulation.

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Spoiler: he didn’t become immortal. But the kombucha is, since then, very much alive.

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Korea & Japan, 5th century

Dr. Kombu

Fast-forward a few centuries and a few borders: a Korean doctor named Kombu reportedly introduced the fermented tea to the Japanese Emperor Inkyo. The emperor, sick at the time, tried it… and got better. So much so, he made it part of his daily routine.

In his honour, the tea was rebranded “kombucha.” Meaning "tea of Kombu". 
Fun fact: in Japanese, kombu is also a type of seaweed. But our kombucha has zero algae. Could be a future limited edition? Share us your thoughts on this.

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Russia, Germany & Eastern Europe, early 1900

The travelling mushroom

Next stop: Russia and Eastern Europe. There, the culture was called “tea mushroom” and was believed to help with digestion, detox, and overall wellness.It spread from kitchen to kitchen, from one generation to the next — long before the word “probiotic” hit the mainstream.

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United States, 1960s – 70s

Culture in a jar meets counterculture

In the 60s, kombucha landed in the US, along with hippies and a thirst for back-to-nature living.

The drink gained popularity in alternative circles, with DIY brewers fermenting their own batches between chats about karma and sprouted grains.

SCOBYs were passed around like vinyls. Everyone had a theory on the perfect brewing time. And suddenly, kombucha was no longer an old folk remedy.

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Since the 1990s

From kitchen shelves to supermarket fridges

From niche to mainstream, kombucha took off in the ‘90s. Especially in the US, where some early brands helped popularise it far beyond co-ops and farmer’s markets.

Today, it’s everywhere. In cafés, festivals, office kitchens… and right here, in Brussels.

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And now?

The SCOBY mamas keep on giving daughters.

At Smile, we’re proud to be part of this long history, keeping the tradition litterally alive. And making it meet our Belgian brewing heritage with fresh, local, unpasteurised brews full of good bacteria, and good intentions.

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We’re not claiming immortality... but if it makes your belly (and your mood) feel better, we think that’s already a great story.

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Sources:

• Ancient Origins in China:
   - The Art of Fermentation by Sandor Katz
   - Wild Fermentation by Sandor Katz
• Spread to Korea and Japan:
   - Kombucha Rediscovered! by Klaus Kaufmann
   - Kombucha Phenomenon: The Miracle Health Tea by Betsy Pryor and Tom Valente
• Expansion to Russia and Eastern Europe:
   - Healing with Kombucha by Harald Tietze
• Introduction to the West:
   - Kombucha: The Miracle Fungus by Harald Tietze
   - Kombucha: Healthy Beverage and Natural Remedy from the Far East by Gunther W. Frank

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