Kombucha is believed to be a close relative to a famous for its anticancer properties birch-tree mushroom Chaga. For generations a tea made from Chaga was used in Russia by the peasants from one of the districts near Moscow to cure cancer. Peasants from this region were well known for having no history of cancer in their communities.
The key to the origin of Kombucha has become lost in the mists of ages, and still remains a secret. Nevertheless, the first record on the use of Kombucha was made in China in 221 B.C. during the Tsin Dynasty. In China Kombucha was highly praised for its healing properties and called Elixir of life.
There is a legend saying that in 414 y. Dr. Kombu - supposedly from Korea - brought the fungus to Japan to heal with it Japanese emperor Inkio. The Emperor was healed and from that time the mushroom was attached with the name Kombu-cha (Cha means tea) in honor of that doctor. Some other sources suggest that the tea was named after Japanese seaweed kombu, and if you take into account that the Kombucha mushroom lives on water, this might be closer to the truth. But no matter which story was right, Kombucha soon became very popular in Japan and for centuries has been respected and praised as a true wonder of nature. Japanese geishas were taking Kombucha tea to maintain slim figure, get rid of dark spots on the skin of face and body, and turn gray hair back to its natural color giving to it even more shine! From Japan Kombucha started its triumphant procession to the countries of Asia where it was enjoyed as a delicious refreshing drink and used against food poisoning.
In 19 century the wonder mushroom was brought to Russia where the news about its healing properties and especially those to prevent and cure cancer was quickly spread, and soon Kombucha was adopted by practically every household. The extensive use of Kombucha as a home remedy attracted the intention of Russian doctors who did the first scientific research on Kombucha. In the 1920’s the first articles on Kombucha appeared in Russian press marking the start point of its recorded history. Due to the lack of food and especially sugar (ingredients necessary for the culture to grow) after World War 2 Kombucha almost disappeared from people’s houses remaining to be a treasure of only some.
Today is the time to rediscover Kombucha, a great gift of nature, to help protect our health from the invasion of harmful chemicals coming from the consumption of industrial products and environmental impurities!
A journey of a thousand miles begins with a single step.
- Chinese Philosopher Laozi +