Ancient brew: bubbles into the West: Kombucha tea, a tisane that is more than 2,000 years old, is trickling into the U.S. and the 21st century. The drink has been adapted from the Middle East and Asia, although it has been consumed throughout other parts of the world.

[ILLUSTRATION OMITTED]

The "mushroom tea," as Kombucha is commonly referred, has been having remarkable success for its health properties, tangy taste and self-reproduction. Though this new famed brew is hitting the shelves of health food stores and coffee shops, it originated in the kitchens of thousands who started fermenting the product themselves.

This so called "tea," which is actually a tea infusion, has also been called, "Manchurian tea" or "Kargasok tea," (amongst other names depending on the region.) Baby boomers might know it as the "fountain of youth elixir," a name given in the 1960s when hippies were concocting the miracle "mushroom" drink in their homes. Some may also recognize its Chinese name, "the tea of immortality"; but whatever it may be called, they are all reminders of the healing nature of this "living" beverage.

Kombucha Qualities

The original tea is a combination of black, orange pekoe or green tea, sugar, water and a Kombucha "mushroom" or more accurately "culture," since it is not really a mushroom. Kombucha cultures can be purchased separately from varying manufacturers for about $10.00 each. The fermentation of the liquid forms a bun-like disk at the top, making another "mushroom" or "baby" but it cannot be eaten to get the same affect. This disk is then removed and reused for the next batch so that one batch can last a lifetime. But what exactly is this mysterious mushroom-like pod?

This fermentation process forms a "pseudo lichen" out of the yeast and bacteria after about a week. Merriam-Webster's medical dictionary describes it as, "a gelatinous mass of symbiotic bacteria (as Acetobacter xylinum) and yeasts (as of the genera Brettanomyces and Saccharomyces) grown to produce a fermented beverage held to confer health benefits; also: the beverage prepared by fermenting Kombucha with black tea and sugar." These active ingredients are what make this specialized drink known and more or less used for improving the state of the human body.

Kombucha Believers

The tisane caters to a populous of health conscious and selective people who are purposely seeking a bountiful health drink. Or as Nicole Gervace, founder and owner of Infinitea Kombucha, located in Colorado puts it, "someone looking for a functional food." Kombucha is often drank by those with special dietary needs since it is said to be vegan, low in both calories and carbohydrates and in most cases, kosher and organic. Gervace says that those looking for an alternative to soda or an increase in energy tend to gravitate to her product as well. The drink's natural carbonation makes the beverage appealing as a healthier option for energy and soda drinkers. As well as carbonation, the drinks fermentation produces a minute amount of ethyl alcohol giving it a ginger ale flavor (green tea) or an apple cider flavor (black tea). The alcohol content is neither harmful nor high enough to be restricted to those 21 and up, but children and pregnant women are often cautioned.

Health nuts, hippies and new age remedy seekers are buying the beverage from their local health and specialty food stores such as New Leaf, Whole Foods and select coffee shops and juice bars around the country. Grocery stores are beginning to carry it in select markets as well.

The average cost is about $2.99/16 oz., which may be limiting avid Kombucha drinkers who have up to three drinks a day. However, taking too much, like most substances, can also lead to a potential upset stomach. Gervace, who consumes about six oz a day as a part of her regimen, advises drinking equal amounts of water to avoid dehydration.

The FDA states that the products ability to do harm is questionable because of the "unconventional nature" by which it is produced; hence, the fermentation of living and organic substances. They state that, "The product could become contaminated with potentially harmful microorganisms, such as the mold Aspergillus," which could then lead to "serious adverse effects in immune-compromised individuals." However, the FDA concludes that through their studies, there was no evidence that any of this would occur under its production within "sterile conditions." Luckily, for consumers, inspections done by both the FDA and the state of California prove so far that major suppliers are manufacturing the product under "sanitary conditions." The lingering concern now is for people making it themselves and who may not be using a clean, sanitary environment to avoid potential contamination.

Kombucha Creators

College campuses, such as the University of California Santa Cruz where Kombucha lovers are commonly found, are starting their own batches of Kombucha. Michael Vernon, environmental studies major, used a recipe online to make Kombucha in his community kitchen on campus. Originally making it for his own sustainability he soon realized that there was a demand for it on campus. He then hoped that he could share the goodness with the local residents willing to "put in" on a batch; making it affordable and convenient for the students and profitable for him. The thought of contaminating others or himself seemed to be the last thing on his mind as he offered me a sip right out of the pan.

Kombucha America and the FDA both agree that in order to avoid potential poisoning, the product must not be contained within certain materials. For instance, objects containing ceramic, paint, ferrous metals and lead crystals are not to be used to ferment or store the liquid. Glass jars seem to be the most popular item for this process and basically anything that might have lead should not be used for storing the product. Otherwise, one's best bet is to purchase a ready-made bottle.

Infinitea Kombucha, a.k.a. Meridian LLC., a company exclusively dedicated to manufacturing Kombucha products, makes the beverage bottled and ready to drink for $2.99, eliminating the laboratory process and risk for the consumer. They now offer Kombucha in original, lemon citrus and blueberry pomegranate throughout the eastern divide of Colorado. Even pets can benefit from Kombucha by eating Bucha Biscuits, which are being introduced by Infinitea Kombucha as well. For locations and products sold, visit www.meridiankombucha.com.

Millennium Products Inc. is also bringing a ready-made bottled Kombucha to the main stream, called GT's Kombucha. They offer 13 different flavors therefore expanding the drink to a larger population of taste buds for about $2.99/16 oz unit. To find the nearest bottle, their website www.gtskombucha.com/products.html conveniently provides an alphabetical state directory to assure that their product can be found locally, anywhere in the country.

Whether people are calling it "Manchurian tea," "Kargasok tea" or the "fountain of youth elixir," and buying and/or making it in their own home, people are revolutionizing iced tea into a refreshing tonic. The concept or "Mushroom tea" is now more than just a hallucinogenic experience. Kombucha is the tisane that keeps on giving; "The tea of immortality."

Patricia Sanchez interned at the Tea & Coffee Trade Journal after receiving her BA in literature at the University of California Santa Cruz. She resides in southern California.