Kefir Kombucha™

Ancient Kefir Grain, a treasure from the Caucasus Mountains

The word ‘Kefir’ is derived from the Turkish word ‘Keif’ describing a state of well being.

Kefir originated in the Caucasus Mountains and it is the oldest known form of fermented milk. Legend tells us that Kefir was first cultured around Mount Elbrus. This milk was fermented by a natural symbiosis of yeast and bacteria that survived in this cold region. It clustered together, forming Kefir Grains. This complex symbiosis of yeast and bacteria was the precursor to what we now referred to as a probiotic. Unlike the modern probiotic we consume today, these friendly yeasts and bacteria were able to reach the gastrointestinal tract. Most yoghurt cultures cannot survive the stomach acid baths.

These grains of Kefir (not to be confused with "a grain of wheat") were considered among the common folk a gift from God. It was believed that the Kefir Grains were blessed by the prophet Mohammed himself. Kefir Grains were considered a source of family and tribal wealth and thus were passed down from generation to generation.

Traditionally Kefir was made by adding these Kefir Grains to the raw milk from the yak or goat. It was then stored in animal skins while traveling. The milk after being fermented with the Kefir Grains tasted good and kept longer than fresh milk. Ancient texts reveal that Kefir Grains were traded throughout the Middle East and migrated as far as the south of Egypt.

Ancient Kombucha from Kefir Grain, the Elixir of Life from Asia

Ancient documents inform us that these same Kefir Grains were later traded into Asia. As Asians are not accustomed to consuming dairy products, the Kefir Grain was introduced into their sweetened black tea.

This fermented tea brought amazing health benefits to those who consumed it. The earliest records found describing Kombucha (pronounced Kom-BOO-cha) date back to the Chinese Qin Dynasty of 221BC. In these ancient accounts Kombucha is bestow impeccable honour. The effects of this tea on human health were considerable as it was called ‘The Tea of Immortality’ and/or the ‘Elixir of Life’. The spiritual Zen Masters were said to have confirmed Kombucha as a source of chi – the vital life force deemed essential to the balancing of body, mind and soul. This balance was recognized as necessary to achieve radiant well being.

One interesting fact about the history of kombucha is that Japanese warriors considered the properties of kombucha so special that they went into the battle field, carrying it in their field masks. This must be one of the few instances where we find references that reveal the ferment being used while "on the move" since the references from the nomads in the Caucasus Mountains. Historical archives indicate that the warrior’s habit was to top up the ferment in their hip flasks with freshly brewed tea. These Japanese Samurai warriors carried this tea to restore and maintain their vitality and energy throughout battle.

As trade routes expanded beyond the Far East, Kombucha, carried by traders, made its way into Russia, India and Eastern Europe, arriving in Germany around the turn of the 20th Century. People throughout Europe started enjoying Kombucha until World War II broke out. By the early 1960s, the popularity of Kombucha started to rise again.

A symbiosis called a "Mother" or "Mushroom", a weakened Kombucha ferment

Some time after the Kefir Grain was introduced into tea, the complex symbiosis of yeast and bacteria began to adapt itself to the new environment created by the tea. When this change began to occur, the complexity of the symbiosis from the Kefir Grain began to simplify itself. Overtime, some of the significant yeasts and bacteria in the original Kefir Grains began to disappear. As the yeasts and bacteria began to adapt to the environment of the tea, the polysaccharide also began to change and promote the growth of only some of the original yeasts and bacteria.

This new polysaccharide gradually began to look more and more like the "mushroom" or "mother" that is use to produce Kombucha today. As the symbiosis was domestically passed on from generation to generation, it continued to change. The complex symbiosis of the original ancient Kefir Grain disappeared. This simplified and weakened symbiosis can not produce the same powerful synergy of actives that was once present in ancient Kombucha.

Kombucha that is produced today in people’s homes is a simple culture of various bacteria and yeasts (mother or mushroom) that is added to sweetened tea. These domestic kombucha may also be made with different types of tea, be exposed to varying sanitary conditions or may be fermented for varying lengths of time.

Commercial Kombucha from a "mushroom" may or may not be raw, naturally sparkling or made with artificial carbonation, added flavours and or other added beverages. Often taste, colour and marketing considerations are more important in commercial products than the profile of the nutrients.

This commercial Kombucha are usually sold as a single serving beverage. They taste like something between sweet sparkling apple cider and champagne. Although these Kombucha provide some valuable actives, they can not provide the level of actives provided by a Kombucha made with an original ancient Kefir Grain.