Teh Kombucha, Teh Fermentasi Dengan Rasa Yang Unik
Kombucha tea is a traditional Asian fermented drink, the origin of which is uncertain. However, much evidence suggests that kombucha tea was discovered around 220 BC and originated in Northeastern China during the Tsin Dynasty. Kombucha tea is a tea resulting from the fermentation of a sweet tea liquid with microorganisms from a bacterium and yeast. The type of tea commonly used to make kombucha tea is green tea, black tea, or oolong tea (Camellia sinensis) but nowadays there are many other types of ingredients used in its manufacture, especially ingredients containing phenols.
Kombucha is one of the beverage products resulting from fermentation between bacterial symbiosis and fungi that have functional properties. Kombucha is produced from the fermentation of tea and sugar solutions by a starter of a kombucha culture called the Symbiotic Culture of Bacteria and Yeast (SCOBY). SCOBY itself is formed from a symbiosis of acetic bacteria, lactic acid bacteria, and osmophilic yeast introduced into cellulose tissue.
The process of making kombucha tea is relatively simple because it does not require large equipment and hard-to-reach ingredients. The manufacture of this tea can be started with an infusion of Camellia sinensis leaves (black tea, green tea, or oolong tea) to which sugar is added, then at room temperature, a layer of cellulose or SCOBY is inoculated. The acetic acid and yeast bacteria on SCOBY are responsible for fermenting and giving characteristics to the drink. Some studies report that pre-fermented tea can be used as a starter to start the next fermentation process.
Kombucha tea has a distinctive taste and aroma, which is its sweet-sour and lightly carbonated taste, similar to apple cider. Kombucha tea contains various minerals, vitamins, and organic acids. Kombucha culture symbiosis in the form of Acetobacter is Acetobacter xylinum, and there are several types of yeast, including Saccharomyces, Brettanomyces, and Zygosaccharomyces.
Kombucha tea has a higher nutritional value when compared to regular tea. The activity of microorganisms during the fermentation process produces various compounds that are beneficial to health, including organic acids (glucuronic acid, acetic acid, etc.), essential amino acids, folic acid, enzymes, antibiotics, and phenolic compounds (the higher the phenolic compounds produced, the higher the antioxidant activity). Kombucha tea has an organic content of more vitamins and amino acids than regular tea. Some of the benefits of kombucha tea for the body include antibacterial, antidiabetic, antioxidant, improved intestinal microflora, can lower blood pressure, increase endurance, lower cholesterol, prevent cardiovascular diseases, stimulate the body’s immune system, and reduce inflammation. Kombucha tea is also able to facilitate digestion, treat rectal swelling, prevent cancer, and treat constipation and headaches.
How? I’m not curious about this kombucha tea anymore. Consuming this tea will provide good benefits for the body as long as it is still consumed in an amount that is not excessive because everything excessive is not good!