Thousand year old Kombucha tea makes a come back Edit

The ancient imperial court of China would be proud to see that in the 21st century, it is hip to drink fermented tea. This drink dates back to 250 BC during the Qing Dynasty where they believed Kombucha balanced the body’s digestion and allowed the body to heal. Drinking live enzymes and consuming raw foods is a growing habit that is steadily increasing with the influx of baby boomers and their desire to maintain health. For the authentic health nut or crunchy vegan, Kombucha is a staple. It’s raw, organic, kosher and filled with active enzymes, amino acids, and polyphenols.

  Vitamin Water and other “health” drinks have Kombucha on their tail considering that Vitamin Water contains about two tablespoons of sugar and little nutritional value. Although wickedly healthy, Kombucha has become a drink for the elite as 16 fl oz bottles range from $3 to $5 a pop. Lindsay Lohan has been sited with a Kombucha in her hand more than once. Kerrey Garduno, an avid Kombucha drinker in the Bay Area once said, “I can feel my ears tingling after the first few sips.