The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”.
Kombucha tea originated in East Asia and was introduced into Germany at the turn of the century. Since the early 19th century, Kombucha tea has been promoted as an immunity-boosting tea, which could strengthen the body against many ailments. It has become prevalent in the United States because it can be grown and harvested at home. It is especially popular among people with HIV and the elderly due to its immunity-boosting and anti-aging claims.
As is typically the case in the U.S., no major medical studies are being done on Kombucha because no one in the drug industry stands to profit from researching a beverage that the average consumer can make for as little as 50 cents a gallon.
Even Alexander Solzhenitsyn, the recently deceased Russian author and nobel-prize winner, in his autobiography, claimed that kombucha tea cured his stomach cancer during his internment in soviet labor camps. (And because of this testimony, President Reagan used Kombucha to halt the spread of his cancer in 1987. You’ll note he didn’t die until 2004, and that was from old age, NOT cancer.)
In The Bible
We read already in the Bible (Ruth 2:14) that the land-owner Boas invited the Moabite Ruth, who later became his wife, during her gleaning of grains: “Come over here and eat some bread and dip your morsel into the vinegar-drink! And she sat down beside the reapers; and he reached her parched corn and she ate and was sufficed and left.” This biblical report from around 1000 B.C. not only gives us a hint of their exemplary nutritional habits, although they were modest by our perspective, we see from it also that, even at that time, people prepared beverages with microorganisms of lactic acid and how they served the people for strength and refreshment during the hard work of harvesting.