A sparkling drink with a mysterious allure, the Kombucha has conquered our organic shelves, our trendy brunches, and even our most skeptical fridges. But what do we really know about this fermented drink that promises both pleasure and well-being? Let's trace its history and explore the virtues attributed to it by science and tradition.
Millenary origins from Asia
Kombucha isn't a creation of Brooklyn foodies or Californian herbalists. It has its roots in Ancient China, where he would have seen the light of day more than 2 years. Known as " immortality tea » During the Qin Dynasty, the drink was already prized for its supposed benefits on longevity and vitality.
From China, he is said to have traveled to Japan, where, according to some legends, a Korean doctor named Kombu would have introduced it to the imperial court, before reaching Russia and Eastern Europe, where it is still today a popular artisanal drink, particularly in the countryside.
A natural alchemy: fermentation and probiotics
Kombucha is obtained through a process of natural fermentation : we infuse tea (black or green), we add sugar, then a symbiotic culture of bacteria and yeast called SCOBY (Symbiotic Culture Of Bacteria and Yeast).
This process transforms sugar into organic acids, carbon dioxide (hence its slightly fizzy effect), enzymes, and a myriad of probiotics beneficial for the intestinal flora.
The virtues of kombucha: between tradition and science
1. An ally of digestion
Thanks to its rich probiotic content, kombucha contributes to the balance of the intestinal microbiota. A healthy flora improves digestion, strengthens immunity, and may even play a role in mood regulation.
2. Natural detox support
Kombucha contains organic acids such as gluconic acid, which promote the elimination of toxins and support liver function.
3. Gentle and sustainable energy
Less caffeinated than coffee, but more stimulating than herbal tea, kombucha offers a slight boost thanks to theine and its active enzymes.
4. A healthy alternative to soda
Lightly sweetened, naturally sparkling, with no artificial colors or additives, kombucha appeals to soft drink lovers looking to switch to a more natural drink.
Although kombucha is generally well tolerated, it remains a fermented beverage: it contains a tiny amount of alcohol (usually less than 0,5%) and may not be suitable for everyone, especially pregnant women or those undergoing medical treatment. Homemade kombuchas must also be prepared with care and in impeccable hygienic conditions.
The most famous kombuchas
If you are looking to enjoy kombucha in its version gastronomic, some brands have elevated this ancestral drink to the rank ofchic elixir, sometimes served in Michelin-starred restaurants or sold in delicatessens. Here is a selection of kombuchas remarkable for their quality:
In the refined world of non-alcoholic beverages, certain kombucha brands stand out for their sophistication, worthy of the finest bubbles served as an aperitif. Among them, Cuvée Prestige JNPR x Lökki (France) embodies a rare elegance. Resulting from a collaboration between JNPR, a specialist in non-alcoholic mixology, and Lokki, expert in artisanal fermentation, this special edition seduces as much by its chic bottle than by its subtle plant palette. Slowly fermented and infused with noble plants, it offers a beautiful alternative to champagne, while retaining the liveliness and aromatic complexity expected from a high-end aperitif. “I was amazed: the perlage is fine, the taste balanced, and you really feel like you’re in a special moment without a drop of alcohol,” says Juliette, a consumer who loves no-compromise evenings.
Another favorite, the Karma Kombucha Signature, a premium version of the famous French brand. This version is distinguished by the use of rare teas like oolong and jasmine, which give it refined floral notes and a lovely length in the mouth. Designed for the slow tasting, it recalls the elegance of a natural white wine or a high-end sake. The packaging, refined and sober, speaks volumes about its ambition: to make kombucha a local drink.
In Switzerland, the discreet but very sharp OSKAR Kombucha, developed in Zurich, appeals to gourmet chefs. Produced in small series with high-quality organic ingredients, its long fermentation gives a very fine kombucha, with a controlled acidity and an almost silky texture. It is often recommended in food and drink pairings at Swiss starred establishments, proof of its exceptional positioning.
On the other side of the Atlantic, in Quebec, Kombucha Mouth offers a “Grand Cru” series which flirts squarely with the codes of sommelierThe flavors are complex (Nordic berries, cedar, white tea), the minimalist design and the bottle with a mechanical cap evoke the most confidential natural vintages. A local kombucha, in the full sense of the word. "You could almost do a blind tasting by confusing it with a natural sparkling wine," says Antoine, a restaurateur in Montreal.
Finally, vintage lovers will be delighted by the special editions of ChariTea Kombucha (Germany). Produced with rare teas, in collaboration with sommeliers, these unique vintages can be savored like a vin natural, with an aromatic evolution that surprises with every sip. We find the seriousness of oenology applied to the world of kombucha.
THE SCOBBY FIZZ
The new summer cocktail made with sweet Clairette de Die Jaillance House
by Juliette Cothenet, Best Bartender in France 2023
This fresh and sparkling cocktail subtly combines:
– Ginger Kombucha
– Agave syrup
– Clairette de Die sweet Maison Jaillance
INGREDIENTS:
– 5 cl of ginger kombucha
– 2 cl of agave syrup or cane sugar syrup
– 7 cl of Clairette de Die Doux, Maison Jaillance
– A sprig of rosemary
PREPARATION:
- Light the end of a rosemary sprig, place the glass upside down over it to capture the smoke (optional)
- Gently mix the ingredients one by one
- Add the Clairette de Die Doux
- Mix again gently to avoid breaking the bubbles.
- Add some ice cubes
Decoration suggestion: Place the burnt rosemary sprig at the end.
The result? A harmonious alliance between the liveliness of kombucha, the roundness of sparkling wine, and the vegetal sweetness of agave. For more daring palates, Juliette Cothenet recommends sublimating this cocktail with a rosemary smoke, for a unique and captivating aromatic signature.
One cocktail at a time elegant, accessible and surprising, which perfectly embodies the new wave of hybrid drinks, at the crossroads of well-being, innovation and high-end mixology.
To be enjoyed chilled, with friends or solo in style. Summer promises to be sparkling, fermented… and decidedly stylish.
Kombucha is a trend that is part of a quest for better living. Indeed, more than just a drink, kombucha symbolizes a fundamental trend: that of a return to living, artisanal, and meaningful productsWe enjoy it like we cultivate sourdough, with patience and curiosity. We talk about it like we share a good address: with enthusiasm and kindness.
What if, ultimately, the real secret of kombucha lies in what it represents: a desire to take care of yourself, gently, with a glass in hand?
Yasmine Maylin
Alcohol abuse is dangerous for your health, consume in moderation
Kombucha Photos: Copyright Envato
