Kombucha History
A common internet story is that the kombucha mushroom originated as far back as 213 BC during
the Chinese Tsin Dynasty. Back then it was referred to as the “tea of immortality”, “the elixir of life", or
the "Godly Tsche (tea)"[1].
Another story tells of a Korean doctor in 415 A.D. called Kombu who treated the Japanese Emperor
Ingyō [2] with a special tea, however this is more likely referring to kelp and the Japanese
preparation of a fermented kelp drink which is often confused with kombucha.** The early Japanese
history Kojiki (古事記, "Record of Ancient Matters"; the oldest extant chronicle in Japan) does
mention a similar envoy from the ancient Korean state Silla who was "deeply versed in the medical
art" and cured the Emperor's sickness – but his name was 金武, (not Kombu) which is pronounced
Kim/Gim Mu (in Korean) or Kin/Kon Mu (in Japanese).[3]
These stories have propagated throughout the internet now. Although the stories sound nice, there
is no evidence or any reference to kombucha or even tea during that time period.
The first definitive recorded history of Kombucha came from Russia and the Ukraine towards the
end of the 19th century. By the help of Russian and German POWs during WW1, kombucha began
to reach new countries at a fast rate. By the 1920's, kombucha was popular throughout Germany as
a home and folk remedy. It was especially widespread in the Westphalian industrial region of
Germany. According to Dr. Harms (1927), kombucha was "eagerly sought after in certain circles,
and is gladly passed on to others". It was also sold in pharmacies under such names as "Mo-Gu"'
or "Fungojapon". From there it spread all over the world.
A Dr. Waldeck (1927) of Poland recorded during WWI that he was rooming with a Polish pharmacist
who showed him a Russian home remedy called "miracle mushroom", "Volga mushroom" or "Tea-
Kvass mushroom"[5].
The kombucha culture itself can be referred to by the following names, but is most commonly
referred to as a 'kombucha mushroom', 'mother' (or baby), and 'scoby'. The Kombucha beverage
has acquired many names from all over the world, including:
*Both the Chinese and Japanese names use hongcha or kōcha "black tea" rather than cha 茶 tea orlü cha 綠茶 "green tea".
**Japanese kombu 昆布 "a Laminaria kelp; sea tangle" is dried and powdered to produce a
beverage called kombucha (lit. "kelp tea"), which is different to kombucha. The English kombucha
fermented tea name is pronounced like, and confused with, the Japanese 'kombucha' seaweed tea
name.[4]
the Chinese Tsin Dynasty. Back then it was referred to as the “tea of immortality”, “the elixir of life", or
the "Godly Tsche (tea)"[1].
Another story tells of a Korean doctor in 415 A.D. called Kombu who treated the Japanese Emperor
Ingyō [2] with a special tea, however this is more likely referring to kelp and the Japanese
preparation of a fermented kelp drink which is often confused with kombucha.** The early Japanese
history Kojiki (古事記, "Record of Ancient Matters"; the oldest extant chronicle in Japan) does
mention a similar envoy from the ancient Korean state Silla who was "deeply versed in the medical
art" and cured the Emperor's sickness – but his name was 金武, (not Kombu) which is pronounced
Kim/Gim Mu (in Korean) or Kin/Kon Mu (in Japanese).[3]
These stories have propagated throughout the internet now. Although the stories sound nice, there
is no evidence or any reference to kombucha or even tea during that time period.
The first definitive recorded history of Kombucha came from Russia and the Ukraine towards the
end of the 19th century. By the help of Russian and German POWs during WW1, kombucha began
to reach new countries at a fast rate. By the 1920's, kombucha was popular throughout Germany as
a home and folk remedy. It was especially widespread in the Westphalian industrial region of
Germany. According to Dr. Harms (1927), kombucha was "eagerly sought after in certain circles,
and is gladly passed on to others". It was also sold in pharmacies under such names as "Mo-Gu"'
or "Fungojapon". From there it spread all over the world.
A Dr. Waldeck (1927) of Poland recorded during WWI that he was rooming with a Polish pharmacist
who showed him a Russian home remedy called "miracle mushroom", "Volga mushroom" or "Tea-
Kvass mushroom"[5].
The kombucha culture itself can be referred to by the following names, but is most commonly
referred to as a 'kombucha mushroom', 'mother' (or baby), and 'scoby'. The Kombucha beverage
has acquired many names from all over the world, including:
 | Mushroom Tea | |
| čajnyj grib чайный гриб (lit. "tea mushroom" in Russian) | |
| grib гриб ("mushroom" in Russian) | |
| Tea Kvass (квас, in Russian) | |
| Cajnyj Kvas | |
| Cha Gu | |
| Hongchajun 红茶菌 (lit. "red tea fungus/mushroom" in Chinese)* | |
| Hongchagu 红茶菇 ("red tea mushroom" in Chinese)* | |
| Chameijun 茶霉菌 ("tea mold" in Chinese) | |
| Kōcha Kinoko 紅茶キノコ (lit. "red tea mushroom" in Japanese)** | |
| Heldenpilz | |
| Miracle Fungus | |
| Magical Fungus | |
| Russian Fungus | |
| The Tea Fungus | |
| Indo-Japanese Tea Fungus | |
| Fungus Japonicus | |
| Tibetan Mushroom | |
| Elixir of Life | |
| Gout Tea | |
| Kombucha Tea | |
| Kombucha Organism | |
| Japanese Sponge | |
| The Divine Tsche | |
| Mongolian Wine | |
| Indian Wine | |
| Pichia fermentans | |
| Cembuya Orientalis | |
| Combuchu | |
| Tschambucco | |
| Volga Spring | |
| Mo Gu | |
| Champignon de Longue Vie | |
| Teekwass | |
| Kwassan | |
| Kargasok Tea | |
| Pseudo Lichen | |
| Olinka | |
| Fungojapon | |
| Tea Kvas | |
| TeaKwass | |
| Manchurian Tea | |
| Scoby (Symbiotic Culture Of Bacteria and Yeast) | |
| Gerbstoffe | |
| Kambucha | |
| Health Tea | |
| Ferment Tea | |
| Tea Cure |
*Both the Chinese and Japanese names use hongcha or kōcha "black tea" rather than cha 茶 tea or
**Japanese kombu 昆布 "a Laminaria kelp; sea tangle" is dried and powdered to produce a
beverage called kombucha (lit. "kelp tea"), which is different to kombucha. The English kombucha
fermented tea name is pronounced like, and confused with, the Japanese 'kombucha' seaweed tea
name.[4]
1. Harald W. Tietze, 1995, Kombucha" The Miracle Fungus, Tietze Publications, p. 7.
2.Siobhan Roth, Kombucha fermenting a revolution in health drinks, Pittsburg Post-Gazette June 07, 2007.
3. Basil Hall Chamberlain, 1919, The Kojiki: Records of Ancient Mattters, The Asiatic Society of Japan, p. 367.
Chamberlain transcribes the doctor's full name as "Komu-ha-chimu-kamu-ki-mu" 金波鎮漢紀武, and notes "that 金 is
the surname, 波鎮 an official title, 漢紀 an official designation of the kinsmen of the Korean King, and 武 the
personal name."
4. Crystal Wong, U.S. 'kombucha': smelly and no kelp, The Japan Times July 12, 2007
5. Günther W. Frank, A Cow in Exchange for a Kombucha Culture http://www.kombu.de/cow.htm (The Kombucha
Journal).
2.Siobhan Roth, Kombucha fermenting a revolution in health drinks, Pittsburg Post-Gazette June 07, 2007.
3. Basil Hall Chamberlain, 1919, The Kojiki: Records of Ancient Mattters, The Asiatic Society of Japan, p. 367.
Chamberlain transcribes the doctor's full name as "Komu-ha-chimu-kamu-ki-mu" 金波鎮漢紀武, and notes "that 金 is
the surname, 波鎮 an official title, 漢紀 an official designation of the kinsmen of the Korean King, and 武 the
personal name."
4. Crystal Wong, U.S. 'kombucha': smelly and no kelp, The Japan Times July 12, 2007
5. Günther W. Frank, A Cow in Exchange for a Kombucha Culture http://www.kombu.de/cow.htm (The Kombucha
Journal).
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