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| Kombucha Mature.jpg Kombucha tea, including the culture of bacteria and yeast, which is not usually consumed | |
| Tipe | Flavored cold tea drink with fermentation byproducts |
|---|---|
| Negara asal | Unknown; Manchuria or east Russia |
| Wiwit digawé | 200+ years ago |
| Kandhutan alkohol | <0.5% (commercial) |
| Proof | <1 (commercial) |
| Color | Cloudy, commonly pale or dark brown and sometimes green |
| Flavor | Fermented, effervescent |
| Varian | Fruit juices or spices added |
| Prodhuk kagandhèng | Water kefir, Kefir, Kvass, Beer, Iced tea |
Kombucha (uga jamur teh, tèh jamur, utawa jamur Manchuria ngarujuk menyang budaya ; jeneng Latin Medusomyces gisevii [1] ) iku fermented, entheng effervescent, legi ireng utawa ijo teh ngombe umum migunakaken kanggo kesehatan keuntungan sawijining mestine. Kadhangkala omben-omben kasebut diarani teh kombucha kanggo mbedakake karo budaya bakteri lan ragi .[2] Jus, rempah-rempah, woh-wohan utawa rasa liyane asring ditambahake kanggo nambah rasa wedang kasebut. Kombucha dianggep asale saka Manchuria utawa ing Ruslan lan bagean-bagean saka Eropa Wétan, ing endi omben-omben iki umume diminum.[3] Kombucha saiki wis homebrew global, lan uga botol lan didol kanthi komersial dening macem-macem perusahaan.[1]
Referensi
- ↑ a b Jayabalan, Rasu (21 June 2014). "A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety. 13 (4): 538–550. doi:10.1111/1541-4337.12073.
- ↑ "A mug of kombucha for your health?". Mayo Clinic. Dibukak ing 2018-09-01.
- ↑ Troitino, Christina. "Kombucha 101: Demystifying The Past, Present And Future Of The Fermented Tea Drink". Forbes. Dibukak ing 2017-04-10.
