What is kombucha and why are Chinese youth obsessed with the fermentation health trend?

Young people in China are homemaking kombucha, reviving a 1980s fad from the previous generation after the drink became a globally recognised health product.In recent years, kombucha has gone viral in Western countries as a commercial beverage, endorsed by stars such as Kourtney Kardashian and Lady Gaga.The trend has reached China and prompted some drinks makers to release kombucha products. Meanwhile, some Chinese youngsters are making their own kombucha at home and sharing their methods online.On one social media platform, the hashtags #kombucha and #homemadekombucha respectively have 70 million and 10 million views.The obsession is real; #kombucha and #homemadekombucha have over 80 million combined views on social media. Photo: RedNoteHowever, it was not until many picked up the kombucha trend that they learned it was nothing new for their parents.Back in the 1970s and 1980s, many households in China fermented their own kombucha, which they called wei bao or “stomach treasure”.The fermented drink was believed to be beneficial for gut health. A person born in the 1960s told the SCMP that they used to keep big jars at home fermenting a mix of sugar, tea and scoby (“symbiotic culture of bacteria and yeasts”).It was the same method used in making kombucha at home today: you must mix one part of tea with 10 parts of sugar and 100 parts of boiling water, then wait until it cools to room temperature before adding the scoby and starter liquid – previously brewed raw kombucha.Two fresh jars of home-made kombucha: delicious, bubbly, and amazing for gut health. Photo: RedNoteA social media user said fermenting kombucha was like looking after a pet: “You need to make sure the whole process is sterile, and the mix must cool down to room temperature before putting in the scoby, otherwise your baby might die.”What makes it different from their parents’ “stomach treasure” is the second fermentation. Homemade kombucha today usually requires two fermentations, the first featuring the scoby consuming the sweet tea and converting the sugar into healthy acids, which takes one to two weeks.The older generations usually stopped at this step, and thus kombucha in their minds tastes like vinegar.The second fermentation requires ingredients like fruit to be added to the liquid from the first fermentation, then for them react in a sealed bottle. This process generates natural carbonation and tasty flavours, and is what many young people find to be fun and creative.The second fermentation uses fresh fruit to create natural carbonation and delicious, tangy flavours. Photo: RedNoteIn fact, kombucha is said to have originated in China during the Qin dynasty (221–206 BC).Further ReadingAn influencer specialising in kombucha making, who goes by the name Liyansu, tested different kinds of Chinese teas for kombucha, including black tea, white tea, oolong, and osmanthus.“kombucha reflects China’s rich tea culture, as well as modern people’s wellness-oriented lifestyle,” she said, explaining the reason for kombucha’s revival in China.“What’s more, kombucha stands for a slow-paced life that is more cherished in today’s industrial world when everything is fast and straightforward,” she added. “The process of fermenting kombucha trains us to be patient, and feel with our body.”