Kombucha is the Western name for sweetened tea or tisane that has been fermented using a macroscopic solid mass of microorganisms called a “kombucha colony”.
The recorded history of this drink dates back to the Qin Dynasty in China (around 250 BC). The Chinese called it the “Immortal Health Elixir,” because they believed Kombucha balanced the Middle Qi (Spleen and Stomach) and aided in digestion, allowing the body to focus on healing. Knowledge of kombucha eventually reached Russia and then Eastern Europe around the Early Modern Age, when tea first became affordable to the populace. (For more information on the history of kombucha and more, go to Wikipedia.)
Communi-Tea has Washington’s first WSDA-licensed kombucha facility. The reuse their bottles and use an electrically-assisted bicycle trailer for hauling and deliveries.