Kombucha, a fermented tea with supposed health benefits, is popping up in restaurants and on the shelves of health food stores. Nivedita Jayaram Pawar takes a closer look at the beverage that’s creating waves right now.
SHAILAJA SHARMA TOOK her first sip of kombucha from a batch she brewed two years ago, and has never stopped brewing since. The fermented tea, known for its gut-friendly high probiotic content and slightly pungent aroma, was a natural fit for Sharma’s health-conscious lifestyle. Hooked by its taste and potency, she continued brewing the naturally carbonated, slightly sour beverage. Soon after, the ex-financial reporter quit her job at a leading newspaper to launch her own brand of Kombucha – HappyBooch - which is now available at Nature's Basket stores in Mumbai.
Shailaja’s story may sound unique, but her passion for kombucha is not. What started as a DIY craze a couple of years ago is now the fastest-growing segment of the functional beverage (beverages that are good for you based on their purported healthy ingredients) category the world over. More on that later.
What is kombucha?
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