The history of the use of kombucha mushroom dates back some two thousand years ago. It is difficult to say exactly where it appeared for the first time. The fungus would be native to Asia and would arrived in Europe via Mongolia and Russia.
Acclaimed folk remedy in the Russian countryside, the production and the consumption of the beverage obtained from kombucha was considered a sacred ritual, providing both well-being, good health and contributing to a balanced diet.
In the twenties, scientists have begun to take an interest in its properties, but their studies were suspended when the World War II broke out. Because of the war, the kombucha beverage almost disappeared in Europe, due to the lack of sugar and tea, which are essential for its preparation. Thereafter, kombucha has become popular again, and in the sixties and seventies we found it in Germany and Austria, introduced here from the Eastern Europe. This is also mainly in Germany in the seventies that were performed testing and medical researches on the effects of the kombucha.
Due to the success experienced by this beverage in the treatment of "modern”-called diseases, kombucha has been named, among others, "elixir of life", "miracle fungus" and even "magical fungus".