Kombucha Culture: Where It Came From and Why We’re Still Brewing It

Kombucha isn’t new. In fact, it’s been quietly bubbling in kitchens, monasteries, and ancient tea rooms for over 2,000 years. While the world now sees it as a trendy wellness drink stocked in artisan cafes and health stores, kombucha’s journey is steeped in rich history and timeless tradition. At Booch Kombucha, we don’t just brew this fermented tea—we honour its past while shaping its future in the heart of the UAE.

Ancient Origins in China and Beyond

The earliest recorded roots of kombucha date back to China during the Qin Dynasty around 221 BCE, where it was called the “Tea of Immortality.” A fermented drink prized by emperors and mystics, it was believed to balance energy, aid digestion, and bring harmony to the body.

From China, the brew slowly travelled through Asia. In Korea and Japan, legends tell of a Korean physician named Dr. Kombu who brought the tonic to the Japanese Emperor Inyoko in 414 CE.

Though the modern-day ‘kombucha’ refers to fermented tea, the name is thought to stem from a misinterpretation of Japanese ‘kombu-cha’ (kelp tea). Despite the naming confusion, the fermentation practices and the love of functional brews remained true to form.

From Folklore to Fermentation

By the early 20th century, kombucha had moved into Russia and Eastern Europe, appearing in households under names like 'tea kvass' or 'mushroom tea.'

It was a home remedy more than a health product, quietly passed between neighbours through jars of SCOBY (the Symbiotic Culture of Bacteria and Yeast that fuels kombucha fermentation).

Though it went relatively underground for decades, the resurgence of fermented foods in recent years has brought kombucha roaring back into the mainstream.

The Modern Kombucha Movement

Fast forward to today, and kombucha is experiencing a global renaissance. The global kombucha market is valued at over USD 1.6 billion as of 2024 and is expected to double by 2033. In the UAE alone, kombucha sales reached USD 44.7 million this year, with projections showing a compound annual growth rate (CAGR) of 11% through the next decade. People aren’t just looking for fizzy drinks—they’re looking for flavour, function, and realness. That’s where Booch comes in.

Why Kombucha Still Matters

We don’t make health claims. Instead, we talk about what kombucha *is*—a drink made from fermented tea, sugar, and a living culture (SCOBY). That fermentation process creates a naturally fizzy, tangy drink with its own personality in every batch. It’s not a soda, it’s not a juice—it’s Booch. What makes it different is the care in how it's brewed, the time it’s given to ferment naturally, and the real ingredients we use.

Booch in the UAE – Our Modern Twist

When we took over Booch, we were handed a legacy and a challenge. Kombucha wasn’t built for the UAE’s heat, humidity, and sometimes unpredictable logistics. We had to reimagine the brew from the ground up—adjusting fermentation times, controlling bottle conditioning, and rebuilding how we distribute to ensure every bottle delivers the fizz, taste, and safety it promises. We source locally where we can, we brew small batches, and we never cut corners on quality. And we do it all in glass—not just because it’s sustainable, but because your Booch deserves the best container to match what’s inside.

Why We Keep Brewing

Because it works. Not just for our customers, but for us too. It’s a product that people love and connect with. It’s a bridge between tradition and trend. It’s a way to start a conversation about better choices—not perfect ones. Every bottle of Booch carries a little bit of ancient tradition, a lot of hard work, and a modern UAE soul.

Let’s Raise a Glass (of Booch)

Kombucha may have started as a drink for emperors, monks, or babushkas, but today it’s for everyone. From your post-workout cooldown to a mid-afternoon reset, from brunch tables to beach bags—it’s here, it’s fizzy, and it’s not going anywhere.

Want to Learn More?

Next update, we’ll be digging into what really makes a great kombucha. Spoiler: it’s not just the SCOBY. Until then, crack open a bottle and toast to the culture.

Sources & Further Reading

- https://gtslivingfoods.com/blogs/latest/the-history-of-kombucha-ancient-origins-for-healing-today
- https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha
- https://guide.michelin.com/en/article/wellness/kombucha-the-march-to-mainstream
- https://www.futuremarketinsights.com/reports/kombucha-tea-market
- https://www.grandviewresearch.com/horizon/outlook/kombucha-market/uae
- https://en.wikipedia.org/wiki/SCOBY
- https://folklife.si.edu/magazine/cloudy-origins-of-kombucha
- https://www.mojeh.com/article/kombucha-tea-discover-the-uaes-latest-health-craze