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According to Mayo Clinic, there are about 28 milligrams (mg) per 8-oz serving of brewed green tea and 47 mg for brewed black tea. The amount depends on how long the tea steeps and what type of tea you use. Some hard kombuchas have about as much alcohol as a light beer, but those varieties are made differently, notes the Alcohol and Tobacco Tax and Trade Bureau. Hard kombucha has increased in popularity over the past few years, and there are now many brands and flavors to choose from. But because they still have a very small amount of alcohol, you’ll see that warning on the label.Īll that said, there isn’t enough alcohol in most store-bought kombucha to make you feel any different - unless you’re drinking hard kombucha, that is. The brands you typically buy at the grocery store are nonalcoholic and regulated by the U.S. To be considered nonalcoholic and labeled as such, kombucha must contain less than 0.5 percent alcohol. ( 8)Īlso know that kombucha may contain alcohol, depending on the product. ( 7) Sugar content can be higher in flavor blends where fruit juices are added, notes My Fitness Pal. (2) But servings can have between 25 and 90 calories and up to 8 g of sugar depending on how they are prepared, according to the U.S. In general, an 8-ounce (oz) serving of unflavored kombucha has around 30 calories and 2 to 3 grams (g) of sugar. (2) Researchers still don’t understand the complete chemical content of the drink and its potential functions because it’s so complex, according to a 2018 article. They each have live bacteria and yeast, antioxidants, probiotics, B vitamins, and minerals. The nutrients in kombucha can vary depending on the brand and the fermentation process. ( 4) But it’s actually a colony of bacteria and yeast, not a mushroom. You may have heard it called a kombucha mushroom because the yeast culture looks like a mushroom cap, notes Kombucha Brewers International. Kombucha is a fermented beverage made when a symbiotic culture of bacteria and yeast (SCOBY) is added to a mixture of green or black tea and sugar. ( 3) Read on to learn more about kombucha. Some people are firm believers in the drink’s healing abilities, while others warn of potential unpleasant side effects, notes the Mayo Clinic. It’s also possible to buy fermenting cultures and make your own at home.īut there’s still a bit of debate about whether kombucha lives up to its hype. ( 2) Today, you can find kombucha online and at many major grocery stores. Kombucha first became commercially available in the United States in 1995, notes the Colorado School of Public Health. During the 1950s and ’60s, the drink was especially popular in Germany, France, and Italy after researchers in Switzerland reported it had similar health benefits to eating yogurt. Trade routes eventually spread kombucha to Russia and Eastern Europe. as a cure for Emperor Inkyo’s digestive issues.

Kombu, who was a Korean doctor who introduced the drink in Japan in 414 A.D. The fermented tea first became popular in East Asia for its health benefits, and it originated in northeast China around 220 B.C. There’s been lots of buzz about kombucha, but the drink isn’t new.