Kombucha Tea

What is Kombucha tea?

Kombucha is not actually a tea but a combination of yeast and bacteria which appears grey and looks like a mushroom. The Kombucha 'mushroom' is fermented in sugared tea to obtain what is known as Kombucha tea. The 'mushrooms' are sold or distributed by naturopaths and other complementary health care practitioners.

The tea is known by many other names including Manchurian mushroom tea, Combucha fungus tea, Kvass, Kwasson, Kargasok and the 'Champagne of Life'.

Potential health and safety concerns

Kombucha tea can become contaminated with potentially harmful microorganisms, such as mould. Contamination may potentially produce serious adverse effects in some individuals particularly the elderly or those suffering ill health. Although the acidity of Kombucha tea should prevent the survival of most potentially contaminating organisms, tea drinkers have reported moulds growing on the Kombucha. Kombucha mushroom and the tea should be thrown out if mould is found.

There have been several reports received by the Therapeutic Goods Administration, Adverse Drug Reactions Advisory Committee (ADRAC ) of liver toxicity in association with the consumption of Kombucha tea. In one report, a woman developed rash, fever, stiffness, nausea, vomiting and abnormal liver function tests after drinking Kombucha tea for a month. Another report described a 35 year old woman who experienced severe hepatitis after prolonged ingestion of the tea. A third report described a 63 year old woman who developed jaundice and liver degeneration after drinking the tea. There have also been 4 other reports of abnormal liver function tests after the use of Kombucha tea.

Following these reports, ADRAC is keen to learn the extent of the problem. If you believe you've have had a reaction to Kombucha tea, please call ADRAC at the Therapeutic Goods Administration on (02) 6232 8381.

Health claims for Kombucha Tea

Kombucha tea has become increasingly popular in recent years because of various claims that have been made about its potential health benefits. However, such claims have not been scientifically substantiated. Furthermore, as identified in the Food Standards Code, health claims are not permitted to be made on any label, package or in advertising for a food.

How is it prepared ?

The Kombucha is usually incubated at room temperature in sweetened tea. The time period for incubation varies but is usually between 7 and 14 days. During incubation, the thin slimy mushroom floats in the tea and replicates itself by producing a 'baby' on top of the original mushroom (which can be removed and cultivated to produce further batches of the mushroom). Because Kombucha tea is acidic, it is important to choose the right type of pot in which to ferment the tea. There is potential risk of lead poisoning if lead-glazed pots are used.

What do I need to know if I choose to drink Kombucha tea?

If choosing to drink Kombucha tea ensure that you correctly follow the preparation and storage instructions provided. If in doubt, speak with your health practitioner or supplier of Kombucha.

For more copies of this fact sheet please contact the Information Officer at the ANZFA on (02)6271 2241.