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?
This story is from the January 2019 edition of Man's World.
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This story is from the January 2019 edition of Man's World.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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