Every couple of years, a new superfood enters the cultural zeitgeist as an absolute must-try. Only a few years ago, kale became the go-to green of many due to its reputation as one of the most nutrient-dense foods on the planet; shortly after, it was avocado’s healthy fats and high levels of potassium that hailed it as a star. And now, it’s kombucha’s probiotics and antioxidants, among other things, that give it the golden star. But regardless of which of these foods is labelled the unsung hero for some time, they share one crucial thing in common: their undeniable health benefits.
Where did Kombucha come from?
If you have never tried kombucha, you might be wondering why it’s suddenly on the shelves of supermarkets everywhere, like The Sweet Potato. In fact, we carry Rise Kombucha’s line of wholly refreshing and remarkably tasty drinks in-store and through our e-commerce website.
Suddenly we all have a friend who swears by the stuff, and some of us even have friends who’ve since taken up making their own homebrew as a pastime. Regardless of how it came to prominence, it’s here to stay. What happened?
As sharp as its rise to popularity may seem, kombucha has actually been steadily rising in fame for a while now. A quick Google Trends search will show you that even though the fermented beverage has been being discussed online prominently since at least 2004, from 2015 on, interest really began to explode worldwide.
Still, it’s not a new drink. The origins of kombucha are shrouded in a bit of mystery, but many believe it originated in China during the Qin Dynasty. It wasn’t until the 21st Century that popularity began to rise in North America, and, as with most things, word of mouth helped cement it in the cultural lexicon.
But why is it SO popular?
You still might be asking yourself why it became so popular, and for that, we can point to its many potential health benefits. Because it’s fermented, kombucha is considered a good source of probiotics, which helps promote digestive health, increased energy and a healthy metabolism. The fizzy drink is also a good source of antioxidants, which may help reduce liver toxicity. These, combined with its many other proposed benefits, have been key reasons why many have found themselves so drawn to it.
Another reason is, quite simply, the taste. Kombucha is unique; its slightly carbonated, lightly sweet and acidic taste isn’t found elsewhere. Most commercially available kombucha is also flavoured; in Rise’s repertoire alone, you can find flavours like lychee and jasmine, orange and turmeric, fresh ginger, hibiscus and rose hips, blueberry and maple, and more.
There’s also the culture surrounding it: many people love their ‘booch and love talking about it! Because it’s so customizable and making your own isn’t out of the question, many people have found common ground with their desire to experiment! Many online communities exist today for people to simply share their latest batch or ask questions on how to produce the best results; in a completely unexpected way, it’s brought people together.
All of these aspects came together in a perfect storm to create the conversation around kombucha that you hear about today. While it’s easy to dismiss “the next big thing” as a fad, we implore you to at least give it a fair shot. If you are looking to give it a try, we recommend trying out Rise Kombucha’s tasty lineup of low-sugar fruit, classic kombuchas, limited-edition flavours. Shop them today at The Sweet Potato in Toronto, and prepare to become a believer!