Kombucha is a type of fermented tea which originated hundreds of years ago but has only recently become a global phenomenon. It is difficult to confirm exactly where kombucha first became popular, and there is much debate surrounding the question. Most people cite China as the probable homeland, possibly around 200 AD, although it’s believed to have gained its name from a Japanese doctor who lived around 400 AD.
In 1965, archaeologists were carrying out a survey in Hubei province, China, four miles from the ruins of Jinan, capital of the ancient Chu state, when they discovered 50 ancient tombs. Inside one of the tombs, sealed in a near air-tight wooden box next to a skeleton, they found a rare and perfectly preserved bronze sword with scabbard. When it was unsheathed, the blade did not have a single trace of rust, and it drew blood when an archeologist tested his finger on its edge; it was seemingly unaffected by the passage of time.
Fresh, dried, pickled, preserved, crystallized, candied, powdered, or ground, ginger is used in many forms. In Ayurvedic traditions, it is used for its taste (rasa), energy (virya), and post-digestive effects (vipāka). But most importantly, its potent medicinal properties have earned it the name vishwabheshaja, “the universal medicine”.