Kombucha as a beverage has been around for a loooooong time. So where did it all start? What’s the story? Where does kombucha come from?
Well, here’s the thing with those old pre-technology, pre-globalization days. No one really knows. But there are a few theories that make sense.
Throughout its long and illustrious history, the mighty booch has also been known by some other ripper names, including: Olinka, Tschambucco, Kwassan, Champagne of Life, Kambotscha, Koucha kinoko, Manchurian Mushroom, Mo-Gu, Mother of Vinegar, Mushroom of Charity, Russian Jelly-fish, The Divine Tsche and Mushroom Tea.. to name just a few.
Most people believe kombucha originated in China during the Qin Dynasty around 220BC. In ancient China, kombucha was called “The Tea of Immortality”. Other Chinese names kombucha has been known by include "Sea Treasure", "Stomach Treasure" and "Sea Mushroom".
Dr. Kombu from Korea introduced the drink to the Japanese Emperor Inyoko in 414 AD. The Japanese call it "kocha kinoko", which means "red tea mushroom". Legend has it that Samurai warriors of ancient Japan carried it as an energy boost for battle.
Thanks to the infamous Silk Road, kombucha soon made its way to Europe, in particular Russia, where it was all the rage. In Russian, it is called "чайный гриб".
During World War II, tea and sugar – two important ingredients for kombucha – were rationed in Russia. As a result, the practice was lost in many homes but luckily enough preserved the tradition for it to flourish again in post-war Europe. The drink soon made its way around the world, growing in particular popularity in the USA and in more recent years, Canada.
Sarah and Emmet Condon founded Remedy from their kitchen counter in 2012. They wanted to share the health benefits of kombucha, a fermented tea, with Australia. Remedy makes kombucha the traditional way.
Its fermentary is filled with hundreds of pots fermenting sweet tea, wild bacteria and yeasts. The result is a drink with sweet and sour flavours, that’s jam-packed with antioxidants, live cultures and healthy organic acids.
Remedy’s kombucha is organic; sugar-free; gluten-free; vegan-friendly; and Kosher and Halal-certified.
Remedy was available in 8000 outlets 5 years after its launch, then quickly grew to 20000 by 2019. It is the No. 1 kombucha brand in Australia. Over the past 2 years, Remedy has expanded its better-for-you product range to include Remedy Sodaly (a 100% natural, prebiotic soft drink), Remedy KICK, a healthy energy drink, Remedy wellness shots and Remedy Switchel ACV. Remedy now enjoys 44% of the better-for-you drinks market in Australia and New Zealand.
Remedy’s fermentary is one of the largest such facilities in the world. The company started exporting in 2017 with New Zealand. The UK was next in 2018. Canada, Singapore and the US followed in 2019. Remedy’s success in these countries was rapid. Remedy is now the No. 1 kombucha brand in the UK, New Zealand and Singapore. It is growing market share in Canada and the US.
In 2020-23, the company entered Hong Kong, the Philippines, Malaysia and Vietnam, launched its kombucha in China, Taiwan, Indonesia and the Middle East. Remedy removed all traces of alcohol from its drink to accommodate the cultural requirements of the Middle East.
Unlike competitors, Remedy’s kombucha can be stored in or out of the fridge. This is a major competitive advantage and a great benefit in all markets.
Remedy is continuing to invest in the kombucha category overseas, with an ambition to become the largest kombucha brand globally.