Is Mexican-made kombucha underrated?
Long prized in Asia, kombucha's popularity took off in the U.S. in the 1990s, and in Mexico soon afterward thanks to several underrated national producers, writes Alan Chazaro. The post Is Mexican-made kombucha underrated? appeared first on Mexico News Daily
Kombucha, a probiotic beverage with ancient origins in China, has experienced a resurgence in popularity over the past few decades. Traditionally valued in Asia for its medicinal properties, the fermented tea drink gradually made its way to Japan through a Korean doctor named Kombu in the 4th century B.C. As global trade expanded in the 20th century, kombucha traveled to Europe, where it was adopted in various forms, such as "kambucha" and "kombuchaschwamm" in Russia and Germany.
The drink gained traction in China during the 1960s-1980s, with homebrews dubbed "Stomach Treasure" for their digestive benefits. Kombucha's journey to the North American market began in the 1990s, when brands like GT’s Kombucha popularized it.
Despite its growing popularity in the U.S., Mexico has been relatively slow to embrace kombucha. Historically, Mexico boasts a diverse range of beverages – from aguas frescas to unique regional drinks like tepache – making the introduction of Asian-derived kombucha seem unnecessary. However, a market study predicts that Mexico will have the largest compound annual growth rate for kombucha among North American countries.
The reason for kombucha's slow adoption in Mexico remains unclear, but it could be attributed to the abundance of locally-made, traditional beverages that have been consumed for generations. As kombucha becomes more prevalent in Mexican cafes and microbreweries, its unique history and health benefits are gaining recognition among contemporary consumers.
Written by urgent.news from Mexico News Daily's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
