Kombucha: Fizzy tea brews wellness at PAU

Tangy, fizzy, and refreshingly different, kombucha is steadily winning space in Indian kitchens as a kinder alternative to sugary soft drinks. Brewed by fermenting sweetened black tea with a living symbiotic culture of bacteria and yeast, it delivers the joy of a naturally carbonated sip alongside gut-friendly benefits.

In Ludhiana, Punjab Agricultural University (PAU) is shaping its journey from curiosity to confidence, putting science behind a drink long loved for its character.

The tea’s story stretches back centuries. Believed to have emerged in China, its name is said to link “Kombu,” a physician credited in lore, with “cha,” meaning tea. From there it traveled through Europe and into modern wellness culture, gathering recognition for probiotics and bioactive compounds that support digestion, immunity, and overall metabolic balance.

PAU entered the scene in 2020, launching research to standardise and de-risk household and small-scale production. After trials, the university recommended kombucha’s production in 2023, offering tested methods and quality guidance. “It’s not just trendy—it’s backed by science,” Dr Priya Katyal, Microbiologist at PAU, said.

She notes its probiotic richness and properties associated with supporting healthy blood pressure, inflammation control, and glucose regulation, positioning the beverage as both enjoyable and purposeful.

At the heart of PAU’s protocol is fermentation using Acetobacter xylinus and Saccharomyces yeast, a pairing that turns sweetened black tea into a tangy, effervescent brew.

The standard recipe employs 15 g of tea, 8 g of sugar, and 5 per cent inoculum, fermented at 20–25°C for seven days in a wide-mouth glass jar covered with muslin. The bubbles are born of biology, not machines. As yeast breaks down sugars, carbon dioxide gently lifts kombucha’s texture with natural fizz Principal Microbiologist.

To make adoption easier, PAU conducts trainings on kombucha and other naturally carbonated beverages, addressing practical hurdles many enthusiasts face, especially sourcing reliable cultures.