In ancient China, kitchens were bustling with activity and innovation. They too had a built-in kombucha brewing station as part of their culinary practices. The Chinese believed in the health benefits of kombucha and used it as a natural remedy for various ailments. The brewing station consisted of large ceramic jars and pots, where the kombucha culture was carefully nurtured. The Chinese also experimented with different tea varieties and added fruits and herbs to enhance the flavor of their kombucha. It was a popular beverage enjoyed by both the rich and the common people.
