Kombucha’s Ancient Chinese Origins (Yes, It’s More Than a Hipster Drink)

No, California, It Wasn't You...

Long before it filled the shelves of CitySuper and became the drink of choice for hungover yoga instructors and Hong Kong’s Tai Tai’s, kombucha was being brewed for emperors. Specifically, one emperor, Qin Shi Huang, the guy who unified China, built a massive wall, and really, really didn’t want to die.

In his quest for immortality, he had his alchemists cook up all kinds of strange elixirs. One of them, a fizzy fermented tea brewed with a magical blob of bacteria and yeast. We now call it kombucha. He called it the “Tea of Immortality.” which, if we’re being honest, is a way cooler name.

Kombucha: The Original Chinese Medicine?

Back then, this highly exclusive brew wasn’t just a tasty drink, it was part of traditional Chinese medicine. For those who could get their hand on it, kombucha was believed to help with digestion, boost energy (aka qi), and maybe even extend your life. 

And unlike the emperor’s other elixirs (like mercury soup), kombucha didn’t kill anyone. In fact, it has stuck around for over 2,000 years.

But The Name Kombucha Doesn't Sound Chinese To Me?

Fast forward all the way to 414 AD, and kombucha’s story takes a rather important detour to Japan. The emperor at the time, Ingyō, was dealing with some… digestive turbulence. A Korean doctor named Kombu, shows up with a fizzy tea and a promise: drink this, and things will start moving. The emperor was so impressed with the results that he, very creatively, gave the drink a name, Kombu-cha. 

From Imperial China to… Your Fridge?

Kombucha didn’t stay put. It travelled. Through Korea, to Japan, and eventually made its way across to Russia and Eastern Europe. In Japan, it was reportedly sipped by samurai warriors for strength and vitality.

At one point, it was even called “Kargasok Tea” in Siberia and “tea kvass” in Russia. Branding was all over the place…

Eventually, the West caught on. And now here we are, sipping bubbly tea from fancy glasses, or in some less than class occasions, from cans or plastic bottles.

So Next Time You Enjoy an On The Wagon Kombucha…

Remember, you’re not just enjoying any old drink. You're treating yourself to a 2000 year old legacy.

Born in China. Now brewed fresh here in our Hong Kong Brewery. And importantly, handcrafted and alive, just like how Emperor Qin Shi Huang would’ve liked it!

On The Wagon Kombucha is handcrafted in Hong Kong using only real tea, raw cane sugar, filtered water, and live cultures—no shortcuts, no additives. Born from a love of fermentation and quality produce, each bottle is slow-fermented for natural fizz and rich complexity. Whether you’re new to kombucha or after a better non-alcoholic option, our product is one we are truly proud of. Delivered fresh. Sustainably bottled. Fermented with purpose.

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References https://kombuczara.com/en/kombucha-story