Kombucha has come a long way in the last few decades, just like weed. There was a time when cannabis consumers had to hide their preference for pot. At this same time, kombucha was often viewed as a “woo-woo” drink for hippies. The sparkling beverage has since risen in popularity. Now, countless “booch” brands line traditional grocery store shelves. This is partially due to the sweet, fruit flavors they often come in–and potential health benefits.
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Recent research indicates that cannabis could boost these perceived benefits. Longtime strain breeder and brewer Ray Stubing agrees.
Fermenting kombucha with cannabis leaves?
Stubing captains and has been fermenting kefir, kombucha, and other drinks for almost as long as he has been growing. At one point, he decided to brew them together, finding that the whole setup grew stronger.
“The bacteria seemed to be more beneficial to those who ingested them, and overall gut health improved,” Stubing shared with GreenState. “I actually was able to reverse my dairy intolerance with fermented drinks and raw cheeses in the process.”
Kombucha is a fizzy drink that is generally fermented with caffeinated green tea or black tea, sugar, and a symbiotic colony of bacteria and yeast (SCOBY). These ingredients sit for a week or so before the sugar converts into lactic acid bacteria (LAB), among other things.
LAB is what many believe contributes to the health benefits of the beverage. It is a byproduct of carbohydrate fermentation found in yogurt, kefir, and cheese. There is not enough research to claim that LAB improves digestion or immune health, but many kombucha-lovers believe it does. New research supports Stubing’s claims that fan leaves could play up these effects, and it all comes down to the LAB.
Herbal additives in kombucha
More research is necessary to understand its health benefits and to dial in the process for a more consistent product quality. The traditional kombucha preparation method leaves ample room for variances in acidity, alcohol levels, and acetic acid odors.
Mint leaves and other botanicals have been used to combat these issues and amplify positive compounds in the drinks. Until now, none of these things have increased LAB levels. According to a new research paper, including cannabis leaves in the process could increase the LAB levels in kombucha.
Researchers set out to understand how cannabis leaves could work with Assam green tea leaves to improve the fermentation rate, microbial communities, volatile compounds, and overall taste of the kombucha. The cannabis was a Hang Kra Rog Phu Phan ST1 variety that tests with higher CBD than THC.
They tested a ratio of zero percent cannabis leaves to tea, 15 percent fan leaves, 30 percent, and a 50-50 mixture. Researchers infused water with tea leaves and cannabis leaves together over a hot plate before cooling and pouring over the SCOBY. They collected samples at zero, three, five, and seven days of fermentation to measure quality and microbial content.
The results indicated that steeping in cannabis leaves increased the LAB and total yeast and mold (TYM) levels as the batch fermented. By the seventh day, all of the samples showed a decrease except for the 30 percent cannabis mixture. Researchers posit that this enhanced LAB could be why there was a decrease in harmful bacteria. The research corrects previous studies that state kombucha cannot be naturally enhanced without probiotic cultures.
Much to be discovered about weed and kombucha
The study deemed the 30 percent concentration best for producing good bacteria. A kombucha infusion that uses a 30 percent cannabis fan leaf to 70 percent Assam green tea solution showed three core microbiota that potentially benefit gut health. When weed was added, the drink had a less acidic taste and makeup. All in all, it looks like a more palatable and effective drink on paper. Taste and smell were reported to be enhanced, which is good or bad depending on the person drinking it.
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Stubing reported that, as for the flavor, weed leaves work better with kombucha than kefir. The acidity of the drink is complemented by the leafy flavor. Stubing says that the endocannabinoid support and fizzing can be played up with terpene-rich fruits like mango and pineapple. Strawberry, on the other hand, did not work as well.
While this drink may not get a person as high as a kite, it does open the door for more inventive ways to appreciate the benefits of cannabis. There is an added perceived benefit of seeing weed leaves heighten the health impact of beloved trendy foods–no high required.
