Cannabis in Kombucha?

by Maureen (Mo) Smyth RN BSN

Symbiosis, harmony, balance, homeostasis. We claim to want it, but our actions often betray these intentions. Instead of fostering alignment, we choose foods, substances, and lifestyles that invite chaos—dysbiosis. These choices disrupt our natural order and hinder our well-being.

Using a Thai study as my guide, I’ll reveal a connection you didn’t know you needed - kombucha and cannabis. Research shows that kombucha infused with cannabis leaves enhances therapeutic benefits and deepens flavor. Beyond this surprising pairing, as a nurse studying cannabis and its effects on the body since 2018, I want to help you see cannabis as I do: a plant with the potential to transform a society weighed down by processed food and overmedication.
But first, who is Dr. Kombu? And what exactly is kombucha?

The Resurgence of Functional Wellness

Praised for its health benefits, kombucha originated in ancient China. Centuries later, Dr. Kombu, a Korean physician, introduced the fermented tea to Japan for a very important patient, the Japanese emperor, who suffered from indigestion. From there, kombucha spread to Russia and Europe. Along the way, it picked up new names, such as "Tea Fungus" and "Kvass.”

By any given name, I happen to like “Tea Beer.” And much like cannabis, it is enjoying a resurgence. Modern research confirms what ancient traditions long understood: our bodies flourish when nurtured by natural remedies.
As a cannabis nurse with one foot still in an extensive healthcare system, I say— this revival of time-tested preventative health measures is long overdue.

Kombucha’s Symbiotic Properties

This tea starts with three main ingredients: black tea, sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY sounds a little odd, but it’s the magic behind kombucha.

Here's how it works: the yeast in the SCOBY ferments the sugar into ethanol and carbon dioxide. Then the bacteria step in to convert those into acetic acid, the main component of vinegar. Now you know where kombucha’s vinegary tang comes from! Some love that zing, others not so much. More on taste later. Acidic compounds promote the growth of probiotics, the beneficial bacteria that combat harmful bacteria, thereby helping to protect overall health.

The Theory Behind Probiotics.

Research indicates that probiotics may balance gut microorganisms, making Kombucha, a fermented tea rich in probiotics and beneficial acids, an ally in our glass as part of a balanced diet.

What does that mean for you? Probiotics may might help with better digestion, nutrient absorption, and a stronger gut lining. When your gut is in good shape, harmful substances have a harder time getting into the bloodstream. Ultimately, a healthier gut can lead to fewer sick days, better skin, and a balanced mind.

Fun fact: I’m currently fermenting my own kombucha, thanks to a neighbor who had an extra SCOBY.

Benefits of Cannabis-Infused Kombucha

A strong gut, rich in diverse beneficial microbes, supports digestion and boosts the immune system, which in turn supports our holistic health.

Recent research from Thailand reveals that adding Cannabis sativa L. creates a "kombucha 2.0 effect." The study highlights how cannabis leaves enhance kombucha in unique and impactful ways. The addition of cannabis leaves enhances prebiotic compounds, which promote the growth of beneficial lactic acid bacteria (LAB) to 5.53 million cells per milliliter. This high LAB count contributes to microbial diversity, delivering a unique probiotic profile compared to standard commercial kombucha.

The study revealed that cannabis leaves add vitamins A, C, and E, along with flavonoids and terpenes to the mix. These antioxidants help protect your cells from oxidative stress, especially your skin cells!

Interestingly, the leaves also boost the protein content by an impressive 23%. Kombucha is still a high-carb drink, not exactly keto. Still, the cannabis biomass adds extra protein without relying on meat, offering vegetarians and vegans a novel additional protein source. While antioxidant and polyphenol levels dip slightly, the study concludes that the nutritional and functional improvements have a unique place in kombucha fermentation.

Enhanced Sensory and Functional Qualities

Cannabis leaves elevate the sensory experience of kombucha by softening its sharp acidity and tangy vinegar undertones through pH stabilization. This improved balance not only enhances the flavor profile but also preserves the natural effervescence.

Cannabis leaves contain cannabinoids, offering a leaf-infused beverage that delivers a 1.5 mg microdose of THC and CBD in a 1:1 ratio, offering a subtle yet functional boost that sets it apart in the growing functional drink market. Researchers found that using 30% cannabis leaves in the fermentation process was key, with the remaining 70% made up of kombucha's signature ingredients: tea, sugar, and SCOBY.

Bottling Possibility

As a cannabis nurse educator, my mission is to shed light on the true potential of cannabis, far beyond common misconceptions. It’s not just about THC or even the well-known duo of THC and CBD. Cannabis encompasses over 160 compounds, including CBG, THCV, CBDA, and CBN, all contributing to its remarkable versatility. This plant has lasted the test of time and prohibition, and now is a groundbreaking innovator with endless possibilities to enhance human well-being and benefit modern society.

This concept is perfectly captured in what Dr. Jahan Marcu refers to as the "Marcu Equation." Introduced during a lecture at Cannabis Public School, Marcu’s factorial formula highlights the astounding number of diverse cannabis products that are yet to be created.

Every variable in this equation—cannabinoids, concentrations, ratios, terpenes, and other factors—creates an expansive spectrum of possibilities. Even with just a few cannabinoids and concentration ratios, there are a very substantial number of combinations. When additional elements like terpenes and flavors are introduced, the number of variations skyrockets into the millions.

This sheer scope of this type of scalability challenges us to see cannabis beyond oversimplified narratives, revealing its untapped potential.

The message here is simple but revolutionary—cannabis is not a one-size-fits-all plant. Its unique chemistry reveals an incredible ability to adapt and meet diverse societal needs, offering opportunities for not only human and animal health and wellness, but also environmental resiliency. By shifting how we view and use cannabis, we unlock its true potential and, in the process, expand our options for healing.

References
Food52. (n.d.). How to make kombucha at home. Retrieved from https://food52.com/drinks/non-alcoholic/27977-how-to-make-kombucha-at-home#:~:text=Yes
A'yuni, Q., Mok, K., Nakphaichit, M., Jangchud, K., & Pirak, T. (2025). Thai Cannabis sativa Leaves as a Functional Ingredient for Quality Improvement and Lactic Acid Bacterial Growth Enhancement in Kombucha. Foods (Basel, Switzerland), 14(6), 942. https://doi.org/10.3390/foods14060942
Antolak, H., Piechota, D., & Kucharska, A. (2021). Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel, Switzerland), 10(10), 1541. https://doi.org/10.3390/antiox10101541
Muazzam, Ayesha, Saleem, Sidrah, Nadem, Hafiz Muhammad Faizan, Haq, Faiz Ul, Ali, Ghaniya, Javed, Nida, Evaluation of the Antibacterial Activity of Acetic Acid in Comparison With Three Disinfectants Against Bacteria Isolated From Hospital High-Touch Surfaces, Scientifica, 2025, 7598027, 9 pages, 2025. https://doi.org/10.1155/sci5/7598027