Kombucha made a name for itself in the beverage world a couple years back when it ended 2016 with $375.4 million in U.S. sales, and it’s projected that the category could even go as high as $657 million by 2019. The rapid growth in popularity revolves around the health benefits associated with the beverage, from cancer and arthritis prevention to improved digestion and energy boosting.

It even reached a point where growing a SCOBY—a symbiotic culture of bacteria and yeast—used to culture Kombucha has become mainstream, although, the history of Kombucha dates back to “The Tea of Immortality” from the Tsin Dynasty in 221 BC China. From there, it spread to Korea and Japan where it received the name Kombucha after Korean physician Kombu, and then made its way to Europe and Eastern Russia where a German doctor used it to treat patients.