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Claire Westlake
Rhetorical Analysis
WRTG 4320
Dr. Kyle Mattson
March 2, 2015
Rhetorical Analysis of Non-Western Sequence of Production
There are many stories on the origin of Kombucha. But in my research, a variety of
sources say that this fermented yeast enzyme tea was originated in Asia during the Chinese Tsin
Dynasty in 212BC by a Korean doctor named Kombu. Emperor Dinshi Haungi used the tea as
chinese medicine to cure. Legends tell that Kombucha may have filled the flasks of Genghis
Khan and his armies or given the Samurais energy in battle.
This tea of immortality carried a legacy of proclaimed miracles that brought health,
longevity, and wellbeing. From Asia, travelers and traders brought Kombucha to India, Russia,
and Japan. The making of Kombucha was restricted after WWII when there were shortages of
tea and sugar. 19th century Russia is where Kombuchas as we know it developed. Revival of the
beverage took place during the 1950s in Italy. In the 1960s, Swiss research confirmed the
health benefits of drinking Kombucha. This boosted its popularity across the nation.
Kombucha aficionados say the drink makes them feel relaxed, refreshed, happy, and
uplifted. The beverage contains an antioxidant that helps boost immunity and battle stress. Some
even suspect that it reduces risk of heart disease and cancer. But it takes millions of dollars to
scientifically test this research, so Kombucha has not been marketed by the medical industry.
Kombucha tea continues to grow as a commercial product, but brewing from home is growing in
greater popularity.

I first heard of Kombucha when I started a 30 day challenge to eat clean. During this
challenge, all forms of dairy and sugar are cut out from the diet. I was energyless and craving
something that provided a boost similar to my lattes and creamer filled expressos. Thats when a
few friends told me about Kombucha. It gives you that afternoon boost you need after having a
long morning they said. I feel great and refreshed after drinking a bottle of Kombucha. Its
better than coffee, just try it and see what it does. They convinced me. Within two weeks I was
driving a Kombucha almost every other day. My energy level was up, my immunity was
boosting, and I definitely felt refreshed and happy. Does my experience support this miracle
drink? I think that some of the theories and myths behind the origin of this product are a little
odd, but I do agree with the side effects that come with drinking the tea.
Kombucha brewing is a great example of a non-Western sequence of production. With
this project, I designed an infographic as an expression of the brewing production. This graphic
supports the process I took note of from a youtube video by Culture for Health. This sequence
includes an elaborate process and a series of steps that are necessary to achieve an end product of
refreshing thirst quenching tea. While prices in store for Kombucha continue to stay at a heavy
$3.50 per bottle, many are finding use of brewing their own at home for as little as $1 a gallon.
This graphic supports the cultural content of the sequence while explaining how it has
been adapted to support our modern era. There are many similarities between this brewing
process and the cultural practices that were favored during the origin of Kombucha brewing.
Kombucha is a yeast fermentation of sugar to alcohol followed by a bacterial fermentation of
alcohol to acetic acid. In the jar, the Kombucha culture forms a film on the surface of the brew.
This is often called a SCOBY (symbiotic otic culture of bacteria and yeast).

My goal for this project was learning how to effectively communicate a sequence of
production through design and the use of photoshop tools. I am constantly looking for new tools
to communicate a process, and stepping away from Prezi to something not template based
challenged me to express myself in a different form of media. This project supported those goals
as I examined my rhetoric preferences. I was challenged to approach this tradition of Kombucha
brewing with more style and clarity.
Based on the visual rhetoric of my design, I wanted to design something that could be
printed off, and maybe hang on the fridge in a Kombucha consumer's home. Photoshop was a
great tool to create my digital design. Designing for the screen has its challenges but I enjoyed
working with it. These challenges included elements such as balance, alignment, proximity, and
repetition throughout the piece. I was able to customize my piece with components that
connected visually with my audience. The final file of the infographic provides a step by step
instruction of the process and photos as reference to what materials are required.
Through out the research I went on while doing this project, I was truly fascinated by
how far the Kombucha legacy went back. Its amazing to see how one sequence can travel in
history. Something as small as a drink that was recommended to me by a friend comes from 212
BC. My creation is rhetorically symbolic within the tradition because it tells the story of how far
this fermented tea has traveled. I bet Korean doctor Kombu would not have even imagined that
his SCOBY and recipe for this miracle tea would make it to the 21st century.

Works Cited
"How to Make Kombucha Tea." YouTube. Cultures for Health, 8 Nov. 2010. Web. 20 Feb.
2015. <https://www.youtube.com/watch?v=8lH-xXDIEtk>.
Kombucha Mature. Photograph. Wikipedia, 2007. Web. 20 Feb 2015.
How to Brew Kombucha. Photograph. Flickr, 2014. 20 Feb 2015.
"Kombucha History." Kombucha Cultures. Web. 20 Feb. 2015.
"Learn About Kombucha." Kombucha Kamp. Web. 20 Feb. 2015.
"Kombucha Tea - History and Composition." Kombucha America. Web. 20 Feb. 2015.
Nummer, Brian A, PhD. "Kombucha Brewing Under the Food and Drug Administration Model
Food Code: Risk Analysis and Processing Guidance." Journal of Environmental Health
76.4 (2013): 8-11. Print.