Enjoy good health.
Long popular in Eastern countries, kombucha tea is now gaining popularity in the West. Although frequently referred to as a mushroom, kombucha is not a mushroom – it’s a symbiosis of bacteria and yeast. When sugar and black or green tea are added to kombucha, a fermentation process results in the “tea” – a liquid containing vinegar, B vitamins and a number of other chemical compounds. Kombucha is most commonly prepared by taking a starter sample from an existing culture and growing a new colony in a fresh jar.
The oldest known use of Kombucha dates from around 2000 years ago in the region of China and Japan. Here in East Asia Kombucha was also known as the Divine tea fungus.
Kombucha added to black tea and sugar will create a fermented drink which is very suitable as a thirst quencher, and was used for thousands of years to achieve a better health
and fight a variety of ills and inconveniences.
Kombucha tea is rich in antioxidants and probiotic acids
A probiotic is a live bacteria that helps populate the large intestine with friendly bacteria known as gut flora, which dissolve harmful micro-organisms and cholesterol. Scientific research shows the benefits of Kombucha, whose high concentration of probiotic-rich acids can provide a powerful energy boost, and detoxify and cleanse the blood of disease-causing toxins, allowing the body to alleviate a wide spectrum of ailments and conditions.
During preparation the sugars in the tea are converted into acids (including glucuronic acid, D-lactic acid (+), acetic acid, folic acid), carbon dioxide, vitamins B1, B2, B3, B6, B12 and various enzymes.
Glucuronic acid has an oxidizing effect in the liver and lactic acid has a beneficial effect on the gut flora and the immune system.
Most people feel an increase in their well being after 4 to 6 weeks of everyday use.
Top 10 Noticeable Benefits of Drinking Kombucha Tea Daily
- Assists With Weight Loss
- Aids in Digestion of Heavy Meals
- Strengthens Hair, Restores Hair
- More Energy in the Morning
- Helps With Sleep
- Relives Constipation
- Post Work Out Recovery Drink (Cardiovascular and Resistance Training)
- Reduces Severity of Hangovers
- Better Skin Complexion, Tighter Skin Tone
- Prevents Acid Reflux
Where to get?
Today, kombucha is for sale in many supermarkets. However this is usually a pasteurized product. For the best efficacy you should consume non-pasteurized kombucha. Luckily it is fairly easy to make your own brew. All you need is black tea, sugar and a starter sample of the kombucha culture. A short search on the internet on the term kombucha delivers on many websites where one can order a starter set. Or maybe somebody in your neighborhood is already brewing homemade kombucha, if so, you could ask for a starter there.
Here’s a short explanation of how to brew your own kombucha drink.
- The Kombucha culture (the ferment)
- Approximately 70 – 100 g (2 – 3 oz ) of refined white sugar per litre (about one quart) of water
- 2 teaspoons black or green tea per litre (about one quart) of water
- Bring three quarts water to a boil in a stainless steel pan.
- Add fifteen grams green tea. Steep fifteen minutes then remove tea.
- Stir in one cup white sugar.
- Allow to cool to room temperature.
- Pour tea into wide-mouth glass container.
- Add 1¼ cup Kombucha tea from an earlier batch and the Kombucha colony.
- Cover the container with a thin piece of cotton and secure it with a rubber band to keep out fruit flies and airborne contaminants.
- Place container in a warm location – about 74° F / 23° C – out of the light where it will remain undisturbed.
- Ferment for about 11/14 days. In cooler temperatures it will take longer.
- When it becomes slightly tart but is still a little sweet, remove the original Kombucha colony and the new baby colony that will have formed on the surface of the tea. Place them on a clean plate.
- Pour the tea into glass bottles that can be tightly capped, leaving ¾ inch airspace.