You need a stronger immunity, more energy and vitality? You want to preserve and improve your health? If yes, kombucha is the answer!
What is Kombucha?
Kombucha is a beverage which is produced by fermenting sweet tea with a culture of yeast and bacteria. According to one legend, thanks to this drink, gods have gained immortality and that’s why is also known as a “divine tea”.
This mushroom tea or Kombucha is actually refreshing drink that has arrived in Europe from China via Russia, and represents a unique combination of acetic acid bacteria and yeast. Kombucha is a thick slime cover jelly mass that floats on the surface of sweetened liquid, which after fermentation is used as a tea drink. This highly unusual combination of microorganisms (bacteria and yeast) produces many nutritional substances, such as: fructose, glucose, vitamin B complex followed by vitamin C, folic acid, lactic, gluconic and glucuronic acid, 14 amino acids, fruit acids (citric, tartaric, acetic, malonic, oxalic) etc.
Kombucha medicinal effect
This fermented drink known as the elixir of life strengthen our immunity, restores our vitality and promotes tissue regeneration, slow aging, remove facial wrinkles, strengthen blood, prevent the occurrence of cancer, lowers blood pressure, sugar and cholesterol, stimulates circulation, has positive effect on glands, liver detox, stimulates metabolism and also it stimulates the burning of fat and thus helps in weight lose. It helps with rheumatism and arthritis by facilitating mobility of joints, regulates the functioning of the stomach, liver and kidneys, has a beneficial effect for skin diseases, arthritis, arteriosclerosis, relieves stress and insomnia and much, much more, in one word, kombucha has really many, many beneficial effects.
Brewing kombucha tea
In 1 liter of boiling water add 2 Tsp of any dried herbal tea (best results are shown with usage of black and green tea) and 4 Tbsp of sugar and stir well. Allow it to stand for 15 minutes, then strain the tea. Make sure to let it cool to room temperature level. Prepare a clean glass container (not metal or plastic) and pour the liquid. Then pour half cup of starter tea (tea from a previous batch of kombucha) or distilled white vinegar and stir. You’ll need one of these liquids which are acidic to keep the right pH. Then add the active kombucha SCOBY (Symbiotic Culture Of Bacteria and Yeast) and cover the jar with a coffee filter, tight-weave dish towel or gauze and secure it with a rubber band.
Allow the mixture to sit at 65-85°F, out of direct sunlight, for one week to a month. Keep in mind that the longer the kombucha ferments, it will taste less sweet and more vinegary. While process of fermentation is on, it’s best not to move the jar. When your kombucha is ready, remove the SCOBY and enjoy. Don’t forget to retain the scoby and enough liquid of the jar to use as starter tea for the next batch (you will need at least 10 percent of the total amount of new beverage or half cup for every new liter).
Kombucha tea is best to be consumed few times a day, once in the morning on an empty stomach, then after lunch and once in the evening just before bedtime. Enjoy.