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Kombucha – “Tea of Immortality” – How to Prepare it !

Kombucha is a tea fungus that originates from Japan. It’s been used in Eastern Europe, Russia and Japan for centuries. For thousands of years, kombucha has been used as a cure for fatigue, exhaustion, nervousness, anti-aging, anti-narrowing of blood vessels, constipation, rheumatism and diabetes. Russians use kombucha for treating all sorts of illnesses and refer to it as a “Russian home remedy”.

Kombucha also successfully treats inflamed tonsils, diseases of internal organs, primarily of the inflammation of the stomach, small intestine and colon, against diarrhea, narrowing of blood vessels, high blood pressure, sclerosis, etc.

It is a very interesting subject for research among many scientists and it’s been proven that many of its components have antibiotic and detoxification features that play a special role in the biochemical processes.

The tea of this fungus will help you solve various intestinal problems like constipation and hemorrhoids and to fix the flora. Even though it has a sour taste it won’t cause acid refluxes, rather it will improve the digestion. It will also solve your problems with kidney stones, urinary canals and the bile.

The kombucha and its metabolic products have the ability to regenerate cells and can be an excellent cure for arteriosclerosis. It will also cleanse your blood from toxins by stimulating the metabolism.

The kombucha also helps in constant headaches, joint pain, rheumatism and other problems with aging. Its positive action is proved in a few days, through improved general condition and increase of conditional abilities.

You should bear in mind that since kombucha is rich in organic acids it is possible for allergic reactions to individuals sensitive to acids.

While kombucha can be consumed by small children, it is not recommended for consumption for children under the age of 1 because it contains bacteria and enzymes that could be difficult for the children’s digestive system which is in a phase of forming.

To prepare the kombucha tea, you should make it in a larger transparent glass jar, for example, of five liters. The measures that we have are for a liter, but it is better to make four liters, because it will last just until the next week. Per liter of water should be added hundred grams of sugar and a teaspoon of black or green tea, then boil it and leave it to cool down.

 Wash the “mushroom” (available in bio-stores) in warm water and put it in the tea. Cover the jar with gauze and keep it in a bright place eight days in order for the “mushroom” “to be working”. Then decant the tea and drink, and wash the “mushroom” and repeat the process. If there is a long standing without decantation, it will transform into vinegar that can be used for pickling, and the “mushroom” will, most often, recover. In case of prolonged absences from home, the “mushroom” can also be dried between two sheets of filter paper, and later re-used.

Kombucha is not only a fungus. It is actually a mixture of different organisms, including ringworm, yeast and some bacteria (bacterium xylinum, gluconicum bacterium, acetobacterketogenum), as well as pichiafermentantsa. It’s built in the form of a multi-layer membrane, grayish in color and it is not eatable.

It is very important to keep in mind that the beverage must be sweet because it contains glycolic acid, which under normal metabolic conditions is produced by the liver. This acid goes directly into the blood and has a protective role in the human body. By increasing the percentage of acid in the blood leads to excessive acidification, which can greatly disrupt the balance of the organism, and in severe cases, cause death.

For preparation you need:

  • 3 1/2 quarts water
  • 1 cup sugar (regular granulated sugar works best)
  • 8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
  • 2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
  • 1 scoby per fermentation jar, homemade or purchased online
  • Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices
  • Stock pot
  • 4 liter glass jar
  • Tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar
  • Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles
  • Small funnel

Be careful: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.

Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.


source: www.healthandbeautylifestyle.com

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