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Title : Kombucha – “Tea Of Immortality”
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Kombucha – “Tea Of Immortality”

by Health and beauty lifestyle

Kombucha is a tea fungus of Japanese origin, which has been commonly used in Europe for hundreds of years.

Initially, it was consumed by only kings and was a Japanese well-kept secret for many years.

thousands of years ago, the Japanese emperor invited the Chinese emperor and planned in his honor with a special gift , so he revealed the recipe for this tea. Then he decided to share this miracle with everyone.

The Japanese fungus was used as a healthy drink in Russia too, and was called "tea kvass." From Russia, this recipe was extended to Poland, Prussia, Denmark, and Germany, but during World War II, somehow disappeared.


After the war, this tea is popular again due to Dr. Rudolph Skelnar, who used in cancer treatments, in the case of high blood pressure, metabolic disorders and diabetes.

This mushroom tea is, in fact, a biochemical factory. Fermentation of the fungus stimulates many complex reactions. It feeds on sugar in tea and make beneficial substances that are part of liquid Kombucha : vitamins, glycolic and lactic acid, amino acids, antibiotics ingredients ...

Moreover, this fungus is higher in vitamin C than lemon, and is also rich in enzymes, vitamins B1, B2, B3, B6 and B12, as well as milk - the that in one liter of liquid can reach up to 3 ml L acid.

Kombucha has been used for thousands of years in the treatment of diabetes, fatigue, fatigue, constipation, nervousness, and as anti-aging, anti-narrowing of the blood vessels, and to treat rheumatism.

in Russia, it is used in the treatment so that all kinds of diseases, which is known as a "home remedy Russia."

This is effectively diarrhea, sclerosis, high blood pressure, swollen tonsils, diseases of internal organs, inflammation of the small intestine and colon, the narrowing of blood vessels, and so on.

studies have found that it has antibiotic and potent detox are vital biochemical processes properties.

This tea will treat various intestinal problems such as constipation and hemorrhoids, prevent acid reflux, aids digestion, treats problems channels urinary and bile as well as kidney stones.

Moreover, kombucha and its metabolic products are able to regenerate cells and treatment of arteriosclerosis. blood efficiently detoxifies and stimulates metabolism. It is very useful in the case of joint pain, headaches, aging problems, rheumatism. What's more, its effects are felt and realized after a few days of use.

In addition, the Japanese doctor Dan Pon has treated many patients with Kombucha and has proven to be beneficial in the following cases

• regulates the acid-base
balance
• aid in the case of articular rheumatism;
• strengthens leg muscles;
• extends the life;
• improves breathing;
• treats nausea while driving;
• reduces body weight;
• improves the taste of the dishes;
• strengthens the kidneys;
• reduces blood cholesterol;
• prevents wrinkles;
• relieves osteoarthritis
• purifies the blood vessels, is compatible with the regeneration of cell membranes and help in case of myocardial infarction;
• treats liver disorders;
• prevents cancer;
• to treat insomnia
• help with smallpox and shingles;
• strengthens hair and stimulates their growth;
• enriches the beneficial microflora in the gut;
• relieves symptoms of menopause;
• increases immunity;
• it softens, cleans and dissolves gallstones;
• cure hemorrhoids;
• cures diseases of the hands and feet, back, gray bar
• treats diarrhea;
• Increases sexual stamina;
• clean the treated fibroid blood in the skin.

Note that the high concentration of organic acids can lead to allergic reactions in case of sensitivity to acids.

is completely safe for young children, but their use recommended in the case of children under age 1 because it has enzymes and bacteria that can be difficult to digest for their digestive developing system.

to prepare this tea, have a large clear glass jar for example five liters. Add one hundred grams of sugar and a teaspoon of green or black tea per liter of water, boil and let cool.

Kombucha Wash in hot water, and add it to tea. Cover with cheesecloth and leave in a bright place for 8 days. Then it is ready for consumption. You can wash the fungus and use it again.

decant If not for long, it will become vinegar that can be used for pickling, and the "mushroom" will recover. If you are not using it for a long time, you can dry it between two sheets of filter paper, and reuse it later.

Kombucha is edible as a multi-layer membrane, and is gray. Actually, it is a combination of different organisms, including yeast, ringworm, and some bacteria (xylinum bacteria, bacteria gluconicum, acetobacterketogenum) and pichiafermentantsa.

Since having glycolic acid, which is produced by the liver under normal metabolic conditions, you should sweeten the drink. Glycolic acid enters the bloodstream, and protects health.

However, their high amounts in the blood can cause excessive acidification, disrupting the balance of the system, and in severe cases, can lead to death

to prepare, you need:.

• 2 teacups starter the last batch of Kombucha Kombucha or store bought (unpasteurized, with neutral flavor)
• 8 bags of black tea, green tea, or a mixture (or 2 tablespoons of loose tea)
• 1 cup sugar
• 3 1/2 liters of water
• 1 scoby by fermentation jar
• optional extras flavoring for bottling: 2 to 3 cups of fruit juice, 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices, 1 to 2 cups of chopped fruit, 1 to 2 tablespoons of flavored tea
• 4- liter glass bottle
• Olla
• fabric tightly woven, coffee filters or paper towels
• bottles: Six glass bottles of 16-ounce plastic caps
• Small funnel

note you should avoid prolonged contact between Kombucha and metal, as this may weaken the scoby and destroy its taste

preparation method:.

Boiling water, and remove it from heat. Add the sugar is dissolved, stir and add the tea. Let stand until the water is cold. Then remove the tea bags or strain the tea.

Add tea boot. This causes the liquid acid, preventing harmful bacteria developing in the early days of fermentation. Then poured into bottles and add scoby. Pour the mixture into a glass bottle of 1 liter and gently slide the scoby in the bottle.

Cover the jar with coffee filters, fabrics thick tissue or paper towels, and fix it with a band rubber. Leave the bottle at room temperature, in a place that will not be pushed, or is not exposed to direct sunlight, in order to ferment. Occasionally, check the scoby and Kombucha.

The scoby float on the bottom, top or side during this period and will notice the formation of a new layer of cream-colored scoby in Kombucha surface.

That may be attached to the old, and can separate them. also will notice bubbles around the scoby, sediment accumulation, and fibrous pieces floating brown below the scoby, but these are all signs of a normal process of fermentation.

After a week , you can pour some of the Kombucha in a cup, remove the scoby, and make another cup of strong tea for the next batch of Kombucha. You must obtain scoby with clean hands and carry it out, putting it on a plate. If the lower layer is too thick, you can remove.

At this point, you can bottle your kombucha. Pour into bottles with a small funnel, along with the aromas that have decided to add. In the bottles, leave a half-inch of headroom.

Then store the bottles at room temperature out of direct sunlight and leave for 1-3 days, so you can carbonate. Use plastic bottles, if possible, in order to be able to control this process. When the bottles feel solid rock, it is carbonated.

Store the bottles in the refrigerator to prevent carbonation and fermentation. Use it for a month.

On the other hand, should be cleaned the bottle used for fermentation in order to make a fresh batch of Kombucha. You use the new batch of sweet tea with tea boot, poured into the flask, and repeat the same procedure. Cap the jar and secure with a rubber band to prevent fruit flies or other insects

You must keep the following ration for a smaller lot size. 1 cup sugar, 8 tea bags and 2 cups of tea per gallon batch start.

If you are planning to be away for 3 weeks or less, you should make a new batch. In the case of long pauses, you must place the scoby in a fresh batch of tea with tea base starter in the fridge. Also, be sure to change the tea for a fresh batch every 4-6 weeks.

Again, not ferment Kombucha in metal, especially aluminum, is to weaken the scoby and leave a metallic taste.

Moreover, you can also use white tea, green tea. Oolong, or a mixture, to prepare an excellent type of Kombucha. In order to ensure adequate supply of nutrients for scoby, you should add a few bags of black tea in the mix. Do not use oils including teas such as Earl Grey teas or flavored.

The scoby has exceeded the expiration date if it is black, and that is infected if the black or green mold develops. In these cases, throw them away.

If your Kombucha has a vinegar smell is good, but a rotten smell unpleasant cheesy extends ,,, should not use it.

"Kombucha – “Tea Of Immortality”", article source: riseearth.com

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