Kombucha is an active therapeutic pick-me-up made by fermenting tea and sugar with the kombucha culture. The effect can taste like something between sparkling apple cider and champagne, depending on what form of tea you apply. It’s not what you’d reckon fermented tea to taste like find out more.
Green tea kombucha. The origins of Kombucha have become befuddled in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”.
It has been used in Eastern Europe, Russia and Japan for numerous centuries. It’s from Japan in 415 AD that the name kombucha is said to have come. A Korean doctor called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, “Kombu” and “cha” meaning tea. Russia has a farseeing tradition of using a therapeutic beverage called “Tea Kvass” made from a “Japanese Mushroom”.
From Russia it dispersed to Prussia, Poland, Germany and Denmark but it seems to have died out during World War Two. After the war Dr Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to handle cancer patients, metabolic disorders, high blood pressure and diabetes.
The Kombucha Culture
The Kombucha culture resembles a white rubbery pancake. It’s often called a ‘scoby’ which stands for ‘ symbiotic culture of bacteria and yeasts.The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.
Three cultures or scobys
As the Kombucha culture digests the sugar it produces a array of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. Let’s not forget all the benefits of the probiotic microorganisms themselves. The Kombucha culture is a powerful biochemical tool in your house!
You might question if fermenting tea with yeasts would produce an alcoholic beverage. Well it’s a wonderful query! The yeasts do produce alcohol however the bacteria in the culture turn the alcohol to organic acids. only minute quantities of alcohol, more often than not 1% by volume remains in the kombucha brew.
With every brew you create the kombucha creates a new layer or scoby on the surface of the liquid. These canful be remaining to thicken the scoby or can be divided, giving you extra cultures that you may keep in some sweet tea in the fridge in case anything may pass to your active culture. Or you may want to pass on spare Kombucha cultures to other people or use a new scoby to start another pot of kombucha.
Kombucha and Health
Many wellness speculations are created for kombucha but there is a lesser amount of inquiry on the benefits of kombucha than there is on fermented milk products. It has unquestionably been conveyed to have like antibiotic, antiviral and anti fungal properties in lab tests. In rats it’s been displayed to protect against stress and improve liver function. There is a ton of existential evidence from people who have been taking kombucha over various years. various of the benefits reported encompass increases in energy levels, metabolic disorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV, chronic fatigue and arthritis. It ‘s also used externally for skin problems and as a hair wash among other things.