Kombucha tea was first made around 220 BC in China. This healing tea is created with a mixture of black tea, yeast and sugar, fermented for up to 10 days.
Kombucha tea is still popular in China as well as Russia, Germany and Japan.
What's the big deal? A symbiotic culture (looking very much like a giant brown mushroom) is combined with a tea infusion. The fermentation process yields a tea that contains Bacterium xylinum and yeast cultures, is thought to contain beneficial by-products in the form of anti-oxidants, lactic acid, vitamins, amino acids and antibiotics.
Please note the culture is often referred to as a mushroom but it is not an actual mushroom.
Apparently, "kombucha tea" is one of many names for this tea: Manchurian Tea, Fungus Japonicus, Cembuya Orientalis, Volga-Spring, Mo-Gu, Champignon de Longue Vie, Teekwass and Kargasok Tea. In Russia, the drink is often referred to as "tea mushroom" or "grib" or "tea kvass."
The healing qualities of Kombucha have not been put to clinical tests yet. Some reports say it may protect against certain cancers. In any event, the cultures that it holds are said to help cleanse the system, de-toxifying the liver. Some of the claims of Kombucha are that is eases digestion, boosts both the memory and the immune system as well as relieving everything from PMS to arthritis. Again, there are no studies to prove any of this yet.
Early adherents are cautioned to only drink about 2 oz. a day at first. Then only increase to 4 oz. a day: drink once in the morning and then again in the evening.
PREPARATION
There are places that sell the kombucha culture. If you are making the tea on your own, you must use stainless steal pots, glass jars for fermenting and wooden or plastic utensils. Avoid contact with metal objects in terms of the storage of the fermented tea and cultures. Naturally, it would be wise to keep everything extremely sterile.
Making kombucha tea involves a nine-step process involving five to seven tea bags, 2-3 cups of sugar and water. You make the tea (black, green and some herbal teas are fine) and then transfer the fungus into it. Keep it in a warm place, covered with cloth and after seven to 10 days, you should be ready to drink it. The culture will reproduce and you can make a new batch of tea every week and give new cultures to your friends.
The culture should not be kept in the kitchen (where it can get steamy) or in places where people smoke. It's good to use new cultures, don't always be using the old one.
A word of caution, do not drink this tea in a ceramic cup as there has been evidence of lead poisoning in the case of one couple. As well, drink it in moderation. Some side effects include nausea, cramping, mouth sores and yeast infections in those that have drunk too much.
If you're interested, do more research by picking up Kombucha - Healthy Beverage and Natural Remedy from the Far East by Günther W. Frank. He's one of the few Kombucha experts out there. In fact, I think he may be the only one.
Here's to a vigorous new year!
