2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The Kombucha mushroom has been used for centuries as a natural remedy in Asia and Russia. In 250 BC. people from the Yang dynasty in China consumed a fermented tea drink. They called it the elixir of immortality. This is exactly the mushroom Kombucha, which is gaining more and more popularity in our time, far from natural resources.
Kombucha contains many different organic acids (lactic, acetic, gluconic, glucuronic, malic acid, as well as ethanol), found in laboratory tests conducted in France.
The high content of glucuronic acid and vitamins B1, B2 and B6 make the kombucha mushroom a powerful healing and refreshing agent even during detoxification processes, by binding to toxins in the body in the liver and taking them to the excretory system.
The name tea fungus is due to the unique property of bacteria to synthesize a cellulose network resembling the surface of a mold. It is similar in construction to the vinegar sponge. It is grown for 7 days in sweetened black or green tea under aerobic conditions, resulting in a pleasantly sour carbonated drink (so-called tea yeast).
The effect of fermented tea is noticeable immediately after taking it, but the full effect is manifested after a few weeks. It is expressed in improved general condition and increased efficiency. Here's how to get a healthy elixir.
Put black or green tea in boiling water, infuse for about 15 minutes. Add white refined sugar and stir until completely dissolved. The tea is then allowed to cool to room temperature (about 25 ° C) because the culture dies if placed in a hot solution.
It is important to place the tea in a glass container because acids are formed that could react with the metal if the tea is in a metal container. Add the sponge kombucha, immersed with the dark side down, and the vessel is closed with a linen cloth, fermentation takes place, which, depending on the temperature, lasts 8-12 days.
During fermentation, the yeast breaks down sugar and releases carbon dioxide, organic acids and other components. The solution is sweet at first, but as the sugar breaks down, its sweetness decreases. If you prefer the drink to be slightly sweet, the fermentation should be stopped earlier.
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