|Kombucha culture or Manchurian tea is known throughout the world by many cultures, where it is taken as a
daily health tonic and used as a home remedy. Although it is called a mushroom, it is not a mushroom at all as it
does not produce spores or "fruit". The kombucha mushroom or scoby can be describe as a light brown or
creamy white disk that grows on top of the liquid tea/sugar mixture and will take the form of the container that
is in, which is why most look circular in the pictures you may see. Again it is not a mushroom at all, but really
a yeast culture that has a symbiotic relationship with various bacteria which duplicates itself during each
brewing cycle. The correct name for the kombucha mushroom is a S.C.O.B.Y - "symbiotic culture of bacteria
and yeast." The culture or scoby may look fragile, but it is really thick and leathery in consistency.
The finished brewed tea should be regarded principally as a live food unusually rich in nutritive properties.
The finished fermented product taste something like cider with nice fizz. As with yogurt or miso, the bacteria
and cultures of kombucha are a great source of nutrition, aiding in metabolic function and balance.
|Metabolic balancing and detoxification is accomplished through the actions of several acids
naturally present in the tea. The first is glucuronic acid, which is normally produced in the liver, a
powerful detoxifier. It effects are being able to pull toxins, including environmental toxins such as
pesticides, herbicides, from the body. It also helps in the removal of metabolic waste products,
such as uric acid and cholesterol. Research believes that glucuronic acid, a by-product of
kombucha, aid in enhancing the body's immune system as part of this detoxifying support.
Another acid contained within kombucha is lactic acid. Lactic acid helps to increase the body's
energy supply by increasing oxygen levels in the blood and enhancing cellular respiration. It also
helps to balance the pH of the blood and supports liver functions. This acid encourages the growth
of beneficial bacteria in the intestines, which in turn, improves digestion and aids the body in
breaking down nutrients.
Kombucha cultures or Manchurian tea also contains other important organic acids such as acetic
acid, an antiseptic that inhibits the growth of harmful bacteria. Usnic acid, a natural antibiotic, and
gluconic acid which helps to protect the digestive tract. Also contained is malic acid which aids in
preventing muscle fatigue and oxalic acid which stimulates energy at the cellular level. This is just
the beginning of the beneficial substances contained within the cultured tea. However since the
kombucha/Manchurian tea is a living organism the composition is not standardized and may vary
from batch to batch. The type of tea used, steeping time of the tea, amount of time that the
tea is allowed to ferment, and the strength of the kombucha culture all effect the
potency of the finished product. This is one reason to obtain a fresh culture and
to use organic ingredients when brewing your own batches of tea.
|Although effects from drinking
Manchurian tea (Kombucha) are
individual, the most commonly
· Balancing the metabolism
· Cleansing the blood and regulating the
acid/alkaline levels in the body
· Improving liver, gall bladder and
· Detoxifying the body and enhancing
the immune system
· Raising energy levels
|MORE ON KOMBUCHA CULTURE...OR SCOBY
The culture of kombucha tea mushroom feeds off from a brewed solution of sugar and tea, this may be black, green, or white tea or really any other tea as
long as it is not an herbal tea. Herbal teas contain to many oils that the SCOBY cultures will not like. You may add brewed herbal teas to your
ready-to-drink brew if these qualities are desired. Many people, including people with diabetes, are concerned with consuming sugar and/or caffeine tea.
There is no need for worry, for when the tea is properly brewed and the fermentation process is complete (you can buy pH strips to test the acid content
of the tea if you like) there is very little sugar, if any, and no caffeine left. The culture should never be frozen, however it may be stored in the
refrigerator which will make it go dormant.
However we do not recommend doing this for a long period of time as this retards the culture and may take some time and many brewing cycles before the
strength is returned to the culture. The kombucha mushroom culture can sustain itself for long periods of time, months in fact, without a fresh source of
food and may even still produce new s.c.o.b.y.s, but more slowly. This is a preferred method of "storing" the kombucha culture if time or commitments
keeps you from brewing new tea each week.
To "restart" the SCOBY add some freshly brewed tea/sugar mixture and the culture will again become active and start growing. Of course it is best to
keep continually brewing new batches of tea to keep the kombucha as strong as possible. A weak or dormant culture will become more susceptible to
Traditional, the cultures of Kombucha are used for aiding the body in detoxifying the body, maintaining metabolic balance, but it is said to also promote
overall wellbeing throughout the body. People from all parts of the world use it as a general daily health tonic.
Use before meals to lose weight, after meals to gain weight.
We have kombucha culture, freshly brewed and bottled Kombucha tea, organic basic and deluxe starter kits,
kombucha mushroom extract available, too.
We brew this tea ourselves, guarantying fresh and strong brew each batch.
Start brewing your own daily tonic at home with one of our starter kits.
Cost less than $1 per gallon batch, a bit more for organic ingredients, to keep a continual batch of tea brewing!
|Benefits of Kombucha : | : Kombucha Use : | : Warnings : | : Cultures & SCOBYS : | : Mushrooms : | : Kombucha Recipes : | : Brewing & Care : | : Organic Starter Kits : | : Kombucha Extract
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