The Kombucha Benefits are vast! But before we dive into them, let’s describe just exactly what Kombucha is. Kombucha is a active health beverage made by fermenting tea and sugar with the kombucha culture. The end product can taste like something between sparkling apple cider and champagne, depending on what sort of tea you use. It’s not what you’d believe fermented tea to taste like.
green tea kombucha The origins of Kombucha have become lost 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 1st recorded practice 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 physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, “Kombu” and “cha” meaning tea. Russia has a extensive tradition of using a healing beverage called “Tea Kvass” made from a “Japanese Mushroom”.
From Russia it spread to Prussia, Poland, Germany and Denmark but it seems to have died out throughout World War Two. After the war Dr Rudolph Skelnar created renewed pursuit in kombucha in Germany when he used it in his exercise to treat 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. And of course there are 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 alcohol-dependent beverage. It’s a good question. The yeasts do make alcohol however the bacteria in the culture turn the alcohol to organic acids. just minute quantities of alcohol, mostly 1% by volume remains in the kombucha brew.
With every brew you do the kombucha creates a new layer or scoby on the surface of the liquid. These may be remaining to thicken the scoby or can be divided, giving you extra cultures that you can keep in some sweet tea in the refridgerator in case something ought bechance to your active culture. Or you might need to give on extra Kombucha cultures to other people or utilise a new scoby to start different batch of kombucha.
Kombucha and Health
Many medicinal claims are created for kombucha but there is a reduced amount of research on the perks of kombucha than there is on fermented milk products. It has without doubt been displayed to have alike antibiotic, antiviral and anti fungal properties in lab tests. In rats it’s been displayed to tend against stress and improve liver function. There is a ton of existential evidence from people who have been taking kombucha over countless years. a number of of the benefits shared enclose 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.
The Organic Acids
The body’s most significant detoxifier. If toxins go into your liver, the acid will bind to the toxins and help flush them out through the kidneys. Once bound by glucuronic acid toxins cannot elude. A product of the oxidation procedure of glucose, glucuronic acid is one of the more significant constituents of Kombucha. It is a detoxifying catalyst, but it is one of rare ones that can deal with contamination fom the products of the petroleum industry, including plastics, herbicides, pesticides, resins and more. It kidnaps the phenols in the liver, which are then eliminated easily by the kidneys. Kombucha can be extremely advantageous for allergy patients. separate by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.
crucial for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Helps in balancing acids & alkaline in your body & supposedly aids in preventing cancer by improving regulation of blood pH levels.
A powerful preservative and it inhibits dangerous bacteria.
This natural anti biotic is helpful against several viruses.
An powerful preservative and encourages the intercellular production of energy.
Detoxifies the liver.
Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.
Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.
types of Tea for Kombucha
Fresh tea leaves Kombucha demands tea for its fermentation (Camellia Sinensis). This is real tea. This is not herbal stuff. It can be also be sensitive to strong aromatic oils. Earl Grey teas contain Bergamot oil and this can actually destroy the culture. There is a vast array of tea that provide a variety of results from light taste to powerful and cider-like tastes.
Black tea is made from leaves that have been fully fermented. The leaves wilt on their own after being left out in the sun. Then the leaves are fired and creap a deep, rich flavor and a dark red colored brew.
Oolong tea is half way between green tea and black tea. It’s gently rolled after picking and allowed to partially ferment until the edges of the leaves start to turn brown. Oolong combines the taste and colour of black and green tea.
Green tea is withered then steamed or heated to prevent oxidation and then rolled and dried. It is characterized by a delicate taste, light green colour. The Japanese tea Sencha makes an especially fine kombucha.
White Tea is the rarest and virtually frail of tea. plucked forty-eight hours or less between the time the first buds become fully mature and the time they open. White tea is not like the back and green brew. It isn’t steamed or rolled. Instea it is air-dried out in the sun. This preserves it antioxidant properties. White tea has about three times as many antioxidant polyphenols as green. White tea represents the least processed form of tea.