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- What is Kombucha?
- Kombucha - tribute to the health
- The organic acids in Kombucha
- How to make tea
- Kombuchas benefits
- Making your own Kombucha tea
- Kombucha and body detoxification
- Kombuchas contraindications
- Ingredients and effects of Kombucha
- Kombucha, immune system, intestines and skin
All about Kombucha
What is Kombucha?
Kombucha, a health drink, is produced with a perfect blend of sugar and fermenting tea, and the Kombucha culture, of course. The taste it offers is something like champagne and sparkling apple cider. It actually depends on the type of tea you prefer to use.
When it comes to origination of Kombucha, it’s quite hard to exactly trace out the actual point as it has already become vanished in the hazes of time. However, many believe that it actually has been introduced in the Far East, possibly China, and Chinese people consumed it for 2,000 years, at least. The earliest recorded use of the Kombucha dates back to 221 BC in China when the reign of Tsin Dynasty was on. It was well-known as “The Tea of Immortality” during that period.
The use of Kombucha has already been noticed in Russia, Japan, Eastern Europe, and many other countries. However, in 415 A.D, it’s Japan where the name “Kombucha” first came in rise. Kambu or Kambu, a Korean surgeon, treated the renowned Emperor Inyko merely with the help of tea, and it was him, the term “Kombu” actually arrived from, and “cha” refers to tea.
In Russia, people traditionally seem to be using “Tea Kvass”, a healing drink, made from a “Japanese Mushroom”. The tradition eventually spread from Russia to Poland, Germany, Denmark, and Prussia, but unfortunately, it ultimately gone in fade throughout the Second World War. However, after the World War II, Dr Rudolph Skelnar highly promoted Kombucha in Germany and suggested Russian to prefer taking Kombucha as it’d treat some serious diseases, such as metabolic disorders, diabetes, high blood pressure, and cancer.
The Kombucha Culture
When it comes to the Kombucha culture, it resembles to white or beige rubbery pancake. It’s usually known as “scoby”, which actually stands for the symbiotic culture of yeast and bacteria. Since the Kombucha culture gains ability to digests the sugar, it generates a wide array of organic acides including lactic acid, gluconic acid, glucuronic acid, butyic acid, uscin acid, malic acid, and acetic acid. Moreover, it also produces Vitamins, particularity vitamin B and C, in addition to the enzymes and amino acid. Obviously, it’s a wiser decision to prefer to use Kombucha as there are numerous benefits that arrive with Kombucha consumption.
