Kombucha Tea - Kumbacha Mushroom a/k/a Scoby Mushroom
What are some of the "kombucha benefits" of drinking kombucha tea on a daily basis.
Kombucha: The Origin and Benefits
Kombucha is a health or medicinal drink made by fermenting tea from a mass
of microorganisms called kombucha culture or mushroom. The kombucha culture is a
symbiosis of acetic acid bacteria and yeast. The culture looks like a large
white pancake in itself. It often referred to as a mushroom, as a “mother of
vinegar” or by the acronym SCOBY which means “Symbiotic Colony of Bacteria and
Yeast”. In science though, it is classified as a zoogleal mat.
tea is made by combining the culture with a mixture of tea and sugar. This
mixture is allowed to ferment from seven to ten days. There are several yet
limited types of tea where the Kombucha culture can ferment because some may
kill or badly affect the culture. Results in taste may vary depending on what
type of tea will be used. It can either be black tea, oolong tea, green tea, or
The Kombucha culture feeds on sugar and then produces valuable
substances such as glucuronic acid, glucon acid, lactic acid, amino acids, and
vitamins. The resulting drink is well known for its health
The first recorded use of
Kombucha comes from China on 221 BC during the reign of the Tsin Dynasty. Back
then, it was called “The Tea of Immortality”. Its name, however, came from Japan
on 415 AD. The term was coined when a Korean physicial called Kombu treated
Emperor Inyko with the tea or “cha”. It also has been a long tradition of Russia
to use a healing drink called “Tea Kvass” made from a “Japanese Mushroom”. From
Russia, the tradition spread to nearby countries such as Prussia, Poland,
Germany, and Denmark. It seems to have vanished during the Second World War
until it was used in Germany to treat cancer patients, metabolic disorders, high
blood pressure and diabetes.
Kombucha’s Impact on
Kombucha is being claimed to have many benefits on our health
but there is little published research regarding these claims. A study
administered to rats resulted in the finding that Kombucha protects against
stress and improves liver function. Testimonials and experiential evidences
propose that Kombucha affects health in positive and amazing ways. Among its
reported benefits are improvements in energy levels, prevention and healing of
metabolic disorders, allergies, cancer, hypertension, chronic fatigue, HIV and
arthritis. It can also be utilized by external use for skin problems and hair
washing among others.
PLEASE NOTE: Information on these reported kombucha benefits is for educational purposes only. These statements have not been evaluated by the FDA. It is not medical advice, nor is it intended to replace the advice or attention of heath-care professionals.
Top 10 Noticeable Kombucha Benefits of Drinking Kombucha Tea Daily
+ Prevents Acid Reflux
+ Assists With Weight Loss
+ Aids in Digestion of Heavy Meals
+ Strengthens Hair, Restores Hair
+ More Energy in the Morning
+ Helps With Sleep
+ Relives Constipation
+ Post Work Out Recovery Drink (Cardiovascular and Resistance Training)
+ Reduces Severity of Hangovers
+ Better Skin Complexion, Tighter Skin Tone
Kombucha Recipes. Here
is the Basic Kombucha Tea Recipe.
We will now present the basic kombucha
recipe to prepare your own Kombucha
Tea , using a Kombucha Recipe
Culture. Follow our Basic Step By Step Recipe for kombucha tea and know how to make Kombucha
tea. Please note there are many different recipes for kombucha out there, but
this seems to be the one that everyone uses based on ease and
Recipe is so easy to make, it is hard to believe you can make your very own
Kombucha tea at home with very
little money, time or effort. It is simple to make and very
Without modern equipment or facilities people have been able
to make this enriching brew for generations, so you should have no problem
You can do it by following this simple kombucha recipe, easy, easy,
You will need:
* A suitable brewing container, about 5 litre
/ 1 gallon capacity (see information on brewing containers)
* A piece of
muslin, kitchen towel or some other piece of clean porous material. A size that
will cover the top of the brewing container with some overlap.
* A large
elastic band to hold the material on the container.
* A thermometer for
checking the kombucha's temperature(optional)
* 4 litres (plus a glass)
of water (boiled and cooled or filtered)
* Tea (6 teaspoons loose or 6 Kombucha tea tea
bags ), black, green or a mixture of both.
* 320g refined white sugar
(ordinary household sugar).
* A healthy Kombucha culture (information on where to get a culture
* 400ml of ready brewed Kombucha or 60ml (4 tablespoons) distilled vinegar (white, apple,
cider or white wine vinegar). If you are using vinegar, it must be distilled -
not live, brewed or fermented.
* Suitable bottles for this recipe (4
litres worth) (see information on bottles)
* A kitchen measuring
Note: Cleanliness is very important - hands, equipment etc. And the
first thing you should do is to clean everything that you are going to use.
Which Sugar is Best?
The following is a posted question/statement… the answer might be somewhat
surprising to you:
“As I understand it, the K-cell thrives on your cheap
nasty white refined sugar…..for the very same reason that it’s not too good for
people. White sugar indiscriminately pours right into your bloodstream… and
that’s no good. Par contre, a simple one-cell organism like K, with its
inability to process very much, can make max use of the refined stuff. But don’t
worry, the nasty white refined sugar that you’d never put into your own system,
is totally processed and consumed by your pet K cell, whilst producing a
beautiful health drink for you.
What We Say:
Absolutely correct… sort of. So while we believe using
plain, cheap, refined white sugar is the best for your kombucha (we said the word cheap in
terms of price, but even if this stuff was as expensive as the organic sugar
varieties, we would still select this type of sugar over any other), to
With that said, however, if you feel very strongly over another
type (for example if eating strictly organic is highly important too you), feel
free to use different types as the hazards of you brewing something that is not
though they are slim, there is always a chance your
brew can either become contaminated, or changed into a different substance. So
please exercise the following precautions:
1- Always brew a small batch
using the plain ole white sugar, and if you are going to experiment make sure
you have a back up SCOBY so that you can begin new if things go not according to
2- Boil your tea for an additional 10 minutes. This will insure a
better “break down” of your sugars (for example sugar in the raw, takes longer
to dissolve than refined white sugar). The more dissolved your sugar is, the
easier it is for your kombucha
culture to absorb and grow happily ever after.
Hope you learned a little
more about the kombucha hazards
and safety regarding what type of sugar to use.
Kombucha Tip of the Week:
When making your sweet tea, cut the
water used for boiling in half. Use the same amount of sugar and tea as you
would for your past recipes. Add DISTILLED water to your brewing container
first. Then place your concentrated sweet tea into the container pouring rather
quickly (but carefully), as the pressure of the sweet tea being placed into your
container will help stir the cold distilled water. You could also add Kombucha tea tea
bag and then add the sweet tea to the rest of the water in the brewing
How to Properly Bottle and
Flavor Kombucha Tea
Flavoring your kombucha tea
can be fun and creative. The possibilities are endless. However, it is important
to note, that any flavoring should be initiated AFTER the kombucha tea has fermented and is
removed away from the kombucha
In other words:
+ FIRST - Let you tea properly
ferment with the kombucha culuture
in it for 7 to 10 days.
+ THEN - Set the kombucha culture aside and transfer your now newly fermented kombucha tea into another container,
pitcher or bottle individually.
+ FINALLY - Add your favorite juice,
dried fruit, and/or tea to the fermented tea. Making sure that these additional
ingredients, never come in contact with the kombucha culture.
Today we will discover what exactly is Kombucha , where it's from, and
exactly what the heck is in this stuff once fully
Kombucha Brewing and
Kombucha Hazards To Brewing Kombucha Tea
Kombucha Brewing is simple
and fun. Just as you would with preparing any food, please be mindful to use
proper and sterile conditions while handling and fermenting your kombucha
culture and kombucha tea.
Below is a FDA "Talk Paper", prepared by the
Press Office to guide FDA personnel in responding with consistency and accuracy
to questions from the public on subjects of current interest. I encourage you to
read the following on potential kombucha hazards:
CONSUMERS ON " KOMBUCHA MUSHROOM
TEA" FDA has been receiving inquiries about "Kombucha mushroom
tea" -- a product which has been mentioned in media reports lately for many
uses, from inducing a general state of well being to treating diseases such as
AIDS and cancer. FDA has not approved this product as a treatment for any
medical condition. The following information can be used to answer
Kombucha mushroom tea, also known as "Manchurian tea" or
"Kargasok tea," is not actually derived from a mushroom, but from the
fermentation of various yeasts and bacteria. A starter culture is added to a
mixture of black tea and sugar, and the resulting mix is allowed to ferment for
a week or more.
The product contains considerable quantities of acids
commonly found in some foods such as vinegar, and smaller quantities of ethyl
alcohol. Because the acid could leach harmful quantities of lead and other toxic
elements from certain types of containers-- some ceramic and painted containers
and lead crystal -- such containers should not be used for storing Kombucha
The unconventional nature of the organic kombucha tea Kombucha Brewing process used to make Kombucha
tea has led to questions as to whether the product could become contaminated
with potentially harmful microorganisms, such as the mold Aspergillus. Such
contamination could produce serious adverse effects in immune-compromised
FDA studies have found no evidence of contamination in
Kombucha products fermented under sterile conditions. FDA and state of
California inspections of the facilities of a major Kombucha brewing tea
supplier also found that its product was being manufactured under sanitary
However, the agency still has concerns that home-brewed
versions of this tea manufactured under non-sterile conditions may be prone to
microbiological contamination. FDA will continue to monitor the situation and
encourages consumers to consult appropriate health professionals for the
treatment of serious diseases.
As you can see, FDA studies have found no evidence of contamination or hazards
in Kombucha brewing products fermented under sterile conditions. It is also
worth pointing out, that many people die every year from over the counter
medicine. As of the date of writing this article, there has not been one
reported death directly attributed towards drinking kombucha
Kombucha Hazards Safety Check List:
+ Please consult
with your health practitioner or doctor before consuming any kombucha
+ Do not drink kombucha tea if you are pregnant, nursing, or
for children 4 years or younger.
+ Please educated yourself before using
any kombucha products.
+ Use common sense and good hygiene when brewing
your own tea, good fermented tea always has a vinegar smell not a musty or moldy
Know about Complete Kombucha
Today we will detect what exactly Kombucha is, where it's from, and what the
heck is in this stuff once fully prepared.
HOW DID THIS marvelous UGLY
LOOKING THING COME TO BE?
Explanation Time - An old country doctor
from the Alexandrov district near Moscow noticed that the people he was taking
care of did not have any cancer. The doctor, wondering about this, started
looking around... and discovered this: That to save money on tea the muzhiks of
that neighborhood brewed not tea, but chaga, otherwise known as the birch-tree
Actually, it's not even a birch-tree mushroom, but a birch-tree
cancer ... a sort of ugly growth on old birch trees... It is dome-shaped, black
on the outside and dark brown inside." It occurred to doctor Maslennikov that
this tea made from the birch tree mushroom could be the magic remedy the Russian
peasants, without realizing it, had been using to cure themselves of cancer for
hundreds of years.
"So it started in Russia, great let's move on"... well
not so fast! It turns out that Kombucha (well not what we know about
kombuchatoday anyway)is not the chaga tea that we have all known to love.. but
the idea of fermentation of this is similiar.
Often it is said, that the
Kombucha [fungus ~ culture ] had already been used 2000 years ago in China. It
is also said to have existed for a long time now in Japan and Korea. In
particular in China it was the Grandmother who kept a jar of it on hand at all
times and was responsible for the readying of the magical fermented
When a daughter in the family got married and moved out to live
with her husband(remember there were nucleus families back then where everyone
lived together till they got married, and even then they might have continued to
live together... side note: don't tell my mom about that or she'll expect the
same of me!)-
The Kombucha culture was passed down to the granddaughter
to provide health and longevity to her family. Sort of like a family heir loom.
Ha can you believe getting that as an alternative of a diamond ring?!
A COMPLETE BREAKDOWN OF THE COMPONENTS IN
Below is a complete breakdown of what is found in
Kombucha tea also listed is a brief description of the studied health benefits
of the acid, mineral, or vitamin.K ombucha Benefits will be discussed in depth
in another article. Remember this is the finished product of the kombucha tea
that has been fermented with a kombucha culture for about 10 days, and not just
the kombucha culture itself.
This is a truer representation, as usually
it is the kombucha tea that is consumed by the individual and not the SCOBY
(though some do ingest the SCOBY, it is rare and requires a special technique
that will be explained in a follow up Advanced article)
Found in Kombucha in its most potent form L-lactic(+). Lactic acid is essential
for the digestive system.
GLUCONIC ACID: Is effective against many yeast
infections such as Candida and thrush.
ACETIC ACID: Its main function is
to inhibit harmful bacteria. Acetic acid is used as a preservative because of
this action. It is also what gives Kombucha that 'kick' to its smell and
OXALIC ACID: Encourages the cellular production of energy and is a
NUCLEIC ACID: Work with the body aiding healthy
MALIC ACID: Is also used in the body's detoxification
AMINO ACID: A group of acids which are the building blocks of
protein. Your muscular system is made of proteins.
BUTYRIC ACID: Is
produced by the yeasts and when working with gluconic acid, might help combat
yeast infections such as Candida.
NUCLEIC ACID: Work with the body aiding
healthy cell regeneration.
ENZYMES: Are proteins that act as catalysts,
hurrying the rate at which biochemical reactions operate.
different groups of Vitamin B's from the yeast and immune fighting vitamin
Beneficial Yeasts and LIVING Bacteria (you know like the stuff in
yogurt). So there you have it. There still needs more studies on the Kombucha Benefits , but there has already
been numerous studies done on the minerals, acids and enzymes that are in
kombucha. Also it it highly recommended that if you are a raw vegan you look for
non pasteurized kombucha, or even better... learn how to prepare it at home!
contains Vitamin Groups B and C, Beneficial Yeasts and LIVING Bacteria.
**How Much Caffeine Does Kombucha
Since Kombucha is
traditionally prepared with tea leaves, which contain caffeine, it is easy to
think that kombucha itself has
caffeine in it. Right? Well, yes, BUT the amount is way less than the caffeine
that was found in the tea before it was fermented. That's because the caffeine
gets "converted", (just like the sugar but through a different process) into
many of the different elements that we just discussed above. A good rule of
thumb is caffeine is cut by 1/2 the amount once fully fermented. So if a 8oz cup
of black tea started out with 40mg of caffeine (about 1/3 of a cup of coffee),
if you took that same black tea and used it to prepare kombucha tea , the caffeine would
yield 20mg (about 2 sips of coffee)
**Can I Get Drunk on Kombucha ?
If by drunk you mean
a high consumption of alcohol, than NO. Kombucha tea does contain a trace amount of alcohol, usually .5% to
1%. That means that drinking an entire gallon of kombucha is the equivalent of
drinking a half can of beer. To put it another way, kombucha tea has the same amount of
alcohol as a fermented piece of fruit (leave an orange out in the sun for a
Though this small amount of alcohol will not get you intoxicated,
it is a wonderfull attribute to the tea, as it achieves many beneficial results.
Besides aiding in circulation in our bodies and, helping with our lymphatic
system alcohol works as a preservative allowing your tea to brew and ferment
continuously, with out ever requiring refrigeration as long as the kombucha culture is in contact with
it and the brewing container has a breathable cloth on top. In fact, this is one
of the great benefits we took to create the concept of the continuous brewing
>>YEAH, I KNOW THESE LESSONS ARE LONG,
But remember, this info was originally sold for $19.95 -
Also, the goal is to get you excited to brew in a fun and informative way. Take
what you want, leave the rest. See you guys tomorrow when we discuss Health Benefits of Kombucha
, with Surveys and all other fancy Statistics.
Till then - Smile at a
random person, Make sure your hair is combed, and share your newly gained kombucha knowledge with a friend. And
in that order, because no friend will listen to you about a subject they never
heard before if your hair's a mess.
Article of the Week:
Anyway, we received multiple
emails about this one so we will just address the specific concern regarding
drinking kombucha for Candida
and/or yeast infections. Many of you have read that kombucha is a wonderful cure for
Candida and yeast infections, however, concern was raised when you discovered
though my mini-course that kombucha actually contains live yeast and bacteria. If that's the
case, how can ingesting yeast actually help get rid of it?
Though I am
not an expert on Candida, in a nutshell (a very small nutshell, like a
pistachio), the yeast found in kombucha IS NOT the same as the unwanted yeast your body excretes
through Candida and yeast infections . In fact yeast overgrowth is the result
but the reason is often due to too much sugar in ones diet. So, regarding
Most of the sugar found in kombucha is converted after ten to fourteen days from brewing. This
means with the continuous brewing method, the more you wait, the less sugar
there will be present when you drink. If you constantly want to have less sugar
you will need to bottle your tea to last you for about 5 days BEFORE you add a
new batch of your sweet tea.
So there ya go. Kombucha could be beneficial in
resolving Candida but make sure your kombucha has been fermented for at least 10
days if you want to cut down on the sugar levels!
Be sure to sign up for
my free 7 day mini course... just that fact that you read this far means you
that you already have interest in learning more.
Is Kombucha A Cure For Candida?
Today, we will address the particular concern regarding drinking kombucha for Candida . Many
of you have read that kombucha is a wonderful cure for Candida and yeast
infections, however, concern was raised when you discovered that kombucha
actually contains live yeast and bacteria. Infact, there has been so many people
drinking kombucha and singing the praises of their own kombucha health benefits ,
many health gurus are now toting it as the "next big thing" (ha ha even though
it has been aorund for thousands of years in Eastern countries!). If that's the
case, how can ingesting yeast actually help get rid of it?
begin, I thought it would be beneficial to answer the question "What is
Kombucha?". As many of you that are reading about this might need to get caught
up to speed. So here is the quick info on kombucha:
Kombucha tea is a
healthy living drink, originated from the Far East that is made by fermenting
sugar with tea and with the kombucha culture (more on the word culture in the
next paragraph). Depending on the tea used for fermentation, it tastes either a
bit like apple cider or champagne.
The Kombucha culture used for
fermentation looks like a beige pancake, and despite what many think it is NOT a
mushroom. The best way to identify it is a Symbiotic Colony of Yeast And
The process is rather uncomplicated: the culture is
placed in sweetened black or green tea. The Kombucha culture digests the sugar
and produces a range of vital organic acids, amino acids and enzymes. The result
is a bowl exploding with health-giving organic acids, enzymes, powerful vitamins
and probiotic microorganisms.
You can use a variety of teas (and even most
herbs, like honeybush or Jiaogulan), but we advocate that for peeps that are
first starting out, a combination of Green Tea and Black Tea is best. In other
articles we will discuss kombucha recipes, but for now we wanted to at least let
our readers know what we are talking about.
So How Can It Be That
Kombucha (which contains yeast), Be Good For Getting Rid Of a Yeast Infection
Here we go... The yeast found in kombucha IS NOT the same
as the unwanted yeast your body excretes through Candida and yeast infections .
In fact, yeast overgrowth is the result but the reason is often due to too much
sugar in ones diet. So, regarding sugar:
Most of the sugar found in
kombucha is converted after ten to fourteen days from brewing. This means the
more you wait, the less sugar there will be present when you drink. If you
constantly want to have less sugar you will need to bottle your own tea to last
you for about 5 days BEFORE you begin to start a new round of brew.
hope by now you are beginning to see that not all yeast is created equal and
that the yeast in kombucha is not the challenge with it concerning candida
issues... it's the sugar! BUT as you have read if you can brew kombucha at home,
or limit your intake of the store bought brands, you can limit and control the
amount your body receives.
If you are suffering from Candida, I would
highly suggest cutting out all sugars for a week and then incorporating some
kombucha into your diet slowly to replace the bad yeast from the candida
overgrowth with the good yeast from the kombucha tea.