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Kombucha Tea

Make Your Own

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"In countries where corn consumption is high, there is a high rate of aggresiveness." ---"Feed Yourself Right" by Lendon Smith, MD

Kombucha Tea

In 1971 a Japanese female teacher WuAn (Chinese translated name) found a village of longevity in the Soviet Caucasus region. There most of the elderly maintain a very good health. They farm in the fields while keeping household chores. Some elderly people even get married and bear children at old ages. One tenth of village population consist of people who are 100+ of age. This phenomenon surprised WuAn very much. Upon investigation, each of the village family owns a big pot of fermented beverage, Red Tea Bacteria. In the village, whenever people get thirsty, they drink Red Tea Bacteria. WuAn suspect that this drink is the secret of longevity to the villagers. WuAn brought the Red Tea Bacteria back to Japan and started drinking her homemade Red Tea Bacteria soup. After drinking the soup for an extended period of time, WuAn found that her high blood pressure reduced to the normal level and maintained its stability. Her cataract mist disappeared. She used to suffer a skin condition infected by ringworms which caused her skin covered with white patches. Previously there was no medical remedies to help. Now the condition disappeared. Due to media coverage, this Red Tea Bacteria drink swept Japan setting off a fad which spread to China in the 1980's. Several million people drank it believing its all powerful effects [until a hygiene scare brought its downfall of popularity. This tea was known to Americans as Kombucha later.]

There are three bacteria in Red Tea Bacteria: (1) acetic acid bacteria, (2) lactic acid bacteria, and (3) yeast in the symbiotic form. As these bacteria brew in a sweetened tea culture, the process of cell growth make the tea acidic. According to chemical analysis, known in the broth for the major components of acetic acid, lactic acid, D-gluconic acid, glucose lactonohydrolase, 2 carbonyl - D-gluconate, D-glucose acid, lichens acid, ethanol and glycerine. How much of each of these components exist while in fermentation relate to how much sugar is used and how long the fermentation is going on. When a litre of tea containing 50 grams of sugar in the broth, the level of concentration of ethanol and lactic acid is most suitable for drinking. The yeast in the broth catalyzes the sugar glucose and fructose via hydrolysis, therefore making fructose into ethanol first. The acetic acid bacteria makes the glucose and ethanol into gluconic acid and acetic acid, respectively. Then the lactic acid bacteria use ethanol and acetic acid to turn into lactic acid.

During 1925-1950, medical researches showed that the Red Tea Bacteria soup produces antibacterial activity in human body, regulates stomach and intestinal glands and helps functions of joints ease rheumatism, gout and the symptoms of hemorrhoids. The Red Tea Bacteria can also lower cholesterol levels, athero-sclerosis, Sclerosis, and poison excretion. It helps diabetes and improves aging. Central Tumor Institute of the Soviet Union and the Russian Federation Academy of Sciences in 1951 published epidemiological studies that found daily drinking Red Tea Bacteria soup produces a good anti-cancer effects; long-term drinking can enhance immunity and promote the formation of interferon. In addition, skin burns and other trauma treatment, the film produced by the drink can be used as an alternative to the use of artificial skin.

Source: http://news.xinhuanet.com/health/2003-04/14/content_830225.htm

Make Your Own Kombucha Tea:

What you need:

Sterilized 2 litter glass jar.
Clean or washed cotton clothe big enough to cover the mouth of the glass jar.
2 litter of Water, 2 cups of sugar, rubber bands, a bottle of Kombucha tea (available on internet or local Wholefoods stores).

Now, you begin:

Boil two litter of water in a glass/clay/copper pot (no aluminum one please)
put two black tea bags in when boiling.
Remove from heat and add two cups of sugar. If you use green tea instead of black tea, brown sugar works better.
Throw away tea bags. Make sure sugar is dissolved.
Let it cool for at least an hour.
Pour it into the sterilized glass jar and add a bottle of Kombucha tea.
Cover the glass jar with a clean cotton cloth. Put a rubber band on the clothe to close the mouth of the glass jar.
Leave it for 15 days. When you see a film developed on top, the tea is done.
Keep the film in and pour the liquid out to drink. The film serves as the "mother" and repeat the same process except the mother will work without another bottle of Kombucha tea.

Please note that it is important to keep the jar and environment clean. When you see the film develops mold, as shown in the picture above, throw away the whole jar and start over!

Eugenia