Kombucha Tea Recipe

7-Benefits-of-KombuchaHere’s the recipe for Kombucha tea:
2 litre wide mouth jar (no metal containers)
2 litres of filtered water
3/4 cup of raw organic cane sugar
4 teabags or 4 teaspoons of loose black, green or white tea (no herbal, Earl Grey or other fragranced tea as it can contaminate the culture)
A “Scoby” – the culture that ferments the teaSignature thin
1.Bring half the water to the boil, add sugar to a bowl and dissolve in the boiled water,
2. Add the 4 teabags and leave for at least 15 mins
3. Remove teabags or strain the loose tea
4. Pour the brewed mixture into your 2L jar
5. Add the other litre of filtered water
6. Once luke warm to cold add the “Scoby” – it will float or drop.
7.Top the jar up with 1 cup of starter tea which you buy with the Scoby and after your first batch you can set aside 1 cup for your next batch plus Scoby.
8. Keep in a warm place, covered lightly with a piece of muslin/ cheesecloth to keep out dust/bugs.Leave for up to 30 days depending on how strong you like the flavour.
9. Decant into a jug with a lid, keep in the fridge and drink daily.
It is useful to check out the ‘how to make Kombucha tea’ video on http://www.culturesforhealth.com/how-to-videos#kombucha_videos

Make sure all utensils and your hands are scrupulously clean before preparation, you want to keep the preparation as sterile as possible.

Starter kit Scobys can be purchased online in most countries, just google Kombucha tea starter kit
If you live in Hong Kong, pm me!

Any questions let me know!

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Kombucha tea and it’s health benefits

Kombucha tea and it’s health benefits:

Having been introduced to Kombucha by a friend, I can highly recommend it and have found that it really does aid the digestive process as well as provide important probiotics and other micronutrients to maintain a healthy gut.
I recently came across this informative article on Kombucha, written by Dr Josh Axe www.draxe.com, and thought I’d share it with you:

Kombucha is a fermented beverage of black tea and cane sugar that is used as a functional food.
Kombucha contains b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic, and lactic), which have the following health benefits:

  • Improving Digestion7-Benefits-of-Kombucha
  • Weight Loss
  • Increasing Energy
  • Cleansing and Detoxification
  • Immune Support
  • Cancer Prevention

Known as the “Immortal Health Elixir” by the Chinese and originating in the Far East around 2,000 years ago, kombucha is a beverage with many health benefits
The sugar-tea solution is fermented by bacteria and yeast and is commonly known as a “SCOBY” (symbiotic colony of bacteria and yeast).
You can make kombucha yourself at home or buy it in some health food stores.
An article published in the journal Food Microbiology has established that the following probiotics make up this health elixir.

Good Bacteria and Yeast (Probiotics):

  • Gluconacetobacter (>85% in most sample)
  • Acetobacter (<2%)
  • Lactobacillus (up to 30% in some samples)
  • Zygosaccharomyces (>95%)
    Ultimately, this cocktail of good bacteria interact together in a unique way to produce some unbelievable health benefits for those who drink it.

7 Kombucha Health Benefits
In the newest research published in the Journal of Medicinal Food 2014, researchers from the University of Latvia say the following about the health benefits of kombucha:
It is shown that [kombucha] can efficiently act in health preservation and recovery due to four main properties: detoxification, anti-oxidation, energizing potencies, and promotion of boosting immunity.
We agree! In fact, according to research there are 5 main health benefits of kombucha.
#1 Detoxification – The detoxifying capacity of kombucha is immense. A perfect example has been observed in its ability to counteract liver cell toxicity.
In one study, the liver cells being evaluated were protected from oxidative injury and actually maintained their normal physiology, in spite of being exposed to the toxin! According to researchers, this was “probably due to its antioxidant activity and could be beneficial against liver diseases, where oxidative stress is known to play a crucial role.”

#2 Digestion – Naturally the antioxidant prowess of this ancient tea counteracts free radicals that create mayhem in the digestive system. However, the greatest reason kombucha supports digestion is because of its high levels of beneficial acid, probiotics and enzymes.
Extensive work has even been conducted to test kombucha’s ability to prevent and heal leaky gut and stomach ulcers. No surprise to us, it was proven to be as effective as drugs like Prilosec, which are commonly prescribed for heartburn, GERD, and ulcers.

#3 Energy – Kombucha’s ability to invigorate people has been credited to the formation of iron that is released from the black tea during the fermentation process.  It also contains some caffeine and b-vitamins, which can energize the body.
Through a special process known as chelation, the iron released helps to boost blood hemoglobin, improving oxygen supply to tissues and stimulating the energy producing process at the cellular level. In other words, by helping the body create more energy (ATP), the ancient tea can help those who regularly drink stay energized for extended periods of time.#4 Immune Health – The overall effect that kombucha has to modulate the immune system is best seen in its ability to control free radicals through unbelievable antioxidant measures.
Clinically proven to decrease oxidative stress and related immuno-suppression, a powerful antioxidant known as D-saccharic acid-1, 4-lactone (DSL) has been discovered during the kombucha fermentation process that is not found in black tea alone. Also, we know the probiotics found in kombucha support the immune system.
Scientists suspect that DSL and the Vitamin C present in kombucha are its’ main secrets in protecting against cell damage, inflammatory diseases, tumors and overall depression of the immune system.

#5 Joint Care – Kombucha can help heal, repair and prevent joint damage in a number of ways. Kombucha is loaded with glucosamines, which increase synovial hyaluronic acid production. This supports the preservation of collagen and prevents arthritic pain. In the same way it supports joint collagen it can also support collagen of the entire body and reduce the appearance of wrinkles.

#6 Cancer Prevention – Kombucha has also been proven beneficial for cancer prevention and recovery.  A study published in Cancer Letters found that by consuming glucaric acid found in kombucha reduced the risk of cancer in humans.

#7 Weight Loss – Data from a study in 2005 showed evidence that kombucha can improve metabolism and limit fat accumulation.  Though we’ll need to see more studies before we can confirm these results, it makes sense that kombucha supports weight loss since it’s high in acetic acid and polyphenols which have in other studies been proven to increase weight loss.

This article is from www.draxe.com

PS: let me know if you would like the recipe to make it at home!

References:

  • American Cancer Society. Kombucha Tea. Available at: http://www.cancer.org
  • Bhattacharya S, et al. Protective effect of kombucha tea against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocytes. Indian J. Exp Biol 2011; 49:       511–524.
  • Bhattacharya S, et al. Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology 2011; 18:221–234.
  • Banerjee D, et al. Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action. Food Funct 2010; 1: 284–293.
  • Danielian LT. Kombucha and Its Biological Features. Meditsina, Moscow, 2005.
  • Dufresne C, et al. Tea, kombucha and health: a review. Food Res Int 2000; 33: 409–421.
  • Fu NF, et al. Clearance of free silica in rat lungs by spraying with chinese herbal kombucha. Evid Based Complement Alternat Med 2013; 2013:790792.
  • Marsh AJ, et al. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiol 2014; 38:171-8.
  • Rashid K, et al. An update on oxidative stress-mediated organ pathophysiology. Food Chem Toxicol 2013; 62:584-600
  • Sai Ram M, et al. Effect of kombucha tea on chromate(VI)-induced oxidative stress in albino rats. J Ethnopharmacol 2010; 71: 235– 240.
  • Vīna I, et al. Current Evidence on Physiological Activity of Kombucha Fermented Beverage and Expected Health Effects. J Med Food 2013; [Epub ahead of print]