Archive for December, 2009
Douglas P asked:
I am seeing green tablets in the health food/vitamin store…..since I am not a tea drinker can I get the same medicinal benefits from the tablets?
I am seeing green tablets in the health food/vitamin store…..since I am not a tea drinker can I get the same medicinal benefits from the tablets?
Ryan Blanchard asked:
Finding your perfect “Matcha” is easier than you think. There are two main methods to prepare Green Tea. The easy method, or the Traditional Japanese ceremony method. The latter is a bit beyond this article, but more information will soon be available on my website.
Growing your own Green Tea plants
Green Tea plants seem to have originated in China. There is evidence that suggests that Green Tea has been used for more than 5000 years. From China, Green Tea spread around those eastern regions namely Japan, Taiwan, India and even up to Russia.
The Tea Plant (camellia sinensis) prefers high altitudes with a tropical rainfall. But doesn’t thrive well at lower altitudes. But with care and attention, you should be able to grow a few Green Tea plants in your back yard, or a green house.
There are a few places that you would be able to buy Green Tea saplings. Picking the young leaves off your own Green Tea plant will make an awesome and fresh brew.
Brewing your perfect cup of loose leaf
There are a few factors that you need to keep in mind when you want to brew your green tea.
The Quality of Water The quality of Green Tea Water temperature And the time needed to steep
If you change any one of these factors, you will have to make adjustments to the others. Or you could end up with a very bitter cup of Green Tea.
The water quality is a major issue. Tap water is generally not considered pure enough. There are very many chemicals in normal tap water that alter and influence the flavour of tea. I highly recommend pure spring water at best, heavily filtered water at worst. And stay away from tap water.
The lower the quality of Green Tea, the longer you have to steep, and the higher temperature water you need to use.
As a rule of thumb, never, ever use boiling water. I usually let my boiling water cool down for a few minutes before adding the loose leaf teas. I follow a few simple steps:
Boil the water. Some people say that boiling water that has cooled down makes tea taste better than water that has not yet been boiled. I have found no differences in taste, but find it easier to let boiling water cool down than trying to gauge the water temperature without a thermometer Pour the boiling water into your empty Green Tea pot and let it stand for a minute. The cold Tea Pot helps in cooling the water down, while the hot water also warms up the tea pot. Pour out the water from the tea pot into your drinking mugs. This helps cool the water down even more, and warms up the cups. The warm cups help retain the heat in your cup of tea while you are drinking. Let the water stand in the mugs for about a minute. The added advantage of this, is that you now have the exact amount of water you need for your brew Discard the remaining water in the tea pot. The exact amount of water is in the drinking mugs. Green Tea can be steeped multiple times, but if you leave the tea to steep in the little bit of extra water, you could get very bitter tea. Add your Green Tea Loose leaves to the pot. A good indication is about a teaspoonful of tea per cup that you are planning to brew. Empty the water from the mugs into the tea pot and let brew for 3 to 4 minutes. Pour out the green tea to fill a quarter of the drinking mugs and rotate or swirl the tea pot gently. Fill the mugs to half, and gently rotate the tea pot again. Finally fill the drinking mugs making sure that no water has been left in the tea pot.
By only partially pouring the Green Tea into the mugs ensures that the Green Tea flavour is evenly distributed between you and your Tea partner. Gently swirling your teapot between pours mixes the flavour into the infused water still in the tea pot. But be careful not to swirl to energetically, as that will more than likely give you a stronger brew, and possibly bitter at that.
The best method to judge, is to taste your tea. Subtly altering any of my steps will change either consistency, strength and ultimately flavour. Keep experimenting until you find your balance.
Loose Leaf Green Teas can be re-steeped several time. I usually only go up to 3 time. Add an extra minute each time you re-steep your tea leaves. This will ensure that you get the maximum flavor available from each steep. When the flavor runs out, it is time to use some fresh loose leaves.
How to make Green Tea in Bags
Almost boiling water and a steeping time of 4 to 5 minutes. Tea bags by nature are efficient and easy way to enjoy your Green Tea, especially if you are on the move and don’t have the time, or the equipment to follow my (or a similar) brewing method.
The quality of Green Tea in bags is in most cases lower. Especially supermarket bought tea bags.
Also … the leaves are broken, and the bag itself restricts loose leaves from fully opening. If your tea bags contain particles of tea, then you will need to adjust your brewing method to compensate. More heat and a longer steeping time will be needed.
I personally prefer loose leaf green tea to tea bags, but .. there have been the odd occasion when tea bags have been advantageous.
Finding your perfect “Matcha” is easier than you think. There are two main methods to prepare Green Tea. The easy method, or the Traditional Japanese ceremony method. The latter is a bit beyond this article, but more information will soon be available on my website.
Growing your own Green Tea plants
Green Tea plants seem to have originated in China. There is evidence that suggests that Green Tea has been used for more than 5000 years. From China, Green Tea spread around those eastern regions namely Japan, Taiwan, India and even up to Russia.
The Tea Plant (camellia sinensis) prefers high altitudes with a tropical rainfall. But doesn’t thrive well at lower altitudes. But with care and attention, you should be able to grow a few Green Tea plants in your back yard, or a green house.
There are a few places that you would be able to buy Green Tea saplings. Picking the young leaves off your own Green Tea plant will make an awesome and fresh brew.
Brewing your perfect cup of loose leaf
There are a few factors that you need to keep in mind when you want to brew your green tea.
The Quality of Water The quality of Green Tea Water temperature And the time needed to steep
If you change any one of these factors, you will have to make adjustments to the others. Or you could end up with a very bitter cup of Green Tea.
The water quality is a major issue. Tap water is generally not considered pure enough. There are very many chemicals in normal tap water that alter and influence the flavour of tea. I highly recommend pure spring water at best, heavily filtered water at worst. And stay away from tap water.
The lower the quality of Green Tea, the longer you have to steep, and the higher temperature water you need to use.
As a rule of thumb, never, ever use boiling water. I usually let my boiling water cool down for a few minutes before adding the loose leaf teas. I follow a few simple steps:
Boil the water. Some people say that boiling water that has cooled down makes tea taste better than water that has not yet been boiled. I have found no differences in taste, but find it easier to let boiling water cool down than trying to gauge the water temperature without a thermometer Pour the boiling water into your empty Green Tea pot and let it stand for a minute. The cold Tea Pot helps in cooling the water down, while the hot water also warms up the tea pot. Pour out the water from the tea pot into your drinking mugs. This helps cool the water down even more, and warms up the cups. The warm cups help retain the heat in your cup of tea while you are drinking. Let the water stand in the mugs for about a minute. The added advantage of this, is that you now have the exact amount of water you need for your brew Discard the remaining water in the tea pot. The exact amount of water is in the drinking mugs. Green Tea can be steeped multiple times, but if you leave the tea to steep in the little bit of extra water, you could get very bitter tea. Add your Green Tea Loose leaves to the pot. A good indication is about a teaspoonful of tea per cup that you are planning to brew. Empty the water from the mugs into the tea pot and let brew for 3 to 4 minutes. Pour out the green tea to fill a quarter of the drinking mugs and rotate or swirl the tea pot gently. Fill the mugs to half, and gently rotate the tea pot again. Finally fill the drinking mugs making sure that no water has been left in the tea pot.
By only partially pouring the Green Tea into the mugs ensures that the Green Tea flavour is evenly distributed between you and your Tea partner. Gently swirling your teapot between pours mixes the flavour into the infused water still in the tea pot. But be careful not to swirl to energetically, as that will more than likely give you a stronger brew, and possibly bitter at that.
The best method to judge, is to taste your tea. Subtly altering any of my steps will change either consistency, strength and ultimately flavour. Keep experimenting until you find your balance.
Loose Leaf Green Teas can be re-steeped several time. I usually only go up to 3 time. Add an extra minute each time you re-steep your tea leaves. This will ensure that you get the maximum flavor available from each steep. When the flavor runs out, it is time to use some fresh loose leaves.
How to make Green Tea in Bags
Almost boiling water and a steeping time of 4 to 5 minutes. Tea bags by nature are efficient and easy way to enjoy your Green Tea, especially if you are on the move and don’t have the time, or the equipment to follow my (or a similar) brewing method.
The quality of Green Tea in bags is in most cases lower. Especially supermarket bought tea bags.
Also … the leaves are broken, and the bag itself restricts loose leaves from fully opening. If your tea bags contain particles of tea, then you will need to adjust your brewing method to compensate. More heat and a longer steeping time will be needed.
I personally prefer loose leaf green tea to tea bags, but .. there have been the odd occasion when tea bags have been advantageous.
followyourbliss101 asked:
www.cinchplan.com Shaklee’s revolutionary weight (inch) loss system, aka, CINCH, will do what all those other diet plans won’t. That’s keep the muscle mass on your body while the fat is burned off. Stay away from those scales – it’s really not about the weight loss as it is the inches…
Fran Mullens asked:
Why should I consume organic green tea? Pesticides and chemicals obviously have harmful effects. They are responsible for everything from allergic reaction to cancer. Evidence of this has been proven time and time again. A trend is being seen around the world that very slowly we are going back to natural ways of sustenance. Gradually the world is looking to alleviate the tarnishing of nourishment by not using chemicals. Results of this are proving to provide a richer and fuller taste in green tea. It is also much healthier to consume.
Oxidative stress is a naturally occurring process in our bodies. Oxygen is vital for life but oxidative stress is a condition in which antioxidant levels are lower than normal. Antioxidants protect the cells of our bodies from oxidation stress. Oxidation produces free radicals that damage our cells. This is a physiological procedure that works against our immune system. It is also causes aging. Antioxidants help our body eliminate harmful free radicals. Green tea is loaded with powerful antioxidants. Organic green tea is still yet a healthier choice in green tea.
A decrease in the antioxidant levels is relative to the increased risk from cancer, heart attacks and many other health disorders. Still more reasons to make organic green tea your drink of choice. One of the primary causes of blindness around the world is cataracts. Antioxidants from tea according to recent research may actually help fight cataracts.
Polyphenols are very powerful antioxidants. Green tea contains polyphenols. They kill bacteria that are harmful to our bodies while helping the bacteria that benefit our bodies. What better way to obtain the very powerful antioxidants than consuming organic green tea.
If you are purchasing organic green tea it should be cultivated using nature’s solutions for environmental protection and pest control. Some producers of organic green tea harvest and plant the green tea according to lunar cycles. These growers believe that planting in accordance with the lunar cycles extracts the healthiest crop and has the most stimulating flavor.
Green tea is a very healthy addition to one’s diet. You can be confident you are making a terrific choice for your body when you choose green tea. Organic green tea is a choice you may make with even greater confidence.
Why should I consume organic green tea? Pesticides and chemicals obviously have harmful effects. They are responsible for everything from allergic reaction to cancer. Evidence of this has been proven time and time again. A trend is being seen around the world that very slowly we are going back to natural ways of sustenance. Gradually the world is looking to alleviate the tarnishing of nourishment by not using chemicals. Results of this are proving to provide a richer and fuller taste in green tea. It is also much healthier to consume.
Oxidative stress is a naturally occurring process in our bodies. Oxygen is vital for life but oxidative stress is a condition in which antioxidant levels are lower than normal. Antioxidants protect the cells of our bodies from oxidation stress. Oxidation produces free radicals that damage our cells. This is a physiological procedure that works against our immune system. It is also causes aging. Antioxidants help our body eliminate harmful free radicals. Green tea is loaded with powerful antioxidants. Organic green tea is still yet a healthier choice in green tea.
A decrease in the antioxidant levels is relative to the increased risk from cancer, heart attacks and many other health disorders. Still more reasons to make organic green tea your drink of choice. One of the primary causes of blindness around the world is cataracts. Antioxidants from tea according to recent research may actually help fight cataracts.
Polyphenols are very powerful antioxidants. Green tea contains polyphenols. They kill bacteria that are harmful to our bodies while helping the bacteria that benefit our bodies. What better way to obtain the very powerful antioxidants than consuming organic green tea.
If you are purchasing organic green tea it should be cultivated using nature’s solutions for environmental protection and pest control. Some producers of organic green tea harvest and plant the green tea according to lunar cycles. These growers believe that planting in accordance with the lunar cycles extracts the healthiest crop and has the most stimulating flavor.
Green tea is a very healthy addition to one’s diet. You can be confident you are making a terrific choice for your body when you choose green tea. Organic green tea is a choice you may make with even greater confidence.
Steve Graham asked:
What is that fizzy brown drink the guy across the café is so smugly sipping? It’s not coffee (so boring) it’s not a Chai Latte (so passé) it’s Kombucha and it’s the latest miracle drink to achieve platinum status in the (big money) beverage market. Celebrities are gushing over it; Gabrielle Reese claims it stimulates her mental health and gives her energy; Lindsey Lohan was spotted drinking it after rehab. Talk show hosts are featuring it on their shows and the community is literally abuzz with it. Read on and find out why.
Kombucha may sound like a dance, but it’s actually a sweetened tea (typically black tea) that has been fermented by a mass of microorganisms consisting primarily of bacterium xylinum and yeast cultures called a Kombucha colony. Although it is new to the west the drink actually dates back to the Quin Dynasty in China where it was poetically referred to as the immortal- health elixir because it was believed to balance the spleen and stomach and aid in digestion. Eventually news of this drink reached Russia and then Eastern Europe sometime around the early modern age when tea became an affordable drink accessible to all and not just the elite.
Kombucha is actually a Japanese word that refers to a different tea- like beverage made from powdered or finely cut brown kelp, not the fermented tea beverage so popular in the west. It is similar to a thin soup and typically consumed by ailing individuals to help them convalesce. The Japanese name for the drink mad from the tea plant is Kocha –Kinoko which means black tea mushroom.
The Russians also have a version of the tea which is referred to as Grib (mushroom) or tea Kvass, and it has been wildly popular since its introduction in the early 1990s. The Kombucha culture looks similar to a mushroom, hence the term, but many others refer to it as SCOBY, a symbiotic colony of bacteria and yeast.
The popularity of Kombucha is due in part to the many medicinal properties it is believed to possess. There are anecdotal reports of it being effective against cancer and various other ailments and many advocates believe it aids in detoxifying and cleansing the liver, but no clinical studies have been performed to verify or debunk these claims.
Whether or not Kombucha can help cure cancer or help an ailing liver remains to be seen, but it does contain many pro-biotic cultures which are believed to aid in digestion, active enzymes, and anti-oxidants which are believed to be anti cancer agents. Unfortunately if a person is home brewing the drink there is no way to find out the quantity of these unless a sample is sent to a lab, so there is no way of knowing if the proper dose is being consumed.
Kombucha can be brewed at home and there are several ways to do it, although the preferred method is with sugar and tea. Almost any beverage containing caffeine and sugar will allow the culture to grow, although the taste could be less than delicious, and possibly unpalatable.
One popular method is placing the existing Kombucha culture in a jar, preferably a three liter glass container then pouring cold black tea with sugar over it. In a week to twelve days the first portion of the tea is poured off to be consumed and more tea and sugar is added to the jar to continue the fermentation process. A mature Kombucha is almost a half inch thick and will produce a portion of tea daily. As the culture grows slices can be removed and used to start another jar.
Another popular method allows for the Kombucha to be bottled and consumed at a later time. As in the first method the culture is placed in a jar and the tea and sugar are added, the jar is then covered with a paper towel or cloth and left for a week. A portion of the Kombucha is then poured off and refrigerated which allows the flavor to deepen and carbonation to build up, and the remainder is used to make more tea. Each time the culture is allowed to ferment it creates a new mushroom layer which forms on top of the other. After several layers have accumulated the tea will taste similar to vinegar. Each culture can be used to start another batch although most prefer to discard the old one and use the new one for the next batch.
If a person is contemplating brewing Kombucha at home they should be aware there is the possibility of illness associated with contaminated culture, therefore it is very important to sanitize any utensils that come into contact with it. In addition the tea should be brewed in food- grade glass containers, not ceramic, plastic or stainless steel, to prevent leeching caused by the acidic properties of the fermenting tea.
There have been claims that aside from its benefits Kombucha induces a slight but definite perceptual shift after being consumed. Mild feelings of euphoria, relaxation and overall well being have been reported, although it contains no psychoactive or psychotropic substances other than trace amount of alchohol and caffeine. Some believe this high is caused by stimulation of the circulatory and immune systems and associated glandular releases. It may also be caused by the alcohol which ranges from 0.5 to 1.7 depending on the brewing time and sugar content. Whatever the cause, the buzz it induces is not extreme and not like the high associated with some illegal drugs. In other words, drinking it in huge quantities is futile, and not recommended.
Whether Kombucha truly is the miracle drink many claim or just the latest in a long line of hip beverages remains to be seen. Its current popularity and concurrent hype make it difficult to separate fact from fiction at the present time, although it does seem to offer some potential medical benefits that should be investigated further. One thing is for sure, whether you are consuming it for the health benefits, the taste, or the cache, Kombucha is here to stay. What are you drinking?
What is that fizzy brown drink the guy across the café is so smugly sipping? It’s not coffee (so boring) it’s not a Chai Latte (so passé) it’s Kombucha and it’s the latest miracle drink to achieve platinum status in the (big money) beverage market. Celebrities are gushing over it; Gabrielle Reese claims it stimulates her mental health and gives her energy; Lindsey Lohan was spotted drinking it after rehab. Talk show hosts are featuring it on their shows and the community is literally abuzz with it. Read on and find out why.
Kombucha may sound like a dance, but it’s actually a sweetened tea (typically black tea) that has been fermented by a mass of microorganisms consisting primarily of bacterium xylinum and yeast cultures called a Kombucha colony. Although it is new to the west the drink actually dates back to the Quin Dynasty in China where it was poetically referred to as the immortal- health elixir because it was believed to balance the spleen and stomach and aid in digestion. Eventually news of this drink reached Russia and then Eastern Europe sometime around the early modern age when tea became an affordable drink accessible to all and not just the elite.
Kombucha is actually a Japanese word that refers to a different tea- like beverage made from powdered or finely cut brown kelp, not the fermented tea beverage so popular in the west. It is similar to a thin soup and typically consumed by ailing individuals to help them convalesce. The Japanese name for the drink mad from the tea plant is Kocha –Kinoko which means black tea mushroom.
The Russians also have a version of the tea which is referred to as Grib (mushroom) or tea Kvass, and it has been wildly popular since its introduction in the early 1990s. The Kombucha culture looks similar to a mushroom, hence the term, but many others refer to it as SCOBY, a symbiotic colony of bacteria and yeast.
The popularity of Kombucha is due in part to the many medicinal properties it is believed to possess. There are anecdotal reports of it being effective against cancer and various other ailments and many advocates believe it aids in detoxifying and cleansing the liver, but no clinical studies have been performed to verify or debunk these claims.
Whether or not Kombucha can help cure cancer or help an ailing liver remains to be seen, but it does contain many pro-biotic cultures which are believed to aid in digestion, active enzymes, and anti-oxidants which are believed to be anti cancer agents. Unfortunately if a person is home brewing the drink there is no way to find out the quantity of these unless a sample is sent to a lab, so there is no way of knowing if the proper dose is being consumed.
Kombucha can be brewed at home and there are several ways to do it, although the preferred method is with sugar and tea. Almost any beverage containing caffeine and sugar will allow the culture to grow, although the taste could be less than delicious, and possibly unpalatable.
One popular method is placing the existing Kombucha culture in a jar, preferably a three liter glass container then pouring cold black tea with sugar over it. In a week to twelve days the first portion of the tea is poured off to be consumed and more tea and sugar is added to the jar to continue the fermentation process. A mature Kombucha is almost a half inch thick and will produce a portion of tea daily. As the culture grows slices can be removed and used to start another jar.
Another popular method allows for the Kombucha to be bottled and consumed at a later time. As in the first method the culture is placed in a jar and the tea and sugar are added, the jar is then covered with a paper towel or cloth and left for a week. A portion of the Kombucha is then poured off and refrigerated which allows the flavor to deepen and carbonation to build up, and the remainder is used to make more tea. Each time the culture is allowed to ferment it creates a new mushroom layer which forms on top of the other. After several layers have accumulated the tea will taste similar to vinegar. Each culture can be used to start another batch although most prefer to discard the old one and use the new one for the next batch.
If a person is contemplating brewing Kombucha at home they should be aware there is the possibility of illness associated with contaminated culture, therefore it is very important to sanitize any utensils that come into contact with it. In addition the tea should be brewed in food- grade glass containers, not ceramic, plastic or stainless steel, to prevent leeching caused by the acidic properties of the fermenting tea.
There have been claims that aside from its benefits Kombucha induces a slight but definite perceptual shift after being consumed. Mild feelings of euphoria, relaxation and overall well being have been reported, although it contains no psychoactive or psychotropic substances other than trace amount of alchohol and caffeine. Some believe this high is caused by stimulation of the circulatory and immune systems and associated glandular releases. It may also be caused by the alcohol which ranges from 0.5 to 1.7 depending on the brewing time and sugar content. Whatever the cause, the buzz it induces is not extreme and not like the high associated with some illegal drugs. In other words, drinking it in huge quantities is futile, and not recommended.
Whether Kombucha truly is the miracle drink many claim or just the latest in a long line of hip beverages remains to be seen. Its current popularity and concurrent hype make it difficult to separate fact from fiction at the present time, although it does seem to offer some potential medical benefits that should be investigated further. One thing is for sure, whether you are consuming it for the health benefits, the taste, or the cache, Kombucha is here to stay. What are you drinking?
taichigreentea asked:
How to Use Green Tea to Maximize Green Tea Health Benefits
Sandra Kim Leong asked:
For liver detox, you may want to try Kombucha tea. Although this tea has been used China since 250 BC, it has only gained popularity in recent times in the Western countries. Kombucha tea is now known to aid in digestion, despite being a strange combination of bacteria and yeast that resembles fungus.
Kombucha tea assists in liver detox because it enables the liver to release more bodily waste by supplementing the already present glucuronic acid with more of the same. This helps to enhance the ability of the liver to function efficiently and eliminate waste. Kombucha tea can also improve circulation; thereby, allowing for the rapid and efficient elimination of waste.
Kombucha is best grown in a colony. Kombucha is a source of many cultures, organic acids, active enzymes, amino acids, and anti-oxidants. It contains acetic acid, which gives it a distinctive taste and smell. There are 7 other mild acids as well as B-vitamins.
Usually, part of an original colony is retained in a jar or vessel and allowed to continue growth. New layers of culture grow above the original culture. Do ensure that the new culture is light colored and smooth. If it has an odd color or texture, then the culture is likely to be already contaminated. Do not use this culture as it may pose a health risk.
You should therefore check to ensure that there is no mold growing on the top of the mixture. The mixture is prepared with sugar and black or green tea. It takes between one and two weeks for the process to be completed. Pieces of the culture can be taken off to start new colonies. The tea is then prepared by fermentation with green or black tea and the culture of living organisms.
Because of its popularity for liver detox, there are now many types and variations of the tea sold by vendors. Hence, you will need to purchase it from a reliable source or use proper procedure if you plan to make it yourself. Best is to also use organic version of the tea.
Due to the lack of awareness in the use and preparation, some people have reported allergic reactions, stomach problems, and jaundice, even though they had hoped to use the tea for liver detox. For these cases, it is suspected that the fermentation process may have not been administered properly. You will also need to take note of the cookware and crockery used while preparing this tea. There have been reports that some people made the tea in a ceramic pot that allowed the lead from the ceramic glaze to contaminate the product. Hence, it pays to be extremely cautious.
Apart from being able to assist in liver detox, Kombucha tea is said to be effective in stimulating relaxation. This makes Kombucha tea a wonderful natural alternative to other relaxation aides that involve stimulants. Most definitely, try a cup of Kombucha tea today for all the health and wellness benefits it provides!
For liver detox, you may want to try Kombucha tea. Although this tea has been used China since 250 BC, it has only gained popularity in recent times in the Western countries. Kombucha tea is now known to aid in digestion, despite being a strange combination of bacteria and yeast that resembles fungus.
Kombucha tea assists in liver detox because it enables the liver to release more bodily waste by supplementing the already present glucuronic acid with more of the same. This helps to enhance the ability of the liver to function efficiently and eliminate waste. Kombucha tea can also improve circulation; thereby, allowing for the rapid and efficient elimination of waste.
Kombucha is best grown in a colony. Kombucha is a source of many cultures, organic acids, active enzymes, amino acids, and anti-oxidants. It contains acetic acid, which gives it a distinctive taste and smell. There are 7 other mild acids as well as B-vitamins.
Usually, part of an original colony is retained in a jar or vessel and allowed to continue growth. New layers of culture grow above the original culture. Do ensure that the new culture is light colored and smooth. If it has an odd color or texture, then the culture is likely to be already contaminated. Do not use this culture as it may pose a health risk.
You should therefore check to ensure that there is no mold growing on the top of the mixture. The mixture is prepared with sugar and black or green tea. It takes between one and two weeks for the process to be completed. Pieces of the culture can be taken off to start new colonies. The tea is then prepared by fermentation with green or black tea and the culture of living organisms.
Because of its popularity for liver detox, there are now many types and variations of the tea sold by vendors. Hence, you will need to purchase it from a reliable source or use proper procedure if you plan to make it yourself. Best is to also use organic version of the tea.
Due to the lack of awareness in the use and preparation, some people have reported allergic reactions, stomach problems, and jaundice, even though they had hoped to use the tea for liver detox. For these cases, it is suspected that the fermentation process may have not been administered properly. You will also need to take note of the cookware and crockery used while preparing this tea. There have been reports that some people made the tea in a ceramic pot that allowed the lead from the ceramic glaze to contaminate the product. Hence, it pays to be extremely cautious.
Apart from being able to assist in liver detox, Kombucha tea is said to be effective in stimulating relaxation. This makes Kombucha tea a wonderful natural alternative to other relaxation aides that involve stimulants. Most definitely, try a cup of Kombucha tea today for all the health and wellness benefits it provides!
Nunya B asked:
If it’s herbal, it doesn’t have caffeine. Is it a detox tea? I’ve been trying to look stuff up on it and I’m not finding what exactly I want.
If it’s herbal, it doesn’t have caffeine. Is it a detox tea? I’ve been trying to look stuff up on it and I’m not finding what exactly I want.
Daria Perse asked:
Kombucha tea is a sweet tea made by combining a symbiotic, probiotic colony of yeast and bacteria (sometimes mistakenly referred to as a mushroom), with a mixture of sugar and black tea. The ingredients are allowed to ferment anywhere from 7 to 14 days, though time frames vary from user to user. Kombucha is most commonly prepared by taking a starter sample from an existing culture and growing a new colony in a fresh jar.
Advocates of Kombucha Tea claim that it has therapeutic effects and health benefits that regular consumption may provide, even though those claims have not been scientifically verified. There have also been illnesses and deaths connected to the tea that the beverage may be responsible for. Such reported side affects and/or illnesses often occur in communities or groups who obtain their colony from the same growth, or “mushroom.” Problems may also occur when a whole batch of tea is contaminated with dirty utensils or containers.
As the tea has grown in popularity a few commercial growers and makers of Kombucha have entered the market, although most regular drinkers grow and brew their own batches. The preferred material for making and storing Kombucha tea is glass, as stainless steel, ceramics, and plastics may leak toxic by-products into the liquid during the long “fermenting” process, such as lead.
It is imperative that all utensils and dishes used to ferment, store, and make Kombucha tea are as clean as possible, otherwise, mold and bacteria growth may occur. Because yeast is part of the colony used to ferment the tea there is a small amount of alcohol present in the beverage; most kombucha teas contain around 1% alcohol, though it depends on how long the tea ferments.
In short, Kombucha tea is claimed to aid in a variety of ailments as well as an easy weightloss liquid by those who support it, while the scientific community remains skeptical of its benefits to the human body. However, K-Tea is still growing in popularity in the United States and around the world.
Kombucha tea is a sweet tea made by combining a symbiotic, probiotic colony of yeast and bacteria (sometimes mistakenly referred to as a mushroom), with a mixture of sugar and black tea. The ingredients are allowed to ferment anywhere from 7 to 14 days, though time frames vary from user to user. Kombucha is most commonly prepared by taking a starter sample from an existing culture and growing a new colony in a fresh jar.
Advocates of Kombucha Tea claim that it has therapeutic effects and health benefits that regular consumption may provide, even though those claims have not been scientifically verified. There have also been illnesses and deaths connected to the tea that the beverage may be responsible for. Such reported side affects and/or illnesses often occur in communities or groups who obtain their colony from the same growth, or “mushroom.” Problems may also occur when a whole batch of tea is contaminated with dirty utensils or containers.
As the tea has grown in popularity a few commercial growers and makers of Kombucha have entered the market, although most regular drinkers grow and brew their own batches. The preferred material for making and storing Kombucha tea is glass, as stainless steel, ceramics, and plastics may leak toxic by-products into the liquid during the long “fermenting” process, such as lead.
It is imperative that all utensils and dishes used to ferment, store, and make Kombucha tea are as clean as possible, otherwise, mold and bacteria growth may occur. Because yeast is part of the colony used to ferment the tea there is a small amount of alcohol present in the beverage; most kombucha teas contain around 1% alcohol, though it depends on how long the tea ferments.
In short, Kombucha tea is claimed to aid in a variety of ailments as well as an easy weightloss liquid by those who support it, while the scientific community remains skeptical of its benefits to the human body. However, K-Tea is still growing in popularity in the United States and around the world.
sistapoetry asked:
I picked up this Detox Tea by this company “Yogi” from the store today and it has Dandelion root in it..Something i know that is supposed to be good for cleaning out the liver and so on..My question is would it be safe for me to drink the tea since I take seizure medicine and also a medicine for depression..I know that there are certain meds and herbs you shouldn’t mix but Im wondering would it be safe for me to drink this tea..? I wanted to clean out my system because my diet hasn’t been the best and i know my body is full of loads of bad things..I just want to be careful
I picked up this Detox Tea by this company “Yogi” from the store today and it has Dandelion root in it..Something i know that is supposed to be good for cleaning out the liver and so on..My question is would it be safe for me to drink the tea since I take seizure medicine and also a medicine for depression..I know that there are certain meds and herbs you shouldn’t mix but Im wondering would it be safe for me to drink this tea..? I wanted to clean out my system because my diet hasn’t been the best and i know my body is full of loads of bad things..I just want to be careful