Posts Tagged ‘Kombucha Tea’
kate d asked:
gt’s kombucha tea is made with black tea, so how can they claim there are 100 mg of egcg per bottle?
gt’s kombucha tea is made with black tea, so how can they claim there are 100 mg of egcg per bottle?
i thought only green tea had egcg
eASt_OaKLAnD’s_500_FiNEsT_ asked:
I’ve been drinking Kombucha for about 2 months now, I did drink it some years ago also but just now found someone who had some babies to give me…But anyways I’ve been making it at home and it takes my cultures a long time to get a baby….is it the tea im using? or where i have my Kombucha at? I love this tea and don’t want to stop drinking it. But it takes so long for my cultures to form a new baby. Can you help? any suggestion on what tea I should be using instead? I use lipton and brown sugar. My grandmother did it this way. But I heard green tea is much better with white sugar. But anything will help…..thanx in advance…
yeah I tried some links and got more info but I would like to hear from people though. Thanx
I’ve been drinking Kombucha for about 2 months now, I did drink it some years ago also but just now found someone who had some babies to give me…But anyways I’ve been making it at home and it takes my cultures a long time to get a baby….is it the tea im using? or where i have my Kombucha at? I love this tea and don’t want to stop drinking it. But it takes so long for my cultures to form a new baby. Can you help? any suggestion on what tea I should be using instead? I use lipton and brown sugar. My grandmother did it this way. But I heard green tea is much better with white sugar. But anything will help…..thanx in advance…
yeah I tried some links and got more info but I would like to hear from people though. Thanx
KAR36 asked:
I have some passion berry Synergy Kombucha (those big bottles) and a large mug of green tea.
I have some passion berry Synergy Kombucha (those big bottles) and a large mug of green tea.
Is there anything wrong with having both simultaneously?
I think Kombucha can make your heart race due to something to do with lactic acid??
Nicholas Hurd asked:
Kombucha tea is derived from the Kombucha mushroom, the combination of a handful of different bacteria and yeast forms. The tea has been purported as a cure all in the past and is often served carbonated.
Benefits
Over the years, Kombucha Tea has been granted a great deal of credit for helping with various health problems. From skin problems and digestion issues to hair loss and high blood pressure or cholesterol, Kombucha Tea has been prescribed as a remedy.
The actual authentication of these claims, like many herbal and natural remedies has not been done, but the results have been sworn to by Kombucha Tea enthusiasts for years.
Preparation
Getting Kombucha tea is much harder than you’d expect, considering the properties it is imbued with. Neither Kombucha tea, nor the Kombucha mushroom is readily available in tea shops and finding prepared, ready to brew tea is nearly impossible. Rather, you must actually find the Kombucha mushroom culture itself to grow the main ingredient, the Kombucha mushroom. There are plenty of shops online that can set you up with the necessary tools and ingredients, but make sure to only buy from reputable sources.
The cultures will often come with the necessary ingredients and give you basic instructions as to what you need to do to make your tea. There is a careful fermentation stage that you must follow and a bottling process that ensures the safety and taste of your tea. Don’t skip any steps, or you’ll be sorely disappointed in the end result. The taste of your Kombucha tea is at stake.
Taste
Considering its source, Kombucha mushroom tea has a surprisingly sweet and pleasing taste. Many have compared it to apple cider, carbonated and fizzy. Like any fermented beverage, the taste can be improperly prepared by not waiting long enough, adding to much of one ingredient, or fermenting for too long. It is easy to end up with tea that is either too sweet or too vinegar tasting.
Origins
The origins of Kombucha mushroom tea trace originally back to Russia, going back a few hundred years. Tea itself was long considered too expensive and rare to have in that region and when the trade routes and technology of the time allowed for easy transfer of goods, things like Kombucha tea were more easily made and sold.
The word itself, Kombucha, is Japanese in origin, referring to kelp derived tea. Often powdered or shredded, kelp derived tea is not very much like the Kombucha mushroom tea we know today. In fact, the original Kombucha tea was not fermented at all and did not contain tea leaves or any other parts. It was not sweet but salty and was often served as a weak soup to the ill. The original Kombucha tea, by name, was nothing like Kombucha mushroom tea, and it’s a conundrum as to how the name came to be applied to the mushroom tea derived in Russia.
As for the Japanese name for the mushroom tea which Kombucha describes today, it is Kocha-Kinoko, meaning black tea mushroom. Ironically, the Kombucha mushroom itself is not exactly a mushroom by literal definition (meaning a form of fungus) but a bacteria, yeast colony, known as a SCOBY. Regardless, Kombucha tea is an intriguing and mysterious drink.
Kombucha tea is derived from the Kombucha mushroom, the combination of a handful of different bacteria and yeast forms. The tea has been purported as a cure all in the past and is often served carbonated.
Benefits
Over the years, Kombucha Tea has been granted a great deal of credit for helping with various health problems. From skin problems and digestion issues to hair loss and high blood pressure or cholesterol, Kombucha Tea has been prescribed as a remedy.
The actual authentication of these claims, like many herbal and natural remedies has not been done, but the results have been sworn to by Kombucha Tea enthusiasts for years.
Preparation
Getting Kombucha tea is much harder than you’d expect, considering the properties it is imbued with. Neither Kombucha tea, nor the Kombucha mushroom is readily available in tea shops and finding prepared, ready to brew tea is nearly impossible. Rather, you must actually find the Kombucha mushroom culture itself to grow the main ingredient, the Kombucha mushroom. There are plenty of shops online that can set you up with the necessary tools and ingredients, but make sure to only buy from reputable sources.
The cultures will often come with the necessary ingredients and give you basic instructions as to what you need to do to make your tea. There is a careful fermentation stage that you must follow and a bottling process that ensures the safety and taste of your tea. Don’t skip any steps, or you’ll be sorely disappointed in the end result. The taste of your Kombucha tea is at stake.
Taste
Considering its source, Kombucha mushroom tea has a surprisingly sweet and pleasing taste. Many have compared it to apple cider, carbonated and fizzy. Like any fermented beverage, the taste can be improperly prepared by not waiting long enough, adding to much of one ingredient, or fermenting for too long. It is easy to end up with tea that is either too sweet or too vinegar tasting.
Origins
The origins of Kombucha mushroom tea trace originally back to Russia, going back a few hundred years. Tea itself was long considered too expensive and rare to have in that region and when the trade routes and technology of the time allowed for easy transfer of goods, things like Kombucha tea were more easily made and sold.
The word itself, Kombucha, is Japanese in origin, referring to kelp derived tea. Often powdered or shredded, kelp derived tea is not very much like the Kombucha mushroom tea we know today. In fact, the original Kombucha tea was not fermented at all and did not contain tea leaves or any other parts. It was not sweet but salty and was often served as a weak soup to the ill. The original Kombucha tea, by name, was nothing like Kombucha mushroom tea, and it’s a conundrum as to how the name came to be applied to the mushroom tea derived in Russia.
As for the Japanese name for the mushroom tea which Kombucha describes today, it is Kocha-Kinoko, meaning black tea mushroom. Ironically, the Kombucha mushroom itself is not exactly a mushroom by literal definition (meaning a form of fungus) but a bacteria, yeast colony, known as a SCOBY. Regardless, Kombucha tea is an intriguing and mysterious drink.
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.
Teya Zary asked:
So you are totally into an interesting conversation about a fabulous health drink called Kombucha and someone says “kombucha mushroom” and you think ewwww…. a mushroom? Better yet you are at a friends house who home brews kombucha and you spot the mushroom floating in a clear jar!
I have had both of these experiences, and am glad to say, I am totally okay with Kombucha sobies, cultures, mushrooms etc. They are all the same thing. A living organism that is an integral part of the Kombucha Tea brewing process. No kombucha culture, no kombucha.
The mushroom or culture, also known as a manchurian mushroom is a combination of yeasts, organisms and essential nutrients, hence you “brew” kombucha tea! The mushroom thrives and lives off of the black tea and sugar that is used to make kombucha.
This mix of really sweet black tea is transformed into yummy Kombucha tea, the sugar eaten away by the mushroom, and the mushroom will actually grow and multiply as a result of the whole process.
Now you have baby kombucha cultures and mushrooms to share with your friends! Brewing kombucha is a healthy, fun thing to do and many kombucha drinkers swear by this tasty beverage.
The finished kombucha tea tastes somewhat like sparkling apple cider and does contain a small percentage of alcohol. The alcohol content is usually less than 1% but can vary batch to batch.
Kombucha Mushroom, Manchurian Mushroom, Kombucha Culture and Kombucha Scoby are all the same thing. A living organism required to make delicious Kombucha Tea at home.
So you are totally into an interesting conversation about a fabulous health drink called Kombucha and someone says “kombucha mushroom” and you think ewwww…. a mushroom? Better yet you are at a friends house who home brews kombucha and you spot the mushroom floating in a clear jar!
I have had both of these experiences, and am glad to say, I am totally okay with Kombucha sobies, cultures, mushrooms etc. They are all the same thing. A living organism that is an integral part of the Kombucha Tea brewing process. No kombucha culture, no kombucha.
The mushroom or culture, also known as a manchurian mushroom is a combination of yeasts, organisms and essential nutrients, hence you “brew” kombucha tea! The mushroom thrives and lives off of the black tea and sugar that is used to make kombucha.
This mix of really sweet black tea is transformed into yummy Kombucha tea, the sugar eaten away by the mushroom, and the mushroom will actually grow and multiply as a result of the whole process.
Now you have baby kombucha cultures and mushrooms to share with your friends! Brewing kombucha is a healthy, fun thing to do and many kombucha drinkers swear by this tasty beverage.
The finished kombucha tea tastes somewhat like sparkling apple cider and does contain a small percentage of alcohol. The alcohol content is usually less than 1% but can vary batch to batch.
Kombucha Mushroom, Manchurian Mushroom, Kombucha Culture and Kombucha Scoby are all the same thing. A living organism required to make delicious Kombucha Tea at home.