How to Make Flavored Kombucha Tea

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We've been brewing our own kombucha tea for several years now.  We brew multiple gallons of kombucha at a time, and over the last year or so we've experimented quite a bit with making different flavors. Making flavored kombucha tea is really quite simple to do, but there are some subtle differences to making each flavor the best it can be.

Start with Some Finished Kombucha

To make flavored kombucha, you need to start with some plain kombucha. You can see my recipe for making kombucha tea here. We pour the finished kombucha into 2-cup jars and flavor each jar individually. We like to save bottles from the GT's kombucha sold in stores for this purpose, and we also use mason jars.  If you want your kombucha to be extra fizzy, Fido jars work well.  I wouldn't recommend using bottles with very small openings with this method, as it will be particularly difficult to clean them out and make sure that all the flavoring bits are removed.

Our Favorite Flavors

These are the flavors we keep making time and time again. With all of these flavors, a short fermenting time on the counter helps develop the flavors and create a bit of fizz.  The ideal fermenting time varies a bit with each flavor, so read below for specific details.  All of the amounts listed below correspond to a 2-cup (16-ounce) jar of plain kombucha.

• Raspberry - Raspberry kombucha is slightly sweet and delicious.  This is a great flavor to use for people who haven't learned to love the tanginess of kombucha quite yet.
• I find that frozen raspberries have the best flavor and the least chance of any mold contamination. The berries you use must be absolutely mold-free, else the kombucha will be nasty.
  
• Add ~6 raspberries to each jar. 
• Leave the jar to ferment on the counter for 2 days and then transfer to the refrigerator.
• When pouring the raspberry kombucha from each jar, a fork can be used to keep the berries from falling into each drink.  Our backyard chickens absolutely love to eat these kombucha-flavored berries, but they would also be a great addition to the compost heap.

• Fresh Ginger - Fresh ginger added to kombucha makes an amazingly refreshing drink.
• Use either a garlic press or a juicer to prepare the ginger. I do not recommend chopping/mincing the ginger for use in kombucha because it is rather fibrous.  Using a garlic press or juicer will remove most of the fibrous material, and the kombucha is much better without it. I slice the ginger into roughly 1/4-inch pieces before pressing it in my garlic press. 
• Add the pressed/juiced ginger to each jar of kombucha.  Even a small amount (< 1/8 tsp) of ginger per jar is delicious, but for the best flavor I like to use a larger amount (~1/4 tsp).
• Leave the jar to ferment on the counter for 1-2 days and then transfer to the refrigerator.
• We drink this kombucha and the ginger bits without straining it.

• Lemon - Lemon kombucha is superb!  Such a simple, fresh flavor.
• Use a reamer to juice some lemons. Don't be tempted to just squeeze the lemons, as you will get MUCH more juice using a reamer. It is fine if there is pulp along with the juice, but be sure to remove any lemon seeds.
• Add 1-3 tsp lemon juice per jar. Using 3 tsp will give you a nicely tart drink, whereas 1 tsp of lemon juice adds a more mild flavor.
• Only allow lemon kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking.
• We drink lemon kombucha without straining out the pulp.

• Lemon Ginger - Lemon and ginger combine to make a very tasty drink.
• Prepare the ginger and lemon juice using the same methods described for the lemon and ginger kombuchas.
• Add 1/4 tsp ginger and 2 tsp lemon juice to each jar.
• Only allow ginger lemon kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking.

• Lemon Raspberry - Lemon raspberry kombucha is reminiscent of raspberry lemonade, but with a delicious tanginess.
• Prepare the lemon juice using the same method described for the lemon kombucha.
• Add 6 raspberries and 2 tsp lemon juice to each jar.
• Only allow lemon raspberry kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking.

• Triple Tasty! Ginger, Lemon, and Raspberry - For an extra flavor punch, try combining all three flavorings.
• Prepare the ginger and lemon juice using the same methods described for the lemon and ginger kombuchas.
• Add 4 raspberries, 1/4 tsp ginger, and 2 tsp lemon juice to each jar.
• Only allow triple kombucha to sit on the counter for 12-15 hours. If it sits out longer, it will grow lots of little SCOBY bits that aren't desirable for drinking.

Some Flavors We Haven't Enjoyed

There are a few flavors of kombucha we have tried that did not turn out so well: strawberry, orange, blueberry, and blackberry.  They are still drinkable, but nearly as tasty as our favorite flavors.

Do you brew your own kombucha?  Do you enjoy it plain, or flavored?  What is your favorite flavor?

Categorized | Features

SDSU students swept up by Kombucha health craze

By Brittany Turner,
Posted on 24 March 2013.

inShare

Caitlin Johnson, staff writer

Bloated? Stomachache from excessive eating? No energy before class? If any of these symptoms sound like something you’ve struggled with, you’re not alone. San Diego State students are rapidly recognizing the powerful effects kombucha has on their bodies. Consumers visit Olive Oil Organic Cafe in West Commons to get a taste of the new detoxifying drink.
“I drink kombucha when I have eaten too much food, which causes my stomach to feel bloated,” pre-nursing freshman Frank Giles said. “It works very fast. Immediately after drinking just one bottle of kombucha, I no longer feel bloated or have any kind of stomachache.”
What is kombucha tea?
This “ancient elixir” is a symbiotic culture of bacteria and yeast. One popular brand of GT’s Synergy Kombucha has seven main ingredients work to detoxify the body: omega-3, antioxidants, fiber, detoxifiers, electrolytes, organic acids and probiotics. Synergy is 100-percent organic, vegan, gluten-free and raw.
How does it work?
Kombucha gives the body what it needs to heal itself. It aids the liver by removing harmful substances and promotes balance in the digestive system because of its rich, health-promoting vitamins, enzymes and acids.
Each bottle of GT’s Synergy Kombucha states each bottle is “designed to nourish your body from the inside out.
Olive Oil Organic Cafe staff member Gladys Karmo said customers often tell her they feel addicted to the drink.
“I tell them that they are not addicted to the drink, they are addicted to the healthy and clean feeling that kombucha provides,” Karmo said.
Where does kombucha come from?
Author of “Kombucha: The Miracle Fungus” Harald W. Tietze says kombucha originated in Northeast China during the Qin Dynasty and in the early 1900s, kombucha was known as the “tea of immortality” because it was “a beverage with magical powers enabling people to live forever.”
What are the effects of kombucha?
Although no scientific evidence supported Tietze’s claim, Olive Oil Organic Cafe’s consumers agree with him, and describe the after-effects of kombucha as energizing, cleansing and quenching.
Freshman Giles recognizes kombucha’s “magical powers” and said the drink’s “detoxifying abilities” make a significant difference in his daily life. Giles waits in line at Olive Oil Organic Cafe at least twice a week to get a bottle of what he called “addicting kombucha.”
“I’ve only been drinking kombucha for three weeks,” Giles said. “After I drink one bottle, it settles my stomach and I’m left feeling enthusiastic, energized and vivacious.”
Giles, who works out at the SDSU Aztec Recreation Center, said kombucha is “better than water because it quenches my thirst and replenishes my energy after a long workout.”
After trying out kombucha for herself after a workout, Olive Oil Organic Cafe staff member Brandy Ibarra agrees with Giles and said, “I think after working out, kombucha is much better for my body than a protein shake. Not only do I lose water from sweating, I also lose electrolytes. Kombucha is packed with electrolytes, along with other important ingredients that your body needs after any high energy activity.”
What are the flavors of kombucha?
“The current most popular flavor being sold at the Olive Oil Organic Cafe is grape with Chia seeds,” Karmo said. “We sell out of this flavor first before all of the others. I think this is because of the many health benefits chia seeds provide for our bodies.”
The Synergy brand of Kombucha states the health benefits of chia seeds on the front of every.
“Raw Chia = Raw Energy: Often called runner’s food, Chia is a nutrient-rich superfood that provides sustained energy for your body.” According to the label, Synergy contains more omega-3s than salmon, more antioxidants than blueberries and more fiber than oatmeal.
Other Synergy flavors include gingerberry and cherry chia.
Where can I try kombucha?
Currently, Olive Oil Organic Cafe is the only place on campus selling Synergy. At $4.50 per bottle, Karmo said the price doesn’t keep students from flocking to the restaurant for their weekly detox drinks.
“They are flying off the shelves so quickly that by Wednesday or Thursday, we sell out of all 84 bottles and have to order more,” Karmo said. “Students even research kombucha themselves and request new flavors. We didn’t used to carry gingerberry until SDSU students started special requesting us to order it.”
Try a bottle of kombucha. Grab a delicious flavor on the way to class and see for yourself if kombucha makes you feel “enthusiastic, energized and vivacious.”

Why drink Kombucha Tea? The many benefits

Drinking Kombucha promotes good health and helps millions of people with its excellent detoxifying and immune-enhancing
qualities. There are no known negative reactions from drinking kombu tea, except for improper brewing methods.

Its origins are lost in history, but in the earliest records two thousand years ago it was known as ‘the elixir of long life’.

Kombucha is not just a health tonic; it is a complete therapy.


Kombucha has proved itself to be a quite remarkable therapeutic drink, made from sweetened tea into which a Kombucha
culture (a symbiosis of bacteria and yeasts) is placed. It can taste similar to apple cider or a refreshing light wine, depending
on the fermentation time and type of tea used.


There are at least six million Kombucha brewers world-wide.


Doctors, consultants, and practitioners are now recommending Kombucha to their patients.

The Western World is becoming Malnourished!

It is well recognized that a high percentage of the Western population is getting insufficient nourishment from
modern diets and, as a consequence, our health, and that of society as a whole, is suffering. Kombucha is a
food rich in vitamins and minerals which are essential to good health. Many doctors believe that supplementary
vitamins and minerals are unnecessary, saying that we get sufficient of these in a balanced diet. While that may
be true in theory, who gets a really balanced diet now? Much of the food that we purchase, even so-called fresh
food, has been grown with chemicals - herbicides, pesticides and fertilizers. After this, they are sprayed with
even more chemicals to preserve their colour and shelf life.
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Many of the fast foods that we eat are processed to the point where most of the beneficial nutrients have
disappeared altogether, leaving the meal virtually barren. The nitrogen fertilizers used in commercial
agriculture stimulate plant growth too rapidly for the uptake of the trace elements and minerals essential
for our bodies, resulting in the food lacking nutritional value. British government studies show that our
intake of essential minerals and vitamins has fallen greatly since 1936, before the chemical revolution.
The truth is that in the Western world we are malnourished!
As Hazel Courteney tells: "Over 50,000 chemicals are either being sprayed on fruits, vegetables and
grains, or added to our food. Many of these chemicals have now entered the food chain and we are
reaping a bitter harvest. Our fruits and vegetables contain substantially less vitamins and minerals than
they did 50 years ago, sperm counts are dropping, overuse of antibiotics is causing new resistant strains
of bacteria which trigger food poisoning. What is happening today, with the tidal wave of illnesses from
heart disease, diabetes, Candida and high blood pressure to asthma and arthritis, is that our bodies are
telling us they have had enough. It is imperative that we wake up and educate ourselves and others in
ways of protecting ourselves and our planet."
Many people, including doctors and scientists, don't realize how much our immune systems are
vulnerable to the effects of sophisticated forms of pollution. There are also the chemicals added to our
food (both in farming and in food processing) that are supposed to make us enjoy them more. These are
not friendly chemicals; they destroy the body's functioning, cause allergic reactions, digestive disorders
and pollute our blood - they are poisoning us! In the worst cases, of the common prescribing of
powerful drugs like antibiotics, cortisone and steroids, the homeostatic balance of the body is disrupted.
Some people who were suffering from the side effects of these drugs believe that Kombucha therapy
was in great measure responsible for restoring their metabolic balance and health.
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Encouraging Self-Empowerment

Kombucha has helped with a wide variety of acute and chronic conditions. Some of the most enthusiastic
responses we have had to Kombucha have come from those people with difficult long-term illnesses such
as arthritis, digestive disorders, high blood pressure, poor circulation, high cholesterol and cancer, and
from older people, many of whom doctors have been unable to help. In addition, alarming numbers of
young people are developing illnesses resulting from poorly functioning immune systems, such as eczema,
acne, allergies, Chronic Fatigue Syndrome (ME), etc.
When Kombucha was widely publicized by the media a few years ago as a trendy new health craze, of the thousands who started to brew many gave up
because they were not getting their ‘quick fix’, were not able to make a pleasant tasting drink, or because their culture failed. It is also very helpful to
know of the dozens of other applications of Kombucha. For example, Kombucha tea is excellent applied topically, as a compress, or added to the bath,
and made into an effective cream that can help to heal leg ulcers and fungal nail infections. Kombucha can also be used in food recipes, with animals, in
gardens & around the home.
Kombucha tea was known in the East, and found its way across Russia in the 1800s, becoming widely established as an effective folk medicine in many
rural communities. In the 1950s, it surfaced dramatically when Soviet doctors discovered whole communities which had apparently been protected from
dangerous environmental pollution by a nutritious drink called ‘tea-kwass’ or Kombucha tea.
There are some over-sensational claims for Kombucha’s benefits as a panacea for all ills, to is not. It is difficult, in a symptom-based medical system, for
people not to expect a cure for their specific illness, rather than seek an understanding of the underlying causes of that illness or imbalance. The human
body constantly seeks health and balance, but when it has been abused for many years, this balance is compromised. Once brought back to strength
through detoxification, improved functioning and an enhanced immune system, the body can initiate its own natural mechanisms for healing.
Kombucha - a Nutritious Food
The Kombucha beverage should be regarded principally as a food unusually rich in nutritive properties, rather than just a health drink. As in
yogurt, the bacteria are a great source of nutrition, but in addition Kombucha has a wide range of organic acids, vitamins and enzymes that give
it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to
process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent
detoxifier, immune booster and enhancer of vitality.
Tea and Sugar's Role in Kombucha
Tea (Camilla sinesis) is very nutritious, especially in its unfermented green form. It is high in fluorides and has anti-carcinogenic properties; it
provides nitrogen, minerals, vitamins, and other substances essential for nutrition, and promotes the growth of the micro-organisms and the
cellular construction of the Kombucha culture. Green tea is also high in vitamin C.
Sugar plays an essential part in Kombucha's brewing process, providing a nutrient solution for the culture, assisting in the feeding and
respiration of the micro-organisms, and activating the yeasts. It also gets the fermentation process going. The yeast cells make certain organic
acids, vitamins and supplementary yeasts, while the bacteria produce carbonation, ethanol and other organic acids. The bacteria break down the
sugars into acetic acid and carbon dioxide.
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How Does Kombucha Work?
Kombucha is an effective metabolic balancer (helping the various organs work together), probiotic (supporting the beneficial bacteria),
adaptogen (balancing processes that get out of kilter) and detoxifier. The probiotic case for Kombucha is that it encourages healthier intestinal
flora by introducing lactic acid-producing bacteria. These work in a similar way to acidophilus bacteria, the active ingredient in live yogurt. An
old saying, ‘healthy gut, healthy body,’ puts it simply. The acidity level of the gut is all-important, as is the health of its microbial flora which
play a crucial role in the functioning of the whole body.
Bacteroides and Bifidobacteria
The bacteria in the intestines can be divided into two main types;1 the less acid-forming bacteroides are responsible for the decaying matter in
the colon; elderly people tend to have more gastric disorders; these stem from a low hydrochloric acid production in the stomach, creating
more room for fungi and parasites to take hold; bacteroides are encouraged by a diet high in fats and proteins.
The more acidic ones, called bifidobacteria, are more beneficial because they produce essential organic acids, such as acetic, lactic and folic
acids, which raise the acidity of the intestines, preventing invading pathogens from taking hold. In addition, by keeping down the bacteroides
population, they discourage the putrefaction from becoming toxic. The bifidobacteria are favoured by a diet high in carbohydrate, fiber and
lactose-vegetarian food and are more common in individuals who were breast-fed as babies. They are also assisted by drinking Kombucha tea.

Kombucha – a Nutritious Food
Kombucha culture has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B
vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the
normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality.
Probiotic Organic Acids
There are two organic acids produced by Kombucha culture which encourage the activity of the resident bifidobacteria, thus restoring a healthy
balance with the bacteroides:
Lactic acid which is essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not
found in the tissues of people with cancer.
Acetic acid which is an antiseptic and inhibitor of pathogenic bacteria.
Kombucha’s Vital Organic Acids
Other valuable organic acids produced by the Kombucha culture, some of which have a more direct effect on other organs include:

Glucuronic acid, normally produced by a healthy liver, is a powerful detoxifier and can readily be converted into glucosamines,
the foundations of our skeletal system.
Usnic acid has selective antibiotic qualities which can partly deactivate viruses.
Citric acid is an antiascorbic.
Oxalic acid encourages the intercellular production of energy, and is a preservative.
Malic acid also helps the liver to detoxify.
Gluconic acid is a sugar product which can break down to caprylic acid to work symbiotically with —
Butyric acid (produced by the yeast) protects human cellular membranes, and combined with Gluconic acid which is produced by
the bacteria,strengthens the walls of the gut in order to combat yeast infections such as Candida.
Nucleic acids, like RNA and DNA, transmit information to the cells on how to perform correctly and regenerate.

A product of the oxidation process of glucose – glucuronic acid – is one of the more significant constituents of Kombucha culture. As a
detoxifying agent, it has come into its own today in our highly polluted world. It is one of the few agents that can cope with the pollutive
products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It ‘kidnaps’ the phenols in the liver which are
then eliminated easily by the kidneys. Another byproduct of glucuronic acid are the glucosamines, the structures associated with cartilage,
collagen and the fluids which lubricate the joints. Collagen reduces wrinkles, while arthritis sufferers have their deficient cartilage and joint
fluids replenished.
Amino acids, which are constituents of proteins, produce important enzymes, such as glutathione a powerful antioxidant which provides
protection from alcohol and pollution, and which is depleted by drug regimes.

Sugar, Yeast and Tea
When Kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation, enabling Kombucha tea culture
to be is safely drunk by diabetics and Candida sufferers. Also the yeasts found in the Kombucha culture do not stimulate the Candida yeasts as
they are of a different type; Candida sufferers have therefore often found considerable relief in taking Kombucha. Black or green tea may be
used as a nutrient for the culture, but as green tea has anti-carcinogenic properties, is beneficial to the heart and blood circulation and is
particularly nutritious, it is preferable to use.
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Balancing the Body

Metabolic balancing is perhaps the most important function of Kombucha. This is one reason why it is not symptom specific – why it does not
always help a specific immune-related illness, but rather seems to go to a person’s own weakness or personal imbalance. Such a substance
which has no specific harmful effect is called an adaptogen. Kombucha’s adaptogen effect is seen mostly through its influence on the liver, the
blood and the digestive system, where it normalizes the acidity or pH.
The Acidity Factor
Human metabolism depends on the acid-alkaline balance which is constantly responding to the food that we eat, the air that we breathe, and to
our emotional state. The body has a remarkable balancing system that maintains the different organs at the pH level each requires for health. A
cell’s pH balance is disturbed by toxins, which create more acidity. The body gets rid of toxic acids by various means. One is through breathing
– that is why deep breathing is so therapeutic – it makes the blood more alkaline. Another is by flushing out – one of Kombucha’s roles is to
flush out the toxins through the kidneys.
The Liver Filters Toxins
The liver is vital to life; it has the ability to restore itself and has many functions – to assist digestion, to store important vitamins and minerals,
to metabolize proteins, fats and carbohydrates to provide energy for the body, to recycle red blood cells, and remove toxins from the body.
Because of its role in pH regulation and of its detoxifying acids, Kombucha is a valuable restorative of liver function.
Blood – Brings Life to the whole Body
When blood gets too alkaline calcium tends to crystallize out of the blood solution. These crystals are deposited near the joints, causing joint
tenderness, arthritis, rheumatism and allergies. Older people’s blood becomes more alkaline, which can affect their circulation, oxygenation and
energy. An acidic blood condition can lead to diabetes where fat and protein wastes are not being discharged. Another acidic condition results in
adrenal depletion and general exhaustion.
Conventionally, blood is thought to be sterile. But through his dark-field microscope research, Professor Gunther Enderlein has shown that it is
teeming with microbiological life. Normally these micro-organisms are in a mutually beneficial symbiotic state of balance but, for example, the
lowering of the oxygen content of the blood, nutritional deficiency and toxicity may lead to the development of pathogenic microbial flora which
can result in disease in other organs of the body. These micro-organisms can travel freely between the blood plasma which surrounds the blood
cells, and the interstitial fluid which surrounds the fixed tissue cells of the body.6 Kombucha is known to have a balancing effect of the pH of
the blood which is likely to make it less hospitable to pathogenic bacteria.

Contamination and Toxicity

It is important to remember that Kombucha has a home-brewing safety track record of two millennia. Contamination of the culture by moulds
is not a problem if normal standards of kitchen hygiene are observed and if the ambient temperature of the fermentation is adequate. If it
occurs, the culture and brew are disposed of, just as one would a moldy tomato paste. Kombucha tea has its own protection against pathogens,
as it contains an antibiotic and, containing acetic acid (vinegar) it is self-protecting. Those who mention toxicity in connection with Kombucha
misunderstand the nature of what is called a ‘healing crisis’ – the discomfort experienced with rapid detoxification of the liver. Kombucha is a
powerful detoxifier and we always recommend anyone who begins taking Kombucha starts with a small amount to avoid any discomfort,
gradually building up to the normal dose of 150 mls (one wineglass) three times a day.

Research on Kombucha’s Benefits

There is an extensive literature (some 300 books and research papers) dealing with the analysis of Kombucha Tea and its therapeutic effects.
The independent medical research has been conducted principally in Russia and in Germany over the whole of the present century. Among early
reports were those listing the benefits of Kombucha for stomach, digestive and intestinal disorders. One of the most famous of the later
researchers was Dr. Rudolf Sklenar of Oberhessen who recognized the detoxifying properties of glucuronic acid in Kombucha for removing
waste matter such as cholesterol and toxic deposits. He developed a biological cancer therapy based on Kombucha, and it is his recipe which is
still generally used today and for the production of the commercially bottled brew. He became a champion for the remedy, which he found
helped invigorate the entire glandular system and the metabolism. He successfully treated arthritis, constipation, obesity, arteriosclerosis,
impotence, kidney stones, rheumatism, gout and significantly, cancer, especially in its early stages.
The Importance of Polysaccharides in Cancer and Digestive Disorders
Sugars also play a part as polysaccharides, which form the fundamental connective tissue of all human organs. Their ability to cope with
metabolic waste products is a crucial part of a healthy body. The Japanese have conducted interesting research with these substances within
the area of immune-therapeutics, very much the domain of Kombucha therapy. These tests focus on the role of polysaccharides which are
found in Kombucha and their positive effect on macrophages and T-cells. One trial showed that the survival rate in cancer sufferers given
polysaccharides was twice that of patients undergoing conventional treatment. A German naturopathic clinic in Gaggenau, Germany, did trials
which showed the curative effects of polysaccharides on gastro-intestinal ailments as well as cancers.

By obtaining your own kombucha culture or kombucha tea you can start your own detoxifying program or simply use it as a daily health tonic.
Traditional, Kombucha is used for aiding the body in detoxifying the body, maintaining metabolic balance, but it is said to also promote overall
wellbeing throughout the body. People from all parts of the world use it as a general daily health tonic.
Use before meals to lose weight, after meals to gain weight.

Anahata Balance has freshly brewed and bottled organic Kombucha tea, organic basic and deluxe starter kits, mushroom extract available. We
brew this tea ourselves, guarantying fresh and strong brew each batch.
Start brewing your own daily tonic at home with one of our starter kits. Cost less than $1 per gallon batch, a bit more for organic ingredients,
to keep a continual batch of tea brewing!

Kombucha tea and cultures bought through Anahata Balance website is guarantied to be from organic sources, free from harmful pathogens,
and is bottled fresh, after you place your order, for purity and quality control. Our tea is brewed and processed at a state licensed facility
through the Michigan State Agriculture and Food department to insure that the kombucha tea or kombucha culture starter kit you receive is in
compliance with health regulations and made under sanitary conditions.
Because of this freshness guaranty our tea may take up to 2 to 7 days before shipment is made.

How to Make Kombucha Tea

Posted on March 6, 2013 by rachel

It’s bubbly, semi-sweet and semi-bitter, and good for your tummy.
Here’s how to make your own batch. You’ll need

• a scoby (from a fellow kombucha DIY friend)
• black tea or green tea (about 1 cup or 8 tea bags, or to taste)
• lots of water
• a gallon jug
• small kombucha bottles (start saving them now, so you’ll have them when the kombucha is fermented!)
• 2 cups of already-prepared kombucha
• about 1/2 cup sugar

First, prepare the tea in the large jug, and allow to steep. Add and dissolve the sugar, then remove tea bags and leave to cool for an hour or so. Enter the scoby into the cooled tea using clean hands (don’t get bacteria into the scoby or the mixture). Add the 2 cups of prepared kombucha to get it started.
Cover it with a cheesecloth or paper towel held around the jar top by a rubber band, and leave it for 7-14 days. Taste it after 7 days and see how it is. If you like it sweeter, it may be ready; if you want it to be more bitter, let it keep on fermenting.
Once it’s ready, gently slide out the scoby onto a clean plate. Using a funnel with a filter, pour the ‘bucha into bottles (glass bottles with a plastic cap are best) leaving about a half-inch at the top for the liquid to expand with bubbles, and set in refrigerator to carbonate for about three days–but use one of them immediately to make the next batch of kombucha. Try different teas, and in the bottles you can add flavoring like chopped fruit, juice, ginger, honey, or whatever you think of. Enjoy!

Home » News » Kombucha Wonder Drink Debuts Resealable Bottle Caps at Natural Products Expo West 2013

Kombucha Wonder Drink Debuts Resealable Bottle Caps at Natural Products Expo West 2013

March 6, 2013 11:13 am

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Portland, Ore. – March 5, 2013 – Kombucha Wonder Drink, leading maker of fresh-brewed organic sparkling fermented teas, introduces re-sealable bottle caps for its popular line of bottled kombucha beverages. Kombucha Wonder Drink will be exhibiting at the upcoming Natural Products Expo West in Anaheim, Calif., and those attending can visit booth #2305 to sample all eight of the brand’s varieties and give the new re-sealable caps a spin.
“We have heard from many of our loyal consumers that a re-sealable cap on our bottles is something they would like to see,” said Stephen Lee, founder and president of Kombucha Wonder Drink. “This now allows our fans the convenience to take their Kombucha Wonder Drink anywhere they go, while also providing them the option to enjoy their kombucha at various times, not just in one sitting.”
Kombucha Wonder Drink’s new re-sealable cap will top the 14 oz. bottles for all eight of its varieties: Asian Pear & Ginger, Traditional, Essence of Lemon, Niagara Grape, Cherry Cassis, Essence of Peach, Essence of Juniper Berry and Essence of Mango. The caps, which make use of the recognizable Kombucha Wonder Drink gray and white insignia, are made of lacquered, plastisol-lined metal in order to protect the benefits created during Kombucha Wonder Drink’s proprietary fermenting and bottling process.
Kombucha Wonder Drink is certified organic, curiously tart sparkling fermented tea, infused with organic or natural fruit concentrates. The herbal teas used to make Kombucha Wonder Drink are packed with antioxidants, while the kombucha fermentation process creates beneficial organic acids that have been known to aid digestion and detoxification. The effervescent Kombucha Wonder Drink is also low in sugar and caffeine.
While the 14 oz. glass bottles come in eight flavors, four of the flavors are also available in 8.4 oz. cans: Asian Pear & Ginger, Green Tea & Lemon, Cherry Cassis and Traditional.
Kombucha Wonder Drink is available across North America with a U.S. MSRP of $3.50 per 14 oz. bottle, and $1.50 per 8.4 oz. can. Kombucha Wonder Drink can also be found throughout Europe and Asia.


ABOUT KOMBUCHA WONDER DRINK
Stephen Lee, co-founder of five tea brands including Stash and Tazo, first experienced kombucha while traveling in Russia on business in the 1990s. After sampling a kombucha culture carefully handed down for generations, he took a “starter” culture from that original batch back home to America. Lee began brewing kombucha in his own kitchen and, after becoming convinced that more people should be able to experience its wellness effect, he launched Kombucha Wonder Drink in 2001. Each small batch of Kombucha Wonder Drink goes through a proprietary process that gives out natural acids that give it its effervescence and slightly sweet and subtly tart flavor. Kombucha Wonder Drink is available across North America, as well as in Europe and Asia, in natural food stores, upscale markets, grocery stores, pubs, spas, hotels, college campuses and coffee and teahouses.

Health Benefits of Kombucha Tea

Posted by admin on Feb 27, 2013 in Content writing, Portfolio | 0 comments

With its roots known to be from Asia, particularly China, the benefits of Kombucha tea as a magical drink have recently gained widespread attention in Western culture. Kombucha tea is believed to prevent various diseases due to its ability to boost the immune system. Over the decades, Kombucha tea has gained recognition world over as a longevity health drink. With a little bit of effort, Kombucha can be made from ones’ kitchen, giving anyone access to the life enhancing effects that Kombucha is touted to provide.
To make a finely brewed Kombucha tea, one needs to ferment a mixture of sugar and a Kombucha culture (bacteria and yeast). The resulting fluid contains the B vitamins, folic acid, glucoronic acid, glucosamine and other health promoting enzymes.
Some of the claimed benefits of Kombucha tea include:

• Body Detoxification- the bacteria and enzymes contained in this drink promotes overall body detoxification. Kombucha tea reduces the pancreatic and liver load due to the high levels of glucoronic acid, thus reducing overall toxic stress.

• Losing weight is a battle for most people in the twenty first century. The desire to keep fit is what has pushed many people to look for a means to cut down excess weight. Kombucha tea is a perfect catalyst for weight loss as it boosts overall metabolism.

• Healthy joints are increasingly important as we age. Kombucha tea can reduce diseases like arthritis because it is touted to be highly concentrated in glucosamine. Glucosamine is a substance that is vital in maintaining healthy joints. It works by promoting the production of hyaluronic acid, a substance known for relieving pain due to the moisturizing effect it has on the joints. This lubrication offers cushion and flexibility to the joint, thus reducing or eliminating pain.

• Cancer is the number one killer today. One of the main chemical components contained in Kombucha tea is glucoronic acid, a highly recommended compound when it comes to the prevention and treatment of cancer. Most nutritionists and health practitioners believe that the best way to beat cancer is by maintaining an overall healthy lifestyle. For starters, maintaining an organic diet can go along way in pursuit of this goal. Natural and chemical free foods and drinks like Kombucha tea can boost the bodies’ defences against cancer. Based on the testimonies of the late President Ronald Regan who claimed to prevent cancer by regular consumption of Kombucha Tea, it can be incurred that using Kombucha tea as a preventive technique against cancer, has validity.

• The consumption of Kombucha tea has been reported to have a relaxing and calming effect on the body. Being a regular consumer of this tea has helped many overcome depression, sleep disorders and stress by calming the nerves due to the relaxing chemicals that this tea is believed to contain.

The numerous benefits associated with this health drink cannot be ignored. Kombucha tea has been gaining a great deal of respect throughout the community due to its wide variety of health benefits. Kombucha tea is not classified under any class of additives or stimulating herbs, but it is
advisable to check with your doctor before considering regular consumption.
Join the others who have been using Kombucha tea to relax, prevent cancer, prevent arthritis and energize their immune system. Cheers to
your health!

Dari Blog : http://wacanaku2009.blogspot.com/

Dari Blog :  http://wacanaku2009.blogspot.com/

Cendawan Mekah | Mud-mud | Kombucha | Kulat Song

Masa raya ari tu....aku dapat satu lagi benda baru dalam hidup aku... Ni baru bes.... sentiasa dapat pengalaman dan pengetahuan baru.... Aku dapat tau nie lepas pegi ziarah kubur datuk aku.... Lepas pegi kubur... pegi la ziarah sedara yang tinggal dekat situ... Maka layan la orang tua duk sembang... Last-last keluar pasal kulat song... Atau nama luarnya... kulat mud-mud...

Aku duk pikir-pikir la....menatang apa nie... Sambil duk pasang telinga depa duk sembang... maka aku tertarik la pasal satu topik... air dari kulat nie boleh menyembuhkan pelbagai penyakit termasuk dapat mengawal kencing manis.... Dan yang menariknya.... air dier tu hasil dari air teh yang ditaruk gula juga! 

Yang selaput putih tu la cendawan mekah atau kulat song tu...

Maka...rasa nak tau tu makin kuat la kan.... sekali ayah aku kata...memang ada dah kat umah... apa lagi....aku nak try la cam ner rasanya.... Terus mintak secawan ( cawan zam-zam tu jer)... Rasanya macam cuka epal... masam-masam gitu.... Not bad sangat la untuk kategori ubat.... 

Sampai je kat sini... aku rasa nak selidik lagi...sebab ayah aku tak tau asal-usul kulat nie... Maka aku godek-godek la dalam internet.... Maka dapatla sedikit info pasal kulat nie.... Rupa-rupanya nama sebenarnya ialah Cendawan Mekah....atau lebih popularnya... Kombucha... 

Kulat nie boleh menebal sampai beberapa inci..

Asal-usulnya.... ada kaitan dengan Manchuria...Tapi ada jugak yang kata kehidupan asal kulat nie di dalam air zam-zam... Aku tak pasti jugak.. Cuma yang agak pastinya.....dari sumber di SINI, air kombucha nie sememangnya menjadi minuman kesihatan di Manchuria pada zaman dahulu kala... Dan hasil dari rutin meminum air nie.... Takde sorang pun dari kalangan depa nie...ada penyakit kanser! 

Kirenye.... sapa yang nak try ubat yang murah dan sememangnya boleh re-fill nie... Sila la bela cendawan nie di rumah.... Ayah aku try...sememangnya kencing manis terkawal... yang penting...korang kene jaga kebersihan... Macam mane nak bela cendawan mekah nie?

Cara dier senang jer.... Bela kulat nie dalam air teh bergula di dalam balang kaca...kemudian tutup dengan kain... Kasi dier bernafas sikit... Pastu minum je air tu.... Bila dah nak habis..re-fill je la... Modal dier hanya serbuk teh dan gula jer.... GULA tu.... Dengan air teh bergula dibuat ubat kencing manis...tak ke ajaib tu...he he he... Selain kencing manis...dikatakan jugak boleh mengelakkan gout, mengurangkan kolestrol, asma, batuk, dan lain-lain.... Boleh baca dekat SINI.

P/S: Sape berminat... boleh beli dengan ayah aku..he he

Brewed tea starts to get following in Bellingham

Published: March 3, 2013 

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By DAVE GALLAGHER — THE BELLINGHAM HERALD

 

It's different from your typical microbrewery, but it's one that might fit in well in Bellingham.
In December, Chris McCoy opened Kombucha Town on the sixth floor of The Herald Building in downtown Bellingham. Kombucha is a fermented beverage.


Along with a manufacturing facility, Kombucha Town has a tasting room where customers can learn about the process, try the product and buy it. McCoy describes it has some health benefits and some naturally occurring caffeine. It has a taste similar to sour cider.

"I first learned about it in 2007, when a friend brewed it," McCoy said. "When I tried it my reaction was, 'Whoa, this is interesting.' What's great about it for me is the way I feel when I drink it, and the health properties it offers."

It doesn't appear there are medical studies that back up some of the health benefits talked about by users, but it is growing in popularity. McCoy said the fermenting process creates a probiotic bacteria, which some studies suggest help the digestive and immune systems. He also believes kombucha helps detoxify the body.
The drink is creating a strong following across the U.S. According to SPINS, a market research and consulting firm, kombucha has posted double-digit growth in recent years. Sales in the U.S. have grown to around $370 million a year.

Although it's only been open a few months, Kombucha Town is already gaining a local following. The product is available at the downtown Community Food Co-op, The Market on Lakeway and in several restaurants. Last week, Haggen started selling it at its Barkley store and is scheduled to be in all of the Whatcom County Haggen stores later this year.

"We talk about its health benefits, " McCoy said. McCoy, who grew up in Bellingham and graduated from Western Washington University in 2010, said a factor in starting the business in Bellingham is because a product that promotes a healthy lifestyle fits in well with the community.

In marketing the product, the company wanted to focus on its home-town roots. The label on the bottle has a drawing of The Herald Building, along with an explanation about kombucha.

"A lot of marketing tends to portray kombucha as New-Agey, but we wanted to show that it's a good local product," said Kyle Willett, who is helping McCoy with sales and project management. "We don't want people to write it off as expensive hippie stuff."

Also helping is Sheridan Stuntz, the head brewer, and Chris' mother, Sharon McCoy, who made the original investment in the company.

"She didn't like it at first, but now she loves it," Chris McCoy said.

The product is expected to sell in stores for around $3 for a 16-ounce bottle and $5 for a 32-ounce bottle, along with a bottle deposit. Currently, the company is producing about 75 gallons a month, and has the capacity for much more, McCoy said.

They plan to sell the product just in this region, but if all goes well, McCoy might open other facilities in other communities.

Top 10 Kombucha Health Benefits | Part 3

Kombucha Benefits coming right up, but first a word from out sponsor the FDA… Shout out to the FDA and Lawyers: Information about the Benefits of Kombucha is for educational purposes only. These kombucha health benefts 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. Whew…
New Video… What Are The Benefits of Kombucha?


Quick, SMILE. Great, now you are fully prepared to learn about the benefits of drinking (and other uses – more on that later) K-Tea.
OK – So what exactly are the benefits of kombucha? I'm sure many of you were brought to GetKombucha to learn more about kombucha benefits because you heard about all the amazing benefits. Whether it was your friend who lost some weight, stories printed on commercial bottles claiming that it helped with cancer treatment, or recently the attention kombucha is getting in the media as a natural source of energy.

Kombucha Hype?

However, for every ten drinkers reporting how amazing this stuff is, there are one or two that say there is no scientific evidence and that it's Bologna.
As a kombucha company, it would be great to claim 101 things that kombucha health benefits can do without any research. However ethically we didn't think that was appropriate, plus so many other places are just putting up everything and the kitchen sink when it comes to the benefits of kombucha.


We thought we'd do something special here. Below you will find 3 sections that are all dedicated to sharing the benefits of kombucha in the most transparent way possible.
section 1 – my kombucha benefits experience.
The first is my personal experience with the benefits of drinking kombucha tea. It discusses how I first discovered it, my initial experiences with kombucha, and any associated benefits I continue to experience by brewing and drinking kombucha tea.
I feel very comfortable speaking about this because it is my personal experience and personal opinion, so I know it is true for me.
section 2 – top ten real booch benefits list 2011.
The second is a survey on our customers and their experience with kombucha. Once we began providing kombucha cultures and brewers, within weeks we received unsolicited testimonies. That encouraged us to send out a survey to document other personal experiences.
We feel it is doing a service to other kombucha drinkers or for those who are about to begin drinking kombucha to discover what other drinkers are reporting as benefits. This does not mean that you will have the same or different results, but it is a wonderful way to gauge the reported effects of this tea.
Before, the alternative was just unscientific claims (by some people who don't even drink kombucha!).
section 3 – how does kombucha benefit the body?.The final third section will discuss the general opinion of how kombucha is able to benefit so many different ailments. And why different drinkers enjoy different affects.

My Personal Story

A long time ago, I discovered the wonder of Kombucha while enjoying some lunch with a wonderful friend in a vegan restaurant and I was hooked. The taste was nothing I had ever experienced before. As soon as I drank the tea, I felt it go down into my stomach (kind of like drinking iced cold water on an empty stomach on a hot summer's day).
My friend was explaining to me that it was a mushroom tea (which we know from class one that it's not), and all the associated benefits. I thought it was all mumbo jumbo, but I didn't care this stuff tasted AMAZING! plus it had about 1/5 the calories of soda but it still had that fizzy carbonation of a soda.
The meal was done and about an hour passed by and that's when I realized it. I didn't have any acid reflux! This was nuts considering I have been on acid reflux medicine for years (Prilosec, Protonic, Acifex, you name I've taken it and paid up to $166 bucks a month for it).
Not only that, I also realized that I went to the bathroom about ten minutes after the meal. I also didn't have that "Just eaten let me sleep now like it's Thanksgiving" feeling.
In a word, I felt CLEAN. That's the only way I can describe it. I thought it was a fluke, so I bought a few more bottles over the next couple of days, and every time (with exception to the 2 apple pies I got at a famous fast food restaurant, nothing can save you from that), I felt CLEAN.
However, I was a little turned off by the price of Kombucha Tea at our local markets (some places chargeg up to 5 Bucks a Bottle!) and decided to enter the wonderful world of brewing my own Kombucha with a Kombucha Culture. After brewing hundreds of batches, do you know what I discovered? Well do you? I am a computer typed message, so I can wait if you are still in thought.
I discovered that brewing Kombucha IS EASY and FUN. That's right, if you can bake a cake, you can brew Kombucha. And not even a made from scratch, grandma cake. I'm talking about the pour and mix variety. I also began sharing the tea with my friends and family.
Soon, friends all around were stopping by just to say hi as an excuse to get a glass of my Kombucha Tea to get the same komnbucha benefits. Well as the saying goes:

Give a man a fish, he will eat for a day; teach him how to fish, he will eat everyday, and the rest is history.

We'll teach you how to fish in the next class.

So for me, the reason I drink kombucha (and I guess you can call these my kombucha benefits) is as follows:

• Kombucha Tastes Amazing. With 1/5th the calories and sugar of soda why wouldn't you?
• Kombucha Cured My Acid Reflux. I have not bought any acid reflux pharmaceuticals in over 5 years!
• Kombucha Makes Me Feel Really Really Good. In a word kombucha makes me feel clean. I digest my food better, it gives me a little boost both in my mind and body, it helps me poop and pee (yep I said it.), and it really comes in handy after a heavy night of eating and drinking.

Top 10 Kombucha Benefits

Everyone wants to know… what are some Kombucha Benefits of drinking Kombucha Tea. I know for myself it was pretty apparent that it was helping my digestion and acid reflux, but the interesting thing was that several other Kombucha drinkers were experiencing different Kombucha health benefits from one another.
There was a trend, but I wanted to know exactly what these were and what were the most common kombucha benefits amongst REAL kombucha drinkers. For me it is more important talking to other drinkers than just relying on what a dude in a lab coat analysed from a petry dish (not knocking labs or lab coats for that matter as science is really
cool to back up your hunches and lab coats are damn sexy if accessorized correctly.. what?).
Well, rather then wait till a big drug company in the US was ready to fork over millions of bucks to research this stuff (ahem, by now you guys know that you can make kombucha at home for like pennies a serving so don't think the drug companies will be having too much interest in funding a study on kombucha health benefits for a looooooong time), I decided to simply ask our customers and readers of our Kombucha newsletter.
The original survey was back in 2006 (5 years ago!), we have since updated the survey for 2011 and we continue to ask and survey our subscribers!! Together we are compiling the biggest Kombucha Benefits REAL experiences on the internet.
We will be doing another round of surveys soon, so be sure to sign up for our newsletter to be included.
NOTE: Some people may experience some, all, or none of these Kombucha Benefits… and some kombucha drinkers have reported some slight kombucha side effects. Stay tuned for a kombucha video discussing both the Kombucha Tea Benefits and Kombucha Side Effects and what you can do if you do happen to experience a kombucha side effect… here's a hint; drink MORE WATER!
Also, sorry guys, the list got a little hard to maintain in terms of percentages as time went on so they are not in any particular order, however all have been reported in high enough numbers to be substantial… I am going to look into using a simple Face Book survey on our Facebooke Page so that it will keep count of everything… be sure to join our facebook page to get access to the always updating Kombucha Benefits Information!)

[editorial note] Reported by GetKombucha’s 9,300+ Kombucha Subscribers in Bold. I then add my two cents and a dime to why this might happen… again this is my insight of my research and personally drinking, making, and teaching kombucha for over 5 years. [dave]

 #1 – Kombucha Improves Your Digestion. Kombucha is a probiotic which contributes to healthy digestive flora in your gut that can help break down foods and absorb the good stuff, while evacuating the bad stuff easier. Kombucha also is a alkalize forming food when ingested. Kombucha also contains sever beneficial organic acids that have been attributed to better digestion.
 #2 – Kombucha Helps You Lose Weight. Going one step further with the digestive benefits of kombucha, the better we can digest our food (both absorb and evacuate), the better chance we have at losing excess weight. This weight loss is usually experienced only for people that are over weight. In fact we have seen the opposite in people that are under weight, as kombucha will also help these people absorb their food easier. A final thought though on the real reason why so many drinkers have reported weight loss, is that these drinkers are replacing their sugary sodas, coffees, and other soft drinks with Kombucha and water. That alone will show a huge success in weight loss.
Kombucha Weight Loss Benefits
 #3 – Kombucha Reduces Your Stress Levels. Kombucha is usually made with tea, which contains the component theanine. Theanine promotes alpha wave (the in the zone waves) production in the brain as well as increases serotonin levels. Many other kombucha drinkers also mention that if you drink a little kombucha at night you will sleep better. For me I have not experienced this on a consistent basis (sigh). Now, you could take a theanine supplement or simply drink tea (green tea usually have the highest amount of theanine), but as I have discussed before, kombucha will "super charge" any individual component due to its synergistic delivery system.
 #4 – Kombucha Gives You More Energy. As mentioned above, kombucha is usually made with tea which means

Just drank a kombucha

that in addition to the happy relaxed effects of theanine, it also contains the happy "in the zone" effects of caffeine. Typically tea has about a third the amount of caffeine that is found in coffee, and through the fermentation process the amount of caffeine decreases even more, however I would imagine that the caffeine does contribute to the reported energy. However there are several other things going on. Kombucha also has a natural supply of Vitamin B6 as well as other B Vitamins. Kombucha also cleanses and detoxes the liver, so another explanation could be that it is not "giving" you energy, but rather "restoring" your body to its natural state, which is an abundant energetic body. Finally, the small amount of sugar that is found in kombucha is already broken down (sucrose gets broken down into glucose and fructose during the fermentation process). When consumed after exercise or high stress levels, it will act like a Gatorade on steroids… uh, except that it is all natural and the vital minerals that kombucha also provides (we tend to sweat these out), are from natural sources like tea, etc instead of synthetics.
Kombucha Benefits #5 – Kombucha Increases Your Immune System. So, hopefully by now you are beginning to see a synergy going on. Let's put it all together b/c words like Immune System and Detox have been over used in my opinion to just say to cover all bases, but if you are digesting your food better, cleaning out your liver, reducing the amount of sugar intake due to drinking kombucha over soda, juice, etc, lowering your stress levels and getting micro nutrients delivered in a super charged way — obviously you are going to be and feel healthier. Another interesting observation is that I tend to get sick less during cold and flu season… now to be fair I live in California so it usually isn't so cold here, but I am curious to see what the direct effect is of kombucha's probiotics on people who have been taking antibiotics their whole life (perhaps we will be doing another survey soon!).
Video on Kombucha Benefits and Side Effects




















#6 – Kombucha Relives Constipation. Digestion = Poop Easier; Acetic Acids = Pee Easier. BUT – the missing ingredient in both equations is…. (drum roll, or hand drum, please)… W-A-T-E-R. In fact water will help all of these reported kombucha benefits. A good rule of thumb is drink equal amounts of water for kombucha. This is in addition to the recommended 8 glasses of water a day (which by the way is only a general recommendation and would vary greatly based on individual, and of course their diet and lifestyle… more on that on another post). So if you have 16oz of kombucha a day… a rule would be have an additional 16oz of water a day. And the best time to do it is right after you drink the kombucha.
 #7 – Kombucha Cures Your Hangovers. I wish I could say this benefit is something I experience everytime I drink… ha ha for me though, drinking less is still the best cure for a hangover — BUT, if you can follow the kombucha protocol of drinking equal parts kombucha and water, kombucha should help. The reason why is plenty: kombucha cleanses the liver, it also has glucose and electrolytes which help blood sugar levels for as well as hydration… when drank with water! In other articles we will show you how to infuse kombucha with your favorite spirit. Hey, if you're gonna drink you mine as well add some stuff to you beverage that makes it taste better and is better for you… can you say Kombucharita?
#8 – Kombucha Cleanses Your Liver. Kombucha contains gluconic acid which continues to break down to caprylic acid a potent
anti-fungal and can immensely help those suffering from Candidiasis (fancy name for candida). Gluconic acid also works in the liver, possibly as part of a
detoxification pathway and why it is believed Kombucha can help the body
detoxify from heavy metals and toxins. I have also found that when taken with milk thistle and other already known and more common liver cleansing herbs it will assist the liver even more. And I know I sound like a broken records (or tape cassette), but all this must be accompanied with WATER!
#9 – Kombucha Makes Your Skin Look Younger and Heals Eczema. When we surveyed we did not have this as a question, but my guess would be it is two fold, both ingesting kombucha and applying the tea (and/or culture), externally to the skin. When applied to the skin it will act as an astringent cleansing out and balancing oily skin. If you do decided to use the culture, set it a aside as your designated external culture and do not use it for making k-tea that will be ingested. Drinking kombucha tea will benefit the skin, in my opinion, from the liver cleansing effects.
And Kombucha Benefit #10 – Kombucha Strengthens and Restores The Color Of Your Hair. Though there were some people that claimed kombucha grew back their hair, the majority of people that have noticed Kombucha hair benefits was that kombucha restored their hair color and strengthened their hair. Again, this is from both internal and external use. I created an instructional kombucha hair recipe video on how to make a kombucha hair rinse.. to this day it works better than any fancy shmancy over priced salon product.

Kombucha Benefits Explained

"The wide variety of complaints relieved by Kombucha is almost not
comprehensible. But it is explainable on the basis that Kombucha
does not target a specific body organ but, rather, influences the
entire organism positively by effecting a stabilization of the
metabolic situation and the detoxifying effect of its glucuronic
acid. In many people, this leads to a heightened endogenic defense
capacity against those toxic influences and environmental stresses
which inundate us from many sides. The result is the invigoration
of a damaged cellular metabolism, and the restoration and firming
up of one's well-being." -Gunther W Frank (leading authority on
kombucha tea, author of "Kombucha: Healthy beverage and natural
remedy from the Far East")

In other words, drinking kombucha lets your body heal itself. In my opinion this is the best general answer, however I would like to add the following. Kombucha, though acidic by itself, is alkalizing to the body when ingested. PH balance is extremely important, and more so than ever when you consider that coffee, caffeine, sugar, and all refined grain products (bread, crackers, cakes, etc), are all Acidic. I also have read the benefits of Apple Cider vinegar in healing with numerous ailments, one of whichbeing Acid reflux. Kombucha has many vinegar properties (though it is NOT apple cider vinegar, if over fermented, it resembles it).
If that is true GREAT, I most certainly would enjoy drinking an iced cold kombucha over apple cider vinegar!
There are some other benefits with Kombucha (specific hangover applications, advanced weight loss, curing athletes foot, etc), but you guys are

Not even a kombucha will help this guy!

probably Kombucha'd Out today, so we'll save it for an Advanced Class.
Great Work Guys! Till next time…

“Is Kombucha tea the answer to all your health problems? “

Called the ‘miracle cure-all’, Kombucha has been made at home for health and vitality by many generations right around the world.

Kombucha tea is a powerful health drink, which is reported to be the answer to many health problems.

Pronounced [Com-boo-cha], It is made and drunk right around the world. It has been a ‘secret formula’ for those ‘in the know’ and a lifesaver for many a poor person in the less blessed nations.

Kombucha works with your body to boost its natural, inbuilt ability to fight sickness and disease as well as bring a healthy balance back to your metabolism and organs.

Because it has been around for so long, many researchers, chemists and others from the medical profession have spent time investigating the sometimes quite astonishing results from this natural remedy. Even the FDA (food and drug administration) have researched Kombucha, such has been the interest in it.

You have probably heard people say that “anything that is good for you tastes bad.” Well, Kombucha doesn’t fit into that category.

It is a very pleasant tasting drink, so much so, that many people use it as a drink for guests and special occasions.

Sparkling and a pleasant taste, you can even change the flavour to suit yourself.

Kombucha is made at home and really is pretty simple to make. It also doesn’t take up much of your time. I have yet to find anyone who cannot make it.

    Could you have better health?
    Need a stronger immune system?
    Want rid of sickness in your body?
    Want to ensure you stay healthy?
    Could do with more energy and vitality?
    Want better skin?
    Have you ‘tummy’ problems?

No matter how bad your situation is, you should consider if this inexpensive, easy to make health drink is for you.

You will be able to find in shops, Kombucha made by commercial producers – be careful! Many manufactures of the shop bought Kombucha have to preserve the drink to keep its shelf life – often this involves pasteurisation, which kills a lot of the health giving elements you want to keep.

Like pre-packed frozen dinner, shop-bought Kombucha isn’t as good for you as the one you make yourself.

This site should tell you all you need to know about making and drinking Kombucha.

Kombucha Tea

Have you drunk kombucha tea before and are interested to find out more or are thinking about doing so in the future – hopefully this article will be able to provide some answers to any questions you might have? First of all, what is kombucha tea exactly? Well, to be succinct, kombucha can
be described as a form of tea, which has been fermented. It is claimed to have medicinal benefits, which whilst perhaps not have general modern scientific consensus can be said to have previous centuries of anecdotes of their value. Although the tea can be bought commercially, it can also be
made from one’s home. The method to create this is fermentation involving yeast and bacteria, which would thus form a “kombucha culture”. The culture itself can be said to present itself as a “large pancake”.

Kombucha Tea History

So, something you might be wondering is how such an unusual beverage for modern palates might have originated. It is reported that in Russia during the 19th century, the tea had begun and was originally called “mushroom”/”tea kvass”/”kass”. There was a traditional “kvass” but that was
made from different ingredients which were “water” and “stale rye bread”. The tea also has a Chinese name, which can be literally translated as “red tea mushroom” among other names. In Japanese, it is directly translated as: “black tea mushroom”. In fact, it is reported that a Korean
doctor even treated the Japanese Emperor “Ingyō” in the year 415 A.D..

Kombucha Tea Safety Issues

There may be less than useful published research regarding the benefits to health of kombucha. Benefits that proponents claim are that it promotes recovery from cancer, increases one’s energy and improves the ability to see etc.. However, it is not always felt that these claims have been
properly substantiated – furthermore, it might be important to have caution whilst consuming kombucha in case it interferes with medical prescriptions, one or more medical therapies and also wariness should be kept in case it causes an allergic reaction.

When preparing the kombucha yourself at home, obviously safety issues will equally or perhaps more likely be relevant, as at least in a commercial system, will be much more practised and sequenced out. Clearly, you will need a “clean environment” when creating the beverage, you will also need to maintain an appropriate temperature (which might taken more care outside of a commercial environment) and also a suitable pH level will need to be maintained. Common mold contamination might be identified as being green/blue/black in its colouring. In fact some beginner brewers might notice brown coloured “root filaments” which could be found on the underneath of the culture and think that it is a contamination by mold, which might not be the case. Of course, if mold contamination does take hold it is advised to start again with a new culture of kombucha.

Kombuch Tea Considerations

It is recommended that those who have immunity considerations should consume commercially created kombucha. When making kombucha, try to make sure that all things that it comes into contact with are well cleaned – the reason for this is to oppose contamination of the kombucha. Of
note, is that kombucha may be very acidic (ph 3.0) when it is completed, so consideration should be made regarding the containers that it is kept in. Therefore, items such as lead free china might be superior.

Having noted that the correct pH level is important in home-brewing, it is useful also to realise that these same conditions of acidity may prevent mold and bacterial growth. It is recommended that the pH of kombucha should be from 2.5-4.6 – if it is less then it may be too acidic to reasonably
consume while more than the recommended amount may cause contamination. You might consider testing the pH levels at the beginning and end of the brewing process to make sure that you are within the safe boundaries.

Kombucha Tea Processing

The methodology for producing kombucha is by placing the culture into sweetened tea – the reason for this is that sugars help with the fermentation process. Black tea may be quite popular – however, green tea or indeed other flavours could be used. As noted already in the article, it is important to prevent contamination and therefore it would be useful to cover the concoction with a “porous” cloth to stop contamination from the air – at the same time it will allow gas to transfer through the covering.

The fermentation process could possibly take 1 or 2 weeks – at this point the liquid can be gleaned whilst some can be left to repeat the process. Moreover, the “mother” culture can be used to create a new “daughter” culture for furthering the operation. In addition to the liquid form of kombucha some tea manufacturers also offer “dried” kombucha combined with tea leaves which can be subsequently dissolved in hot water – this form is much more unusual than the regular form of kombucha as discussed.

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"Adakah Kombucha teh jawapan kepada semua masalah kesihatan anda? "
Dipanggil 'keajaiban penawar semua', Kombucha telah dibuat di rumah untuk kesihatan dan kecergasan oleh banyak generasi kanan di seluruh dunia.
Teh Kombucha adalah minuman kesihatan yang berkuasa, yang dilaporkan menjadi jawapan kepada banyak masalah kesihatan.
Disebut [Com-boo-cha], Ia dibuat dan hak mabuk di seluruh dunia. Ia telah menjadi 'formula rahsia' untuk mereka yang 'kenal' dan lifesaver untuk banyak orang miskin di negara-negara yang kurang diberkati.
Kombucha bekerja dengan badan anda untuk meningkatkan semula jadi, keupayaan terbina untuk melawan penyakit dan penyakit serta membawa keseimbangan yang sihat kembali kepada metabolisme dan organ-organ anda.
Kerana ia telah wujud sekian lama, ramai penyelidik, ahli kimia dan lain-lain dari profesion perubatan telah menghabiskan masa menyiasat keputusan yang kadang-kadang agak menakjubkan dari remedi semulajadi ini. Malah FDA (makanan dan dadah pentadbiran) telah mengkaji Kombucha, itu telah menjadi kepentingan di dalamnya.
Anda mungkin telah mendengar orang mengatakan bahawa "apa-apa yang baik untuk anda rasa buruk." Nah, Kombucha tidak sesuai ke dalam kategori itu.
Ia adalah minuman merasa sangat menyenangkan, sehinggakan, bahawa banyak orang menggunakan ia sebagai minuman untuk tetamu dan majlis-majlis khas.
Berkilau dan rasa yang menyenangkan, anda juga boleh mengubah rasa untuk disesuaikan dengan diri sendiri.
Kombucha dibuat di rumah dan benar-benar adalah agak mudah untuk membuat. Ia juga tidak mengambil banyak masa anda. Saya masih belum menjumpai sesiapa yang tidak boleh membuat ia.

    Anda boleh mempunyai kesihatan yang lebih baik?
    Perlu sistem imun yang lebih kuat?
    Mahu menghilangkan penyakit di dalam badan anda?
    Ingin untuk memastikan anda kekal sihat?
    Boleh lakukan dengan lebih banyak tenaga dan kecergasan?
    Inginkan kulit yang lebih baik?
    Pernahkah anda masalah 'perut'?
Tidak kira bagaimana buruk keadaan anda, anda harus mempertimbangkan jika ini murah, mudah untuk membuat minuman kesihatan adalah untuk anda.
Anda akan dapat mencari di kedai-kedai, Kombucha dibuat oleh pengeluar komersial - berhati-hati! Banyak mengeluarkan kedai membeli Kombucha perlu untuk memelihara minuman untuk menjaga hayat - sering ini melibatkan pempasteuran, yang membunuh banyak kesihatan memberi unsur-unsur yang anda mahu simpan.
Seperti makan malam pra-dibungkus beku, kedai-dibeli Kombucha tidak begitu baik untuk anda sebagai salah satu anda membuat diri anda.
Laman ini harus memberitahu anda semua yang anda perlu tahu tentang membuat dan minum Kombucha.
Kombucha Teh
Pernahkah anda teh Kombucha mabuk sebelum dan berminat untuk mengetahui lebih lanjut atau memikirkan berbuat demikian pada masa akan datang - mudah-mudahan artikel ini akan dapat menyediakan beberapa jawapan kepada mana-mana soalan yang anda mungkin ada? Pertama sekali, apa yang Kombucha teh sebenarnya? Nah, untuk menjadi ringkas, Kombucha bolehboleh digambarkan sebagai satu bentuk teh, yang telah ditapai. Ia mendakwa mempunyai faedah perubatan, yang sementara mungkin tidak mempunyai umum konsensus saintifik moden boleh dikatakan mempunyai abad sebelumnya anekdot daripada nilai mereka. Walaupun teh boleh dibeli secara komersial, ia juga boleh menjadidibuat dari rumah seseorang. Kaedah untuk mewujudkan ini adalah penapaian melibatkan yis dan bakteria, yang itu akan membentuk "budaya Kombucha". Budaya itu sendiri boleh dikatakan untuk hadir dirinya sebagai "pancake besar".
Kombucha Teh Sejarah
Jadi, sesuatu yang anda mungkin tertanya-tanya bagaimana apa-apa minuman yang luar biasa untuk citarasa moden mungkin berasal. Adalah dilaporkan bahawa di Rusia pada abad ke-19, teh telah bermula dan pada asalnya dipanggil "cendawan" / "teh kvass" / "Kass". Terdapat tradisional "kvass" tetapi itudibuat dari bahan-bahan yang berbeza yang "air" dan "roti rai basi". Teh ini juga mempunyai nama Cina, yang boleh harfiah diterjemahkan sebagai "cendawan teh merah" di kalangan nama-nama lain. Dalam bahasa Jepun, ia secara langsung diterjemahkan sebagai: "cendawan teh hitam". Malah, ia dilaporkan bahawa Koreadoktor walaupun dirawat Maharaja Jepun "Ingyō" dalam tahun AD 415.
Kombucha Teh Keselamatan Isu
Mungkin ada kurang daripada penyelidikan yang berguna diterbitkan mengenai faedah kepada kesihatan Kombucha. Manfaat bahawa penyokong mendakwa bahawa ia menggalakkan pemulihan daripada kanser, meningkatkan tenaga seseorang dan meningkatkan keupayaan untuk melihat dan lain-lain. Walau bagaimanapun, ia tidak sentiasa merasakan bahawa tuntutan-tuntutan ini telahbetul berasas - tambahan pula, ia mungkin penting untuk mempunyai berhati-hati manakala Kombucha memakan dalam kes ia mengganggu dengan preskripsi perubatan, satu atau lebih terapi perubatan dan juga sifat hati-hati perlu disimpan di dalam kes ia menyebabkan reaksi alergi.
Apabila menyediakan Kombucha sendiri di rumah, jelas isu keselamatan akan sama atau mungkin lebih berkemungkinan menjadi relevan, sekurang-kurangnya dalam sistem komersial, akan menjadi lebih diamalkan dan disusun. Jelas sekali, anda akan perlu "persekitaran yang bersih" apabila mencipta minuman, anda juga akan perlu untuk mengekalkan suhu yang sesuai (yang mungkin mengambil penjagaan yang lebih luar persekitaran komersial) dan juga tahap pH yang sesuai akan perlu dikekalkan. Pencemaran acuan biasa mungkin dikenal pasti sebagai hijau / biru / hitam pewarna. Malah beberapa bir pemula mungkin notis coklat berwarna "filamen akar" yang boleh didapati di bawah budaya dan berfikir bahawa ia adalah pencemaran oleh acuan, yang mungkin tidak kes itu. Sudah tentu, jika pencemaran acuan tidak mengambil memegang ia adalah dinasihatkan untuk bermula sekali lagi dengan budaya baru Kombucha.
Kombuch Teh Pertimbangan
Ia adalah disyorkan bahawa orang-orang yang mempunyai pertimbangan imuniti perlu mengambil komersial diwujudkan Kombucha. Apabila membuat Kombucha, cuba untuk memastikan bahawa semua perkara yang ia bersentuhan dengan baik dibersihkan - Sebab untuk ini adalah untuk menentang pencemaran daripada Kombucha. Daripadanota, adalah bahawa Kombucha boleh menjadi sangat berasid (ph 3.0) apabila ia siap, jadi pertimbangan perlu dibuat mengenai bekas-bekas yang ia disimpan masuk Oleh itu, barang-barang seperti plumbum percuma china mungkin menjadi lebih baik.
Setelah diperhatikan bahawa tahap pH yang betul adalah penting di rumah bru, ia adalah berguna juga untuk menyedari bahawa syarat-syarat yang sama keasidan boleh menghalang acuan dan pertumbuhan bakteria. Ia adalah disyorkan bahawa pH Kombucha harus 2,5-4,6 - jika ia kurang maka ia mungkin terlalu berasid untuk semunasabahnyamengambil manakala lebih daripada amaun yang disyorkan boleh menyebabkan pencemaran. Anda mungkin mempertimbangkan untuk menguji tahap pH pada permulaan dan akhir proses menjerang untuk memastikan bahawa anda berada dalam sempadan yang selamat.
Kombucha Teh Pemprosesan
Metodologi untuk menghasilkan Kombucha adalah dengan meletakkan budaya ke dalam teh manis - sebab untuk ini adalah bahawa gula membantu dengan proses penapaian. Teh hitam boleh menjadi agak popular - Walau bagaimanapun, teh hijau atau sememangnya perisa lain boleh digunakan. Seperti yang telah dinyatakan sudah dalam artikel, ia adalah penting untuk mengelakkan pencemaran dan oleh itu ia akan berguna untuk menampung campuran dengan kain "berliang" untuk menghentikan pencemaran dari udara - pada masa yang sama ia akan membenarkan gas untuk memindahkan melalui meliputi.
Proses penapaian mungkin boleh mengambil 1 atau 2 minggu - pada ketika ini cecair boleh dikumpulkan manakala sesetengah boleh dibiarkan untuk mengulangi proses. Selain itu, budaya "ibu" boleh digunakan untuk mewujudkan baru "anak perempuan" budaya untuk melanjutkan operasi. Di samping itu kepada bentuk cecair Kombucha sesetengah pengeluar teh juga menawarkan "kering" Kombucha digabungkan dengan daun teh yang boleh kemudiannya dilarutkan dalam air panas - Borang ini adalah lebih luar biasa daripada bentuk biasa Kombucha seperti dibincangkan.
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