The healing properties of kombucha are widely known. Experience has shown that Kombucha tea can lower blood pressure, sugar, and cholesterol, stimulates circulation, a positive effect on glands, stimulates metabolism, and stimulates the burning of fat and thus lose weight. It helps with rheumatism and arthritis by facilitating the mobility of joints, regulates the functioning of the stomach, liver, and kidneys.
A beneficial effect for skin diseases, arthritis, arteriosclerosis. It helps with constipation, lowers urea in the blood, relieves stress and insomnia. Increases immunity, purifying the body, stimulates hair growth
Kombucha tea is used for centuries in Asian national circulation.
Eastern nations believe can restore youth, vigor and prolong life expectancy.
The nations who drank two and a half deciliter of kombucha tea have no wrinkles or any other visible signs of aging, such as gray hair or age spots on the hands.
A glass of home-made kombucha tea
How To Make Kombucha?
After filtering fermented grapes for wine in the fireplace, add plenty of plain water and a little sugar. Container not coincides, but to leave a week to work. In this way, wine yeast from the pomace will merge with acetic bacteria from the air and will form the light brown, slimy blanket – both made Kombucha, which over time with proper maintenance to grow and reproduce.
How to prepare Kombucha Tea?
In 1 liter of boiling water down 2 teaspoons of any herbal tea blends (best results showed the use of green tea). Allow to stand for 15 minutes, then drain. Immediately then add 4 tablespoons of sugar and stir.
After this field should be left to cool down to the level of room temperature. Prepare a clean glass container (not metal) and pour it into the chilled tea. Only then descend into the kombucha mushroom tea.
If the Kombucha beverage preparation the first time, only emerging kombucha, tea to add a liquid which was created along with it. For each time you need to save something from the previous drink fluids and add it to the new (about 10% of the total amount of new beverage).
Cover the bowl with gauze or other light and transparent fabric (not cellophane to the fungus could not breathe) and leave to stand for 10 days in a warm, dark and quiet place (for the time it is best not to move it). If during that time the mushrooms fall to the bottom to the top will be next to it to form a new, young, Kombucha mushrooms. The fungus can be used to prepare tea several times, exactly as long as the bright color. When you begin to dim, it must be discarded and will continue with new young mushrooms.
For a sweeter taste beverage fermentation stopped a little early for the sour taste left to ferment a little longer (which usually depends on the level of heat in the apartment). Kombucha drink should be mild taste. An overly strong and acidic drink can have adverse effects on the human body. Thereafter, a plastic spoon (not metal) to remove kombucha from the vessel, it is washed with cold water and is also ready to prepare the new beverage.
Obtained Kombucha tea to pour into glass bottles and tightly close (10% liquids, along with mushroom, save for the preparation of a new beverage).
Time as the fungus grows from it will be possible to make all the large amounts of tea, which are guarded in a cool place, usable for months.
Kombucha tea to drink three times a day for one small cup and this morning on an empty stomach and then after lunch, and in the evening just before bedtime.