What Is Kombucha and History of it
The word of Kombucha taken from a story in the time of the Japanese imperial emperor who suffers from constipation Inkyo for many - years, the Emperor was tortured having to govern the kingdom in a state of suffering that never healed.
In various regions and country names Kombucha tea, also known as Manchurian tea mushrom, fungus japonicum, olinka, kargasok tea, tea brushes, heldenpise, olga tea, or tea Mogu. Whereas people used to call it in Java with mold or mildew super depot.
Kombucha tea believe has been known for more than 2,000 years ago. This herb is thought to have originated from southern Siberia, specifically named Kargasok region bordering China. Residents kargasok longevity (an average of more than 100 years), remain active and healthy looking. The researchers also found almost no cancer was found among people who eat kombucha Kargasok as a daily drinks.
From here kombucha then spread to China, especially Manchuria, also known as the Manchurian tea mushrom. Through the silk route trade, he was taken to Central Asia, West Asia, and Europe. Until now, kombucha tea has been known in many countries and because of the tremendous usefulness raises a lot of researchers done by a specialist.
Kombucha Tea Content
Through some research done by the faculty of Chemistry Technical University of Surabaya (Unesa), find the components of the of Kombucha tea contains many vitamins like Vitamin B1 (Thiamin), Vitamin B2, Vitamin B3, B4 Viatamin, Vitamin B6, Vitamin B12 and Vitamin C.
Moreover of Kombucha tea also has acetic acid, lactic acid and carbonic acid, usnat, amino acids and polyphenols.
Kombucha Tea Benefits
With a wealth of material substances and metabolites that are beneficial to the body that of Kombucha tea to cure various diseases and complaints are often suffered.
Some of the benefits of such an antidote to poison, preventing liver disease, lower blood sugar levels, helps the production of hormones and antioxidants change mentioned can be obtained from the traditional beverage.
"The drink was also believed to cure cancer," said researcher Dr Suyono MPD content of of Kombucha tea Unesa in Surabaya.
How To Make Kombucha Tea
Kombucha manufacturing steps are as follows:
1. Extraction of tea, green tea 10-20 gr / black put in 1 liter of hot / boiling in a stainless container let stand for 10 minutes.
2. Screening, conducted with the aim of separating the water steeping tea.
3. Mixing, sugar added tea extract about 10% of the volume of water steeping.
4. Refrigeration, after filtering and mixing, steeping tea poured into a glass jar with a wide surface and then covered with a cloth tightly, so that the ants, flies and mosquitoes, as well as dust or other pollutants can not enter, but the air can flow freely. Tie the jar with a rubber cap, and then cooled to a temperature of 27 ° C.
When the tea is the same as the temperature of the room, enter into a jar, or place / container from Stainless Steel. For safety reasons, it should use materials that are specific to food. In terms of making kombucha, container glass / glass is best. Metal / metal than stainless steel is not good as food containers because the acid (acids) that is formed will react to the metal.
The use of high levels of synthetic material (entry polylefine groups, such as polyethylene (PE) or polypropylene are also allowed, but the use of the / containers made from polyvinylchloride (PVC) or polystyrene should be avoided.
5. Inoculation, is the addition of a starter (in the form in which the cellulose layer containing microbes kombucha), before the starter is used let the first approximately 30 minutes in the air.
6. Fermentation, once inoculated, resealable jar with a cloth / paper and stored at room temperature for 8-12 days. Fermentation lasts about 8-12 days, depending on temperature. Warmer room temperature, the faster the process of fermentation. The period of 8-12 days is given only as a guide. Kombucha colony requires a calm and warm and should not be shaken and removable.
Temperatures tea should not be under 68 ° F (20 ° C) and should not be more than 86 ° F (30 ° C). Ideal temperature is 74-80 ° F (23-27 ° C). Kombucha colony did not need sunlight in the process of fermentation and the colony will be damaged when exposed to sunlight. Occurs during the process of fermentation, sugar is broken down by the yeast in the starter and will form CO2.
The liquid becomes frothy and tea will taste more sour. When the acidity pH of about 2.7 to 3.2, the fermentation had to be stopped.
7. Separation and filtration, cellulose layers formed were separated from steeping tea fermented and stored in another jar. Fermented tea steeping filtered so clean from residual fermentation. Kombucha tea is ready to be consumed. Preferably before consumed and stored product is heated first, so that no further fermentation. (Horizons, 2007).
After each fermentation during separation invariably be left a tenth (10%) part for making tea kombucha tea. Close the bottle tightly with a cloth.
The good news is that these reactions are truly temporary and provide just a bump on the road towards better health. However, cut back on, but don’t stop your Kombucha intake until the reaction subsides. It will likely move from one part of the body to another and be short in duration.
You should also know that healing reactions are not exclusive to Kombucha. On the contrary, Kombucha side effects are exactly like those of most other holisitc and naturapathic treatments, intended to induce this detoxification process. Kombucha is simply one of the easiest to do for yourself, and moreover, actually helps the liver purge where other probiotics only stimulate the detox.
Healing Crisis or Side Effect
The informative site The Natural Path lists the following as common symptoms of a healing crisis:- muscle cramps or pain
- arthritic flair ups
- diarrhea
- extreme fatigue
- restlessness
- headaches
- insomnia
- sinus congestion
- fever
- skin eruptions
- strong emotions or mood swings
The good news is that these reactions are truly temporary and provide just a bump on the road towards better health. However, cut back on, but don’t stop your Kombucha intake until the reaction subsides. It will likely move from one part of the body to another and be short in duration.
You should also know that healing reactions are not exclusive to Kombucha. On the contrary, Kombucha side effects are exactly like those of most other holisitc and naturapathic treatments, intended to induce this detoxification process. Kombucha is simply one of the easiest to do for yourself, and moreover, actually helps the liver purge where other probiotics only stimulate the detox.
Kombucha Tea The Drink of Immortality
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