Kombucha tea originated from the East Asian countries of Russia and China. Around 1900, it was introduced into Germany. It’s mostly homegrown and is promoted as an immunity booster and an anti-aging product.
What Kombucha Tea is
Kombucha tea is a product of the fermentation of sweetened black tea or green tea with kombucha mushrooms containing live colonies of different yeast and bacteria species.
A number of yeasts species are present in the tea. It includes the Sacchoromycode ludwigii which are found in the grapes of Germany and Italy. Additionally, the mixture of Kombucha tea has Schizosaccharomyces pombe which is found in East African millet beer. Brettanomyces bruxellensis is also present. This yeast specie produces alcohol out of sugar. It lives on the skins of fruits spontaneously fermenting typical Belgian beer styles such as Lambic, Flanders red ales, Gueuze, and Kriek. Other yeasts species include the Pichia fermentans which assimilates nitrate. The Candida stellate and Torula species are widely used as a flavoring in processed foods and they render its slightly meaty taste.
The bacterial component of the kombucha culture comprises several species, it almost always include bacteria that ferments the alcohols produced by the yeasts into vinegar such as Bacterium xylinum. Kombucha teas also contain Bacterium gluconicum which produces zinc gluconate. Zinc gluconate is a popular form for the delivery of zinc as a dietary supplement. Bacterium xylinoide produces microbial cellulose. Bacterium katogenum is also present in the mixture.
Actually, there is a big variation of yeast and bacterial colonies from batch to batch.
How to make Kombucha Tea
To concoct this tea, you’ll need time, a little skill and most of all passion. You’ll need a friend to bring you some kombucha mushroom. A sterile environment is needed lest other microorganisms will spoil our tea.
Now, steep the mushroom culture with tea and sugar for about a week. The air should move freely around. Put a filter to keep dust out.
We’ll have to use a glass jar because the acidic nature of the product will corrode a metal, ceramic or lead crystal pot. Using a lead crystal pot can be dangerous as it leaches metal like lead from the paint into our tea.
This is optional but we can mutter some magic phrases just so we’ll have a great tasting brew. We’re unlucky if the mushroom turns dark brown. This means our potion hasn’t grown well. We’ll have to make another batch with more dedication!
It’s fun to grow this kind of garden. Kombucha tea has a quaint effervescent meaty taste. Not really bad at all! And we can consume it as a beverage moderately. But stay safe. There are documented deaths and complications attributed to acidosis due to too much consumption
It’s interesting to note that kombucha tea has no standard yeast and bacteria colony composition. The colonies and species of yeast and bacteria differ from each batch grown.
Numerous claims surface that Manchurian or kombucha mushroom significantly improves health. However, there is no scientific research done yet or any basic evidence to prove these claims.
There is no proof that it cures cancer. We better stick to our standard cancer regimen. And let’s not forget to eat 5 to 10 servings of fruits and vegetables every day. Let’s continue being physically active and maintain an exercise regimen of 30 minutes every day. If we’re fighting cancer, we’ll never go wrong with this.