Kombucha tea is a natural drink. It created from the fermentation of a microorganism colony. If you love green tea or other traditional tea, read our recipe for making tea at home. Let’s read and prepare kombucha tea at home.
What is kombucha: the fungus of immortality and longevity?
The kombucha is also famous by the names of Chinese mushroom, mushroom tea or Manchurian Mushroom. It consists of a fermented beverage that made from a sweetened tea. Also, fermented by a colony of microorganisms known by the scientific name of Medusomyces guise. The texture and gelatinous appearance of this, containing mainly of yeast-like fungi. As well as strains of Gluconobacter oxydans and Bacterium xylinum.
These bacteria and fungi are able to convert sugar into fructose and glucose. After that, pass to ethyl alcohol, acetic acid, and carbon dioxide. It harmonizes in a symbiosis of mutual benefit. Forming a gelatinous body on its surface that reminds many of the shapes of a jellyfish.
Depending on the variety of tea used and the preparation time the type of bacteria and fungi may vary. At the beginning of the fermentation of the tea and sugar solution, various types of microorganisms participate in the process. After a few days, the part of the Bacterial vacillate family remains. Its tend to be more resistant to acidity and the different antibiotic substances that secrete the colony for their protection.
What is the origin of the kombucha?
Some historians believe that the origin of the kombucha is Chinese since in China it has been possible to find writings that mention the tea fungus around 206 BC, at the time of the Han dynasty. However, other historians consider that it actually it’s about an invention that has its origin in a Korean doctor.
There is a beautiful legend that says that in the year 400 there was a Chinese or Korean doctor popular by the name of Kombu, who was called to the year 415 by the Japanese emperor Inkio, who was very sick. The doctor arrived in Japan with a “Kombu tea”, with whose drink he was able to save the emperor’s life.
In the particular case of the Chinese, we have a very valuable drink from the point of view of Traditional Chinese Medicine, very appreciated for its qualities to balance the vital energy or chi, while improving digestion. In this country, for example, it is known as the fungus of immortality and longevity.
Kombucha tea recipe
It is quite possible that, at some point, you have heard about kombucha. Popularly known by the names of tea fungus, Chinese mushroom or simply Manchurian Mushroom. It is a fermented beverage made from a sweetened tea, which is fermented by a colony of microorganisms. This colony is known scientifically with the name of Medusomyces guise. They are characterized by a texture and a gelatinous appearance. It formed mainly by fungi very similar to yeast. In addition to strains of Bacterium xylinum and Gluconobacter oxydans.
When they ferment, these bacteria and fungi are able to convert sugar into both fructose and glucose, then to ethyl alcohol, carbon dioxide, and acetic acid. They form on their surface a gelatinous body that reminds many of a jellyfish.
The origin of Kombucha tea found in China. In fact, several writings mentioning the tea fungus have found around 206 BC, at the time of the Han Dynasty. There is a legend that in the year 400 there was a Chinese or Korean doctor known as Kombu. It was called towards year 415 by the Japanese emperor Inkio, which was very ill. The doctor arrived in Japan with a “Kombu tea”, with whose drink he was able to save the emperor’s life.
How to prepare kombucha tea at home
To prepare kombucha tea you need:
- 4 tablespoons of red tea.
- 1 cup of white sugar.
- 3 liters of water.
To prepare kombucha tea, you must first boil the 3 liters of water in a saucepan. When it starts to boil add red tea in the indicated amounts and white sugar. Let boil for 35 seconds. Then turn off the heat and let cool.
When the drink is cold, filter or strain it and pour it into a glass container. Now add the kombucha.
Cover the container with a thin cloth or napkin and fasten with a ribbon or rope. Store it in a dry and cool place for 15 days.
When this time passes, remove the half liter of tea along with the kombucha. Finally, store or reserve in a container in the fridge.