Kobucha Tea Basics

You start with a Kombucha \'starter\' culture, some tea, and sugar. Using a glass or ceramic container, you mix the tea and sugar and add the kombucha starter. The starter should float, if it does not it is no longer live” and should will not grow. Place this container in a warm environment. The sweetened tea and culture synergize, using the sugar as food, transforming it into a drink which can taste something like a \'zingy\' (non-alcoholic) apple cider, a refreshing light wine, or even champagne, depending on what kind of tea you use. Kombucha is a nutritious \'food\' drink, very natural and whole.

What is a Kombucha Culture?

It looks like a smooth, creamy white pancake and will grow thick in a warn enviroment. With every brew you make it forms a new layer or culture on the surface of the liquid. The layers can be divided into new starts, giving you the chance to pass on spare Kombucha cultures to friends and family so they can start brewing Kombucha Tea, too.

What is Kombucha Good For?

The effect of Kombucha is not aimed at any one specific organ. It stabilizes the metabolism and has a detoxifying effect of the glucuronic acid . Because of its holistic nature it has a positive influence on the system as a whole. You can experience an increase in total body’s resistance to the harmful substances and environmental pollution bombarding us on a daily basis. Kombucha can give you a resuscitation of the damaged cells in the body, and a restorating and consolidating sense of well-being.

Where does it come from?

Kombucha Tea took a long journey from Manchuria about 2,300 years ago. It’s been used in Japan and through rural Russia, where babushkas would keep a pot brewing on a shelf of their cosy kitchens. Some people treated it with reverence and regarded making and consuming the beverage as something of a sacred ritual. Alexandr Solzhenitsyn in his autobiography says it saved his life in the slave camps.