Kombucha or “tea jellyfish” has long been known. It is a thick mucous membrane composed of symbiotic yeast and acetic acid bacteria floating on the surface of nutrient media (eg, sweet tea, fruit juice) to make how to make mushroom tea.
This drink, obtained with the help of kombucha, has a pleasant sweet and sour taste. Thanks to the presence of B vitamins, vitamin C, PP, folic acid, gluconic acid, citric acid, lactic acid, acetic acid, and malic acid, it improves blood circulation, nourishes internal organs, and strengthens immunity. Due to the caffeine and tannins in the ingredients, the use of this tea induces a surge of energy and perfectly enhances one’s performance. Beverages made from “tea jellyfish” are particularly useful for stomach, liver, kidney and, of course, bowel diseases. Ready-made infusions can speed up recovery from colitis and enteritis, bacillary dysentery, fight constipation, regulate cholesterol levels in the body, and prevent plaque deposits on the walls of blood vessels. This unusual drink is widely used in beauty. Various masks, dressings and lotions are made with it. Thanks to the valuable ingredients of kombucha, the skin is rejuvenated, plump is improved and pores are tightened.
Kombucha care is not difficult at all. It is recommended to keep it in a three-liter wide-neck tank. The optimum temperature is 25-26 degrees. Putting mushrooms in the shade and sunlight is bad for him. Infusions must be drained every 5-6 days in winter and every 2-4 days in summer. It is recommended to store cans with ready-made beverages in the refrigerator.
How to Brew Kombucha
To brew kombucha, it’s best to take young shoots from those who have grown kombucha for a long time. Brew 100-120 grams of black or green tea per liter of water in a jar or bowl and add 40-70 grams of granulated sugar. Put the mushroom sprouts in a three-liter jar and pour the pre-chilled tea in a trickle. Cover the neck of the jar with several layers of gauze and soak at room temperature for 2 weeks. After 14 days, you need to carefully empty the jar, pour the finished slightly carbonated beverage into a clean bottle, and then pour the sweetened tea into it. In this way, an infusion of kombucha can be “grown” and eaten for years.
How to Grow Your Own Kombucha
To grow your own kombucha, you will need to mix 120-200 ml of strong black tea with 1 tablespoon. Add sugar and keep warm for 2-3 days. A film should form, which must be poured together with the infusion into a container where you will continue to grow the “tea jellyfish”.