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Kombucha What are the properties of fermented tea
Table of Contents
1. Kombucha, what is it?
Kombucha originates in China, where it is considered a purifying and energizing beverage. It is a gelatinous tea mushroom made from various microorganisms that make fermented tea. The drink is made by fermentation of mostly black or green tea with added sugar by the micro-organisms SCOBY (a symbiotic culture of bacteria and yeasts), which can vary depending on the climate, geographical conditions and local availability of specific species of bacteria, and yeast. The acid added to the tea is fermented by fermenting the cartilage, is converted into alcohol, and then the fermentable bacteria inject into the fruit and vegetables.2. Kombucha Function and properties
The bioactive substances contained in combuses are: organic acids, e.g. octopic, glucuronic, gluconic, lactic, citric, apple cider vinegar; sugars, such as glucose, fructose, sucrose, vitamins, such As B B1, B2, B6, B12, C, E, K;3. Combucha is a contraindication
Some people who consume kombucha complain of headaches and dizziness, nausea, vomiting and allergic reactions. There have also been cases of lactic acid and acute renal failure 15 hours after drinking tea (R. Jayabalan et al., 2014, S. A. Kole et al. 2009). These are usually isolated cases for a small number of people, but it should be noted that combucha consumption can cause side effects.4. Kombucha is the way to prepare it
Ingredients: dried tea leaves approximately. 6 g, sucrose or honey approx. 100 g., water 1 litre fermentation SCOBY starter culture 24 g. PreparationIngredients to put in a roundabout and cook min. 5 minutes. Remove the mixture, pour the solution into the vial. Cool steam to room temperature around. 20 30 °C. Add the starter culture of SCOC. Repeat the fermentation process. 10 12 days at a temperature of 18 26 °C (the best gas burst).
