Scarlett Aphra - Kombucha Recipes: Recipes,Tips and Tricks for Health and Making Kombucha (The Easy Recipe)

Many claims are made about the notorious health benefits from ingesting this immunity-boosting tea. From bringing the body back to balance, to staving off cataracts, these are just some of the countless health benefits attributed to natures wonder tea.

While the health benefits of kombucha have yet to be researched fully, and studies so far have failed to substantiate most health claims, there is a wealth of anecdotal and experimental evidence from people who have been drinking the tea for many centuries that uphold the teas reported benefits.

The antiseptic qualities and organic acids found in kombucha tea can balance the body and skins ph, resulting in clear complexions, and making the teas benefits stretch farther than merely consuming the beverage. By applying kombucha topically, a range of ailments can be healed, as well.

Increase in energy levels

Metabolic disorders

Allergies

Cancer

Digestive problems

HIV

Chronic fatigue

Digestive problems, like IBS

Skin problems, like acne

Arthritis

Candidiasis

PMS

Aging symptoms, like wrinkles

High blood pressure

Baldness

Memory loss

Chronic pain

And many more

Like many health drinks, the results of kombucha can be best achieved when combined with other healthy lifestyle choices, including a balanced diet and exercise. You can find unique beauty and hair care recipes in Part Three of this book.

Kombucha tea and the kombucha SCOBY are home to a world of acids and cultures. The bacteria and yeast in kombucha help create the flavor and fizz thats so uniquely addictive, in addition to the health benefits of the drink.

Although the exact bacteria and yeast are different in every batch of the tea, these are some of the common strains of cultures and acids found in kombucha. Heres a brief look at some of the many acids and cultures found in common batches of the tea:

Acids:

Glucuronic Acid

Lactic Acid

Acetic Acid

Usnic Acid

Oxalic Acid

Malic Acid

Gluconic Acid

Butryic Acid

Cultures:

Saccharomyces

Candida stellata

Acetobacter

Brettanomyces

Gluconacetobacter

Lactobacillus

The flat leathery pancake that is SCOBY is the key to brewing kombucha, and holds the bacteria and cultures needed to make the infamous health drink.

But what exactly is a SCOBY and how does it work?

SCOBY (pronounced skoh-bee) is a yeast mat or near lichen, and a home for a ton of healthy bacteria and yeast. Commonly referred to as a mushroom or mother, the SCOBY floats on top of the tea and is the most vital step in the fermentation process. Although it is not actually a mushroom, but rather a yeast, it is referred to as a mushroom for its close resemblance to the fungus. Each batch of kombucha will create a new SCOBY, which can be saved, passed along to friends and family,
or discarded.

If you need to discard your SCOBY, it can be composted or added to the soil in your garden. Planting your SCOBY is a great way to add health to your garden without wasting the amazing living properties of the mushroom.

To save your new SCOBY for future uses, or to keep it alive until you can pass it along, keep it in the fridge in a jar of sweet tea. Feed it more sugar every now and then so it has lots to eat.

Black tea is the strongest tea of the four types commonly used for kombucha. Naturally caffeinated, black tea provides a strong base and wonderful flavor to kombucha.

Most black tea varieties are fine, however its best to avoid flavored types, such as Earl Grey. The oils will interact with the acids and cultures and your tea will turn out less than desirable.