Kombucha Information Page
At this point we provide all important information regarding Kombucha and the kombucha mushroom. We would like to introduce you to this exciting topic. After reading this article you will know about the origin of the Kombucha tea fungus, the beneficial effect for health to man and a lot of useful additional information relating to this probiotic power drink.
What is Kombucha
Kombucha is already known for about 2000 years
Yes, indeed, you are reading this correctly - the kombucha is not a modern invention but has been in use for quite a few years now. The first traces of this unique culture occured - how could it be otherwise - in the old China. The at that time ruling Han-dynasty should have used the kombucha fungus as a miracle subsidy cure.
We find again and again that nowadays, as new invention advertised products aren't really new. In the majority of cases it is rather a retro-product. But with the small difference that the initial product is not from the 80's of the last century but several thousand years old. But why not? If the old Chinese already knew what is good, we should be smart and benefit from the millennia-old knowledge.
The external appearance is is really something one needs to get used to
Judging from the look of this culture one couldn't almost believe which power is in that.
Whatever you call it Kombucha, Fungus japonicus, Kargasok Tea, Tea Kvas, Manchurian Mushroom, Japanese Mushroom, Tea Fungus, Tschambucco, Mo-Gu, Cembuya orientalis, Volga spring. It looks perhaps rather inconspicuous from the outside and probably lacks of aesthetics but it is and will always remain a miracle of nature. A lot of kombucha enthusiasts all over the world compare likes to compare the culture with a small pancake. But so far nothing brought me to the idea to eat this "little pancake". There are sufficient recipes and instructions on how to get the most out of your kombucha drink and kombucha fungus. But if we look more closely at the tea mushroom, what do we see?
The kombucha fungus can take various forms. The form relies primarily on the fermentation tank in which the tea is pured. As time goes by a thin layer grows on the surface of the batch. This layer is a very young kombucha and if you give it sufficient time it will grow. The growth takes place on the top surface of the tea fungus. If you are patient there will grow another kombucha up to several centimeters thick within a few weeks. If we move the resulting mass from the vessel we will note that the kombucha is made of a relatively firm, gelatinous consistency. It requires a good deal of tact and sensitivity to prevent the fungus slipping from owners hands. Don't be afraid, with every further batch you are getting better and very soon the "transplantation" of this legendary culture becomes part of the daily routine.
The colour of the disk ranges between beige, yellowish, rose and light grey. It must be stated at this point that the colour it adopts doesn't matter . Except a whitish, dark green and furry layer is formed. That should set alarm bells ringing because something went wrong and the culture got mouldy. But if you operate in a very hygienic way you will never experience this view. The normal colouration depends on the tea and sugar used. If you take black and green tea you will get the beige, yellowish or light grey kombucha.
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If you use a mixture of black tea and fruit tea the Japanese Mushroom adopts the colour of the fruit tea and will get pink. But what this thin layer actually consists of? The countless metabolic processes of the tea fungus convert a part of the sugared tea into a new disk consisting of cellulose and millions of valuable bacteria and yeasts.
Unique - Kombucha is not like Kombucha
When you read the word "Kombucha" by passing the shelves of the supermarket you should take a closer look there. You can't compare standard Kombucha from the supermarket with the real homemade kombucha tee. Even it is also made with the help of the kombucha fungus it is afterwards pasteurized. In other words it is heated. Through this very process all that lives within the kombucha drink is killed and the whole fermentation process is stopped. However these microorganisms, that makes the drink so valuable for millions of kombucha fans are destroyed.
One additional criterion at this point is the disproportionate price of pasteurised kombucha that is mass-produced. One litre of this fluid partially costs up to 5 euro. However, if you buy the real kombucha beverage from a small family manufacture, that produces only a few hundred litres a month, you have to pay much more. But in this case you would receive a beverage, that is like a homemade kombucha drink as if you have made it on your own with the help of our recipe. For this exotic product still manual work is necessary. Such offerings are ideal for kombucha fans who wants to enjoy a fresh and good kombucha beverage but have not the time to manufacture it. This type of the real kombucha beverage with its individual effects on health is just available in specialized stores/ online shops or at your house with the help of our verified tea fungus.
One time purchase
If want to make your own kombucha tea with the help of the real kombucha mushroom (aka. Kombucha, Fungus japonicus, Kargasok Tea, Tea Kvas, Manchurian Mushroom, Japanese Mushroom, Tea Fungus, Tschambucco, Mo-Gu, Cembuya orientalis, Volga spring) you need regular supplies of drinking water, tea, sugar and of course the fungus. But the serious difference between the ingredients is, that water, tea and sugar are being consumed. The mushroom however remains and continues to work. Once you have purchased our high quality kombucha mushroom it will accompany you for a lifetime.
A fundamental requirement for successfully making your own kombucha at home is to refer strictly to our instructions respectively the recipe. Basically there's not really a lot that can go wrong. Best of all: The fungus is growing all the time so that you can make more and more kombucha tea. In terms of figures, in this way one litre of the exotic beverage costs you only a few cents. These are the huge advantages that the kombucha mushroom with legendary japanese crystals and the popular milk kefir grains has in common.
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Tea and sugar - the natural taste refiner for your kombucha
Basically kombucha tastes like cidre, freshly made wine or fresh apple wine. However - it is the same story as with water kefir - you can influence the taste of your finished beverage. At this point you decide about the ingredients. You have the choice and decide on which basis your personal fermented drink is manufactured. Different ingredients develope kinds of flavors. This fact once again is a clear argument to make your own beverages at home. All products were tested by ourself for a simple reason. Just in case we are 100% convinced of a product we offer it to the kombucha community. Believe us: In our wide selection of tea you will find your favourite. Please browse through our good tea assortment.
Appropriate tea types as well as sugar varieties (organic cane sugar, organic raw cane sugar, organic coconut blossom sugar, organic agave syrup, organic sugar beet syrup among other things) for successfully making your own delicious kombucha beverage at home in highest quality you can find here. Please click on the image or follow us right here to the different tea brands.
There is basically one note: For the manufacturing of kombucha you can use both pure black and green tea. For any other tea types we recommend, according to the guidance, a share of at least 30% black tea. The kombucha mushroom loves black tea. If you have a look in our regular tea assortment you will note that we marked every tea type whether it is appropriate to make kombucha. With our unique service we would like to support you in order to make the right choice. If you have any questions about these topic we will be glad to help you.
In addition to your favourite tea type your kombucha fungus also needs sugar. Now you have the choice between organic cane sugar, organic raw cane sugar, organic coconut blossom sugar, organic agave syrup, organic sugar beet syrup among other things. There are, of course, many other types of sugar but in this article we want to focus on the most important. Together with the nitrogenous tea, sugar is the most important component to the kombucha mushroom. Read this article and learn which sugar type is best suited for your fermentation. At this point it seems to be important for us to note that in principle the majority of the sugar added is transformed by the kombucha fungus into valuable ingredients. A lot of faithful kombucha fans buy regularly tea and sugar in our shop. At first there was concern, particularly with regard to the amount of sugar. But you can rest assured. As always it lies in your own hands. You determine the amount of sugar added in the fermentation tank and when the whole process is stopped.
Just click here and order suitable types of sugar for successfully making the delicious drinks at home. Due to our highly professional competence and our long-term experience you will gain a large variety of types of best quality. Please click on the image or follow us right here.
Highsociety & Kombucha
More and more people are discovering the kombucha mushroom. It is even claimed that top models and music stars enjoy the delicious drink. But we do not think that Claudia Schiffer or Naomi Campbell are making the kombucha tea by themselves. Although this job could do a butler for them.
Kombucha needs air to breathe
The legendary kombucha is also just a culture with individual needs. We've already talked about the commonalities between the tea fungus, the japanese water crystals and the milk kefir grains. But there is one fundamental difference. For while the water kefir grains, ginger root plant and the kefir mushroom cope without air the kombucha fungus urgently needs oxygen for the fermentation process. This process is called aerobe fermentation. Aerobic is an ancient Greek term and means air. For this reason - according to our kombucha guidance - the fermentation tank should not be closed but merely covered with kitchen roll or a cotton cloth. This procedure is intended to protect the batch against insects and dust.
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Fermented products - always been very popular
For a very long time humans enjoy fermented products. And this not only refers to the milk kefir drink made from kefir grains, water kefir made from water kefir grains (aka. Water Kefir grains, tibicos, Japanese water crystals, California bees, Australian Bees, African Bees, Ginger Bees, Ginger Beer Plant, Sea Rice, Aqua Gems, Kefir di Frutta, Graines Vivantes, tibicos, tibi, Tepache... to name but a few) and the kombucha tea made from the kombucha mushroom (aka. Fungus japonicus, Kargasok Tea, Tea Kvas, Manchurian Mushroom, Japanese Mushroom, Tea Fungus, Tschambucco, Mo-Gu, Cembuya orientalis, Volga spring).
At this point it is about ordinary everyday foodstuff like bread, cheese, sauerkraut, beer and much more. All these foodstuff is produced using microorganisms, provided it's made the old fashioned way. That means microbes have sufficient time to make its job. Within the traditional manufacturing of sauerkraut the lactic acid bacteria has up to 6 weeks to do the fermentation job. After this period the delicious homemade sauerkraut is ready for consumption. In commercial production the small helpers have just 3 week. At the end of the whole process the microorganism were blanched by heating to approximately 80 degrees Celsius. In other words, they get killed to stop the fermentation process. But it is exactly this organisms that should live because they are said to supports a proper digestion which makes these foodstuff incredibly valuable. This approach could be transferred to a lot of other foodstuff, always with the same result. Within the industrial mass production the valuable bacteria haven't sufficient time and get killed after half performed work. But this situation need not always be like that. Now, you needn't to do sauerkraut, chees and so on by your own. That would be very time consuming and you need a lot of stuff. A very time-saving and cheap alternative is to make kombucha tea with the help of our kombucha fungus.
Even though these culture seem to be very different, they are similar in one respect. They are all a colony of extremely useful different microorganisms: bacteria and yeast. Thanks to this helpful microorganisms it is possible to make delicious healthy kombucha tea from ordinary water, tea and sugar. In this context the kombucha mushroom ( this is how kombucha is also known) is like a food improver.
You can compare it with the production of wine champagne. In this case microbes also transform ordinary grape juice into a sparkling, tasty and very popular drink. By the way even kombucha tea tingles on the tongue in a unique way. Why is that? Let's go into detail.
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Among lots of other microbes lactic bacteria and yeasts are involved in the processes of fermentation. As time goes by these different microorganisms developed and learned to benefit from one another. Just because of this symbiotic relationship the kombucha mushroom survived. On the one hand the bacteria need different vitamins to remain vital and efficient. Exactly at this point the yeasts came in. The involved yeasts produce exactly these essential substances for their survival. Furthermore the yeasts are also responsible for the pleasant tingling. Besides a small amount of alcohol (up to 3 percent) they also produce carbon dioxide. In return the bacteria manufacture organic acids and natural probiotics.
Finally a success for all those who took part. But those who benefit most from the whole process are we humans enjoying this delicious power drink.
What actually contains the kombucha drink?
The individual symbiotic composition of kombucha fungus varies. People say, that kombucha fungus respectively the kombucha drink could contain the following substances/ ingredients:
Bacteria and yeast cultures
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Saccharomyces apiculatus
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Saccharomyces ludwigii
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Acetobacter xylinum
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Saccharomyces cerevisiae
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Acetobacter xylinoides
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Gluconoacetobacter
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Gluconobacter oxydans
Vitamins
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many B Vitamins (B1, B2, B3, B6 usw.)
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vitamin C, D und K
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and many more
Minerals
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magnesium
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iron
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calcium
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manganese
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potassium
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cobalt
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zinc
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... and many more
Organic acids
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L(+) dextrorotary lactic acid
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oxalic acid
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tartaric acid
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acetic acid
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glucuronic acid
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folic acid
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malic acid
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citric acid
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gluconic acid
and alcohol
Due to the formed carbonic acid the finished drink is deliciously sparkling.
The amount of substances contained in the kombucha tea depends on multiple factors such as fermentation temperature, duration of fermentation, type of tea, type of sugar, water quality used and so on. For this reason the individual symbiotic composition of kombucha drink varies from batch to batch.
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Why sholud I drink Kombucha?
Good - delicious - cheap
What is better than a beverage, that has these characteristics!? Right, there is nothing better. Good - delicious - inexpensive that is the best description for kombucha and that is why this beverage is so valuable.
In recent years tea itself became an extraordinary fashionable beverage. Small stationary teashops with a wide range of accessories but also online shops springing from the ground like mushrooms and provide many tea types to make tea lovers happy. There are thousands of different tea types, diverse tea blended, flavoured and not flavoured... The spectrum is enormous. And tea drinking is not the same. Many tea lovers make a traditional tea ceremony with the appropriate accessories. And to be honest, a pleasant atmosphere makes tea tastes even better. Just remember cold winter days, when you can watch through your window the snowflakes falling down. This is nicer with a delicious cup of tea in your hands. It is always a wonderful imagination connected to the question: "When will it be again?"
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If the description of pure tee enjoyment already warm your heart, then you should try kombucha. This delicious tea beverage tastes fruity and surprises with a delicate "tingle" on one's palate. It reminds of cidre, new wine or apple wine. The range is simply enormous because you determine the taste.
There are many adjusting screws like fermentation duration, fermentation temperature, type of sugar, water quality and so on. But as a passionate tea drinker you can probably already recognised the parallels to ordinary tea. Please remember the unbelievable variety of tea types, water temperature and infusion times just to name some examples that influence the taste quality of your tea. We have, of course, already developed a guidance to make kombucha at home and many recipes. Nevertheless these drafts are just directives. You may know it from cooking. There are many recipes but you have the possibility to bring your own ideas into the whole process. This freedom you have also with regard to the manufacturing of kombucha with the help of the tea fungus.
Taste that´s good for you
We can perfectly understand, if you, kind reader have become interested and want to enjoy the exotic tingling beverage. Even the most sceptical become the greatest kombucha lover at the end. Whoever has started to enjoy this delicious elixir has often difficulties to get off it. It is simply too tasty and is looking for its match within the beverages industry!
However it is not only tasty. It is said that the effect of kombucha is basically comparable with the effects of other fermented products. This includes for example products like sour milk or sauerkraut. Also the microorganisms involved in fermenting these products should have a positive effect on intestinal flora.
We have calculated for you - it will cost you just a few cents
If you brew kombucha tea with the help of our tea fungus you naturally use drinking water, tea, sugar and of course a kombucha scoby. But the serious contrast between the ingredients is that water, tea and sugar is consumed during the fermentation process. The kombucha soby on the other hand is diligently continue working. Once you have acquired our high quality organic kombucha mushroom it will accompany you for the rest of your live. The fundamental precondition of course is, that you act strictly in accordance with the guidance respectively the recipes. Basically then nothing can go wrong and best of all: you can brew more and more kombucha tea because the tea fungus is growing all the time.
In purely arithmetical terms, one litre of kombucha produced this way cost you just a few cents.
These are just a few of the immense advantages the kombucha scoby has in common with the legendary Japanese water crystals and the popular milk kefir grains.
Suitable high quality types of tea for successful manufacturing delicious kombucha tea drinks you can of course get from us. Just click on the image or just click here to our delicious tea brands
Tea, sugar and above all much water
It cannot be denied that a significant proportion of the kombucha tea that is made with the help of the scoby, sugar and tea consists of water. For this reason water is also a important issue. Considering the huge selection of different types of mineral water we notice the choice really is not always easy.
Good water - the solution is literally in the air and close at hand!
At this point a new questions also intrude upon us, above all whether we have no good water? And is it really necessary to transport water throughout Europe - over thousands of kilometres all across the continent. However, there is a very easy solution. Drinking water taken directly from the tap in your kitchen. Yes, precisely because thanks to numerous studies now one thing is certain: Tab water is by far the best controlled food in Germany and can easily compete with commercial water from the supermarket. Particularly with regard to significant factors like mineral content and taste is our domestic drinking water at least as well as any table water. Now I want to point out the numerous advantages of enjoying drinking water from your tab:
- Good for the environment - it is not necessary to transport water throughout Europe - over thousands of kilometres all across the continent. That saves money, resources and reduces CO² emissions.
- Good for your budget - drinking water from your tab costs only a fraction of table water.
- Good for your back - no more tiresome dragging of bottle crates
- Good for your time management - Yes, that is an important factor as well. Going to the supermarket - load, unload... That all takes time you actually need for the truly important things in life.
If you want to be informed about the quality of your tab water simply ask your local water purveyors' or municipal government websites.
Exotic taste naturally formed
You prefer a natural drink from which you know the ingredients. You want to decide the taste of your refreshing drink and want to control the whole production process. And you want something exotic, the special, more than the common dink at an unbeatably low price? Welcome to the world of kombucha, kombucha mushroom, tea fungus, kombucha scoby and so on, because that is the name of the microorganisms that helps you to get what you want. However kombucha is not a new invention but one of the few cultures with which you can brew outstanding fermented beverages.
People have always used the forces of nature. Unfortunately, knowledge and experience gathered around the world over the centuries was pushed more and more into the background. But what causes this development? The reason, very simply and simultaneously the answer to so many questions on earth: money, money, money. Today the question itself concerning product is not anymore: is it good for people? It is much more a case of financial factors. For example: What about the costs? Is it suitable for the whole manufacturing process? How quick is it available? How much is available? How could we optimize our logistics and reduce the time from order to delivery? and so on....
Exactly this is where the kombucha tea fungus (aka. Kombucha, Fungus japonicus, Kargasok Tea, Tea Kvas, Manchurian Mushroom, Japanese Mushroom, Tea Fungus, Tschambucco, Mo-Gu, Cembuya orientalis, Volga spring, Kombucha scoby) have no place in the global economy. It is a matter of fact that good things require time. This has been true throughout our past and will remain just as true in future. The food sector more and more tries to copy nature by using artificial ingredients that fails to keep its promises. It is especially disturbing that some companies recommend taking food supplements instead of healthy fruit and vegetables. Food supplements cannot replace a healthy and balanced diet. Nevertheless, little time is spent on eating; like everything else today, it has to be done quickly. Just took some vitamin besides the work and the body has everything it needs!? But at some moment, we will have to take the assumed saved time when body and mind say: "STOP".
At this moment you should read the signs of your body and mind correctly. If you ignore it it's going to get worse. So please take your time enjoying healthy foodstuff, that has it's natural effects yet. Your body and wallet will thank you for it - because if you are healthy and feel sustainably better you will safe much time as well as money!
Homemade kombucha tea - you are a newcomer?
There is a perfectly simple method to take a valuable fermented product. It is favourable, made in just a few easy steps and it requires less space. Best of all: Anyone can learn it. We are talking about making your own kombucha tea at home. All you need is our organic kombucha scoby, ordinary tab water, sugar tea, a fermenting tank, a plastic spoon, a cotton cloth or some kitchen roll and then you are ready to go.
Start today making your own organic kombucha - just click here for the popular complete starter kit
Please notice:
The information on this website is provided for general information purposes. Even if the information provided here has been collected and examined with utmost care, no warranty can be assumed for the correctness, completeness and relevance of the information offered. Nevertheless we assume no liability for incomplete or incorrect information.
