Friday, October 28, 2016

Kombucha tea

Kombucha, fermented tea, has become the drink of the new millennium. The starter for kombucha is a rubbery disk known as the mother, a symbiotic culture of bacteria and yeast, which grows a new layer and thickens with each batch.

This living organism ferments the sweetened tea to become Kombucha beverage. The refreshing taste gives one of a feeling of well-being.

It has been said that the first use of kombucha was early samurai warriors who would carry ‘buch in their hip flaks to drink right before charging into battle.

In this story, ‘buch gave them the strength, cunning, and energy that the samurai were known for.  It was largely responsible for the constant and definitive defeat of many foes.

Kombucha is the most versatile ferment in the world. Consumed at all times of day, it can be brewed as sweet or sour as desired, is equally delicious with savory flavorings and sweet ones, and pairs just as well with a salty slice of pizza as with chunk of chocolate.

Kombucha is highly regarded as an aid in the prevention of almost all illness. Drinking kombucha on an empty stomach is a a great way to feel its effects on the body. Starting with 4 ounces or less first thing in the morning gives a chance to more keenly observe how it makes the body feel.
Kombucha tea
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