Tea mushroom

Kombucha is grown at home for a refreshing, tasty drink that also has medicinal properties. This type of fungus is the result of a symbiosis of yeast fungi (mainly of the genus Torula) and acetic acid bacteria. The scientific name for this fungus is Medusomyces Gisevi (medusomycete).

In appearance, this mushroom is very similar to a jellyfish. From above, the surface of the mushroom is smooth and shiny, and the lower part does not look very attractive and is represented by a growth zone from which numerous threads extend.

It is believed that the birthplace of kombucha is Tibet. It was used there as early as the third century BC. For the ancient Chinese, the infusion of this mushroom was an elixir that bestowed longevity and youth. A little later, kombucha began to grow in Korea, Japan and other countries. It was brought to the territory of Russia at the end of the 19th century. In the 80-90s of the 20th century, this mushroom received the greatest prevalence and popularity in our country. Rarely did anyone not grow it at home at that time. Gradually, interest in kombucha decreased, which was also facilitated by an untrue rumor about the carcinogenic effect of this fungus.

• The normal development of kombucha occurs at a temperature of +22 to +25 degrees.
• Kombucha develops well in a 10% sucrose solution, represented by tea leaves with an average strength.
• The fungus needs an influx of oxygen.
• Healing properties are acquired by a mushroom, the thickness of which has reached 1-7 centimeters.
• Kombucha will benefit at any age, but small children should not be given tea kvass because of the caffeine and alcohol content.

100 g of kombucha drink contains:

The contents of the jar are used by the fungus for its life. Yeast fungi process sugar with the formation of carbon dioxide and ethyl alcohol, which is converted by acetic acid bacteria into acetic acid. The result of this processing is a pleasant-tasting liquid containing:

• organic acids
• carbon dioxide,
• sugar,
• enzymes,
• catechins,
• amino acids,
• caffeine,
• alcohol,
• minerals,
• polysaccharides;
• antibiotic jellyfish;
• vitamins (PP, C, group B).

The usefulness of kombucha is provided by a large number of substances necessary for human life in its composition.

The sweet and sour refreshing drink made with kombucha has the ability to:

• Increase appetite;
• Quench;
• Normalize acidity and increase the production of gastric juice;
• Improve metabolism;
• Disinfect;
• Improve blood circulation;
• Have a mild laxative effect;
• Invigorate;
• Increase efficiency;
• Improve digestion;
• Increase immunity;
• Restore the microflora in the intestine;
• Cleanse the kidneys and liver;
• Stimulate the functions of the pancreas;
• Calm down;
• Have a general strengthening effect;
• Remove cholesterol from the body;
• Resist tubercle bacillus;
• Dissolve kidney and gallbladder stones, as well as remove them;
• Reduce inflammation;
• Improve vision and hearing;
• purify the blood;
• Stimulate the work of the heart;
• Get rid of a hangover.

Also, this infusion is in demand in cosmetology. It is used in the care of skin that has acne. The infusion diluted with water can be rinsed with hair.

You can learn more about the beneficial properties of kombucha from the following video.

Kombucha infusion should not be used when:

• Gastritis with high acidity;
• peptic ulcer (exacerbation);
• Diabetes;
• Hypotension;
• Gout;
• Pregnancy (allergic reactions are possible);
• Acute kidney disease;
• Breastfeeding (if mother and baby have a reaction to kombucha);
• fungal diseases;
• Individual intolerance.

It is also not recommended for children under 3 years of age.

To ensure that kombucha is safe to consume, hygiene should be observed when preparing it and fresh water should be used. You should not use the infusion of the fungus if it has not been drained for more than two weeks. Also, the infusion should not be drunk by drivers going on the road, since it contains alcohol, albeit in small quantities.

The infusion will be ready in about 7 days. It is filtered and stored in a refrigerator.

After a week of storage in the cold, the beneficial properties of the drink will manifest themselves to the maximum.

You can even drain the drink without removing the gauze, but at the same time replace it periodically.

• From the infusion of the mushroom, you can prepare cocktails by mixing the drink with lemon and carrot juice, as well as honey.
• The infusion can be made a component of okroshka.
• Kombucha vinegar can be added to sauces, salads, fish marinade.

To prepare a drink, you need to fill a 3-liter jar with strained and chilled not very strong tea (you can use coffee), in which dissolve 200 grams of sugar (you can use honey). Kombucha is placed in this liquid, after which the jar is covered with gauze.

You need to put the container with the mushroom in a bright and warm place that does not get direct sunlight. Soft water is preferable for making tea or coffee.

Sugar should be dissolved in tea in advance so as not to damage the mushroom. Before combining tea with mushroom, the tea leaves must be cooled.

Vinegar can be obtained from the infusion of kombucha if the mushroom is left in the nutrient liquid for 3-4 months. Thanks to acetic acid fermentation, a natural vinegar is obtained, the properties of which are far superior to artificially prepared industrial vinegars.

For example, rinsing your hair with a solution after washing, you can strengthen your hair, make it silky and shiny, stimulate hair growth, and also eliminate dandruff.

Indications for the use of infusion on kombucha are:

• Colds, tonsillitis, flu, whooping cough;
• Stomatitis;
• Furunculosis, frostbite, burns;
• Insomnia, headaches, loss of strength, VSD;
• Heartburn, gastritis, colitis, dysentery, enteritis, diphtheria;
• Diseases of the gallbladder, pathology of the bladder and kidneys;
• Disorders of the nervous system;
• Atherosclerosis;
• Haemorrhoids;
• Polyarthritis;
• Pulmonary tuberculosis;
• Prolonged use of antibiotics.

It is recommended to drink the infusion separately from meals - best of all three hours after a meal or one hour before a meal.It is diluted with boiled water 1 to 1 and consumed twice or thrice a day for a glass of drink. An infusion drunk on an empty stomach will help prepare the digestive tract for work, and 1/2 cup of the drink at night will improve the condition of the stomach and set you up for sleep.

With pharyngitis, stomatitis, tonsillitis and similar diseases, you need to rinse your mouth with infusion, diluting the product with water 1 to 2. For gynecological problems, douching is done with infusion, for hemorrhoids - microclysters, and for skin diseases - lotions and compresses.

Watch the following video about kombucha from the Living Healthy! program, where you will learn a lot of useful information about drinking this mushroom.

There are relevant recommendations for the use of kombucha drink:

• It is claimed that due to the higher amount of antioxidants, the benefits of a green tea drink are much higher than those of a black tea infusion.
• The inclusion of honey instead of sugar in the drink will complement the infusion with useful minerals and increase the tonic effect.
• Preparation of infusion on kombucha is possible not only on tea brewing. The basis of the infusion can be herbal mixtures, for example, a mixture of nettle, strawberry and blackberry leaves, linden flowers, plantain and birch leaves. To get a liter of tea, brew from one to three teaspoons of these herbs in crushed form.
• It is very tasty if you brew rose hips for infusion. After steaming the fruits, after an hour, strain the liquid and combine with the mushroom.
• Do not take herbs for brewing, in which there is a lot of essential oil (chamomile, sage and some others).
• Infusion of kombucha on immortelle (flowers, leaves and stems) will make the drink more useful.

The drink is also used as a medicine for certain diseases:

• For analgesic, antimicrobial, anticonvulsant and anticancer effects, the infusion is prepared with the addition of celandine (4 tablespoons of the plant per 2 liters of water).
• To get a remedy that helps with cholelithiasis, kombucha is combined with chicory infusion. You can use such a healing agent both inside and as lotions or baths.
• To enhance the anti-inflammatory, antipyretic, choleretic and diuretic effect, kombucha should be grown on an infusion of meadow cornflower.
• In the treatment of the liver, an infusion of kombucha on dry leaves of horseradish is very effective.
• For the treatment of hypertension, kombucha is recommended to be infused with a solution of mulberry leaves or cudweed grass.
• To get rid of female diseases, peony (flowers, leaves and roots), yellow sweet clover, Ivan-tea lemon balm and oregano are used for infusion.
• In the treatment of kidney diseases, an infusion of the fungus is effective, in the preparation of which they used calendula, rose hips, dried oat stalks, plantain seeds and leaves, black elderberry flowers.

If the fungus can be used, then for a diabetic patient, its especially important property will be the normalization of metabolism.

Drink a glass of mushroom infusion per day (divide into several servings) to mobilize the internal forces of the body and gradually achieve a decrease in blood glucose levels. Dilute the mushroom infusion with herbal tea or mineral water. It is necessary to prepare tea kvass for a diabetic patient with less sugar - 70-80 gr is enough. for 2 l.

The use of kombucha promotes weight loss by enhancing the effects of other means, primarily proper nutrition. For weight loss, it is recommended to drink 6 glasses of mushroom infusion daily, drinking a glass an hour before meals and after meals (after 2 hours) for three months. To enhance the effect, you can use slimming tea or herbal tea in the preparation of the infusion. The drink will help to lose weight due to the tonic effect and the normalization of metabolic processes.

• For ingrown toenails, use kombucha compress. Strain the mushroom and wrap a finger with an ingrown nail with one part of it, cover with cling film, and put on two socks on top - a regular one and a woolen one. Three procedures are enough to completely soften and remove the nail.
• To accelerate hair growth, strengthen them and make them thicker, rub kombucha infusion into the scalp, massaging it.
• Rinsing your hair with tea kvass after washing your hair, you will add shine, softness and rich color to your hair.
• Even to strengthen the hair, a drink from kombucha can be taken orally, drinking it in turn with food.
• To get rid of dandruff after shampooing, using gauze, moisten the skin and hair roots with infusion of the fungus, and after 30 minutes wash your hair again.
• You can make a hair mask by mixing a tablespoon of honey in a glass of mushroom infusion. The heated mixture is applied to wet hair, and after 20 minutes it is rinsed with infusion of chamomile flowers.
• Acne is advised to be treated with lotions from the infusion of kombucha.
• To make a mask for nails and skin of the hands, mix olive oil and mushroom infusion in equal proportions.
• For dry facial skin, prepare a mask, the components of which will be warm tea kvass (4 tablespoons), wheat bran (3 tablespoons).spoons) and honey (3 teaspoons).
• If you mix 1 to 1 infusion of the mushroom and mineral non-carbonated water, you get a tonic for the face. Wipe it on the skin twice a day after washing.
• You can use kombucha drink as a natural deodorant by rubbing the infusion on the areas that sweat the most.

Kombucha is in demand in veterinary medicine. An infusion of this mushroom helps to strengthen the immunity of animals, as well as enrich their diet with minerals in the winter. It also helps to cleanse the stomach of cattle. You can also treat wounds, injuries and burns on the skin of animals with tea kvass. Giving a drink to poultry (chicks) in a diluted form 1 to 1 reduces its mortality.

To grow a mushroom at home, you can take it from friends or purchase it in an online store. The name of the mushroom is associated with the method of its production, since tea is used to grow it. However, this mushroom can also be grown on coffee. It is only important that the infusion is sweetened. The jar containing the mushroom is covered with gauze on top. Boiled water should be used for tea, as it does not contain soluble calcium salts, due to which a precipitate may appear in the drink (when interacting with gluconic acid in the infusion).

Over time, the fungus grows in the infusion and forms a gelatinous translucent layer on the surface, which is separated.

The first days this mushroom will lie at the bottom, but due to the release of carbon dioxide, it will soon emerge. It is due to this gas that a drink from kombucha turns carbonated.Valuable organic acids begin to form in the infusion for 4-5 days. If the resulting infusion is too sour and stings the tongue, most likely it has been overstayed. This often happens in winter, when the infusion is used less.

The fungus requires some care:

• It is important to rinse your kombucha regularly (weekly) with warm, clean water. The washed mushroom is placed in a fresh tea leaves with sugar.
• The finished drink must be drained every 6 days in winter, and every 2-4 days in summer.
• If necessary, the mushroom is divided.
• Do not keep the mushroom in direct sunlight or in a cool place.
• Carry out all manipulations with the fungus carefully to prevent punctures, cuts and other damage.
• Kombucha can develop diseases, in which case it is impossible to drink the infusion.
• If the mushroom is covered with brown spots, then this indicates that undissolved sugar or tea leaves have fallen on it. The damaged area must be separated and removed.
• If you grow a mushroom at a temperature of less than +18 degrees or put a jar in the sun, this can cause blue-green algae to appear in the solution. Such algae can accumulate on the walls or float in the infusion, giving the liquid a cloudy appearance. Rinse the mushroom and replace the tea leaves, then correct the unfavorable conditions.
• Do not forget to close the container with the mushroom with gauze (especially in summer) so that fruit flies do not get into the jar.

Mold may appear on young mushrooms, then the best way out is to replace the mushroom, but if the process of mold has just begun, you can rinse the mushroom under a tap and rinse with boiled vinegar. The mushroom is then placed in a sterilized jar with fresh nutrient solution.

For caring for kombucha, see the following video.

Kombucha is usually stored in a glass jar, which is not hermetically sealed. It is not recommended to keep this mushroom in metal or plastic containers. A jar of mushroom does not need to be put in the refrigerator, as this will stop its vital activity.

This often happens with young mushrooms and the first advice is to wait. If several days have passed, and the mushroom has remained at the bottom, reduce the amount of tea leaves. It does not matter if there is very little tea solution in the jar. After a few refills, the strength of the mushroom will increase and it will float in more liquid.

Japanese geisha often used kombucha to keep them slim and remove warts and brown spots on their skin.

In Indonesia, an infusion of the mushroom is used for poisoning.