Kombucha or "tea jellyfish" has been known for a long time. It is a thick mucous membrane consisting of a symbiosis of yeast and acetic acid bacteria floating on the surface of the nutrient medium (for example, sweet tea, juice).
Beneficial features
The drink, which is obtained with the help of kombucha, has a pleasant sweet and sour taste. It is able to improve blood circulation, nutrition of internal organs, enhances immunity due to the content of B vitamins, vitamin C, PP, folic, gluconic, citric, lactic, acetic and malic acids. The use of such tea causes a surge of vivacity, and also perfectly increases a person's performance, thanks to the caffeine and tannins in the composition. The tea jellyfish drink is especially useful for diseases of the stomach, liver, kidneys and, of course, intestines. The ready-made infusion accelerates recovery from colitis and enteritis, bacterial dysentery, fights constipation, regulates the level of cholesterol in the body, which prevents the deposition of plaques on the walls of blood vessels. This unusual drink is widely used in cosmetology. Various face masks, compresses and lotions are made from it. Thanks to the valuable composition of Kombucha, the skin is rejuvenated, turgor improves and pores tighten.
Care
Kombucha care is not difficult at all. It is recommended to keep it in a three-liter jar with a wide neck. The optimum temperature is 25-26 degrees. Keep the mushroom in the shade as the sun's rays are harmful to him. The infusion must be drained every 5-6 days in winter and 2-4 days in summer. It is recommended to store a can with a ready-made drink in the refrigerator.
How to brew kombucha
For brewing kombucha, it is better to take young shoots from those who have been growing kombucha for a long time. Brew in a jar or bowl 100-120 g of black or green tea per liter of water and add 40-70 g of granulated sugar. Place the shoot of the mushroom in a three-liter jar, and pour in a thin stream, pre-chilled tea. Close the neck of the jar with several layers of gauze and leave to infuse at room temperature for 2 weeks. After 14 days, you must carefully empty the jar by pouring the finished, slightly carbonated drink into a clean bottle, and pour tea with sugar into it again. In this way, the infusion of kombucha can be "grown" and consumed for years.
How to grow kombucha yourself
To grow kombucha yourself, you need to mix 120-200 ml of strong black tea with 1 tbsp. sugar and leave warm for 2-3 days. A thin film should form, which must be poured together with the infusion into a container in which you will continue to grow the "tea jellyfish".
