Kombucha tea

I have been examining my own nutritional program lately after I caught that nasty virus that kept me sick most of Feb. I have now been sick 3 times since moving to Fischer. I am sure I got run down with the move and all but I should be over it by now. I got off all my support products for a short while when I could not find anything but my program is now the same as it was before the move with one exception.


I had been drinking a product called kombochu tea for about 10 years and I lost my mushroom culture to make it during the move. Kombochu tea is a fermented drink made with sugar and green tea. The sugar is used up during the fermentation process and the final product looks and tastes somewhat like vinegar. It is not a very pretty product to look at and has the tendency to want to grow another mushroom even when you keep it in the refrigerator. I have almost lost a few friends that happened upon it in a quest for a cold soda. My friend, Linda Hoover, will not even stay in the room when I am mixing mine up to drink in my morning smoothie. Those of you who know Linda can understand what I am talking about. Food presentation and texture is very important to Linda.


Anyway, the lack of Kombochu tea was the only thing I could think of that was missing. I was still taking my packets of algae, probiotics and enzymes and drinking my Xango everyday but I had backed off on mixing my smoothie because I thought it was too sweet with only juice and fruit but no Kombochu tea. I usually add the powdered algae blend to get some algae and wheat grass so I was missing that and occasionally I would forget to drink my Xango because it was also added to my smoothie.


I called my local health food store in search for a source to obtain a new mushroom starter and they told me I could grow one in 2 weeks from a pint of the original flavor kombucha tea which they had in stock. Three and a half weeks later I have a nice healthy mushroom and I harvested my first batch of tea today. Boy, that smoothie sure did taste good. I have long ago lost my original recipe and explanation of exactly what the tea is and what it does. I know it is very high in antioxidants. I do remember something about the manchurian people drinking it every day and living to be over 100 years old on a regular basis.


I make mine in a wide mouth 1 gallon glass cookie jar from Walmart. It is important that you use only a stainless steel cooking pot and a glass container to grow the tea. You can put it in whatever container you want after it is fermented.


I bring 1 gallon of water to a boil and then add 1 cup of sugar.


Let this boil for about five minutes then turn off the heat and put in 4 regular size, green tea bags.


Remove the tea bags after about 20 minutes and let the mix cool to room temp.


In a wide mouth glass container add your starter mushroom and about 2-4 ounces of the solution it grew in. Cover it with flannel cloth, secured with a rubber band and put it in a dark place for 10 days to 2 weeks. The longer you let it ferment the stronger the tea tastes. I like 10 days myself.


Now I feel my health program is complete at least for now. I am eating better and enjoying the fresh eggs, goat’s milk and home grown produce. The regular exercise and fresh air is great, too. Madalyn

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About Madalyn Ward, DVM

This blog provides information based on my unique take on horse health and well being. The articles are based on experience of treating and working with horses for over 40 years. In most cases the articles are focused on an holistic approach to health and management. When conventional medicine offers good research or therapy, I share this information as well. Madalyn Ward, DVM

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