Kombucha Tea Traditional Cache
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Tea comes many different ways...this one is very different! It's a
fermented tea! Sound disgusting yet? Well...try it and decide for
yourself. It is supposed to be very healthy due to all the organic
acids, active enzymes, amino acids and polyphenols in it. Oh...and
so much more. This can even contain a percentage of alcohol. I buy
this from a local brewer at the Bastrop Producer's Market...good
stuff. I still can't drink the "debris", as I call it, floating
around.
Kombucha is an effervescent tea-based beverage that is often drunk
for its anecdotal health benefits or medicinal purposes. Kombucha
is available commercially and can be made at home by fermenting tea
using a visible, solid mass of yeast and bacteria which forms the
kombucha culture, often referred to as "yeast mother".
Kombucha is typically produced by placing a culture in a sweetened
tea, as sugars assist fermentation. Black tea is a popular choice
but green tea or white tea may also be used. Blending of tea may
produce more balanced flavors and benefits from the different types
of teas.
The recorded history of kombucha began in Russia during the late
19th century. In Russian, the kombucha culture is called "tea
mushroom", and the drink itself is called "mushroom", "tea kvass",
or simply kvass, which differs from regular kvass traditionally
made from water and stale rye bread.
Some promotional kombucha sources suggest that the history of this
tea-based beverage originated in ancient China or Japan, though
there are no written records to support these assumptions. One
author reports that kombucha, famously known as the "Godly Tsche
[i.e., tea]" during the Chinese Qin Dynasty (221-206 BCE), was "a
beverage with magical powers enabling people to live
forever".
- thanks Wikipedia
Additional Hints
(Decrypt)
Bu Xbzohpun...qba'g ybfr lbhe fxveg. Lbhe zbgure jbhyq or hcfrg!
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