Kombucha Tea

Kombucha
Continuous Fermentation Jar

Kombucha elixir has been used for centuries in eastern lands as a valuable aid to good health. One of the earliest records goes back to approximately 447AD when a Korean physician named Kombu treated the Japanese nobleman Inkyo with the tea elixir. Such was its success that it rapidly spread from Japan to Manchuria, and into Russia. The name Kombucha is derived from Kombu, (the Korean physician) and Cha an eastern name for tea.



What is the Kombucha culture?


The Kombucha itself is actually a living relationship of different, beneficial bacteria and special yeast cultures. It looks like a rubbery jelly and varies in colour from cream to browny yellow. Because it is a living organism it grows to fit the shape of its container. New layers grow on top of the old and can be peeled off to start new cultures, perhaps to share with a friend!


How do I get a Kombucha Culture?


Traditionally kombucha is shared among friends not sold. Several communities will send you a culture with a small fee to cover the postage costs or for free if you can collect in person. Other suppliers will sell you a kit including tea, culture and brewing equipment. You can find commercially brewed kombucha in some health shops and supermarkets.





What does the Kombucha Tea fungus do?


The Kombucha fungus (it is actually a lichen) has the unique ability to turn tea and sugar into a highly beneficial drink producing many essential acids whilst only producing a minute amount of alcohol. Kombucha elixir has the ability to de-t ox the body, boost the immune system and improve energy levels.

The Kombucha culture produces Glucuronic Acid useful for de-toxing and boosting the immune system, Usinic Acid useful in cases of Uria (gout) to rid the body of impurities, Lactic Acid, essential for a healthy digestive tract and Acetic Acid useful as an antiseptic and for inhibiting harmful bacteria.

It can also produce Citric Acid, Malic Acid, Butyric Acid, Amino Acids and almost all of the B complex vitamins. Kombucha brewing has gained in popularity in recent years in the west either by the batch method or more recently by the continuous fermentation process.

The batch method of fermenting Kombucha produces one off brews whilst the continuous fermentation method (felt to be far preferable) produces a continuous supply without the hassle of starting the brew every time. The jar will continue to produce brew and will only need to be cleaned out and restarted approximately every three months.




What is continuous fermentation?


An alternative to making a new batch of Kombucha brew every week is to use a large container and to leave the kombucha brew fermenting in it, drawing off what you need and topping it up with sweetened tea when it falls below the half way point.

Harmonic Health supplies three sizes of Kombucha tea jars, hand made in the UK with an attractive ceramic design. The Kombucha jars are fired with a top quality acid resistant lead free glaze, making them ideal for Kombucha brewing.

The kombucha Jars come together with a stylish wooden tap used in the cider industry, material cover with elastic tie and a complete guide to Kombucha Tea Continuous Fermentation Brewing by Harald Tietze. The jars are individually numbered and registered with their own unique certificate of authenticity, which may be of interest to collectors.

If using this method, it's necessary to thoroughly clean the pot every 3 - 4 months to remove any sediment build up and to peel off the older layers of the Kombucha.