With all the recent rumors about the fermented foods and probioticsYou may have heard of this fizzy, fermented drink. Kombucha tea has become the new panacea among health lovers, but is it really beneficial? How is it prepared? We are going to explain to you everything you need to know about the trendy drink, which has already arrived in Spain.
Tea fans are undeniably on the rise, which is why food experts are constantly working to innovate and satisfy their customers’ varied taste buds. This new drink is causing a sensation, not only for its unique taste and aroma, but also for its health benefits. Kombucha is a variety of fermented black and green tealightly fizzy and sweetened, it’s the new and trendy health drink that has become popular for its unique combination of sugar, tea, and bacteria.
What is Kombucha tea?
Kombucha or kombucha tea, also known as tea mushrooms, is new to our tables, but not to those in Asia. This variety of tea dates back 2,000 years and it was consumed regularly in ancient China.
It is produced by fermenting tea with a symbiotic colony of bacteria or yeast. The bacteria and yeasts in question can vary. Tea was well known as an ancient health drink that was consumed to combat inflammatory ailments such as arthritis, although its benefits are still being debated.
What does kombucha tea taste like?
Kombucha has a rich and earthy flavor, but can vary greatly depending on how long it ferments, from 7 to 30 days. If what we want to achieve is a milder flavor, we must let the kombucha ferment for a shorter time. To get a more intense and vinegary flavor, less sweet, let the kombucha ferment for a longer time. Keep in mind that temperature will play an important role in the speed of fermentation.
Kombucha tea recipe
One of the reasons for the popularity of this drink is that it is very easy to make at home. Making kombucha doesn’t require any too complicated utensils. Glass is the best option. All you need to do this are tea leaves, sugar, and an active yeast and bacteria culture. The variety of tea that is fermented is mainly black or green and the initial culture is known as the “mother culture”.
The jar with the culture, the tea leaves and the sugar settle for a period of approximately 10 days, during which a colony of bacteria forms on top of the culture, leaving a spicy liquid. It is this same liquid that is consumed as kombucha tea. Keeping this drink in the pantry is correct, however you should avoid exposing the kombucha to direct sunlight, better that it is away from excessive heat or cold.
The formation of a cloudy white coating is a sign that the tea is fermenting properly. The brownish particles that sometimes develop are harmless yeast particles, a natural by-product of the fermentation process and they do not affect the properties of the tea at allIf they bother you, you can remove them.
Can I put the Kombucha tea to rest?
Since kombucha is a living culture consisting of active yeasts and bacteria, it is best to grow one batch of sweetened tea after another. However, life can interfere at times and it may be necessary to let it rest for a while. Let’s see how we can let it rest without damaging it.
While the normal preparation time for kombucha is 7 to 30 days, it is possible to allow it to be made for up to 6 weeks without danger, as long as the growing area is not too hot.
Therefore, for breaks of up to 6 weeks, you just have to let the kombucha ferment during that period of time. The resulting infusion will have a very strong vinegar flavor and can be discarded or used in place of vinegar in recipes such as salad dressings or marinades.
The longer term breaks they are usually a bit more difficult to handle safely, but there are several possible options. The first option is to prepare the kombucha on a regular basis and every 4 to 6 weeks, discard some of the liquid and add sugar (¼ cup per liter of liquid). Stirring well to mix.
The second option consists of dehydrate the kombucha, placing it on a sheet of unbleached parchment paper and letting it dry in a warm place (about 25 ° to 90 °). You will need to be careful with fruit flies and other pests.
Once it is dehydrated, place it in a sealable plastic bag and keep it in the fridge (not the freezer). It will generally survive for a maximum of three months. When you want to make the tea again, you will only have to rehydrate it for a full 30 days.
Kombucha tea benefits
The benefits of kombucha are widely debated. Although numerous health benefits are known, there is little to no scientific evidence to support these claims. Like yogurt, kefir, and kimchi, kombucha is loaded with beneficial bacteria. Kombucha tea has been touted to cure acne, fatigue, hypertension, and constipation, improve digestion, and boost immunity.
Kombucha contains phytochemicals or phytonutrients that have antimicrobial and antioxidant properties. Animal studies have shown that these antioxidants can promote healthy liver and kidney function and reduce diabetic complications. Additionally, this tea is rich in B vitamins and folic acid, which is key to helping the body produce and maintain new cells.
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