HOW TO MAKE KOMBUCHA Using JAPANESE GREEN TEA

There are many fascinating developments, stories, and facts about the history of Japanese green tea. You may be familiar or unfamiliar with Japan’s history of green teas. It is evident in how we drink tea and the dishes we try. It influences our perceptions and experiences of tea. This article challenges you to expand your knowledge about tea. This article also discusses Kombucha. Can you make Kombucha with Japanese green tea? How do you make Kombucha from Japanese green tea? Before we get into the how-tos for Kombucha, let me review Kombucha.

WHAT IS KOMBUCHA? THE SHORT ANSWER.

This question has both a short answer and a longer one. It is a mildly alcoholic, fermented, and sweetened beverage infused with green or black tea. Kombucha drinks can also be made with juices, spices, or fruit.

WHAT IS KOMBUCHA? THE LONG ANSWER.

The long answer includes two parts: the historical and the chemical. Kombucha tea, a centuries-old tea, has a variety of flavors and health benefits. Let’s begin with the history of this unusual drink. There is evidence that Kombucha was first consumed in China in 221 BC. In Korea, Kombu’s doctor brought it to Japan in 414 BC to heal the Emperor. Although there is much debate about where it came from, the first reports of its origins are from Russia and Ukraine in the late 1800s. It then moved into Germany in the early 20 century. It gained popularity throughout Europe until the outbreaks of World War 2 and subsequent shortages. In the 1950s, the drink gained popularity again. Kombucha is now widely available and can be found in many countries. Online and local recipes are available for home brewing. Many companies sell the drink and essential starting components, such as the symbiotic cultures of yeast and bacteria ( SCOBY). There is plenty of support for those who want to make their Kombucha.

What about its chemical composition? It does contain tea, but there’s more to Kombucha. Kombucha is made from a symbiotic combination of yeast and bacteria. It is then cultured in sugared green tea. The symbiotic combination of yeast and bacteria ( SCOBY is not scientifically described. It is sometimes called a “mother” or “mushroom.” Although it is difficult to accurately describe the bacteria-yeast combination, it is essential in making Kombucha. This is what makes Kombucha. It transforms sweet tea into a tangy, distinct flavor. Although it may seem odd, the SCOBY protects Kombucha from harmful bacteria.

WAIT, IS KOMBUCHA TALKING KONBUCHA?

No. Kombucha is not konbucha. After reviewing Kombucha, let’s take a moment to explain Kombucha. Konbu is described as a type of seaweed in Japanese, with the “cha” being a tea. It is also known as kochakinoko or black tea mushroom in some circles. Kombucha is made from seaweed and hot water. Konbu can be purchased online. You can then cut the pieces into Kombucha.

Is KOMBUCHA GOOD for Me?

Let’s quickly look at some nutrients in standard kombucha drinks:

Organic acids, sugars like sucrose, glucose, and fructose
Vitamins such as vitamins B1, B2, and B6
Probiotic bacteria

You will likely have had Kombucha before. It contains alcohol from fermentation. We’ll discuss this below.

You can get various health benefits, including protection against pathogens and antimicrobial support. This is mainly due to the presence of organic acids and catechins. Kombucha can also protect the liver from hepatotoxicity caused by external pollutants. Kombucha is known for its antioxidant properties. It is more antioxidant than regular green tea. This could be due to fermentation. Kombucha has been shown to reduce the risk of heart disease and type 2 diabetes in animals. Although human trials have not been replicated, studies still support the long-held belief in the health benefits associated with Kombucha.

Proper preparation is vital to healthy Kombucha. There have been reports of toxic Kombucha, and something can be more harmful than the rest.

I WANT TO MAKE KOMBUCHA WITH JAPANESE GRANE TEA. WHAT CAN I DO?

The how-tos are part of the beauty and appeal of Kombucha. First, you must buy, get or create your “mushroom,” “mother,” or SCOBY.

You don’t need a SCOBY to make your own:

Buy a bottle of raw Kombucha.
Make 1 cup of Japanese Green Tea. Allow the tea to cool to room temperature.
Pour the raw Kombucha and the cooled tea into a larger glass container.

You can cover the jar with a rubber band to keep it secure. The tea should be kept out of direct sunlight for at least a week. Keep the pot in a warm place (68-85°F) for around a week. The liquid should appear more transparent. This is a smaller SCOBY that is forming. The SCOBY will get thicker and whiter with time. Many recipes recommend that the SCOBY be at least 1/4 inch thick before it can be used for brewing. This growth potential may take several weeks. If your SCOBY does not widen, you may need to start again. When your SCOBY has reached the correct thickness, you can transfer the SCOBY to a new batch.