History of Kombucha
The Kombucha Culture, frequently and commonly referred to as a mushroom, is a symbiotic colony of yeast and bacteria or “SCOBY” for short, but this is the GOOD kind of bacteria and yeast that most people today are sadly lacking.
Kombucha Mushroom Tea is made by combining the culture, with a mixture of black or green tea, and sugar. The ingredients are allowed to “ferment”, usually from 7-10 days. The resulting beverage contains dozens of elements, many of which are known to promote healing for a variety of conditions.
Traditionally, Kombucha use has spread (for over 2000 years) by the passing of Kombucha Cultures from family to family, and amongst friends. Kombucha Tea has been a large part of Russian culture as well as Chinese and Egyptian for literally 1000’s of years, but I”m sure there are many other cultures with a long radiant history of vibrant health.
We today in the modern world are so frequently deprived of these basic and essential living nutrients and many of us are eating dead food that has little or no nutritional value.
Diet is essential to attaining vibrant health in this lifetime. The culture of Kombucha is built on developing and improving health as well as building up the body’s defenses to keep you that way.