Kombucha Recipe for Mushroom Tea

Quick Guide

Treats cancer alternatively by detoxing the liver

The Kombucha recipe for mushroom tea is fun and easy.  Kombucha tea is said to be a powerful aid to the body’s natural cleansing process. 

 

The Kombucha mushroom tea is a boost to the immune system and a proven prophylactic against cancer and other degenerative diseases because of the glucuronic acid of the Kombucha tea.

 

The Kombucha “mushroom” (which is actually a symbiotic colony of yeast and bacteria) acts on sugar and tea to produce not only acetic and lactic acid but also small amounts of a potent detoxifying substance, glucuronic acid. 

 

Normally this organic acid is produced by the liver in sufficient quantities to neutralize toxins in the body.  These toxins are either naturally produced toxins or poisons ingested in food and water.

 

When the body must deal with a super abundance of toxins from the environment the liver functions become overloaded.  This is certainly the case with most of us today. 

 

Additional glucuronic acid taken in the form of Kombucha Tea is said to be a powerful aid to the body’s natural cleansing process, a boost to the immune system and a proven prophylactic against cancer and other degenerative diseases.

 

For more information on the benefits and history see Kombucha.

 

Kombucha Mushroom Tea Recipe

 

Ingredients

          1- 3 cups of white refined sugar

        3     quarts of pure quality water (see water systems)

        4- 5 Black tea bags

        2     Green tea bags

        1     kombucha tea mushroom (request information or see resources)

 

        1 gallon large mouth jar for steeping the kombucha tea

 

Directions

 

1.  Bring to a Boil  3+  quarts good water. (Filtered water)      (2.84 Liters)

 

2.  Add Sugar  1 – 3 cups Sugar  (I usually use 2 cups)

 

3.  Bring to boil and boil 5 minutes

 

4.  Turn the heat off

 

5.  Add 2-Green Tea bags plus 4-5 black tea bags for a total of 5-7 tea bags, or 2-3 tsp. loose tea usually 15 grams

 

6.  Steep 10 minutes.

 

7.  Remove tea bags  

 

8.  Allow to cool to room temperature

 

9.  Keep covered and careful of contamination at this stage as the brew is a highly Sweet and Appetizing

 

10. Be sure everything is at the same temperature

 

11. Pour cooled, room temperature liquid into fermenting container 

     (gallon jar with wide mouth). 

 

12. Add  2 cups Previously Fermented Kombucha Brew as a Starter. 

 

13. Add Kombucha Mushroom (which is also at room temperature)

 

14. Cover with a clean cloth, paper towel or coffee filter.  Set the jar of Kombucha aside in a quiet undisturbed spot. Every time the liquid is disturbed the mushroom will begin to start forming over again and not form properly.  However the kombucha tea may still be good.

 

15. Ferment. 6 - 8 days (normal brew cycle) at 80F constant temperature, (8-14 days in the 70’s). Below 65F is not recommended. First time may take longer.  Temperature Range:  68-83 degrees Fahrenheit.  (20 - 26 degrees Centigrade)

 

Kombucha Tea should be sparkling, semi-sweet, cidery taste. The pH  2.7 to 3.2.

 

IMPORTANT! Save (Decanter) 1-2 cups (8-16 oz/240-500 ml) to begin another batch.

 

Each batch should produce another mushroom.

 

Save one mushroom, covered with Kombucha Tea and safely stored in the refrigerator, in the event of some disaster. Use either mushroom to start another batch. You may also give a mushroom to friends and introduce them to a great healthy drink.

 

Have fun.

 

I drink a ½ glass of Kombucha tea in the morning and sometimes in the late afternoon.  My appetite is curbed and I feel energized. 

 

Kombucha is a refreshing drink that removes the toxins from my liver.  Kombucha is easy to make in the home and aids in treating cancer alternatively.



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