Kombucha Recipe for Mushroom Tea
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
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
Kombucha Mushroom Tea Recipe
1- 3 cups of white refined sugar
3 quarts of pure quality water (see
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
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
11. Pour cooled, room temperature liquid into
(gallon jar with wide mouth).
12. Add 2 cups Previously Fermented Kombucha
Brew as a Starter.
13. Add Kombucha Mushroom (which is also at
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.
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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