Trà kombucha và sức khỏe
tải về 1.03 Mb.
|
- Điều hướng trang này:
- Day 5 / Part Three: Begin Your Next Batch
- Some Final Notes
- Acetic Acid A powerful preservative and it inhibits harmful bacteria. Usnic Acid
- Butyric acid
- Black Tea
- Green Tea
Place bottles back in your “fermenting place” for 48 hours and cover with a kitchen towel so they avoid exposure to direct sunlight. Day 5 / Part Three: Begin Your Next Batch Repeat the process for Day 1, Parts One and Two, and use the mother you set aside earlier as the mother for this batch of kombucha tea. Day 7 : Finish Put bottles in the refrigerator and chill completely before opening. Do not shake. When you open, remove the thin film of new “mother” that accumulated on top during the fruit juice fermentation phase. Contents will be bubbly. Enjoy the fruits of your five or ten minutes of labor. Some Final Notes: Periodically, you may notice your kombucha changing flavor in a way you don’t like. When that happens, I usually add a bottle of Organic Raw Kombucha into my fermenting sweetened tea to restore the balance to the yeast and bacteria. If you don’t want to do that, this website has a helpful index for “fixing” problems with your kombucha culture. Also, your kombucha mother may turn brown, or bubbly, or do all sorts of strange things. None of these are problems. The only thing you want to really look out for is mold, and if it molds it will look like the mold on bread – fuzz and all. These instructions are assuming that the room temperature where you’re brewing your kombucha is around 75 degrees. (I’m in Texas, what can I say?) If the temperature is considerably warmer than this, it will take less time to ferment. If it is considerably cooler than this, it will take more time to ferment. As such, people find that during the winter in cooler climates they may let their kombucha ferment for up to a week longer than they do during the height of summer. How can you tell when your kombucha’s ready to be bottled with fruit juice? When it’s mildy sweet and mostly tart. Lactic Acid Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels. Acetic Acid A powerful preservative and it inhibits harmful bacteria. Usnic Acid A natural antibiotic that can be effective against many viruses. Oxalic Acid An effective preservative and encourages the intercellular production of energy. Malic acid Helps detoxify the liver. Gluconic Acid Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush. Butyric acid Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida. Types of Tea for KombuchaK  ombucha requires tea for its fermentation (Camellia Sinensis). That's real tea not herbal tea. It can be also be sensitive to strong aromatic oils. A tea like Earl Grey that contains Bergamot oil, can sometimes kill or badly affect the culture. There are several different kinds of tea that give different results from lighter tastes to stronger more cider like tastes.
Black Tea Black tea is made from leaves that have been fully fermented. The leaf is spread out and left to wilt naturally, before being fired, producing a deep, rich flavour and an amber brew. Oolong Tea Oolong tea is half way between green tea and black tea. It's gently rolled after picking and allowed to partially ferment until the edges of the leaves start to turn brown. Oolong combines the taste and colour of black and green tea. Green Tea Green tea is withered then steamed or heated to prevent oxidation and then rolled and dried. It is characterized by a delicate taste, light green colour. The Japanese tea Sencha makes an especially fine kombucha. White Tea White Tea is the rarest and most delicate of tea. Plucked forty-eight hours or less between the time the first buds become fully mature and the time they open. Unlike black and green teas, white tea isn't rolled or steamed, but simply aired dried in the sun, this preserves more of its antioxidant properties. White tea has about three times as many antioxidant polyphenols as green. White tea represents the least processed form of tea. Каталог: groups -> 21155107 groups -> Viettudan an ban/ Edition: unicode fonts Dau tranh cho Tu-do Ca-nhan & Nguyen-tac Dan-chu Xa-hoi tai Viet-Nam groups -> Lời Tuyên Bố của các Công Dân Tự Do groups -> PHẦn chuyển tiếp kính thưa quý vị và các bạn trẻ, giữa những ngưới Việt chúng ta, tôi nói groups -> Ý Nga sưu tầm và cập nhật hóa ngày 21-4-2013, với nhạc của nhạc sĩ: TừYên, Hà Thúc Sinh vừa thêm vào groups -> BÁo cáo môn: RÈn luyện nghiệp vụ SƯ phạM 3 groups -> Phản Bội hay Tự Do cho Việt Nam ? groups -> Tin khoa hoc december 31, 2010 Những vụ phóng vệ tinh thất bại trong 2010 Trong năm 2010, một số quốc gia đã vấp phải các sự cố trong việc phóng vệ tinh vào không gian groups -> Một Thời Bạn Học Revised 8/4/10 việt nam tải về 1.03 Mb. Chia sẻ với bạn bè của bạn:
|