It is thought that Kombucha mushroom, a fermented yeast enzyme tea, originated in Asia during the Chinese Tsin dynasty in 212BC. This Eastern Tea was referred to as the Remedy for Immortality or the tea of Immortality. With the extension of trade routes it spread to India and Russia through travelers and traders. Kombucha resurfaced in Japan between the Wars after a Japanese visitor to Kargasok (Russia) found this fermented tea drink responsible for their astonishing health, longevity and well-being. It may have been introduced to Japan by a Korean physician by the name of Kombu around 415 AD. Today the tea - once routinely used by Samurai - is widely used again in Japan. Kombucha appeared in Germany about the turn of the century from Russia. This fermented tea drink became quite popular across Europe until World War II with the shortage of tea and sugar.
For hundreds of years a tea has been made from Chaga (a birch-tree mushroom) by the Russian peasants of the Alexandrove district near Moscow to cure cancer. There is speculation that the Kombucha mushroom is related to the Birch-tree mushroom.
Wherever this tea originated from it is now known throughout the world. Kombucha Mushroom tea has been known by many names in many cultures. In 18th century Russia it was known as Cajnyj Kvas, in China as Cha Gu, in Germany as Heldenpilz.
Over all these years many stories have been told of how this fermented tea beverage, Kombucha has appeared to have performed miracles. Hence names such as miracle fungus, magical fungus, elixir of life and gout tea.
There are reports from several different countries of the use of Kombucha tea. The fungus is given local names in various countries such as: Russian Fungus, Japanese sponge, the Divine Tsche, Mongolian wine, Indian wine, Fungus Japonicus, Pichia fermentans, Cembuya, Orientalis, Combuchu, Tschambucco, Volga Spring, Mo Gu, Champignon de longue vie, Teekwass, Kwassan, pseudo lichen and Kargasok Tea, Scoby, kochakinoko.
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This is wonderful discovery. Long live Kombuca
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Justus Rwakare
Kombucha mushrooms is loaded with probiotic bacteria and yeast that make their way into the gut and ward off parasites and pathogens. It is particularly good at minimizing Candida and improves digestion and nutrient assimilation. Kombucha enhances immunity by inoculating the gut with healthy microorganisms and providing anti-oxidants and enzymes. This beverage is loaded with enzymes and organic acids that help to detoxify the body. This reduces the load on the pancreas, liver and kidneys and helps the body rid itself of unwanted wastes and destroy cancer cells. Kombucha is rich in glucaric acid which has potent anti-cancer activity. The Ancient Chinese called Kombucha the "Immortal Health Elixer" as they revered it for its remarkable health benefits.
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