Kombucha in Mandarin: Chá means tea. Some experts believe that Kombucha originated in China during the Han Dynasty (206 BCE - 220 CE) and has several names: Sea Treasure, Stomach Treasure and Sea Mushroom. Hongchajun translates as red tea, bacteria/fungus/yeast.
Kombucha and the Caffeine debate:
I have been answering many questions in clinic about Kombucha since its recent rise to power. The probiotic benefits of the Acidophilous cultures is well understood, but the caffeine content has some people concerned. Kombucha is made with Camellia sinensis, specifically ‘black tea and or green tea’, therefore it contains caffeine. The dose of caffeine will vary as widely as the recipes. Properly fermented Kombucha contains very small amounts of caffeine. To further reduce the caffeine, extend the fermentation time, (which also reduces the sugar), diluting the stronger brew will further reduce the caffeine and reduce the sour flavour. Steep your tea for 30-60 seconds in a cup of boiling water. Throw out the first decoction as a decaffeination process, re-use the tea to make the Kombucha. Caffeine is water soluble therefore 50-80% of the caffeine will leech into the water.
Kombucha usually contains 66% less caffeine than the tea it contains. Black tea contains 30-80mg of caffeine per cup may yield a glass of Kombucha with 10-25mg; Green tea Kombucha may contain only 2-3mg of caffeine. Rooibos and Hibiscus make a delicious Kombucha. It is recommended that only organic ‘teas’ be used in the fermentation process and no flavourings or essential oils added as they will kill the bacteria and ruin brew. It is recommended that the Kombucha contain 25% Camellia sinensis for the long-term health of the Kombucha culture; or every fourth batch should contain Camellia sinensis to reinvigorate the SCOBY. If you make your own Kombucha, you should probably start the original batch with an organic black tea, but many authors suggest that you can then use an organic green tea to make all future batches and if the SCOBY doesn't seem to be thriving, then switch the next batch to a combination of black and green
Additionally, Kombucha contains an amino acid (l-theanine) that slows caffeine absorption into the bloodstream. l-theanine antagonises the stimulant effect of caffeine. An important distinction has been made between caffeine in tea and caffeine in coffee. l-theanine stimulates alpha brainwaves, which calms the mind and raises dopamine and serotonin levels, resulting in improved memory and learning ability. Consumed together L-theanine and caffeine improved cognitive function and mood, with researchers hypothesising that poly-phenols present in the tea provide health benefits but mitigate negative effects of caffeine. This may also explain the soothing effect on the digestive tract. The GIT in Chinese medicine effects every other body system. Science is beginning to connect the dots as in the understanding of the profound link of the GIT with the immune system, hepatic-biliary and even Genito-urinary. There are a number of probiotics that aid digestion in kombucha, plus other constituents that aid the GIT. Kombucha also contains gluconic acid that apparently antagonises heavy metals and cancers.
Kombucha vinegar has some beneficial components for longevity. The gluconic acid content is reported to chelate heavy metals and be antagonistic to cancer. I usually brew the batch for 2-4 months to create the vinegar. I will leave you to do the research and make up your own minds. In Chinese medicine, it probably means that it regulates qi and moves blood at quite a deep level, maybe even having an effect on the yuan levels, which in the long term can provide a broad range of benefits to most individuals. This might explain why so many vague and unproven claims are made regarding the traditional use of Kombucha vinegar in Asian cultures. I am not waiting for science to catch up, I am brewing another batch of both this morning.
P.S. Juncha vs Kombucha Theoretically Juncha is its own culture and not Kombucha culture. The argument is that the modern refined sugar and black tea, used for making Kombucha, would not have been easily or widely available in the earliest centuries; (black tea being a more processed and fermented than white, yellow and green tea). Instead, Juncha is made with honey and green tea. The impact begins in the gastrointestinal tract.
Start with a small dose of Kombucha, a sip every couple of days, then increase the dose once the new probiotics have established themselves in your intestines. If you give it a go, sauerkraut is a also beneficial for the same reasons, but if you make both, keep them apart somewhat as the cultures are in the same family and can swap over.
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