Kombucha tea does not derive from mushrooms, but rather from a mixture of tea, sugar, bacteria and yeast, according to Dr. Brent A. Bauer of Mayo Clinic. The fermentation process usually takes one to two weeks; after this, the kombucha tea is strained and ready for consumption. Consult with a medical adviser before relying on kombucha tea for treatment.
Background
The origins of kombucha tea date back to the Tsin Dynasty in China, around 212 B.C. The tea gained momentum as a nutritional aid in Japan and throughout Eastern Europe before making its way West. Users credit this fermented tea with overall health, longevity and well-being, and many supporters of this drink refer to it as "miracle fungus, magical fungus, elixir of life and gout tea."
Preparation
Most starter kits for kombucha instruct the user to incorporate sugar and freshly brewed green or black tea into a glass jar. Allow the mixture to cool to room temperature before adding the culture to the mix. Cover the jar with a piece of cloth, and securely fasten it into place using a rubber band. Allow to ferment at room temperature for one to two weeks. To create an ongoing supply of tea, remove the culture and some of the fermented tea from the original batch and place it in a separate jar. Strain the original tea batch before drinking it, and store it for up to three months. When fermenting or storing the kombucha tea, avoid containers that contain lead as lead particles may leach from the container into the tea.
Folk Remedy
Folk medicine recognizes kombucha tea as a cure for a range of medical ailments, such as cancer, arthritis, multiple sclerosis, insomnia, immunity, intestinal disorders and chronic fatigue syndrome. Supporters of kombucha tea also believe that it may reverse signs of aging and that the tea is rich in antioxidants, which block free radicals from performing tissue and cell damage.
Considerations
Little evidence exists to support the claims of kombucha tea's medicinal properties. Four oz. of kombucha tea per day is considered a safe amount in healthy individuals; however, the Food and Drug Administration advises users to practice caution when consuming kombucha tea. Two middle-aged women who consumed kombucha tea received emergency health care due to breathing difficulties, which eventually led to cardiac arrest, according to the Centers for Disease Control's Morbidity and Mortality Weekly Report of Dec. 8, 1995. Both women were diagnosed with lactic acidosis, a build-up of lactic acid in the blood that is highly acidic; one woman died. Mayo Clinic notes that kombucha teas contain a risk of contamination since they are most often made in homes rather than in a sterilized environment. Additional side effects of kombucha tea include an upset stomach and allergic reactions.
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