Kombucha

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Kombucha is a tea mushroom originating from East Asia and spread to Germany via Russia around the turn of the 20th century. The healers of these diseases are increasingly being used in households in various countries in Asia.

Kombucha mushroom is a gelatinoid and clay-fungal tissue membrane, and in the form of a flat plate. Kombucha lives in a solution of sugar-tea nutrition that grows by germination. 

At first, the mushroom disks expanded on the surface of the tea and then thickened. When properly treated, this fungus will grow rapidly and healthy, so it will live throughout the life of the owner and his descendants.

Kombucha tea (kombucha tea) is a traditional beverage product of fermented tea and sugar solution by using kombucha microbial starter (Acetobacter xylinum and some types of yeast) and fermented for 8-12 days.

kombucha is an ancient beverage mixture, which is the result of a pure symbiosis of bacteria and yeast of kombucha originating from East Asia, and arrived in Germany through Russia around the end of the last century. Kombucha serves as a healer against various diseases have been used repeatedly at home in various Asian countries.

The fungus is made up of gelatinoids as well as round-shaped, round-shaped mushroom membranes and live in a sweet tea-growing environment that will grow repeatedly to form a plated an array of plates.

The first disk will grow at the top of the layer that will fill the layer, followed by the growth of the layers of the underlying plates that will thicken. If treated properly, this fungus will grow rapidly and healthy.

During the process of fermentation and oxidation takes place, there are various reactions in the tea-sweet solution asimilatif and disimilatif. Tea mushrooms eat sugar, and instead produce beneficial substances in the beverage, such as glucuronic acid, lactic acid, vitamins, amino acids, antibiotics, and other substances. Therefore, this kombucha mushroom is like a mini biochemical plant.