Pastors Jim and Marie Watt
October 24, 2003
KOMBUCHA – MANCHURIAN MUSHROOM TEA
(A Yeast Enzyme Elixir – author unknown)
It is well-documented that there are pockets of people in the mountainous Caucuses of the Ukraine – as well as in Tibet and Spain who live to be 100 years or older. They attribute their longevity to hearty outdoor work and to the yeast enzyme tea which has been in their diet for hundreds of years.
This tea contains a concentrated amount of high quality protein, which the body ingests and uses immediately. The enzymes respond to the living micro-organisms and metabolize it readily.
The “mushroom” fungus needs to live in a solution of black tea and sugar (unbleached). In the right temperature it multiplies constantly. It multiplies by processing natural acids and vitamins. These products include elements that are vital for connective tissues and cartilage, mucous, eyes and colon. The tea works like a natural antibiotic.
This tea has been used for hundreds (possibly thousands) of years. These users believe it can activate the glandular system, stimulate the metabolism, arthritis, neurasthenia, stomach, liver, kidney disorders, gout, boils, arteriosclerosis, hypertension, skin diseases, etc.
The tea is also felt to rebuild the colon flora and increase blood circulation and acids for those under stress. We are talking about a “panacea” that takes seven days to reproduce itself. It looks like a grayish hotcake.
PROPERLY CULTIVATED, IT:
Eliminates wrinkles and helps the removal of brown spots on hands. It is a skin humectant.
Prevents certain types of cancer. In Manchuria, where this “mushroom” comes from, there has not been detected one single case of cancer. People drink this tea daily.
During menopause, it reduces “hot flash” discomfort. Just after drinking the tea you may feel a warming sensation due to the fact that the tea components join in the blood stream causing a draining action of toxic chemical elements and fluids. Because of this, you will notice an increased mobility in your extremities and flexibility around your waist.
Helps constipation.
Helps muscular aches and pains in shoulders and neck.
Helps bronchitis, asthma and cough in 2 or 3 days.
Helps with allergies – also with aching nerves.
Is prescribed in kidney problems.
Proven useful in cataracts and other corneal formations.
Cleanses the gall bladder; helps colitis and nervous stomach.
Helps heal diseases, lowers cholesterol and softens veins.
Will stop infectious diarrhea.
Helps burn fat, and so helps one to lose excess weight.
Helps insomnia.
Helps the liver to work more efficiently.
Helps to level off glucose and sudden drop of blood sugar in diabetics. If taken daily, it will eliminate urea in 100 days.
Has surprising effects on the scalp. Helps avoid balding, thickens hair and eliminates gray hair.
Aids digestion.
Does not like alcoholic beverages, and tends to neutralize them.
Tends to neutralize the bad effects of nicotine in the blood stream.
PREPARING KOMBUCHA – THE MANCHURIAN MUSHROOM TEA
You must use an enameled, ceramic or glass pot or container. (No metal). If you use a spoon, make sure that it is wooden or plastic.
Heat 3-4 quarts of water. When it starts to boil, add one cup of light brown sugar and let it boil for 5 minutes. (Some use white sugar.)
Turn off the heat and add 4 black and one green tea bag. (Don’t use tea bags that have metal staples). Cover and let steep for ten minutes – then remove the tea bags and let it cool. (Some leave the tea bags in until the next step.)
When cool (Luke warm at 75 degrees), place the Manchurian mushroom on top of the liquid and cover the container with cheesecloth gauze. THE BACTERA MUST BE ABLE TO BREATHE. Put 8 to 10 ounces of the last batch in the new bottle. This speeds up the process.
Let it ferment for 7 days, undisturbed, in a room temperature of 70-75 degrees.
Remove the mushroom from the container and place it on a glass plate. It propagates itself by forming a “baby” mushroom right above the original mushroom. Separate them with your hands by pulling them apart. Place each one in a different container (gallon wide mouth jar) of new tea to start the process all over again.
The tea where the mushroom stayed for seven days is what you drink. You can strain it through cheesecloth. Store in a glass or plastic jar or pitcher (no metal). Keep the drinking tea refrigerated, though some leave it on the kitchen counter.
Take 4 ounces (1/2 glass) each morning on an empty stomach. Some take 8 ounces.
If you notice the tea becoming too strong or fermented, dilute it with freshly brewed tea.
The tea is not recommended for pregnant or nursing mothers.
EDITORIAL NOTE:
There are several write-ups on “Kombucha,” the name of this Manchurian Tea. It is also used in China, Japan and Korea. Each article differs slightly, but both benefits and method of preparation are substantially the same.
A naturopath in Seattle suggests you take an 8 ounce glass of Kombucha each morning. If you take 7 ounces, and add an ounce of Manischevitz Grape Wine, this tends to speed up the removal of cholesterol from blood vessels, and helps to eliminate strokes and heart attacks.
Through a Jewish friend, I have been on Kombucha for 8 years. I am 80, and though I do a number of things for good health – yet I personally believe that Kombucha is a strong contributing factor to my good health. I am on no prescription medicine or drugs – have good energy – and as my 80-year-old wife Marie says – we are both quite frisky for our age.
I have shared with many friends a Kombucha “baby," who also have testimonials concerning the benefits of this Manchurian Tea.
Jim Watt