Description.
Tea fungus is the result of the vital activity of two microorganisms in symbiosis (mutually beneficial joint existence): acetic acid bacteria and yeast fungi. It is a layered mucous substance that is located on the surface of the nutrient medium and grows. In the jar a mushroom takes a round shape, in appearance it resembles felt. The surface of the fungus is smooth, dense, on the reverse side of the mushroom, threads similar to algae hang - this is a growth area, due to it the fungus grows.
For the tea fungus, a variety of sweet solutions (for example, tea) can serve as a nutrient medium. In a sweet environment yeast fungi create a fermentation process (the beverage is slightly aerated), as a result of which carbonic acid and ethyl alcohol are released. After that carbonic acid enters the process, which turns alcohol into acetic acid - the solution gets an acidic taste. As a result, a slightly aerated, sour-sweet, pleasant-looking beverage appears. In Russia, this drink has been used for nearly a hundred years as kvass.
Healing properties.
German scientist R. Sklener in the middle of the last century studied the therapeutic properties of the fungus. This led to its popularization in Europe. It was determined that the drink, made on the basis of this fungus, has antibacterial properties, helps to improve digestion. It contains organic acids needed for the body (apple, lactic, lemon, acetic, etc.), caffeine, B vitamins, enzymes, ascorbic acid.
To rinse the mouth with various infections, antibacterial abilities of the infusion from the fungus (inflammation of the mucous membrane of the mouth, gums) are used. The course of treatment with this infusion (about a month) leads to a lowering of blood pressure, and its frequent use by elderly people improves their general condition.
The drink makes the intestinal contents acidic and, with dysbacteriosis, creates a favorable environment for the development of normal microflora, normalizes the stool for constipation. A mushroom-based drink can restore metabolic processes in the body without side effects.
A recipe for making a drink from a tea fungus.
The drink is prepared as follows: brew loose tea (one liter of boiling water - a teaspoon), add sugar - two tablespoons, boil, then filter, pour into a glass, well washed jar and cool at room temperature.
The fungus, separated from the lower layer of the maternal fungus, about 1 cm thick, is well washed and immersed in a jar of tea. As a rule, the fungus first sinks to the bottom, then eventually it rises and grows. To prevent dust from entering the jar, it does not need to be closed with a lid - it is better to fold the gauze into several layers and cover the hole. After about a week the drink will be ready.
Indicator of the readiness of the drink is its carbonated: when pouring into a glass, the drink should foam like ordinary carbonated. Drink, filtering, pour through cheesecloth. It must be stored in a dark place, changing gauze every day.
You need to drink the drink three times a day for half a cup, better after eating - it improves digestion without irritation of the gastric mucosa.
Drink a tea medicinal mushroom can be prepared not only on the basis of black tea - for this, other infusions are used, for example, from different herbs. A delicious drink is obtained as a result of the use of herbal teas from chamomile, mint, lemon balm, green tea (contains a lot of caffeine, it will be better to tone up). Also in the drink you can add honey instead of sugar.
Care for the curative fungus.
The mushroom needs care. At least once a month you need to get it out of the jar, thoroughly rinse, if the thickness of the fungus is more than 4 cm - remove the lower layers. Due to the infusion of mildly brewed tea with sugar, the amount of used liquid is constantly restored (remember: before a bay in a jar, tea should be cooled!). When non-boiled water is added, insoluble salts are formed, which settle on the bottom of the jar, so you can not use unboiled water categorically. Sugar directly into the drink is not added - it is pre-dissolved in tea. With too strong brewing of tea, the growth of the fungus will be inhibited by a large amount of tannins.
If you do not use the solution and do not wash the mushroom, then eventually the liquid will evaporate, and the mushroom from the upper side will turn brown. This is a warning that the fungus can soon die. If you get it, separate the extra layers, wash it, then it is able to recover.
Contraindications.
Certainly, the drink based on the fungus has a positive effect on digestion, but it should not be taken to people with kidney and liver diseases, with the disturbed function of these organs, with peptic ulcer of the duodenum and stomach, with high acidity of the gastric juice.
If the drink from the tea curative fungus is taken in moderation, and it is also correct and timely to take care of the fungus, it is certainly useful for health.