How to grow a tea mushroom

The tea mushroom is also known by other names: a Japanese mushroom, a Japanese sponge, a Japanese uterus, a tea kvass, a tea jellyfish, a commercial, a manchu mushroom, a fango, a cam-boo-ha. From the point of view of biology, this is a community of several microorganisms - vinegar bacteria and yeast fungi. The scientific name of the tea mushroom “Medusomitset”, and not surprising, because it looks like a jellyfish.

It is not difficult to grow a tea mushroom from scratch, the main thing is to patient and fulfill the following recommendations: we dial the three -liter jar with boiling water, pour half a liter of strong sweet tea, cover the neck of gauze, fix it with an elastic band and leave in a warm place protected from direct sunlight, for 2 months.

The mushroom is still not strong enough, so we very carefully transfer it into a deep plate with cool boiled water, slightly wash with your hand on both sides. Meanwhile, we fill the cooled sweet tea in a three -liter jar: for 1 liter of water it will take 2 tsp. Hacks and sugar to taste. We shift a tea mushroom here, cover the neck with gauze, put again in a warm place. In summer, the drink is prepared for 3 days, in winter - a week.

Tea mushroom is a living organism that benefits only with proper care. In properly prepared brewing, the mushroom always swims on the surface. If he began to sink, somewhere they made a mistake, it is worth rinse the mushroom and brew again.

A drink from a tea mushroom is incredibly tasty and healthy, so it goes very quickly. We constantly replenish the supply of fluid, this is necessary for the development and growth of the mushroom. In a jar with a mushroom, you can drain the drunk tea leaves left after the tea party, strain it so that the seas do not get into the mushroom. Add sugar to taste.

For good growth and health, we wash it every three weeks in warm boiled water. We filter the infusion without a mushroom. Pour freshly prepared tea solution into a thoroughly washed jar and lower the washed mushroom into it. We make sure that the infusion is always transparent. If this item does not execute, the mushroom will deteriorate and sprinkle, and the infusion will lose its taste and therapeutic qualities.

It is important to consider the conditions for the detention of tea fungus. The optimal for him will be a dark place and air temperature up to +25 degrees. In the sun or at low temperatures, the mushroom dies. With +17, the growth and development of the mushroom is suspended, dark algae will appear on its surface.

It is easier to take care of a tea mushroom if you use two banks: one for the mushroom, and the other for the finished drink. Drain the infusion correctly 1 time in 3 days in the summer and after 5 days in winter. It is better to store the drink in the refrigerator. If you do not change the solution, the film forms on the mushroom and the mushroom will get sick.

We make sure that the thickness of the mushroom is no more than 4 cm. We neatly pinch the upper layers and put in other banks. We will please such a gift from relatives and friends. The lower dark layers are the most productive and healthy.

Tea kvass is also enriched with healing herbs: strawberries, rose hips, birch, nettle leaves, blackberries, plantain. Holding can be prepared even from green tea.

Herbs

Drinks are considered useful if their age does not exceed one month. Then they turn into vinegar, which cannot be drunk. In this form, the infusion can only be used for cosmetic and medicinal purposes.

After a week of excerpts, the drink begins to pick up, acquires a slight alcohol effect. Then we drain half the liquid, put in the refrigerator and gradually consume. We add the filtered tea solution to the jar. A few days later, a new portion of tea kvass will prepare. We repeat the entire procedure.

Following these rules, we get from our “kambuchi” an incredibly healthy, delicious drink that not only perfectly quenches thirst, but also helps to get rid of many ailments.