Happy Herbalist's Pure Kombucha Hybrid
contains: One premium Kombucha Hybrid Mushroom culture (SCOBY), our premium White Silver Needle Tea, and liquid starter tea. Guaranteed to produce 1-2 gallons of healthy Kombucha Mushroom Tea the first time. Typical kombucha ferment takes 9-14 days to complete. Once established you'll be on your way to a lifetime supply of Free Kombucha Tea. Simply add fresh sugar, tea, and water to each cycle. Includes our 68 page Kombucha 3.0 Brewing Guide. e-mail and Toll-Free support. We guarantee your success.
What is in our Kombucha Hybrid Mushroom ?
We are proud to offer our Kombucha Kefir Hybrid Mushroom Culture for your consideration.
These are Large Creamy Smooth SCOBY (mushroom) that measure a full 5 inch across and a 1/4 inch thick.
Over the years a great many folks have asked me to recommend the one kombucha that is the absolutely the best - in terms of health benefits. As a Traditional Chinese Herbalist that was, and remains, impossible to say - as health is dependent upon each individual and what that individual requirements are.
We can highly recommend our Hybrid for those with cancer-fighting concerns. We started our Hybrid after reading research that indicated both Kombucha and Milk Kefir posse’s specific cancer-fighting ability. This research demonstrated that lactic acid bacteria (LAB) isolated from kefir was superior to those from other sources for improving glucuronic acid production and in enhancing the antibacterial, antioxidant and bioactivities of kombucha. Including the Hepatoprotective effects of kombucha tea.
Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha.
Nguyen NK1, Dong NT2, Nguyen HT3, Le PH1.
Specific research in Beijing, China found that adding Kefir (LAB) to Kombucha had a significant synergistic effect on the Kombucha in producing greater amounts of glucuronic acid and of key cancer fighters. Specifically DSL DSL was significantly increased and inhibited the acetaminophen-induced increase of alanine aminotransferase, alkaline phosphatase, triglyceride and malondialdehyde, as well as facilitating the reduction of total antioxidant capacity. According to the study products fermented by LAB (e.g. yogurt, cheese, pickled cabbage, and even one isolated from kombucha) did not perform as well as the LAB species isolated from Milk Kefir Grains and then fermented in kombucha. There are literally hundreds of LAB sub-species. In the studies quoted above only 5 LAB sub-species were studied. 2 were isolated from pickled cabbage, 2 isolated from Milk Kefir and a 5 th (lac 3) was isolated from one LAB present in one of their Kombucha Mushroom cultures. The LAB (lac 3) did not perform as well as lac5, the LAB isolated from Milk Kefir. LAB (and Lactic Acid) is not always present in Kombucha. AAB (Acetic Acid Bacteria) are always present.
According to our own research and independent testing, found White Tea, and specifically Silver Needle White Tea, respected medicinal quality in its own rights in fighting cancer, dramatically increases the Gluconic Acid levels in Kombucha as compared to other teas we tested.(we tested black tea, green tea, rooibos tea and Silver Needle)
A study of Kombucha fermented with Sour Cherry Juice increased the gluconic acids over20 times.
The important thing to understand is that Kombucha can be made your way – to fit your needs.
For more ideas and my recommendations on using medicinal teas, herbs and spices, and the affect Brewing Time and what is the best Temperature to ferment at please see our online articles and Blog and our Research Library.
For a overview of What is Kombucha, and which Teas and Medicinal Herbs and Spices would I recommend click here.
Our Kombucha Hybrid is made with organic sugar and our Silver Needle White Tea.
note: Lactobacillus population decreases with low pH over time. We recommend keeping the pH of your Kombucha Hybrid Ferment in the 3.5 range for optimum effect. A pH below 3 does affect the yeast and acetobacter as well. A low pH thwarts all their population growth.
The Starting pH of each new brew should be higher towards 5 optimally 5-6. Of course the higher pH has a tendency for mold (which also likes the optimum pH) so be sure to keep covered. Your ending pH should be around 3.5 You can raise the pH by using calcium carbonate, magnesium and/or potassium (often available as 3 in 1 capsules in over the counter vitamin stores. Also baking soda may be used. (overuse leaves a baking soda taste)
Although lactobacillus strains do survive in the GI tract (stomach acid pH 2) the time is less than 120 minutes.
- KS Hybred