Tea mushroom brew (Chayniy grib) is an ancient beverage that has recently gained in popularity in both America and Europe. Made with sugar, a SCOBY culture of bacteria and yeast, and various tea leaves, this fermented beverage provides many health benefits.

Chaga tea has long been consumed in Siberia and other regions of Russia to boost immune functions and help build strength. Chaga is a parasitic fungus found on birch trees.

Chaga

Chaga is a durable birch-like fungus harvested in winter when trees are dormant, often as an ingredient for tea in northern climates. Native peoples and others used chaga as part of their diet as it acts as an immune booster and tonic to improve overall health.

Tea is an excellent source of antioxidants, minerals, and vitamins, especially Vitamin C. Drinking this tea can help strengthen your immune system, lower blood sugar levels, reduce inflammation and give a natural energy boost – not to mention improving mood and memory!

Make chaga tea by steeping it with boiling water in a cup or mug, sweetened as desired with sugar or honey, and brewing it for at least an hour in order to extract all its medicinal properties. A Chinese ceramic double boiler (essentially two pots with lids that fit inside one another in a pan of hot water, much like bain marie) is ideal for this task as it keeps volatile elements inside of each pot instead of being lost to the atmosphere.

Chaga offers multiple health benefits beyond its anti-inflammatory benefits, including strengthening immunity and fighting cancer. Furthermore, polysaccharides present in chaga are thought to help balance blood sugar levels and reduce sugar cravings, making chaga an excellent nutritional support for brain health – increasing learning and memory as well as slowing age-related cognitive decline.

Chaga is generally safe to consume; however, some individuals have reported kidney damage when taken in large doses. Furthermore, it may interact with certain medications (e.g. blood thinners or sugar lowering medicines). Therefore it is always a good idea to consult your healthcare provider prior to beginning any new supplements – including chaga.

Kombucha

Kombucha is a fermented tea beverage made by mixing together SCOBY with sugar and contains beneficial bacteria, amino acids and glucuronic acid (GlcUA). Kombucha offers an ideal alternative to soda as a means of cutting down on your sugar intake while also being an effective natural remedy for many health issues including digestive complaints.

Kombucha culture consists of tea leaves, sugar and a symbiotic colony of bacteria and yeast (SCOBY). Kombucha has been consumed for over 2000 years as an enjoyable drink and health benefit; studies have demonstrated improved digestion, immunity boosting effects as well as providing essential folic acid, B vitamins and enzymes as well as protecting against oxidative stress, cancer prevention and heart health benefits.

Homebrewing kombucha can be achieved easily at home. Begin by boiling water and steeping tea leaves for 15 minutes in hot water before removing and allowing to cool before adding your SCOBY disk and 1 cup of pre-made kombucha into the mixture. Cover your jar securely using something such as cloth tied securely with rubber bands to keep bugs and dust at bay while still allowing air flow in and out.

After about one week, your SCOBY should begin spreading across the surface of liquid, becoming less translucent and whiter as it thickens. Once it reaches about 1/4-inch in thickness, it is ready for use; this may take up to 30 days.

Once the kombucha is ready to be consumed, it should be placed into clean bottles and added any desired fruit, juices, flowers or herbs as desired for flavoring purposes. Once stored in the refrigerator until consumption time, these bottles should be enjoyed!

Researchers have conducted many studies demonstrating the health benefits of kombucha. Research indicates it can reduce risks of cardiovascular disease, high blood pressure and diabetes; and support immune function, mental health and nutrient absorption. Furthermore, it contains antioxidants which fight free radicals to lower risks of chronic diseases.

Flavors

Boris Korkin recalls seeing fermented beverages similar to what Americans know as kombucha on windowsills of his family’s five-room communal apartment during his Soviet upbringing. These strange-looking liquids resembled jellyfish float in rust-colored liquid, according to him. These drink were produced using a SCOBY (known in Russia as “tea mushroom”) culture of bacteria and yeast, known here in America as an SCOBY or tea mushroom (chayniy grib). These mushrooms sit in sugar/tea solutions, multiply and release acids into the mixture creating this fizzy, tart beverage which was later packaged and stored for later consumption or sale in three-liter jars before storage in three-liter containers for later consumption or storage.

Since ancient history, cultures around the globe have valued mushrooms as essential components of their medicinal practices, hailing their abilities to boost vitality, reduce cancer risks and extend lifespans. More recently, mushroom tea containing functional fungi such as chaga or reishi has sparked immense enthusiasm from health enthusiasts as well as mycology fans looking to unravel its secrets.

Brews made from whole or ground mushrooms can also include vanilla bean extract and/or an alternative sweetener like stevia for sweetening purposes, or combinations thereof. Chaga mushrooms – native to Arctic regions like US, Korea Japan Canada as well as indigenous Siberians who use it traditionally – can help prevent fatigue, strengthen immune function and fight viral infections as animal and laboratory studies suggest.

Devedzhian was born in Krasnodar, a port city located 840 miles south of Moscow. He took advantage of the do-it-yourself fermenting ethos popular in Brooklyn and other cities and made Karibu stand out by using an image depicting an elegant reindeer holding onto a branch of juniper; something his target market will no doubt appreciate.

Russian mushroom tea is not only beloved for its aesthetic value but it can also provide numerous health benefits. According to research conducted so far, Russian mushroom tea appears to enhance immunity, increase energy levels and support cognitive functions; although further investigation must be completed.

Preparation

Mushroom tea was widely enjoyed throughout the Soviet Union, where it could often be grown at home and enjoyed by all. People would gift this unique drink resembling jellyfish floating in its container to friends and family as gifts. Not only is this beverage rich in anti-inflammatory compounds such as B-class vitamins and organic acids; it’s also full of beneficial bacteria (ABC). Regular use offers many physical and cognitive health advantages.

To prepare chaga tea, all that’s required is a samovar or electric kettle, teapot and hot water. A samovar is an iconic Russian kitchen appliance used for quickly boiling water; therefore it’s essential in creating this type of beverage. Tea kettles or even coffee pots could also work, although the latter might not reach an appropriate temperature fast enough.

Before beginning brewing, it is necessary to prepare the mushroom, which is a type of sponge containing an ABCB acetic acid bacteria and yeast (SCOBY). You can purchase one at any health food store or acquire it from someone already making Kombucha. After placing it into an appropriate wide and deep glass or ceramic container with sugar, cool sweetened tea should be poured over it before being covered with cloth with enough porosity to allow air circulation through and kept at a warm and quiet location for at least 1 week.

If you’re new to making kombucha, there are numerous resources online that can help walk you through each step. Mold is harmless and should appear as dark green or black spots on top of the container or the edges.

Keep in mind that simmering your mushrooms for an extended period is key in breaking down their tough cell walls and releasing their medicinal contents, which are highly beneficial to your body.