22 Sep Kombucha and Mate – the basic recipes
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Kombucha and Mate – both drinks are described as particularly healthy and beneficial. Either as a medicine, slimming agent or for the improvement of various body functions. These drinks are famous for their special effects, but nothing has been scientifically proven.
These juices are actually soft drinks. Be careful not to drink too much at once and, of course, also take other liquids as well. Mass consumption can be harmful, so a little reminder: enjoy things in moderation and not in masses!
Kombucha
This sugar tea, fermented with bacteria and yeast, can be purchased as a manufactured product or you can make it yourself old-school. It should be noted that homemade takes time, so plan a buffer of about 7 to 10 days.
There are many kits available to help one brew kombucha on their own, and this one also shows how to do it. Very important: you have to put a lot of emphasis on hygiene!
Ingredients for 1 liter:
- 1 kombucha mushroom / SCOBY
- 100 ml ready kombucha
- 90-100g whole cane sugar
- 1l still water
- 1 tl green tea
- 1 large glass
Fill the tea with non-boiling water (about 70° degrees Celsius) in a glass and steep for about three minutes. When the water has cooled down a bit, remove the tea. Pour in the sugar and mix well. Then pour the SCOBY with its liquid into the warm water. It may happen that the fungus sinks to the bottom, but this is not a problem! The jar will be covered with a paper or cloth, secured with a rubber band and placed in a place where it is not too hot or too cold. After a week you can taste it. If you don’t like it, you can store it for longer.
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Mate
Mate is a South American drink, rich in caffeine. Dried leaves of the holly species Ilex paraguariensis are soaked in hot water. Scientists have been able to detect over 200 ingredients in the mate leaves.
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Ingredients for the mate:
- Calabash (special mate cup) or a metal cup.
- Bombilla (special straw)
- Mate tea
- Water
Fill the calabash or mug halfway with the mate tea. Hold the palm of your hand over the opening of the cup and shake vigorously. This will reduce the fine powder in the tea and decreases the chance of clogging the straw. After shaking, hold the mug at an angle and pour in some cold water into the ” empty” side. Let the tea steep for half a minute. Now the hot water comes into the mug and is filled up to half. Place the drinking straw at an angle in the calabash so that the strainer touches the bottom of the cup and is surrounded by the tea. It is recommended not to move the bombilla after this, since loose tea leaves can get stuck in the opening of the straw. The hot water can now be poured into the entire mug. Voila!
Source Cover Image: pixabay / Kotaro Studio
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