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Kombucha Mushroom

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Kombucha Mushroom
Next batch ship date after Jan 31st
Fresh culture

Preparation and propagation:
Use enamel, glass or stainless steel ( no aluminum ) pot for boiling water.  Remove rings when handling mushroom.  Use only wooden or plastic spoon.  Do not use water from a water softner system as it contains salt which your culture wont like. 
Place 10 cups of water, 1 cup sugar and 1/2 cup brown sugar in pot to boil.  Allow to boil about 5 minutes to help remove chlorine and kill bacterias.  Remove from heat and add 1 to 3 family sized tea bags depending on your tastes.  If using loose tea you'll need atleast 2 heaping tablespoons.  Black tea is best, but Oolong or Green Tea can be used ( no fruit teas or teas containing essential oils, but flavorings can be added after fermentation is complete and culture is removed ).   Allow tea to sit from 30 min. to 4 hours ( the stronger the tea, the more food the culture has to grow on ). I've read many variations, some let tea bags steep for only 15 minutes ( so guess it all depends on individual preferences ).  Remove tea bags and allow to cool.  Pour tea into a glass brewing container and add 1 cup primer tea ( tea from previous batch which kick starts the new batch ).
Place the culture ( kombucha mushroom ) on top of the liquid and cover container with paper towel or unbleached muslin so the culture can still breath.  Use a rubberband to insure fruit flies  cant get to your tea ( if culture sinks, dont worry, it will eventually return to the top.  If not, alls still ok, as the new culture will still form on top ). 
Allow to brew for 8 to 10 days when using for illness or as a preventative at room temperature ( about 70 -75 degrees ).  8 day brew has a very pleasant carbinated apple cider taste which will appeal to most.  Brew for 15 days when using for weight loss, drink 3 x's daily before meals ( after reaching desired weight go to the 8 to 10 brew ).  15 day brew has more of a vinager taste and is probably only appealing to those that already include alot of vinager in their diet.  For the rest of us, well we got to do what we got to do to get the weight off.
Remove mushroom and place on a glass plate.  Try not to disturb your tea too much while removing the culture or your tea can have a cloudy appearance.  Your tea is ready.  If you'd like you can sieve first in a fine cloth.  Tea is now stored in the refrigerator.  Or keep outside frig. in a sealed jar if you want to keep more of the carbination.  Start with 4oz in the morning on an emty stomach.  You can increase to as much as 60 if needed ( your body will usually tell you when enough is enough ).  If tea becomes too strong or fermeted you can dilute with freshly brewed tea.  For a slight few, the taste can be too bitter or sharp.  If this is the case with you, you can mix with fruit juice to drink.  A great alternative so you variety.
You will notice mushroom you placed on the glass plate propagated itself into forming a new mushroom just above the original one.  You can gently seperate them and place each in a seperate container with 1 cup each of your newly prepared tea ( primer to kick start you next batches ) or You can leave together to seperate on their own.  Mushrooms can be rinsed to remove loose residue.  Using both mushrooms in a batch will only speed up the process, not harm it.  Once seperated, you may even place one for a short time in a zip lock bag with 1 cup tea so you can take it to share with a friend or someone in need ( personally Id wait to share until you have atleast 3 batches going for yourself, started 3 or 4 days apart from each other to insure you always have some ready to drink ). 
* The older the culture, the more effective it can be
* Upper layer of the culture is the newest. Cultures get browner with use so periodically remove the bottom layer to rejuvenate mushroom.
* For temporary stop in production ( 3 wks to several mths ) culture needs to be left in larger amounts of tea and kept in a cool place.  Do not cover tightly.  May be kept in the refrigerator in a ziplock bag with only enough tea to kick start your next batch, but it will take longer to get started again.
* Using a brewing container with a large surface area and shallow liquid will speed propagation and acidification.  Remember this will also make you culture quit large compared to the normal 3" to 4" cultures you normally receive.
 * Using honey in place of sugar is not a good idea as the impurities in honey will prevent the culture from working like it should.
* Dont worry its not mold on your culture ( atleast if your preparing properly its not ).  Carbonic acid bubbles push up portions of the culture and make foamy bubbles which may look like mold.
* Older brew ( about 3 or 4 weeks, one way of judging is to remember that a good fermeted tea will have a vinagar smell, if a musty or moldy scent is detected you should discontinue drinking ) can be used as a pre-wash for your hair.  Rubbing the tea into the scalp before shampooing cleans the pores which encourages thicker hair growth. ( I also use this older tea on cotton balls for my face to clean pores, help with wrinkles and age spots ).  Read it can be massaged into skin for cellulite.  Probably has other uses like bath pre-rinse, ect... but I havent researched all yet.
We ask that you consult with your doctor before using this tea, and not to use if you are pregnant,nursing and with children under the age of 5.
Even though Kombucha contains
self-preserving anti-bacterial properties which makes the chance of contamination very low, we ask that you always follow proper preparation procedures and prepare in a sanitary fashoin.  We do not support all claims made about this product, so ask consumers to research to make an informative decission before purchasing.

Reader TIPS

I brew Kombucha all the time and have a suggestion to make to you. Do not use cheesecloth to cover. Even with several layers, fruit flies, mold spores  etc. can get through the cheesecloth. Instead, use a paper towel or a muslin or cotton cloth that has been ironed to kill any germs with a rubber band around it to hold it on the top of your container. Just a helpful hint for you.

Have a great day, K D

( researchers still unsure whether to be classified as an enzyme or a lichen, so usually just refered to as a culture )
SHIPPED  VIA PRIORITY MAIL ( PLACE IN GLASS CONTAINER AND COVER WITH A BREATHABLE MATERIAL IMMEDIATELY UPON RECEIVING ). Please note the ship dates above as we sell out all the time and have to wait for new batches to form before shipping.
Please note that each Kombucha has a mind of its own and grows accordingly.  This means that no 2 will grow exactly alike.  Our sizes can very from 3" to 10" depending on container used to grow in ( most average 4" ) and on occassion your culture may even be square.   Thickness will also very.  The longer the batch has set, the thicker the culture will get.  As we personally drink the teas made producing the cultures, we use the 8 day formula, so cultures are not as thick as with the 15 day formula.  On occassion, when one on our local customers requests a batch of tea to loose weight, we end up with thicker cultures to ship.  The diameter and thickness of your original culture are not a factor when starting your tea as the new culture that developes in your tea batch will form to the size of your container and time you allow batch to set.  Also our cultures have a more tan tint to them because we prepare ours in a combination of white and brown sugar and make stronger tea to start our cultures in.
We'll even include 1oz ea. loose Green Tea & Oolong Tea.  Just have sugars, a glass or stainless steel pot, a glass brewing jar and cheese cloth or unbleached muslin on hand when it arrives and your all set to start your first batch.
Known as The Divine Tsche as far back as the 400's B.C. and still consumed today for its health benefits as an immune booster and body detoxifier. 
Other names inclue: Mo-gu, Manchurian Mushroom. Tea Kvass, Kargasok Tea, Kocha-kinoko, Kombucha Teepilz ( more listed further down )
Tea is made using a 'starter' from a previous batch and a culture.  It is left to set for 15 days when used for weight loss, and 8 to 10 days for illness or as a preventative.  Once done, culture is removed and stored with a portion of the new batch tea, and rest of batch is refrigerated for use. 
 It is cautioned not to use aluminum when preparing. Glass or stainless steel are recommended.  Complete instructions on preparations will be included with each culture and starter tea. 
Users over the years claim it can:
* prevent some types of cancer
* help muscular aches & pains in shoulders and neck
* help alergies and children with phlegm
* Strengthen kidneys and cleanse the gallbladder
* help burn off fat and promote weight loss
* affect scalp and balding, thicken hair and eliminate gray hair
* remove freckles & age spots, eliminate wrinkles, rashes and moisturize the skin
* stop infectious diarrhea ( dysentery )
* help bronchitis, asthma, coughs
* help digestion, nervous stomach, colitis and ulcers
* help level off glucose and sudden drops of blood sugar
* been recommended for mental stress, nervousness and insomnia
* Stimulate & strengthen the immune system
* helps rapidly with constipation
* helps arthritis and increses mobility in extremities
* prevents coronary & arterial illness and strokes
* eliminates Gout when taken 100 days straight
* invigorates the entire glandular system and aids metabolism
* helpful for thrombosis and thrombophlebitis
* promotes longevity and prolongs sex life
* reduces hot flashes during menopause
* strengthens legs and muscles
* Lowers cholesterol
* promotes effective liver function
* found useful in cataracts and other cornea formations
List can go on and on so lets say it looks like its good for an over all healthier you
We have spent years abusing our bodys with junk... from artificial preservatives to breathing gas fumes ( lead ).  Much of what we consume today wasnt around years ago, so this could be the reason for there being so much more illness today.  Kombucha isnt an overnight miricle to getting rid of these toxins, but it can gradually flush then out of our system if we stick to it.  Results may not be noticed immediately by all, but over time you'll feel better then you have in a long time.  Drinking lots of water daily will also help flush our sytems, and adding additional supplements and vitamins to our daily diet will only help to speed things alone.
The culture, which has a sharp smell,  looks like a gelatin type membrane shaped in the form of a disk or frisbee( size and shape can very depending on the container you use when preparing ). It can only live in a nutrient solution of tea and sugar,which when prepared correctly it will continually multiply.  The new formation will first form over the surface of the tea and then thicken.  Once process is complete, new formation and old culture can be seperated to prepare 2 new batches ( share one with a friend ).  It doesnt form from spores, as yeast does, but multiplies by a process of branching.  The culture transforms the tea into enzymes / lichen that is useful to the body.  Tea upon completion contains 0.5 - 1% alcohol, glucuronic acid, lactic acid, carbon acids, oaxaloic acid, usnic acid, vitamin B & C, amino acids, substances with antibiotics, antiseptics,  detoxifying agents and more.
The active agents of Kombucha address the entire body system.  It helps re-establish normal conditions in the cellular membranes without side effects, thus promotes well-being in a more natural, nontoxic way.  Toxins are made water soluble, manageable for the kidneys and eliminated through the urine ( tests on urine after only 1 drink  contained traces of environmental toxins like lead and mercury ). 
Clips from New York Associated Press
How does it taste?  one says like apple cider starting to vinegar. ( I've asked others for their input and they says sort of like wine, others feel like their drinking a carbinated soda ). 
The FDA is currently studying this culture. So far it has received no reports of significant adverse reactions to the tea.
In the Handbook of Indigenous Fermented Foods, Kombucha is also called Japanese or Indonesian tea fungus, teeschwamm, wunderpilz, hongo, cajnij, fungus japonicus and teewass. And is widely consumed in Russia, Japan, Poland, Bulgaria, Germany, Manchuria and Indonesia.  Book includes 'tea fungus' and states it should be treated with caution like other fermeted products ( like yogurt ).  It goes on to state that the most dangerous period is estimated to be the initial fermentation process where pathogenic bacteria might contaminate the culture.  It goes on to say it can be taken care of by proper handling ( cleanliness ) and priming the brew with either vinagar or the acidic brew of the previous batch ( which we include with each purchase ).  The article goes on to say that prices have ranged from $15 to as much as $50  ( end article )
Disclaimer:This company does not neccessarily back all claims made about this product.  Information provided as research information only.
  "This statement has not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease"? 
Further FDA info about this product can be found at FDA info on Kombucha Mushroom

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To visit another informative site on Kombucha CLICK HERE


For those of you worried about using refined sugar  for this process experts say you should take into account that after a normal fermentation period only 3 grams of simple sugar per 100grams of tea remains in the drink.
There are many different preparation methods used to prepare Kombucha Tea.  The one we give was the one we received with our original culture and has served us well.  But we thought we'd offer links to other recipes we might find on the web.

Recipe #1

Recipe #2


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