Samurai means “to serve.”
Tamurai means “to serve through tea.”
AT TAMURAI TEA OUR GOAL IS TO HONOR THE SPIRIT OF HEALTH AND WELL-BEING.
Tea Infused Ice Pops
|6 cups||brewed Rishi Tea, like Patagonia
Wild Guava, Hibiscus Berry,
Turmeric Mango and Patagonia Super Berry
|1-2 Tbsp||sugar, agave or honey|
When the tea is still hot, sweeten to taste.
Chill completely in refrigerator.
Pour into ice pop mold and freeze until solid. If you want to make multi-flavor pops, simply fill your molds halfway, freeze solid, and then repeat the process with another flavor.
Remove from the mold by running a bit of warm water over it and pulling each pop out.
8 Evidence-Based Health Benefits of Kombucha Tea
Kombucha is a fermented tea that has been consumed for thousands of years.
Not only does it have the same health benefits as tea — it’s also rich in beneficial probiotics.
Kombucha also contains antioxidants, can kill harmful bacteria and may help fight several diseases.
Here are the top 8 health benefits of kombucha, based on scientific evidence.
Kombucha is thought to originate in China or Japan.
It’s made by adding specific strains of bacteria, yeast and sugar to black or green tea, then allowing it to ferment for a week or more (1Trusted Source).
During this process, bacteria and yeast form a mushroom-like film on the surface of the liquid. This is why kombucha is also known as “mushroom tea.”
This blob is a living symbiotic colony of bacteria and yeast, or a SCOBY, and can be used to ferment new kombucha.
The fermentation process produces acetic acid (also found in vinegar) and several other acidic compounds, trace levels of alcohol and gases that make it carbonated (2Trusted Source).
A large amount of bacteria also grow in the mixture. Although there is still no evidence for the probiotic benefits of kombucha, it contains several species of lactic-acid bacteria which may have probiotic function. (3Trusted Source).
Probiotics provide your gut with healthy bacteria. These bacteria can improve many aspects of health, including digestion, inflammation and even weight loss.
For this reason, adding beverages like kombucha to your diet might improve your health in many ways.
SUMMARYKombucha is a type of tea that has been fermented. This makes it a good source of probiotics, which have many health benefits.
Green tea is one of the healthiest beverages on the planet.
This is because green tea contains many bioactive compounds, such as polyphenols, which function as powerful antioxidants in the body (4Trusted Source).
Kombucha made from green tea contains many of the same plant compounds and presumably boasts some of the same benefits (5Trusted Source).
Studies show that drinking green tea regularly can increase the number of calories you burn, reduce belly fat, improve cholesterol levels, help with blood sugar control and more (6Trusted Source, 7Trusted Source, 8Trusted Source, 9Trusted Source).
SUMMARYKombucha made from green tea may offer many of the same health benefits as green tea itself, such as weight loss and blood sugar control.
Kombucha, especially when made with green tea, appears to have antioxidant effects in your liver.
Rat studies consistently find that drinking kombucha regularly reduces liver toxicity caused by toxic chemicals, in some cases by at least 70% (16Trusted Source, 17Trusted Source, 18Trusted Source, 19Trusted Source).
While no human studies exist on this topic, it does seem like a promising area of research for people with liver disease.
SUMMARYKombucha is rich in antioxidants, and studies have shown that it protects rats’ liver from toxicity.
One of the main substances produced during the fermentation of kombucha is acetic acid, which is also abundant in vinegar.
Like the polyphenols in tea, acetic acid is able to kill many potentially harmful microorganisms (20Trusted Source).
These antimicrobial effects suppress the growth of undesirable bacteria and yeasts, but they do not affect the beneficial, probiotic bacteria and yeasts involved in kombucha fermentation.
The health relevance of these antimicrobial properties is unclear.
SUMMARYKombucha is rich in tea polyphenols and acetic acid, which have both been shown to suppress the growth of undesirable bacteria and yeasts.
Heart disease is the world’s leading cause of death (22).
SUMMARYKombucha has been shown to improve “bad” LDL and “good” HDL cholesterol levels in rats. It may also protect against heart disease.
Type 2 diabetes affects over 300 million people worldwide. It is characterized by high blood sugar levels and insulin resistance.
A study in diabetic rats found that kombucha slowed down the digestion of carbs, which reduced blood sugar levels. It also improved liver and kidney function (23Trusted Source).
Kombucha made from green tea is likely to be even more beneficial, as green tea itself has been shown to reduce blood sugar levels (31Trusted Source).
In fact, a review study of almost 300,000 individuals found that green tea drinkers had an 18% lower risk of becoming diabetic (32Trusted Source).
Further human studies are needed to investigate the benefits of kombucha for blood sugar control.
SUMMARYKombucha improved several markers of diabetes in rats, including blood sugar levels.
Cancer is one of the world’s leading causes of death. It is characterized by cell mutation and uncontrolled cell growth.
How the anti-cancer properties of tea polyphenols work is not well understood.
However, it’s thought that the polyphenols block gene mutation and growth of cancer cells while also promoting cancer cell death (35).
However, whether kombucha has any anti-cancer effects in people has not been confirmed. Further studies are needed.
SUMMARYTest-tube studies show that kombucha may suppress the growth of cancer cells. It is unknown whether drinking kombucha has any effects on cancer risk in people.
Kombucha is a probiotic-rich tea with many potential health benefits.
You can purchase it in stores or make it yourself at home. However, be sure to prepare it properly.
Contaminated or over-fermented kombucha can cause serious health problems and even death. Homemade kombucha may also contain up to 3% alcohol (2Trusted Source, 39Trusted Source, 40Trusted Source, 41Trusted Source).
The safer option is to buy kombucha at a store or online. Commercial products are tasty and considered alcohol-free, as they must contain less than 0.5% alcohol (42Trusted Source).
However, check the ingredients and try to avoid brands that are high in added sugar.
SUMMARYImproperly prepared kombucha may have adverse health effects. A safer option is to buy bottled kombucha at the store.
Many people believe that kombucha helps treat all sorts of chronic health problems.
However, human studies on the effects of kombucha are few and the evidence for its health effects limited.
In contrast, there is ample evidence for the benefits of tea and probiotics, both of which are found in kombucha.
If you decide to try homemade kombucha, make sure it’s properly prepared. Contaminated kombucha may cause more harm than good.
Coffee or tea: Enjoy both in moderation for heart benefits, Dutch study suggests
- June 19, 2010
- American Heart Association
- Both high and moderate amounts of tea are linked with reduced heart disease deaths. Moderate amounts of coffee are linked with reduced heart disease risk. Neither coffee nor tea consumption was associated with stroke risk in this Dutch study.
Coffee and tea drinkers may not need to worry about indulging — high and moderate consumption of tea and moderate coffee consumption are linked with reduced heart disease, according to a study published in Arteriosclerosis, Thrombosis, and Vascular Biology: Journal of the American Heart Association.
Researchers in The Netherlands found:
- Drinking more than six cups of tea per day was associated with a 36 percent lower risk of heart disease compared to those who drank less than one cup of tea per day.
- Drinking three to six cups of tea per day was associated with a 45 percent reduced risk of death from heart disease, compared to consumption of less than one cup per day.
And for coffee they found:
- Coffee drinkers with a modest intake, two to four cups per day, had a 20 percent lower risk of heart disease compared to those drinking less than two cups or more than four cups.
- Although not considered significant, moderate coffee consumption slightly reduced the risk of heart disease death and deaths from all causes.
Researchers also found that neither coffee nor tea consumption affected stroke risk.
“While previous studies have shown that coffee and tea seem to reduce the risk of heart disease, evidence on stroke risk and the risk of death from heart disease was not conclusive,” said Yvonne T. van der Schouw, Ph.D., study senior author and professor of chronic disease epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, The Netherlands. “Our results found the benefits of drinking coffee and tea occur without increasing risk of stroke or death from all causes.
Van der Schouw and colleagues used a questionnaire to evaluate coffee and tea consumption among 37,514 participants. They followed the participants for 13 years for occurrences of cardiovascular disease and death.
Study limitations included self-reported tea and coffee consumption, and the lack of specific information on the type of tea participants drank. However, black tea accounts for 78 percent of the total tea consumed in The Netherlands and green tea accounts for 4.6 percent. Coffee and tea drinkers have very different health behaviors, researchers note. Many coffee drinkers tend to also smoke and have a less healthy diet compared to tea drinkers.
Researchers suggest that the cardiovascular benefit of drinking tea may be explained by antioxidants. Flavonoids in tea are thought to contribute to reduced risk, but the underlying mechanism is still not known.
Co-authors are: J. Margot de Koning Gans, M.D.; Cuno S.P.M. Uiterwaal, M.D., Ph.D.; Joline W.J. Beulens, Ph.D.; Jolanda M.A. Boer, Ph.D.; Diederick E. Grobbee, M.D., Ph.D.; and W.M. Monique Verschuren, Ph.D. Author disclosures and funding sources are in the study.
- J. Margot de Koning Gans, Cuno S.P.M. Uiterwaal, Yvonne T. van der Schouw, Jolanda M.A. Boer, Diederick E. Grobbee, W. M. Monique Verschuren, and Joline W.J. Beulens. Tea and Coffee Consumption and Cardiovascular Morbidity and Mortality. Arteriosclerosis, Thrombosis, and Vascular Biology: Journal of the American Heart Association, 2010; DOI: 10.1161/ATVBAHA.109.201939
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