Family Culture techniques of Black Tea Fungi

Black tea bacteria is a symbiote of yeast, acetic acid bacteria and lactic acid bacteria. It is a fermented beverage cultivated by bacteria in tea sugar water. It tastes like lemon juice and sour plum soup. Regular drinking can prevent and cure gastrointestinal diseases, hypertension, arteriosclerosis, coronary heart disease and so on. It is a pure natural health drink. The family training techniques are as follows.

First, material preparation. Wide-mouth glass bottle (capacity depends on consumption), tweezers, cotton gauze, tea (non-moldy metamorphism), sugar (white sugar, glucose, rock sugar, honey), clean drinking water.

Second, training methods. Boil the glass bottle, tweezers and cotton gauze in water for 5 minutes, then remove and cover with cotton gauze. Set aside. According to the proportion of tea ∶ sugar ∶ water 0.01 ~ 0.04 ∶ 0.5 ∶ 10, add tea seed sugar to boiling water and then boil for 3 minutes. Cease fire and vaccinate when the water temperature drops to 30 ℃. Bacteria can be divided into bacterial liquid and bacterial membrane. According to the ratio of the amount of bacteria to 1 ∶ 5 of the culture medium (tea, sugar water), mix well in a wide-mouth glass bottle, cover the bottle mouth with 3-to-5 layers of cotton yarn and fasten it tightly, and culture it in a place with good light. Black tea bacteria can form bacterial membrane in 5-6 days at 25-30 ℃, then drink after 9 days, 7-8 days after 15-25 ℃, 10 days after drinking, and 15 days after 15 ℃, and then drink after half a month. The sign of successful culture of black tea bacteria is that there is a layer of translucent and snow-white colloidal film on the liquid surface.

Matters needing attention

1. For the first time, use a small bottle (such as a 500ml-1000ml honey bottle). After a few days, the bacterial film is formed and poured into the jar.

two。 Each time the culture medium is added, there should be a space of 1x4pm and 1ap3 in the bottle to facilitate oxygen for the breeding of kombucha.

3. After the first successful culture, because the bacterial liquid is less, do not drink temporarily, after several times of culture before drinking. However, a sufficient amount of original bacterial liquid should be left as the strain, and the culture medium should be poured into the bottle to continue the culture. After such repeated brewing, a large number of kombucha can be cultivated.

4. The taste of kombucha fungus can be prepared according to your personal preference, but it can not be frozen or heated.