MANCHURIAN MUSHROOM TEA See note
Table of Contents
Have you ever read that there is a place in Siberia where people lived to be over 100 or 130 years old? They are a healthy happy people even at that age. We would like to share what is said to be their secret. Manchurian Mushroom Tea which originated in Shoegegachum Manchuria. Those who have taken the Manchurian Mushroom Tea swear that it works.
There is an area in Russia called Kargasok. where people live to be well over 100 years old. The Russian centenarians attribute their longevity not only to their work habits but also to the yeast enzyme tea which has been in their diet for hundreds of years. The tea contains a concentrated amount of high quality protein which the body ingests and uses Immediately. Yeast enzymes respond to the living micro organisms in the body (gut) and it metabolizes readily.
The ancient yeast culture tea which the Kargasoks believe sustains their excellent health into their hundreds found its way to Japan when a prominent Japanese travelled to Kargasok. She observed the unusually healthy people; that the women were virtually without wrinkles and have few visible signs of ageing. It was disclosed to her that everyone drank at least eight ounces  of the Kombucha daily. Upon returning to Japan with the yeast culture and instructions on how to make it, She shared it with her close friends. After drinking it for several weeks friends reported an astonishing difference in how they felt physically. Her report also claims pronounced lowering of high blood pressure, the fading of wrinkles, the gradual beginning of hair restoration and an over all feeling of well being. Today over a million Japanese drink the fermented tea daily. it is a common conversation piece on television and over the radio
Dr. Pan Pen a Japanese scientist reports his findings: the tea helps restore hair growth after 4-6 months and grey hair will darken, it can reduce liver disorders, gallstones; it can help cure arthritis: it can strengthen eyesight because he found the culture contains three basic vital elements needed by the body. He claims that the tea is a life extender.
Dr. Sklenar of Germany is using this tea to support cancer treatment. He believes that this tea can prevent cancer If drunk daily.
The first recorded use of the tea was during the Chinese empire of the Tsin Dynasty in 221 B.C. It was referred to as. 'The remedy of immortality'" or the 'Dynasty Tsche'' Dr. Kombu from Korea brought the tea to Japan during the reign of Emperor Inkyo. Afterwards. this tea was used throughout China. Japan and Korea. and was later introduced in Russia and India.
It was called by several different names: Fungus Japonicas, Fungo-japon, Kombucha, Pichia fermentans, Cembuya Orientalis, Combucho, Tschambucco, Volga Spring, Mo-Gu, Champinon de longue vie, Teekwass, Kwassan, and Kargasok Tea.
The kombucha fungus is built in membrane form and is a symbiosis of yeast cells and different bacteria. Among these bacteria are: Bacterium xylinum, Bacterium gluconicum, Acetobacter ketogenum, and Pichia fermentans. The kombucha fungus needs to live in a solution of black tea and sugar. In the right temperature they multiply constantly. They don't build spores as yeast normally does, but instead multiply by a process producing glucuronic acid, lactic acid, acetic acid and several vitamins. The yeast culture transforms the sugar and black tea into enzymes useful for the body. The fermented mixture later contains not only these products, but also 0.5% alcohol. Glucuronic acid is used in the body to build the important polysaccharides such as: Hyaluronic acid which is vital for the connective tissue; Chondroitinsulfate acid which is the basic substance in our cartilage; Mucoitinsulfate acid which is for the mucous and for the vitreous (eye), and also Heparin and lactic acid which is especially for our colon. Kombucha works like a natural antibiotic .
The Kombucha 1X or Kargasok 110 has been used for many hundreds, maybe thousands of years by those who believe it can activate the glandular system, stimulate the metabolism, reduce weight, lower uric acid, cholesterol, rheumatism, arthritis, neurasthenia, stomach-liver-kidney disorders, gout, boils, arteriosclerosis, hypertension, skin diseases, etc. The tea is also felt to rebuild the colon flora and increase the blood circulation and aid those under stress.
We asked that the Manchurian Mushroom and its tea be distributed free of charge. The Manchurian Mushroom should not be used to replace professional medical help. Consult your doctor if you have a problem. Use the tea to help in recovery and prevent occurrences or recurrences of the problem.
USING AND PROPAGATING THE MANCHURIAN MUSHROOM 
Once every seven days you will notice that the Mushroom propagates itself forming a baby mushroom, the same size over the original mushroom. Separate them with your hands  by carefully pulling them apart. Place each one in a different container with a new batch of tea to start the process all over . The original mushroom and the new 'baby' mushroom will again propagate in seven days. This weekly process will continue to occur with all your mushrooms and babies.
From time to time, you may notice that your mushroom has trapped gas under it. To remove. Just press the area down until the gas bubbles out from under it.
MAKING THE TEA 
Bring four cups  of
water to boiling point; Remove from heat
Pour the tea mixture into the glass container you choose to keep
your Manchurian Mushroom in.
The Manchurian Mushroom is said to help with the following:
1. Eliminates wrinkles and helps with the removal of brown spots on the hands.
2. Prevents certain types of cancer. In Manchuria where it originated, there are no reported cases of cancer. The people drank this tea every day.
3. During menopause, it reduces flash discomfort. Just after drinking the Manchurian Mushroom Tea you may feel a warm sensation. This is due to the tea components joining the blood stream, which causes your body to dump any poison being retained. This detoxification will result in a noticeable increase in mobility in your extremities and flexibility around your waist,
4. It helps constipation.
5. It helps with bronchitis. asthma and coughs; also helps children with phlegm.
6. It helps with muscular aches and pains.
7. It helps with allergies.
8. It is prescribed for kidney problems.
9. It has proven effective with cataracts and other formations on the cornea.
10. It cleanses the gall bladder and helps colitis and nervous stomach.
11. It lowers cholesterol and soften veins.
12. It will stop infectious diarrhoea.
1 3. It helps burning of fat and therefore helps one to loose weight.
14. Its good for insomnia sufferers.
15. It helps the liver work more efficiently.
16. It helps level off glucose and sudden drops of blood sugar in diabetics. If taken daily it will eliminate urea in 100 days.
17. It has a surprising effect on the scalp helping to avoid balding; it thickens the hair and eliminates grey hair.
18. It aids digestion.
The Manchurian Mushroom should not be used to replace medical help. If you have a problem, consult your family physician. Use the tea to help in your recovery and prevent occurrences or recurrences of the problem.
Start with 1½ ounces . Over a few days. you can work it up to four ounces. Do not take more than four ounces a day [2e]. For the tea to properly work. you need to drink all four ounces the first thing in the morning on an empty stomach. Wait fifteen minutes for the tea to be absorbed into your bloodstream before anything else.
The tea can be taken by children in the same fashion and quantity. You can also add one ounce to the baby bottle.
The tea will have an invigorating taste similar to an an apple cider. If the tea becomes too strong to drink. dilute it slightly with un-sweetened freshly brewed tea.
You may experience hot flashes as the tea makes you detoxify for the first week Any previous injured part of your body may be sore This is your body working on any residual damage. After a week. there should be little, If any effect from the tea, except that you will feet better and have more energy.
The slime an the bottom of the tea if un-refrigerated will form more mushroom on top of the container. The process will take a little over a week. You can use this process to make more mushrooms if they are needed quickly.
If you put a small mushroom in a larger container, the baby mushroom will grow to the size of the new larger container.
ANOTHER SIMPLE METHOD TO MAKE KOMBUCHA TEA 
1. Boil 3 quarts of water. Use a stainless steel pot. 
2. Add 1 cup of white or light brown sugar. (AVOID HONEY, DANGER OF BOTULISM). Boil another 5 minutes. then remove from heat.
3. Immediately add 4 Lipton Tetley or Red Rose tea bags. steep for 10 minutes. Then. remove tea bags and cool to room temperature.
4. Pour over glass container and place Kombucha Mushroom smooth side up with the liquid .
5. Cover with a piece of cheese or dish cloth and place it in the closet for 7 days.
6. After seven days Kombucha will grow baby mushrooms. Separate with hand and repeat the same process. (Original may also be used or given away). Filter the fermented Manchurian Mushroom Tea in to a glass bottle or pitcher and refrigerate.
You can drink 1 ounce initially and increase to 4 ounces [2e]
This is an edited version of a photo-copied version of about six pages given to me by friends, in Stevenage Herts. U.K. from whom I first heard about Kombucha, or Dr. Kombu's cha, recently. Cha , I've read somewhere, means tea in China Japan and Korea (As I remember, tea hawkers at railway stations in India call tea they sell Chai.).
The editing was to correct (I hope) errors introduced by the process of scanning of the photocopied document and the subsequent use of character recognition software. A UK dictionary was also used which changed the US spelling found in the document. Occasionally I have also replaced a pronoun or preposition where I thought it made the sense clearer.
Some amendments to the document was aided by some of the Kombucha documents found on the web (Google or Yahoo search for Kombucha and Kargasok ) and cited in , where the document scanned appeared to have letters missing from some words, perhaps as a result of repeated photo copying.
The author of the photo-copied document is unknown. I have added this note and those following.
Those who introduced the drinking of tea in to the west appear to have left out a significant part and ingredient of the tea making process; the Manchurian Mushroom.
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21 November 2001
Some of the Web pages looked at in the course of preparing this document:
a) http://www.dbbai.co.uk/13Aug.htm ; This was used as the reference document for correcting some of the technical terms in the scanned document which had some letters missing.
There are no attributions to sources on this document either;
b) and c) below appear to have been derived from the same or similar sources.
d) http://www.fungi.com/info/blob.html ; somewhat different viewpoint from probably a person from a section of the 'scientific' community and as is their inclination somewhat over anxious if it is not crafted to cause alarm and put off readers. (Don't breathe without checking with us first, and paying us that fee; and keep taking those patented pills and potions; sterilize everything or the bugs will get you and human life on the planet will end! ).
Some citations of other published documents are made here.
e) http://www.esys.org/seekrank/sekrank6.html ; Unlike most of the others this page recommends drinking one or two glasses three times a day after meals. 'Jeden Tag solten ein bis zwei Gläser KOMBUCHA, früh nüchtern, mittag und abends nach den Mahlzeiten getrunken werden'. In comparison the intake recommended above seems overcautious.
There is surely room for experimentation ; after all its a form of tea, take it when inclined to so do and in quantities you're happy with and observe your self and possibly keep a diary and join a mailing list devoted to the subject and report any observations. I wonder what the usual intake is, in quantities and frequency, in those parts of the world where it has been a long tradition?
now take a glass ( 200 ml) first thing in the morning and
in-between main meals if at home. I am inclined to take Kombucha
almost as frequently as I was used to drinking ordinary tea.
After the first week of use some stiffness and pain in my left
leg calf muscles and and at the hip has reduced considerably and
is hardly noticeable now. I had suffered with this for some time
It seems that the document has had its origins in the USA and the measures referred to are from that part of the world. Information presented below have been gleaned from the American Heritage Dictionary found through Yahoo and from the Concise Oxford Dictionary (COD)
Quart (USA) = ¼ gallon or 32 ounces (USA) (0.946 liter)
liter = A metric unit of volume equal to approximately 1.056 liquid quarts, 0.908 dry quart, or 0.264 gallon (USA).
a. 4 quarts (3.785 liters). (USA)
b. A unit of volume in the British Imperial System, used in liquid and dry measure, equal to 4 quarts (4.546 liters).
(Note the difference between a UK gallon (4.546 l) and a USA gallon (3.785l) and consequently quarts. In both countries 1 gallon = 8 pints = 4 quarts. Not that it matters a great deal but I found it worth noting; useful to know if you were comparing mpg of vehicles; sorry I digress).
liter (USA) = litre (EU) = 1000 cc.(cubic centimetres) = 1000 ml. (millilitres) = 100 cl. (centi litres)
b.) A unit of volume or capacity in the British Imperial System, used in liquid and dry measure, equal to 28.41 millilitres (1.734 cubic inches).
A unit of capacity or volume equal to 16 tablespoons or 8 fluid ounces (237 milliliters).
There doesn't appear to be any common understanding of capacity here. Perhaps half a pint (UK= 284 ml) or 330 ml - the capacity of an EU lager or beer glass - is a reasonable assumption, or perhaps a wine glass full (165 ml.) ; half the capacity of a beer glass.
Inch (USA) = Inch (UK) = 2.54 cm.) : cubic inch = 16.387 cc. or ml.
I should have a mother mushroom to pass on each week from the strain I have received from friends. Click here for a form to request a K-mama. There is a charge for packing and postage or carriage.
If you bottle it and close it air-tight leaving a little air gap inside, before refrigeration, continued activity should produce a refreshing slightly fizzy drink.
Six litres of water: 4-5 tea bags or teaspoonfuls of tea 600 ml. of refined granulated sugar produces tea that I find is not too strong. Perhaps ten to fifteen percent more if brown sugar is used. Earl Grey, Liptons Tchae and twinings Lotus Green tea all produce Kombucha that has different and interesting flavours and aromas.
I haven't as yet come across a suitable brand of organically grown tea, which is what I would prefer to use. The same applies to the sugar.
Pure mountain spring water ought to be preferred if readily available from a reliable source rather than the processed; and chlorinated and fluorinated; river and bore hole water on tap from the water company; .
ambient temperature for the culture ~23°C (76°F) ; Works
in the region 16°C -
30°C (60-80 °F); This is
mentioned on the web site:
I'm inclined to call this a pro biotic rather than an anti-biotic?. Something that co-operates and works with the bacteria and yeast found in our gut like that of all creatures. In fact the DNA of these micro-organisms and other larger organisms are seen also to be part of human DNA. We share the planet with these organisms and live in a sort of symbiosis with them. Contrary to the view point some of these 'scientists' seem to put across and have you believe we are not aliens manufactured and sustained by them. Illness results when the balance of our systems is upset by one reason or another or through the process of ageing. Then some bugs come in to start to do their job to help you to go back to where you came from; to reunite with the earth.
There is a place for
experts and scientists and certainly lend an ear, and they do
help and there is a wealth of tried and tested techniques that
work to bring relief to those afflicted but don't let them or
anyone else however much pretentious cloud your native
intelligence ; listen to your own heart and mind, your being, as
Vision Ware a brand name of Corning Glass (USA) similar to Corning Ware; heat resistant glass ware. Pyrex in the UK.
 Hands On
Yes, separate them with your bare clean hands; there seems be some form of mutual transference or exchange between two living entities, the mushroom and its keeper and perhaps among those who take it. It is something meta-physical rather than physical. My contact with Kombucha and observations are quite recent and look forward with interest to discovering its ways in the long term. It is too early in my case to firmly attribute anything to Kombucha. I would like to hear from those who have any observations of any meta-physical phenomena which they suspect are associated with Kombucha. This is a difficult area to navigate on account of the very subjective nature of these observations but a nebulous consensus may be arrived at by exchange of experiences or perceived links to events.
Some have suggested making up part of the new batch of sweet tea for growing the mushroom with Kombucha from the previous batch. Günther Frank at www.Kombu.de suggests this should be about ten percent of the volume.
~ Sabbe Sattha Suki Honthu ~ May all beings be well and happy ~
(With thanks to Shanthi for a humorous aside that reminded me of the spiritual outlook, expressed in the statement above, that guides all Buddhist thought and action)
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