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Harald W. Tietze Publishing was established to help people to gain and maintain health
Featuring Secure Online Ordering
Harald W. Tietze Publishing was established to help people to gain and maintain health
International Kombucha Network
Help yourself - Help others
Enjoy fresh healthy Kombucha, the champagne of teas
Make your own Kombucha and enjoy the good taste and good health!
Join the
International Kombucha Network
and sell (or give) your Kombucha cultures to others!
Join the
International Kombucha Network
and sell (or give) your Kombucha cultures to others!
What is the International Kombucha Network?- The International Kombucha Network was founded to give everyone access to the Living Kombucha Plant
- Kombucha is a probiotic, delicious microbiological food. It can be very helpful in regenerating the bowel flora and can do wonders for the well-being of the body
- The LIVING Kombucha Plant reproduces quick new plants and makes an exceptional health drink
- Help Yourself and Help Others. When you join the International Kombucha Network (It's FREE), you will distribute the culture and related information to others. You will earn money by selling the culture and for the time you spend
How much money do I have to spend to start my own Kombucha Making?
- LIVING Kombucha culture
- The Book "Kombucha Teaology" or "Kombucha The Miracle Fungus"
- Total Cost including Express Postage and GST $29.00. For overseas customers same price in US$ (no GST but higher postage), Master or Visa cards only
How can I join the International Kombucha Network and how much does it cost me?It's FREE!
You only have to register your name and address for the International Kombucha Network Data Base. If there are requests for the LIVING Kombucha Culture from your area, the "Kombucha Friend" receives from us (and pays us for) the book. The Kombucha Friend receives also your address with the information, that the culture is available from you and how much he/she has to pay you. You may send the culture by mail to the Kombucha Friend or it will be picked up at your home, whatever suits best.
When you join the International Kombucha Network, you will receive additional instructions for sending the LIVING Kombucha culture to your Kombucha friends.
If you sell your cultures to friends or others, you can buy the Kombucha books at wholesale price.You also may distribute other health books and products from Harald. Tietze Publishing.
Contact:
Harald W. Tietze Publishing Pty. Ltd.,
P.O. Box 34, Bermagui,
NSW 2546, Australia
Telephone: 02-6493 4552. Fax: 02-6493 4900
International: + 61-2-6493 4552. Fax: + 61-2-6493 4900
E-mail: Click HERE to Email US
P.O. Box 34, Bermagui,
NSW 2546, Australia
Telephone: 02-6493 4552. Fax: 02-6493 4900
International: + 61-2-6493 4552. Fax: + 61-2-6493 4900
E-mail: Click HERE to Email US
Kombucha?
Kombucha is an ancient food originating in Asia. With the growing interest in Eastern healing methods, Kombucha travelled via Russia into Western Europe. In those countries, Kombucha was regarded as a delicious healthy beverage and part of a balanced diet. On its way to the western world, this beverage has, in many cases appeared to have performed miracles. Hence names, such as magical fungus, miracle fungus, gout jelly have been given to Kombucha because of its successful results in the treatment of modern illnesses. While Kombucha was already a popular healing remedy in the twenties and thirties in Russia, Czechoslovakia, Germany and Austria, the fermented beverage almost became extinct in the post war years of World War II. The reasons for this were twofold, people had to grow their own vegetables due to food shortages resulting in a more healthy and nutritious diet, and also sugar was in short supply.
In the sixties and seventies, when the standard of living improved, Kombucha became known again as a "miracle beverage", as mentioned in many newspaper articles.
In our society, where we have an abundance of food, which is sterilised, homogenised or preserved, a microbiological food such as Kombucha, which aids digestion, can work wonders.
The world wide best-selling Kombucha Books
by Harald Tietze
Kombucha The Miracle Fungus
and
Kombucha Teaology
Over 1001 ways to brew Kombucha
for Best Flavour and Maximum Healing
The quality of your brew!
for Best Flavour and Maximum Healing
The quality of your brew!
From my experience I would like to highlight an important fact...
The quality and healing extent of natural medicine depends upon the components; i.e. how the components have been processed and how fresh they are. We need a very healthy functioning culture to produce a good herbal tea brew.
With herbal teas too there are problems. I farmed hectares of herbs for many years and have always stressed (in my letters to customers) that the best herbs are those harvested from one's own garden. All herbs, with the exception of a few, need to be fresh. A good general rule is that with the new harvest, the old belongs to the compost heap. People who wish to have good results need to know when the herbs were harvested. Roots and barks generally have a longer shelf life.
Other important factors to be considered are the time of harvest and how they have been dried and stored. Some herbs require harvesting in the morning dew and others in the afternoon sun. Most roots should be harvested during rest periods of the plants, others however, when the plant is in blossom. The drying process has to be done quickly to avoid mould growing, which in turn could harm the Kombucha fungus at a later stage. Herbs should not be dried in high temperatures. Direct sunlight should also be avoided during the drying process. People who have compromised the manufacture of a health remedy should not automatically say that natural medicine is ineffective. In 1984, I produced a video titled "Back to Nature with Medicinal Herbs", which covers the basic requirements for obtaining the good herbal products from your own garden.
Herb books on the market today are based on the experiences of our ancestors. We deal with a knowledge of health from a time when no pills were produced and when research and industry did not attempt to obtain active ingredients, extract them and sell them in marketable form. The successes of our traditional healing knowledge are based on a balance of experience with nature. With a disturbed balance, we need to have proof of our experiences over long periods of time before being certain of the effects. Will the new experiences with an unbalanced nature be a successful experience?
Kombucha results cannot be fully explained scientifically. Also in modern medicine, researchers use results based on experience because not everything can be explained in a scientific way. In scientific trials only green and black tea was used. These teas show totally different results after 14 days of fermentation compared with herbal teas.
Kombucha brewing with herbal teas
Many people have used Kombucha over the years as a gourmet product and healing remedy. Mixing medicinal herbal teas with common black tea results in a brew with the properties of all the teas used. They can amplify each other or make each other worthless when combined.
With the different teas that can be used the taste combinations multiply. There are many thousands of different Kombucha beverages with different effects for healing and taste.
The fermentation process of Kombucha will retain the characteristics of the tea used. According to some, the fermentation process even highlights the characteristics of the teas. When brewing Kombucha, generally, a very light tea is used. People, who react with nervousness to common tea, will have this effect increased with Kombucha, even though a lighter tea is used. More beneficial results have also been achieved with herbal tea. It is similar to products, such as sauerkraut or fermented garlic, where the garlic will retain its effects after fermentation and without the smell associated with it.
When brewing Kombucha, however, not all teas are suitable. Volatile oils will harm the fungus and can even kill it since the oil covers the surface of the liquid and chokes its supply of air.
Medicinal herbal teas are, as the name says, medicine. If you have a disease it is very important to have a diagnosis done by a professional practitioner before you start any self-treatment. Medicinal herbs can overwrite the symptoms. The illness can under circumstances develop further. For example if blood in the stool is treated with oak bark, the bleeding may stop but a possible cancer growth may develop further and early detection may be delayed.
Mixing different herbal teas
There are many slimming, sleeping, bladder and asthma mixtures one can develop with different herbal teas for all sorts of complaints.
It is advisable to alter the mix after a few weeks to give the body a new stimulant for better effects as well as to avoid negative side effects
When making your own herbal mixtures one should consider the following points:
- Is it a mixture for general well-being?
- Is the tea beneficial for you?
- Is it a mixture to treat a specific complaint?
Treating Illness
Treating an illness without knowing or eliminating the cause is like hitting the head with a hammer and taking pain killers - why not take the hammer away. In many cases the cause of ills is in our own environment at home - our house. More detail in:
"Earthrays and Man Made Pollution" by Harald W. Tietze
and the book
"Healthy Home and Healthy Office" by Reinhard Kanuka-Fuchs.
(See the books page HERE)
When making your own herbal mixtures, do not use a tea which contains oil on it's own; oils tend to float across the top of the liquid thereby cutting off the supply of fresh air to the culture. The following herbs chamomile, fennel seeds, lavender, lovage, mint, peppermint, rosemary, sage and thyme as used in this book are high in volatile oil. You should use them mixed with four other teas. For your own mixtures, the simplest way is to mix a minimum of three herbal teas together with one of the following teas for better fungus growth: green tea, common tea, jasmine tea, dandelion tea. Use the teas which suit you best. The first two contain caffeine, jasmine is fairly neutral and dandelion has no known side effects, and supports the liver.
The fungus growth varies using different teas. It is not so important to have a large quantity of fungus production. One publication stated that the Kombucha fungus grows on the caffeine since the best fungus grows there. That's a wrong conclusion since all the caffeine is left in the brew at the end of fermentation and some teas, such as green or common teas like dandelion, pawpaw (papaya) and guava, produce even more fungus.
If you want an caffeine free mixture use jasmine tea instead of green tea or common tea.
I know very well that many reading this book like only ready mixtures and don't want to create their own mixtures. Ever since we were born we have always been told what to do and what not to do. Eat this or that and in that quantity because it is healthy or not is a daily routine in magazines TV and other "educationals" including this book. What I am trying to do with this book, is to show a way to help you to start to think for your self in regard of self-healing. Only your body will tell you if an herb or herbal mixture is good for you.
You only can make yourself happy or healthy - nobody else. Other people can only assist you. Only you can help yourself just as nobody else can go to the toilet for you!
You don't have to brew the herbs or herbal mixtures with Kombucha. In some cases it is advisable to prepare a herbal tea using the tea straight away, such as for a cold or heartburn. When you start a Kombucha brew for treating a cold, it is likely that your cold will be gone by itself by the time your brew is ready.
When you create your own mixtures, mix with teas for a better taste in the herbal mix. Blackcurrant and raspberry (fruit) are strong tasting and make a big difference compared with not so tasty medicinal brews. Honey or ginger are used for better taste as well.
When mixing roots or barks with leaves and flowers, the specific weight has to be considered as well as the time the tea is left in the water before straining. Basically, one uses half the volume with barks, seeds and roots as with leaf and flower teas. Depending on how fine "hard" teas like roots, barks and seeds are milled, the time of settling should be adjusted. Gross (course) teas may need two hours or more settling time. It is advisable to leave some roots, seeds and barks overnight in a small amount of cold water (in a glass container) and add the hot water in the morning.
The herbal mixtures given in the book "Kombucha Teaology" are only suggestions and have to be adjusted to your needs and the availability of best quality herbs. Don't make compromises with the quality.
Harald W. Tietze Publishing Pty. Ltd., P.O. Box 34, Bermagui, NSW 2546, Australia
Telephone: 02-6493 4552. Fax: 02-6493 4900. International: + 61-2-6493 4552. Fax: + 61-2-6493 4900
E-mail: Click HERE to Email US
Telephone: 02-6493 4552. Fax: 02-6493 4900. International: + 61-2-6493 4552. Fax: + 61-2-6493 4900
E-mail: Click HERE to Email US
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* Names & Trademarks (TM) are the copyright and property of their rightful owners. The publications listed seek to demonstrate the beneficial application of natural healing for various disorders. It is stressed that the contents of these books are in no way a substitute for personal supervision by qualified professional personnel. The contents of these publications are soley the opinions of the authors. Books by Harald W. Tietze are © copyright. All rights reserved. These books may not be reproduced without permission. However, anyone may quote up to six hundred (600) words of text (not third party sources), without specific permission as long as proper credit is given. Books by other authors are copyright of those respective authors. Prices are subject to change without notice. Product designs may also change without notice. Every effort will be made to keep the website up-to-date but no responsibility can be taken for variations in these areas.