If I Were a College Professor I Would Teach a Fermented Tea Class: Kombucha: by Autumn

If I Were a College Professor I Would Teach a Fermented Tea Class: Kombucha: by Autumn - August 2017 Scholarship Essay

If I was a college professor, I would teach a class about kombucha fermented tea. Kombucha is an “ancient fermented tea beverage” that has a natural effervescence (similar to bubbly carbonation) and is full of probiotics, antioxidants, vitamin B, and much more. This will be a great introductory class for the “newbie” or the intrigued individual who knows nothing about this proclaimed health beverage. As a kombucha student, you will be introduced to the sweet-sour punch of raw “Kombucha,” a beverage that is generally made with either black or green tea, and considered to be the powerhouse beverage that can be enjoyed in a range of flavors. For those who may know something about kombucha, including its positive effect on the digestive and immune systems, but maybe not know much else about this health elixir, also known as yogi’s magic potion, this will be a fun and interactive class to take where you will learn the basics about kombucha fermented tea, including its history going as far back to China, specifically the Qin Dynasty in 220 BC, to its migration to Russia, and how it came to be in demand as a health conscious beverage of choice for many “hippies” in the United States as early as the 1970’s. We will also explore how this effervescent fermented beverage has been made and enjoyed for thousands of years all around the world. We will also explore and discuss the many incredible health claims attributed to kombucha—such as that it cures cancer, improves vision, controls blood pressure, stops constipations, and even prevent wrinkles. There are also many claims that kombucha offers the many benefits similar to probiotic supplements, including promoting a healthy immune system. We will look at these claims and any valid medical studies to determine if there is any medical evidence that supports these claims. In short, we will explore if there is enough evidence that kombucha tea delivers on its many health claims. Since there are opponents who claim you should never drink kombucha, we will also look at the potential risks to consider and discuss their concerns and claims. For example, there have been reports of adverse effects, such as upset stomach, infections, and allergic reactions in kombucha tea drinkers. In addition to studying the history and effects of kombucha, we will spend some time exploring the health benefits of fermented foods in general. For instance, we will discover probiotics, what it is, how it works, and whether it does help you maintain overall health, including maintaining a healthy gut. It is reported that kombucha tea is often brewed in homes under nonsterile conditions, making contamination likely. Or, when improperly manufactured where ceramic pots have been used for brewing kombucha, lead poisoning has come about as the acids in the tea can leach lead from the ceramic glaze. We will also discuss the pros and cons (if any) associated with making kombucha at home. We will explore the many brands of kombucha teas that are currently available in the stores committed to stocking this health beverage that has popped up on the shelves of many health food stores, whole food stores, and now conveniently found in mainstream supermarkets, corner stores, and grocery stores.

Therefore, if you are ready to satisfy your interest in kombucha teas while potentially debunking the myths surrounding this health beverage; or if you are just curious about kombucha, and what it could mean in your life, this class is a great place to start because not only will there be a historical approach to the study of kombucha and an examination of the benefits and potential side effects; this class will offer the student the opportunity to learn the proper and safe techniques that are involved in making kombucha fermented tea in the home since this health beverage can be made with just pennies on the dollar but generally sold in stores anywhere between four to six dollars a bottle. I will demonstrate the first fermentation process, with the goal of creating a great basic kombucha. You will also learn the distinctions of the second fermentation process and will experiment with an assortment of flavors. There will be opportunities to taste home-brewed kombucha tea in order to familiarize the student with how to implement the flavors that can be endless and pretty much up to the imagination.

To summarize the course, you will learn about the history of Kombucha, what it is--and why drink it, how to brew kombucha tea at home with the right ingredients and the right supplies and how to flavor it the way you want it with the blending of different teas and fruits.. We will discuss the health benefits, potential side effects, and as a bonus, we will briefly discuss the non-consumable uses and teach you how to buy kombucha if brewing it from home does not sound appealing—including how to read the ingredient label to avoid high sugar flavors. There will also be reading assignments, including the “Art of Fermentation” by Sandor Katz and we will start with the basic vocabulary like probiotics, fermentation, and effervescence. So whether you are a novice, have dabbled a little bit with kombucha, or know absolutely nothing about this ancient fermented tea beverage, my kombucha class is sure to be one not to be missed!