Jiaogulan (Gynostemma pentaphyllum or "stranded blue plant" when translated from Chinese) is better known as "The Herb of Immortality".
Jiaogulan is considered to be one of the 10 most important herbs in Traditional Chinese Medicine (TMC) & there are many reasons for that.
One of them is the fact that it contains 82 saponins. And saponins are chemical compounds identical to the ones found in Ginseng, but Ginseng only has 22 of those compounds.
Jiaogulan is also a strong adaptogen, meaning that it is a natural substance considered to help the body adapt to stress, a substance that can work on many problems at the same time & a substance that has no side effects.
You know that something is of special value, when a book is written about it: (1*)
Besides this book, there is a lot of information of the web about this amazing herb. One of the better places, with tonnes of information is Majestic Herbs (2*). Here's the screenshot. To find out more, please visit their website.
Jiaogulan Bärbucha Kombucha is our third Kombucha that we brew with a strong adaptogen. The other two are: Chaga X & Schisandra.
Jiaogulan has been enjoyed traditionally over thousands of years as a tea. And that is how we make it. Ours comes from Thailand & it looks like this:
When you briefly steep Jiaogulan, it has a nice sweet flavor:
In order to extract all the beneficial components out of it, we steep it for 4 hours. By doing that the flavor changes. The flavor goes from sweet to slightly bitter. But pleasant bitter.
So after steeping, we mix in our Organic (BIO) sugar, add one lucky Bärbucha Kombucha Scoby, with some starter liquid & from there the journey begins.
The fermentation of Jiaogulan is always quite active. More than any other Kombucha. OK, maybe with the exception of Hemp. That indicates substances in the plant that activate the yeasts & put them into an overdrive. But surprisingly it does not become more alcoholic but the sugar gets eaten a lot faster. So a case of "munchies", just like in our Hemp Kombucha.
You can see that better on the pic above, where there's a lot more bubbles & they are bigger than in our other brews. But Scobies love it & despite the hyper-active fermentation, they try to cover the surface with the new growth.
That hyper-activity is shown here, with the nice "heads" of foam:
After bottling, it undergoes a second fermentation & about a week later, it is ready for enjoyment. We recommend enjoying it in small doses. Just like this:
And here's our live Jiaogulan in full glory, in our Kombucha Cafe:
And this is where we get it from (3*):
Ingredients: Filtered & Revitalized Water, Live Kombucha Cultures, BIO Unrefined Brown Sugar & Jiaogulan
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