Is it good to cry?

Is it good to cry?

Crying has been seen as a weak thing in many cultures but the society is changing now.  At least in Canada, we are more open to see people crying without labelling them as weakness.

Should we let ourselves cry or not?

Neuroscientist Dr. William H. Frey II, author of Crying: The Mystery of Tears and founder and co-director of the Alzheimer’s Research Center at Regions Hospital in St. Paul, Minnesota, has spent over 20 years studying crying and tears. Dr. Frey said, “Crying is not only a human response to sorrow and frustration, it’s also a healthy one.” It is a natural way to reduce stress as stress will increase the risk of cardiovascular disease and other stress-related disorders. His study showed that 85 percent of women and 73 percent of men say they feel better after crying.  We are removing chemicals that build up during stress. The results of his theory and research have appeared in numerous medical and psychological journals and papers, as well as in his book.

In my #1 bestseller book  Unlocking Your Happiness Within: Living the Live You Choose with Chi Gong, I also wrote about how my tears came  40 years later as I did not understand that crying was the right thing to do when I first felt deep pain. 

So, is it good to cry?  Yes, if you feel like crying, if that’s what you feel, you cry.  We do release emotions through the tears but excessive crying will be depleting too much energy.  As a master of Chi Gong, I have designed a Heart Chi Gong to help ground the difficult feelings so crying and sadness can be decreased to the minimum.  Send love to yourself when you are sad. When you love yourselves, you start to heal.  Please  read my book and  practice special Heart Chi Gong explained in Unlocking Your Happiness Within.

Giving and Receiving

Giving and Receiving

GIVING  is your energy going out
RECEIVING is energy coming to you
It’s continuous and equally important like the Yin and Yang
Often we want to give and serve more
Learn to receive too
When someone gives you a gift,
just say THANK YOU and accept it gracefully
You can always give something back at a different time when you can
Stop criticizing yourself as that’s giving negative energy to yourself
Be kind
If you want abundance, it really means you feel good about yourself
Clean up the mind and unclutter it
Organize the fridge or closet can help too
Make room to receive
Practice Chi Gong and move energy
Raise your vibration
Remember to SMILE 
Trust, be grateful, stay positive and life will be richer for you.

                                                   ~ Master Teresa Yeung

Discover How To Make Healthy Kombucha From Scratch

Discover How To Make Healthy Kombucha From Scratch

Kombucha is originated from northeast China in 220 BC. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo. Then it was brought to Europe, Russia and Germany.  It is a popular drink now. Take one or two servings a day be ideal for the best health benefits.

Kombucha grows in tea, sugar and needs to breathe.  It also has some caffeine, sugar and yeast. People with candida may not be suitable to drink too much. Yogurt is often being compared to Kombucha as they are both processed by fermenting. There are extraordinary health benefits for Kombucha such as probiotics, antioxidants, immune stimulant and detoxification. Probiotics found in fermented foods may also provide modest heart-related benefits, according to a review article published in the Journal of the American College of Cardiology 2018.  I remembered one of my clients went through chemotherapy and did not lose her hair. She told me that she was drinking kombucha and wondered if that was the reason. (gut health, mental health, cancer risk, weight loss, heart disease, infection risk, type 2 diabetes)

Alcohol and Mold – Yeast Fermentation with sugar will always have alcohol. Soya sauce, miso, kimchi, sauerkraut, keifer, tempeh, miso are also fermented. Kombucha is not considered an alcohol beverage but a power drink. There are Meters for home testing for alcohol sold on Amazon if you worry. I would not worry about it though. There is also concern of contamination and molding! I have been making my Kombucha drinks for half a year and create some practical and essential steps for information only.

Containers: I will also only use glass containers (not ceramics). While stainless steel and plastics can work but are not recommended for fermenting process. Ceramics are made from earth and there is always a concern of lead poisoning if any lead will leach out for prolonged use. You will see ceramics saying lead-safe and never lead-free! Therefore glass is the best for safety and health.

Choose thicker glass container as fermentation will build pressure. It is safer if the container is thicker glass. Mason jars and juice bottles are great for reuse after being washed and sterilized.  Starter Kombucha Scoby will sink into the jarNew Kombucha Scoby will grow and seal the top of the jar to protect the bacteria to grow.  So if the jar is bigger, then the Scoby will grow bigger in size. use the liquid inside (called tea) to make drinks. You may not want a big jar if you are new in fermenting.

Why it is necessary to Sterilize all glass containers?

I did have one batch formed mold when I first started.  Afterwards, I always sterilize by boiling all the bottles and containers, I never have any mold since.  I also wash my hands before touching the containers more carefully. (If there is mold, you should be able to notice clearly after 2 weeks. You must throw everything out to the garbage.  If you are not sure, you can find images of Kombucha on the internet. Clear air bubbles may appear on the top of the jar which are not mold. You may see thread-like residues in the liquid the which is not mold. )

Must Sterilize Glass Containers for Safety

Use a stainless steel pot, add cold water,  put clean glass bottles upside down. Add water enough to cover.  Bring water to the boil, and boil rapidly for 5 minutes. Turn off the stove and allow the water to cool down. You can add the lids of the bottles in after turning off the heat. I sterilize all the utensils too.

Do not use ceramic containers. Use glass.



Watch Instagram Live Demonstration

Its best to find someone who has fresh Kombucha Scoby and starter tea for you. Starter tea is the liquid that the Scoby has been living in which has bacteria. I did buy a frozen Scoby from the health food store but it did not work very well as there was no starter tea.


15g loose black tea or 3 – 4 black tea bags   (You can use 2 green tea bag mix with 2 black tea bags but black tea is the best. Tea is food to Kombucha.)

3/4 cup sugar (white sugar seems to work better. I have not used honey or brown sugar. The Kombucha feeds on the sugar. So if you have a bit more sugar will not hurt the Kombucha. 1/3 cup may also work if you use less water.)

1 L of filtered water or spring water (You will have extra.)

Boil water and remove from heat. Add tea and sugar to dissolve.  Let it cool down. (If container is smaller, adjust the amount. )

  1. Wash hands well to avoid contamination
  2. Add Starter Tea into the sterilized glass container. If you have 1/2 a cup of starter tea for each glass container be good. Less tea will also work but use jar smaller than 1 litre. Stir to mix. Allow enough space for the Scorby to grow.
  3. Put Kombucha Scoby (the smooth side facing up) into the container with starter tea. The starter Scoby will probably sink down which is fine. It will not float on the top at this stage. You will usually see a new thin Scoby will grow on top of the surface after 1 week to 10 days and it will grow thicker with more time say 3 weeks.
  4. Wipe down mouth and sides of jar with a clean cloth.
  5. Cover the jar with a clean cotton cloth not lid as Kombucha has to breathe.  Tie with a rubber band (No lid please).  Some people said that paper towel does not always work as some “stuff” may fall down from the towel and mess up the brew.  (Note: Scoby can breathe through the cloth. You can also cut a piece from a clean T-shirt and use it as the cloth.)
  6. Leave container in warm area to ferment and do not disturb.

Temperature: Kombucha likes temperature from 24 – 30 degrees Celsius or 75-85F. It does not need light but do not mind indirect light. So if your room is cool or air conditioned, put the Kombucha in a cupboard so it will be warmer. It does not mind darkness. I put mine in a cupboard so there is no disturbance and warmer. Label the jar the date you start the fermentation. Thank you.

How long do you brew before it is ready?

Some people want lighter taste Kombucha and some people like stronger taste. The range can be from 7 days to 3 weeks. If the storing place is very warm, it will brew faster. You will see the Kombuca Scoby grows very thick quickly.  In general, I would like to brew at least for 2 weeks and sometimes 3 weeks. The taste of 7 days is a bit light for me. If its my first time brewing, I will go for at least 2 and 3 weeks are not too long for the first time so your brewing tea be stronger.

Watch for mold 

Like a mother, all the bottles feeding my young child under 1 year old will be sterilized. So since sterilizing the bottles for Kombucha, I never have any problems since. All the water used in Fermentation 1 will always be boiled too, cool them before I use them.

The new Scoby growing on the top of the tea. If the tea is dark, the Scoby will look darker. In 7 days, you may see a thin Scoby on the surface. It will be in the beige and ivory colour. If the tea is dark, it will look light brown.

NOTE: Mold looks moldy, can be green and black colour appearing on the surface.  If there is mold, after 2 weeks, the colour will be quite obvious. Therefore, if you brew for 2 weeks and up, you can always identify if there is any mold. If you are new in brewing, you can ferment for 3 weeks up and you can tell if there is mold so easy by the look and colour. If there is, throw everything out. Search photos of mold in the internet if you have concern.


  1.  Flavour and Prepare for the Second Fermentation for 3 days
  2.  Prepare the next brewing.

Is it Good to do FERMENTATION STAGE 2 ?

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Second fermentation process is for flavouring to create carbonated drinks. , I find the easiest way is to add good quality juice. You will need to buy a package of juice. I choose 80 – 100% juice. You can also crush your own e.g lemon.

I also drink it immediately too – You can fridge all the tea from the first fermentation. Drink some by diluting it with water, juice or tea. This is very good if you do not want the juice flavour.

Kombucha gets carbonated during secondary fermentation. Secondary fermentation is when you flavor the kombucha, bottle it, and then leave it out to ferment for longer. The gas is contained in the bottle and builds pressure, so when you open the bottle it will make that beautiful hiss sound. I will not shake the bottle as it may cause spilling due to pressure.

In time, I will see a healthy strong Scoby on top of the container in 7 days. It will grow thicker in 2 weeks time.

How to do Fermentation 2 ?

Wash your hands and take the Scoby out and place it in another bowl. Save 1 cup of Starter Tea. Keep on the side.

  • Split the Kombucha tea from the first fermentation and fill up ¼ or 1/3  of each sterilized bottle evenly. You may want to strain the tea too to have clearer liquid.
  • Flavouring is fun and you can choose to use more juice, more tea or spring water.
    • Choice 1 more juice : Fill up the bottle with ¼ to 1/3  bottle fruit juice evenly in each bottle or you can add different flavour of tea too. Make your own choice and you can read the label of other Kombucha drinks to get ideas. If you choose the flavour of juice, you can look for 80 – 100% juice with no added sugar. If you choose to make more tea, you may need to add a pinch of sugar so the 2nd fermentation can process with ease. Juice naturally has sugar so you do not need to add sugar.
    • Choice 2 more tea : Fill up the bottle with ¼ to 1/3  bottle with your choice of flavoured tea. If you are not adding juice, you can add some maple leaf syrup for sweetness. Maple leaf syrup has benefit minerals.
  • Add Spring water or your choice of tea (room temperature) to fill up to the top but  leave a bit of air. Stir to mix. Put the lid on and turn it tightly. (I also bought some Kombucha tea from the store to see what ingredients are inside and make my choices.)
  • Continue to ferment for 3 days in warm area.  Kitchen counter top works well.  The bacteria will eat some of the fruit juices to continue fermenting.  There is no need to add sugar. Juice has enough sugar to feed the second fermentation.
  • After 3 days, the drink is ready. You can test drinking it at room temperature. When you open it, there may be carbonated bubbles created during fermentation. To stop the fermentation, you will put the Kombucha into the refrigerator. After the Kombucha sits in the fridge, you will also notice some residues at the bottom of the drink as it may still be fermenting at a low speed. Other drinks on the market have residues too if they use more real juices instead of more water. Tighten up the lid. As a precaution, remember to leave some air on the top of the bottle.

Fizzy drinks or bubbling Kombucha

If you want very frizzy drinks but this require more efforts to do and experiments. The temperature of the 1st fermentation and 2nd fermentation needs to be warmer so it will create more carbonation. On the internet, there are people suggesting even heating up the area to raise temperature which I have never tried. Some people will place the containers on a heated sheet. THICKER GLASS Bottles with metal lids or resealable covers like some beer bottles work good so gas can be sealed in. It is common to have some bubbles naturally. Conclusion, more fermentation 1 tea, warmer room temperature, more days and tight lid will help to give more buttles.

Please be careful to when you open up as I heard there is chance of bursting if too much pressure continues to build up. That’s why drinks are put in the fridge with lower temperature to stop the pressure to build up as there will be much less fermentation.

  • Prepare for the Next batch – follow Fermentation Stage 1. I will keep the new Scoby usually the one lighter in colour. Add new tea with sugar like before again.
  • I will discard the old Scoby, give it out to somebody else or brew another jar. Some people will keep all extra Scobies into another bigger container called hotel with lots of Starter Tea. The purpose is to store them for future use or give away.


Every bottle of Kombucha ferments has tiny thin Scoby inside the drinks. It may not be very noticeable or very noticeable. The drink is safe.

If you are new in making Kombucha, it is always good to make a small amount first. When I first started, I tested the drink to see how I feel about the drink by drinking a small portion and wait for one hour. I will then drink more after one hour. I will keep testing for 2 hours to see how I feel. Does the body feel good with the drink?

For myself as I am very energy sensitive,  I really enjoy my Kombucha. My family drinks for all the powerful probiotics. You can email me your questions too.

Teresa Yeung

Master of Qi Gong

Waiver of Liability: All information is for Master Teresa’s personal use and it is not intended for medical advice or use. Please research and as professional advice on all matters on your health especially for pregnant women.

Why do you want a Hair Mineral Analyst ?

Why do you want a Hair Mineral Analyst ?


A few years ago, I bumped in the Agent of CalAlt Health Laboratories.  As I believe in no coincidence, so I ordered my first hair analyst and was fascinated by so many information that revealed what I could do more for my health.   I was eating so careful and healthy and could not imagine that I would still need B12 and B complex and that I was low in selenium.

Recently due to the Covid-19 threat, I did another hair analyst to see how I am now.  The report came back showed that where I was weak before is now fine. This feels very good to know what I have changed in my diet is working. Now I also know where I can improve on from the new report. Thanks to the information of the Hair Mineral Analyst.

 Hair Mineral Analysis is a medical laboratory test which reveals your mineral deficiencies and heavy metal toxicity.  Hair mineral analysis is a great tool to help reveal and explains the causes of many health symptoms and disease, whose underlying causes are largely related to nutritional deficiencies, mineral imbalances and heavy metal and chemical toxicity.



Sample of Report


1.   Please email us that you want to order your Hair Mineral Analyst to

2.  The processing fee is $150 which requires payment on submission.

               You can Pay with this button.


or (CAD150 has tax)

or (USD 150 no tax) 

3.  On receipt of your payment, we will send you the instructions on how to collect your hair and where to mail them in for analyst.

Mushrooms for Immunity

Ganoderma Lucidum is commonly referred to as Red Reishi in Japan or Red Lingzhi in Chinese. Ganoderma Lucidum is rare and much more expensive for its potent health benefits than Ganoderma Sinesis or Black Reishi.  Black Reishi can be easily found everywhere. 

Ganoderma is considered one of the most alkaline whole foods in the world and it belongs to the mushroom family.  Many scientists believe there are at least 150 different diseases that are unable to survive in a person whose body has an alkaline pH- ! Much research has been done internationally over the medicinal power of Ganoderma as a cancer-suppressing whole food! 

In Asian countries, especially Japan and China, Ganoderma is widely used as longevity, forever-young, anti-aging super whole food.  It is also especially useful for cancer prevention, cancer-fighting food for use with chemotherapy and radiation, liver support, chronic fatigue and Type 2 diabetes.  High-quality Red Ganoderma is regarded as a miraculous medicinal food for the King!

Authentic Shell-Broken Ganoderma Lucidum Spore is a Super Immunity Booster

Ganoderma Spore is a single cell,  like seeds of a plant that will grow into a full mushroom. Traditionally, only the body of the Ganoderma is consumed as there is no technology to break open the spores properly.  It is only in recent years with the ground-breaking low-temperature enzymatic methodology that the wall of the spores can be fully broken to obtain the richest possible nutrients.  Research findings showed that the nutrients of the shell-broken spores are  75 times more powerful than the body of Ganoderma.  Each spore is rich in amino acid,  polysaccharides (like certain Beta-D-glucan), triterpenes, germanium, selenium, trace elements which is essential to the human body’s immunity.