Guest guest Posted December 15, 2001 Report Share Posted December 15, 2001 Dear Carol, It does not taste like tea and sugar after the fermentation, but like something compeltely different. Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2001 Report Share Posted December 16, 2001 If it doesn't have a " zing " to the taste, it might not have brewed correctly. It has a slightly acid taste after all is finished and, of course, there should be bubbles in the brew. If it is a dull taste of just tea and honey the culture might not be viable. -=mark=- At 09:25 PM 12/14/01 -0500, you wrote: > Okay, so I am just having a hard time believing that this drink is >healthy. It tastes like black tea with sugar, I know that the mushroom >is supposed to change the tea and sugar into a healthy drink ,it is just >hard to believe considering the materials that we start with. Anyone >else have the same problem? > >Carol [snip ads] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2001 Report Share Posted December 16, 2001 A friend of mine in Indonesia makes his Kombucha with herbal tea, such as mint, and it works fine. I've never tried it myself, though. Willa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2001 Report Share Posted December 18, 2001 Dear Carol, I am very sensitive to caffeine, but kombucha does not bother me. So I think the caffeine (actually theobromiline) is neutralized. You should use only black organic tea and white sugar--this is the best for getting glucoronic acid. Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 19, 2001 Report Share Posted December 19, 2001 Hi all! If this is an " ancient " fermented drink, why are you making it with white, refined, no minerals left, bleached sugar? I don't get it. Shalom! Carol in SE Illinois Carol Monzillo wrote: > Okay, so I am just having a hard time believing that this drink is > healthy. It tastes like black tea with sugar, I know that the mushroom > is supposed to change the tea and sugar into a healthy drink ,it is just > hard to believe considering the materials that we start with. Anyone > else have the same problem? > > Carol > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 I don't understand this myself. Some websites say the rich have always had refined white sugar throughout history, but I didn't think that was true. I thought they used honey - so I don't understood the insistance on white sugar either - ? I was also concerned about the caffeine - two things I'd never eat, caffeine and sugar! I used decaffinated organic black tea, I was told that should work too. I've just made my first batch and am waiting to try it. Lynne > > > Okay, so I am just having a hard time believing that this drink is > > healthy. It tastes like black tea with sugar, I know that the mushroom > > is supposed to change the tea and sugar into a healthy drink ,it is just > > hard to believe considering the materials that we start with. Anyone > > else have the same problem? > > > > Carol > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2001 Report Share Posted December 22, 2001 If you're interested, you could get lots of answers by joining the kombucha list. This subject of white sugar and its superiority comes up at times. Here's the link: http://w3.trib.com/~kombu/FAQ/mailist.html Tim > I don't understand this myself. Some websites say the rich have > always had refined white sugar throughout history, but I didn't think > that was true. I thought they used honey - so I don't understood the > insistance on white sugar either - ? I was also concerned about the > caffeine - two things I'd never eat, caffeine and sugar! I used > decaffinated organic black tea, I was told that should work too. I've > just made my first batch and am waiting to try it. Lynne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2002 Report Share Posted January 7, 2002 > I used > decaffinated organic black tea, I was told that should work too. Ok--it's been awhile as I've been away--but I have to know--WHERE did you find decaf organic black tea? I've been searching for it for ages--have I just missed it somewhere? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2002 Report Share Posted January 13, 2002 In a message dated 13/1/02 05:53:18 GMT Standard Time, angelabrenneman@... writes: If you read all the info you can get on it, you will find that you should change them regularly - what do you do with the baby cultures? nne > Just thought I'd step in and say I've been using the same culture > continuously for about a year. > > Still good. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2002 Report Share Posted January 19, 2002 I throw them out if they overwhelm my container--I do the continuous fermentation thing where I just keep adding tea to the same container. I don't clean and start over each time. Per your advice, this time I threw out the original culture and just left 2-3 layers of " baby " cultures in the pot. We'll see what happens. > If you read all the info you can get on it, you will find that you should > change them regularly - what do you do with the baby cultures? > nne > > > Just thought I'd step in and say I've been using the same culture > > continuously for about a year. > > > > Still good. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2002 Report Share Posted March 3, 2002 - I have plenty of the starter around if you need some - would be glad to send it. Janet ----- Original Message ----- From: BrenRuble@... Sent: Saturday, March 02, 2002 8:55 PM Subject: kombucha I have tons of kombucha babies that I need to ferment but I don't have enough kombucha beverage to use as a starter with each baby/mushroom/whatever they are called. I've been told I can use vinegar instead of the kombucha as a starter. Does anyone know how much vinegar I would need to use? Thanks - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2002 Report Share Posted March 3, 2002 > I've been told I can use vinegar instead of the kombucha as a > starter. It is my understanding that using vinegar makes it likely for you to get mother of vinegar rather than kombucha. I'm not sure I'd take the chance. Do you have enough starter for one batch? If so, just do that and use the first batch as starter for the other babies. Also, I could spare enough for a batch or two if you'd like. I met you at the meeting yesterday, and live close enough for us to get together. Tams Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2002 Report Share Posted March 18, 2002 Janet, What do you use to keep the kombucha culture warm enough? Thanks. This transmission may contain information that is privileged, confidential and/or exempt from disclosure under applicable law. If you are not the intended recipient, you are hereby notified that any disclosure, copying, distribution, or use of the information contained herein (including any reliance thereon) is STRICTLY PROHIBITED. If you received this transmission in error, please immediately contact the sender and destroy the material in its entirety, whether in electronic or hard copy format. Thank you. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 19, 2004 Report Share Posted August 19, 2004 I use white sugar. It feeds the scoby not me :-) I've heard that honey has antibacterial qualities and may kill the scoby...... and the K9's Ok, those of you that make your own tea... what are you using in place of the white sugar all those directions say to add..... (I may have missed this earlier) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2004 Report Share Posted August 20, 2004 www.kombu.de/val-gwf.htm http://persweb.direct.ca/chaugen/kombucha_research_mroussin2toc.html http://www.nutritionfocus.com/nutrition_supplementation/herbs/Kombuch a.html http://www.kombu.de/german.htm PREPARING THE KOMBUCHA BREW items needed Cleanliness and common sense are essential. Corning, Visions all glass or stainless four quart pan (please avoid aluminum). a wooden or plastic spoon. a measuring teaspoon and measuring cup. a one-gallon glass jar (or other jar such as a crock pot, bowl, cookie jar or aquarium) to ferment the tea in. And one to store the brew in. cloth, linen, nylons or any other breathable covering - like old (but clean) cotton t-shirts to cover the Kombucha while brewing. Basically to keep fruit flies and mold - spores out and a rubber band, tape or string to secure cover. 5 teaspoons tea (or 5 tea bags) avoid teas heavy in oils like spearmint and certain flavored teas. Lipton, Red Rose are common and readily available. 1 cup sugar (white recommended). Brown Sugar, Honey, Sucrose or Fructose are common substitutes a Kombucha Mushroom. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 20, 2004 Report Share Posted August 20, 2004 Hi Pam, > 1 cup sugar (white recommended). Brown Sugar, Honey, Sucrose or Fructose are common substitutes a Kombucha Mushroom. That most interesting! When I used brown sugar once, and then asked the folks on the Kombucha list, I was only to use white sugar - no substitute. My KT turned out ok with the brown sugar, but it didn't seem to taste as good........ Have you tried using honey? Cheers, and the K9's Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2004 Report Share Posted August 21, 2004 Hi Pam, The purists say that herbal teas are not good for the scoby BUT once you have a spare scoby, you can use herbal teabags to your hearts content :-) Try using 3 Celestial Seasonings " True Blueberry " herbal teabags and 3 green teabags for a scrumtious brew. Cheers, and the K9's ----- As far as the tea bags go...Can I use herbal tea bags like chamomile or blueberry or ........ or......... Or do I have to use a tea w/ caffeine/tannins? Quote Link to comment Share on other sites More sharing options...
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