Re: Why doesn't the kombucha sold in stores have caffiene in it?

[Guest guest]

Hi

Roussin did extensive testing of the Kombucha culture and

ferments in the mid 1990s. He summarized his results in the eBook

" Analyses of Kombucha Ferments " Copyright 1996. On page 29 he states,

" First with regard to the use of different teas, in almost every

instance where black tea was used, there was a noticeably higher

concentration of acetic acid produced, with corresponding lower

concentration of fructose. This was the case with both regular and

decaffeinated black tea, regardless of the sugar source. Secondly,

there was no distinguishable difference between components produced

by the decaffeinated batch and the regular batch of black tea. "

I think the reference to " real tea " means tea from Camellia Sinensis

plant as opposed to herbal tea, Rooibos or Yerba Mate and the

like. Kombucha can be made from these but some " real tea " must included.

Bill

>Hi all,

>I'm wondering how I can make kombucha with no caffiene in it. My

>boyfriend had a very serious floroquinalone poisoning and while he's

>mostly gotten over it, caffiene brings out the neuropathy. Even decaf

>is still too much. We know that the kombucha sold in stores (like the

>expensive bottles sold in Whole Foods) doesn't contain caffeine, but

>when I've search the web and message boards, everyone says it needs to

>be made with " real tea. "

>

>Does anyone know how they do it?

>

>-