Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 >....and I'm wondering if it is possible to use rooibos tea for kombucha making? > Does anyone have any experience with this?>Best regards, > I've successfully done one or two brews including Rooibos (assorted spellings). The consensus amongst the group, however, is that there is an element of doubt, to say the least, as to whether<only> Rooibos qualifies as KT. i.e. There ought to be a percentage of " Proper tea " (amounts vary, generally 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the stuff you make your " normal " cuppa from. Nn. England. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 >....and I'm wondering if it is possible to use rooibos tea for kombucha making? > Does anyone have any experience with this?>Best regards, > I've successfully done one or two brews including Rooibos (assorted spellings). The consensus amongst the group, however, is that there is an element of doubt, to say the least, as to whether<only> Rooibos qualifies as KT. i.e. There ought to be a percentage of " Proper tea " (amounts vary, generally 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the stuff you make your " normal " cuppa from. Nn. England. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2007 Report Share Posted November 22, 2007 Hi , > >....and I'm wondering if it is possible to use rooibos tea for kombucha > making? > Does anyone have any experience with this?>Best regards, > > > > I've successfully done one or two brews including Rooibos (assorted > spellings). The consensus amongst the group, however, is that there is an > element of doubt, to say the least, as to whether<only> Rooibos qualifies as > KT. > i.e. There ought to be a percentage of " Proper tea " (amounts vary, generally > 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the stuff > you make your " normal " cuppa from. It sounds reasonable not to call a pure rooibos brew tea. I'm going to try making rooibos kombucha, as I have lots of rooibos I have to use up. Do you think the culture can grow in pure rooibos? Have you noticed any difference in how it grows in rooibos? Regards, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2007 Report Share Posted November 22, 2007 Hi , > >....and I'm wondering if it is possible to use rooibos tea for kombucha > making? > Does anyone have any experience with this?>Best regards, > > > > I've successfully done one or two brews including Rooibos (assorted > spellings). The consensus amongst the group, however, is that there is an > element of doubt, to say the least, as to whether<only> Rooibos qualifies as > KT. > i.e. There ought to be a percentage of " Proper tea " (amounts vary, generally > 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the stuff > you make your " normal " cuppa from. It sounds reasonable not to call a pure rooibos brew tea. I'm going to try making rooibos kombucha, as I have lots of rooibos I have to use up. Do you think the culture can grow in pure rooibos? Have you noticed any difference in how it grows in rooibos? Regards, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2007 Report Share Posted November 22, 2007 Hi I done many test batches with different rooibos and different real tea combinations. I find a mix equal parts rooibos and real tea and have flavor I like the best. My favorite is a mango rooibos with oolong tea. Straight rooibos with an Irish breakfast is also very good. Bill >Hi , > > > >....and I'm wondering if it is possible to use rooibos tea for kombucha > > making? > Does anyone have any experience with this?>Best regards, > > > > > > > I've successfully done one or two brews including Rooibos (assorted > > spellings). The consensus amongst the group, however, is that there is an > > element of doubt, to say the least, as to whether<only> Rooibos > qualifies as > > KT. > > i.e. There ought to be a percentage of " Proper tea " (amounts > vary, generally > > 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the stuff > > you make your " normal " cuppa from. > >It sounds reasonable not to call a pure rooibos brew tea. I'm going to >try making rooibos kombucha, as I have lots of rooibos I have to use >up. Do you think the culture can grow in pure rooibos? Have you >noticed any difference in how it grows in rooibos? > >Regards, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2007 Report Share Posted November 22, 2007 Hi I done many test batches with different rooibos and different real tea combinations. I find a mix equal parts rooibos and real tea and have flavor I like the best. My favorite is a mango rooibos with oolong tea. Straight rooibos with an Irish breakfast is also very good. Bill >Hi , > > > >....and I'm wondering if it is possible to use rooibos tea for kombucha > > making? > Does anyone have any experience with this?>Best regards, > > > > > > > I've successfully done one or two brews including Rooibos (assorted > > spellings). The consensus amongst the group, however, is that there is an > > element of doubt, to say the least, as to whether<only> Rooibos > qualifies as > > KT. > > i.e. There ought to be a percentage of " Proper tea " (amounts > vary, generally > > 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the stuff > > you make your " normal " cuppa from. > >It sounds reasonable not to call a pure rooibos brew tea. I'm going to >try making rooibos kombucha, as I have lots of rooibos I have to use >up. Do you think the culture can grow in pure rooibos? Have you >noticed any difference in how it grows in rooibos? > >Regards, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2007 Report Share Posted November 22, 2007 1.> >....and I'm wondering if it is possible to use rooibos tea for kombucha >> making? Does anyone have any experience with this? >>Best regards, > > 2.>The consensus amongst the group, however, is that there is an > element of doubt, to say the least, as to whether<only> Rooibos qualifies as > KT. i.e. There ought to be a percentage of " Proper tea " (amounts vary, >generally 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the >stuff you make your " normal " cuppa from. 3.It sounds reasonable not to call a pure rooibos brew tea. I'm going to try making rooibos kombucha, as I have lots of rooibos I have to use up. Do you think the culture can grow in pure rooibos? Have you noticed any difference in how it grows in rooibos? 4. If you've so much spare Rooibos, it would probably benefit us all if you reported results on ONE brew. But why not play safe with the bulk and hurl a couple of bags of C. Sinensis in to lay safe with the rest? Unless, of course, you have masses and masses to try a number of R/bos brews. Or even repeat brews with same SCOBY. Keep us up to speed, Nn. England. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2007 Report Share Posted November 22, 2007 1.> >....and I'm wondering if it is possible to use rooibos tea for kombucha >> making? Does anyone have any experience with this? >>Best regards, > > 2.>The consensus amongst the group, however, is that there is an > element of doubt, to say the least, as to whether<only> Rooibos qualifies as > KT. i.e. There ought to be a percentage of " Proper tea " (amounts vary, >generally 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the >stuff you make your " normal " cuppa from. 3.It sounds reasonable not to call a pure rooibos brew tea. I'm going to try making rooibos kombucha, as I have lots of rooibos I have to use up. Do you think the culture can grow in pure rooibos? Have you noticed any difference in how it grows in rooibos? 4. If you've so much spare Rooibos, it would probably benefit us all if you reported results on ONE brew. But why not play safe with the bulk and hurl a couple of bags of C. Sinensis in to lay safe with the rest? Unless, of course, you have masses and masses to try a number of R/bos brews. Or even repeat brews with same SCOBY. Keep us up to speed, Nn. England. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2007 Report Share Posted November 22, 2007 I have been taking a Kombucha tea made from Roibos, Green tea and teas of Nettle and Red Clover. It is a commercial tonic made by a herbalist here in New Zealand. It tastes great. > > 1.> >....and I'm wondering if it is possible to use rooibos tea for kombucha > >> making? Does anyone have any experience with this? > >>Best regards, > > > > 2.>The consensus amongst the group, however, is that there is an > > element of doubt, to say the least, as to whether<only> Rooibos qualifies as > > KT. i.e. There ought to be a percentage of " Proper tea " (amounts vary, >generally 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the >stuff you make your " normal " cuppa from. > 3.It sounds reasonable not to call a pure rooibos brew tea. I'm going to > try making rooibos kombucha, as I have lots of rooibos I have to use > up. Do you think the culture can grow in pure rooibos? Have you > noticed any difference in how it grows in rooibos? > 4. If you've so much spare Rooibos, it would probably benefit us all if you reported results on ONE brew. But why not play safe with the bulk and hurl a couple of bags of C. Sinensis in to lay safe with the rest? Unless, of course, you have masses and masses to try a number of R/bos brews. Or even repeat brews with same SCOBY. > Keep us up to speed, > > > > Nn. England. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2007 Report Share Posted November 22, 2007 I have been taking a Kombucha tea made from Roibos, Green tea and teas of Nettle and Red Clover. It is a commercial tonic made by a herbalist here in New Zealand. It tastes great. > > 1.> >....and I'm wondering if it is possible to use rooibos tea for kombucha > >> making? Does anyone have any experience with this? > >>Best regards, > > > > 2.>The consensus amongst the group, however, is that there is an > > element of doubt, to say the least, as to whether<only> Rooibos qualifies as > > KT. i.e. There ought to be a percentage of " Proper tea " (amounts vary, >generally 1:3 or 1:5 ish) Proper tea being described as " Camelia Sinensis " , the >stuff you make your " normal " cuppa from. > 3.It sounds reasonable not to call a pure rooibos brew tea. I'm going to > try making rooibos kombucha, as I have lots of rooibos I have to use > up. Do you think the culture can grow in pure rooibos? Have you > noticed any difference in how it grows in rooibos? > 4. If you've so much spare Rooibos, it would probably benefit us all if you reported results on ONE brew. But why not play safe with the bulk and hurl a couple of bags of C. Sinensis in to lay safe with the rest? Unless, of course, you have masses and masses to try a number of R/bos brews. Or even repeat brews with same SCOBY. > Keep us up to speed, > > > > Nn. England. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2007 Report Share Posted November 23, 2007 Hi Bruce and Everyone, Is there any advantage of brewing tea with the non-camelia sinesis(black,green,white,etc.)? It kind of seems to me that all one needs to do is add the herbs on the second ferment so that your scobys are kept relatively original. I think it is the happy herbalist who says...or was it someone else....that it is important to pass onto others non adulterated scobys. To Your Health, ann --- Bruce <bwg01_nz@...> wrote: > I have been taking a Kombucha tea made from Roibos, > Green tea and teas > of Nettle and Red Clover. It is a commercial tonic > made by a herbalist > here in New Zealand. > > It tastes great. > > > > > > > > > 1.> >....and I'm wondering if it is possible to > use rooibos tea for > kombucha > > >> making? Does anyone have any experience with > this? > > >>Best regards, > > > > > > 2.>The consensus amongst the group, however, is > that there is an > > > element of doubt, to say the least, as to > whether<only> Rooibos > qualifies as > > > KT. i.e. There ought to be a percentage of > " Proper tea " (amounts > vary, >generally 1:3 or 1:5 ish) Proper tea being > described as > " Camelia Sinensis " , the >stuff you make your > " normal " cuppa from. > > 3.It sounds reasonable not to call a pure rooibos > brew tea. I'm going to > > try making rooibos kombucha, as I have lots of > rooibos I have to use > > up. Do you think the culture can grow in pure > rooibos? Have you > > noticed any difference in how it grows in rooibos? > > 4. If you've so much spare Rooibos, it would > probably benefit us all > if you reported results on ONE brew. But why not > play safe with the > bulk and hurl a couple of bags of C. Sinensis in to > lay safe with the > rest? Unless, of course, you have masses and masses > to try a number of > R/bos brews. Or even repeat brews with same SCOBY. > > Keep us up to speed, > > > > > > > > Nn. England. > > > > > > > > > > > > > > [Non-text portions of this message have been > removed] > > > > > ________________________________________________________________________________\ ____ Be a better sports nut! Let your teams follow you with Mobile. Try it now. http://mobile./sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2007 Report Share Posted November 23, 2007 Hi Bruce and Everyone, Is there any advantage of brewing tea with the non-camelia sinesis(black,green,white,etc.)? It kind of seems to me that all one needs to do is add the herbs on the second ferment so that your scobys are kept relatively original. I think it is the happy herbalist who says...or was it someone else....that it is important to pass onto others non adulterated scobys. To Your Health, ann --- Bruce <bwg01_nz@...> wrote: > I have been taking a Kombucha tea made from Roibos, > Green tea and teas > of Nettle and Red Clover. It is a commercial tonic > made by a herbalist > here in New Zealand. > > It tastes great. > > > > > > > > > 1.> >....and I'm wondering if it is possible to > use rooibos tea for > kombucha > > >> making? Does anyone have any experience with > this? > > >>Best regards, > > > > > > 2.>The consensus amongst the group, however, is > that there is an > > > element of doubt, to say the least, as to > whether<only> Rooibos > qualifies as > > > KT. i.e. There ought to be a percentage of > " Proper tea " (amounts > vary, >generally 1:3 or 1:5 ish) Proper tea being > described as > " Camelia Sinensis " , the >stuff you make your > " normal " cuppa from. > > 3.It sounds reasonable not to call a pure rooibos > brew tea. I'm going to > > try making rooibos kombucha, as I have lots of > rooibos I have to use > > up. Do you think the culture can grow in pure > rooibos? Have you > > noticed any difference in how it grows in rooibos? > > 4. If you've so much spare Rooibos, it would > probably benefit us all > if you reported results on ONE brew. But why not > play safe with the > bulk and hurl a couple of bags of C. Sinensis in to > lay safe with the > rest? Unless, of course, you have masses and masses > to try a number of > R/bos brews. Or even repeat brews with same SCOBY. > > Keep us up to speed, > > > > > > > > Nn. England. > > > > > > > > > > > > > > [Non-text portions of this message have been > removed] > > > > > ________________________________________________________________________________\ ____ Be a better sports nut! Let your teams follow you with Mobile. Try it now. http://mobile./sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2007 Report Share Posted November 23, 2007 >Is there any advantage of brewing tea with the non-camelia sinesis >(black,green,white,etc.)? It kind of seems to me that all one needs to do is add >the herbs on the second ferment so that your scobys are >kept relatively original. No advantage I'm aware of, I think we just do it for a change now and then. You can always preserve " The purity of the breed " with 2 SCOBOTELS one for the unadulterated and one for the hybrids. >I think it is the happy herbalist who says...or was it someone else....that it is >important to pass onto others non adulterated scobys. I think most of the Gurus have uttered this sentiment periodically ;-) Nn. England. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2007 Report Share Posted November 23, 2007 >Is there any advantage of brewing tea with the non-camelia sinesis >(black,green,white,etc.)? It kind of seems to me that all one needs to do is add >the herbs on the second ferment so that your scobys are >kept relatively original. No advantage I'm aware of, I think we just do it for a change now and then. You can always preserve " The purity of the breed " with 2 SCOBOTELS one for the unadulterated and one for the hybrids. >I think it is the happy herbalist who says...or was it someone else....that it is >important to pass onto others non adulterated scobys. I think most of the Gurus have uttered this sentiment periodically ;-) Nn. England. Quote Link to comment Share on other sites More sharing options...
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