Herbal tea instead of green tea?

[Guest guest]

Dear all,

I'm brand new to the group - i restarted my cultures 6 months ago

after a long break.

Doing good. Now feeling a little adventurous - and last night I

restarted one of my kits using a strong infusion of dried St s Wort.

I do recall reading somewhere that KT has been made out of birch

leaves instead of tea - so I guess there are no critical components

that are only present in proper tea leaves.

Anybody else try St s Wort for KT?

Any other suggestions on herbs to use for new experiments? I'm

thinking in terms of lavendel, camomille or similar.

I'm primarily looking for augmented health benefits - such as

increased detoxification.

PLease advice!

[Guest guest]

Using non caffeinated teas (herbal teas) will work fine but will

probably result in a longer brewing time. I have been told that

Caffein is something used to nourish the SCOBY. I'm pretty sure

though that any highly sugared liquid will give some result.

On a side note, be careful about too much detox. Detoxing too

quickly can cause some terrible effects on your body. Regular

kombucha when mixed with a decent diet is strong enough for most

livers. Detoxing too quickly can pull out TOO many toxins into your

blood stream and cause some serious damage. I know this from when I

was a dumb health concious teenager and 4 days into a detox diet, my

throat closed on me and I almost died. I'm much more careful now.

>

> Dear all,

> I'm brand new to the group - i restarted my cultures 6 months ago

> after a long break.

>

> Doing good. Now feeling a little adventurous - and last night I

> restarted one of my kits using a strong infusion of dried St s

Wort.

>

> I do recall reading somewhere that KT has been made out of birch

> leaves instead of tea - so I guess there are no critical components

> that are only present in proper tea leaves.

>

> Anybody else try St s Wort for KT?

>

> Any other suggestions on herbs to use for new experiments? I'm

> thinking in terms of lavendel, camomille or similar.

>

>

> I'm primarily looking for augmented health benefits - such as

> increased detoxification.

>

> PLease advice!

>

>

>

[Guest guest]

St. 's Wort is a MAO inhibitor. Shouldn't work well with yeasty

fermented stuff. Or processed meat, wine, cheese. Can cause you to

feel like you are having a heart attack. Red face, elevated blood

pressure. All that bad stuff.

Deb

> >

> > Dear all,

> > I'm brand new to the group - i restarted my cultures 6 months ago

> > after a long break.

> >

> > Doing good. Now feeling a little adventurous - and last night I

> > restarted one of my kits using a strong infusion of dried St

s

> Wort.

> >

> > I do recall reading somewhere that KT has been made out of birch

> > leaves instead of tea - so I guess there are no critical

components

> > that are only present in proper tea leaves.

> >

> > Anybody else try St s Wort for KT?

> >

> > Any other suggestions on herbs to use for new experiments? I'm

> > thinking in terms of lavendel, camomille or similar.

> >

> >

> > I'm primarily looking for augmented health benefits - such as

> > increased detoxification.

> >

> > PLease advice!

> >

> >

> >

>

[Guest guest]

OK - thanks!

I didnt know SJWT was a MAO inhibitor - thanx for that input.

Still, since I " never " use meat, aged cheese and wine only in moderation, I

don't think my biochemistry will go wild. I'll let the culture sit for a

month or two and see what comes of it.

What I have started doing (inspired by something I read - possibly in

Gunters book) is to mash up a tablespoon of blueberries and let that keep

some activity in the brew after bottling. A fantastic colour! And some

sparkling as well!

That is something I strongly recommend - just don't use the blue brew as a

starter - that might induce some funky growth involving non-compatible

bacteria/yeast strains.

On 8/7/07, Margret Pegg <Minstrel@...> wrote:

>

> In message <f985rj+uj0jeGroups <f985rj%2Buj0j%40eGroups.com>> you

> wrote:

>

> >

> > St. 's Wort is a MAO inhibitor. Shouldn't work well with yeasty

> > fermented stuff. Or processed meat, wine, cheese. Can cause you to

> > feel like you are having a heart attack. Red face, elevated blood

> > pressure. All that bad stuff.

> >

> Deb, I agree with you, it's not a good idea to use it with brewing KT.

> However, I grow the herb myself and make my own tincture from it.

> It really works well for me (antidepressant) without any side effects.

>

> You could also try Lemon balm, Feverview, Chamomile, Lavender, but ingest

> them separately, not in conjunction with Kombucha.

>

> Let Kombucha do its own thing.

>

> kombuchaly,

>

> Margret (you get the idea, I can't live without the Kombucha list ;-) ??

> --

> +------------------ Minstrel@...

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