Re: cooling down tea with water/ice

October 8, 2009

I am afraid to cool with ice. My ice is made by my refrigerator and it has a

filter, but I am not sure if it filters out the chlorine. any opinions? Naomi

________________________________

From: Vicki <alt_ideas@...>

kombucha tea

Sent: Thu, October 8, 2009 11:50:03 AM

Subject: cooling down tea with water/ice

> do you get the same strength of tea with this dilution method?

, I've not tried Zoe's method yet. But when I add cool

water (only did ice once), I still use the same amount of water.

For instance, when I make one gallon, I pour half of my gallon

into the pot to boil, then put the other half in the freezer

to cool down.

I'm sure the folks who use ice have their own methods. And since

many of them have been making kt so long, they can prob " eyeball "

amounts, just as some folks do when measuring their tea!

> > -- Cool sweet tea overnight. (Because of this list, I cool down

> > the tea right away w/ cold water and/or ice.)

> >

> > You can eliminate this step too Vicki.

> >

> > For one gallon of tea ( You can adjust according to how much you are making)

> >

> > I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

> >

> > Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since Im

using loose tea) then add that to the sugar water

> >

> > Then add enough cold water to make the gallon ( or whatever size container

you are using.)

> >

> > This is then ready immediately to be added to your brew.

October 8, 2009

> I am afraid to cool with ice. My ice is made by my refrigerator...

> ...I am not sure if it filters out the chlorine

I wasn't even thinking about that! Forgot to mention that my

DH makes ice cubes w/ distilled water... Which is what I also

use to make my KT.

Matter of fact, I could not follow Zoe's instructions to the

letter, b/c the city of Orlando adds chloramine to its

tap water. (Can't get *that* out by boiling the H20!)

I'm sure on her beautiful mountain, Zoe's probably got wonderful

spring water to fill her well... <sigh>

Vicki in Orlando

> > > -- Cool sweet tea overnight. (Because of this list, I cool down

> > > the tea right away w/ cold water and/or ice.)

> > >

> > > You can eliminate this step too Vicki.

> > >

> > > For one gallon of tea ( You can adjust according to how much you are

making)

> > >

> > > I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

> > >

> > > Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since

Im using loose tea) then add that to the sugar water

> > >

> > > Then add enough cold water to make the gallon ( or whatever size container

you are using.)

> > >

> > > This is then ready immediately to be added to your brew.

October 8, 2009

Yes I do now, but when in SD area I bought bottled Mountain Spring

water, and used the same process. Only difference now is I can get it

from the tap.

If you are using DW for your KT you really should add a pinch of

Himalayan Sea Salt or Celtic whichever you prefer to add some

minerals. I've done that from time to time when the Mountain Spring

wasn't available.

zoe

Vicki wrote:

>> I am afraid to cool with ice. My ice is made by my refrigerator...

>> ...I am not sure if it filters out the chlorine

>>

>

> I wasn't even thinking about that! Forgot to mention that my

> DH makes ice cubes w/ distilled water... Which is what I also

> use to make my KT.

>

> Matter of fact, I could not follow Zoe's instructions to the

> letter, b/c the city of Orlando adds chloramine to its

> tap water. (Can't get *that* out by boiling the H20!)

>

> I'm sure on her beautiful mountain, Zoe's probably got wonderful

> spring water to fill her well... <sigh>

>

> Vicki in Orlando

>

>>>> -- Cool sweet tea overnight. (Because of this list, I cool down

>>>> the tea right away w/ cold water and/or ice.)

>>>>

>>>> You can eliminate this step too Vicki.

>>>>

>>>> For one gallon of tea ( You can adjust according to how much you are

making)

>>>>

>>>> I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

>>>>

>>>> Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since Im

using loose tea) then add that to the sugar water

>>>>

>>>> Then add enough cold water to make the gallon ( or whatever size container

you are using.)

>>>>

>>>> This is then ready immediately to be added to your brew.

>>>>

>

> ------------------------------------

>

October 8, 2009

OH and we don't even have a well, our water is piped in right from

the spring. :-)

But don't get too jealous, living up here has its downside too.

Actually I havent been out of the house for over a year now. Have

no friends because I can't get out to meet any, There is absolutely

no one up here to talk to except and thats not always

acceptable. I asked twice this week if I couldn't go with him when

he went shopping and both times was given some lamebrained excuse,

the last time he just left and didn't even tell me he was going.

Walking is entirely too treacherous and " someone " broke the only

walking stick I could use outside. If it weren't for this PC I

would go stark raving mad.

So having our own mountain spring water is one thing I can put on the

plus side.

zoe

zoe w wrote:

> Yes I do now, but when in SD area I bought bottled Mountain Spring

> water, and used the same process. Only difference now is I can get it

> from the tap.

>

> If you are using DW for your KT you really should add a pinch of

> Himalayan Sea Salt or Celtic whichever you prefer to add some

> minerals. I've done that from time to time when the Mountain Spring

> wasn't available.

>

> zoe

>

> Vicki wrote:

>

>>> I am afraid to cool with ice. My ice is made by my refrigerator...

>>> ...I am not sure if it filters out the chlorine

>>>

>> I wasn't even thinking about that! Forgot to mention that my

>> DH makes ice cubes w/ distilled water... Which is what I also

>> use to make my KT.

>>

>> Matter of fact, I could not follow Zoe's instructions to the

>> letter, b/c the city of Orlando adds chloramine to its

>> tap water. (Can't get *that* out by boiling the H20!)

>>

>> I'm sure on her beautiful mountain, Zoe's probably got wonderful

>> spring water to fill her well... <sigh>

>>

>> Vicki in Orlando

>>

>>>>> -- Cool sweet tea overnight. (Because of this list, I cool down

>>>>> the tea right away w/ cold water and/or ice.)

>>>>>

>>>>> You can eliminate this step too Vicki.

>>>>>

>>>>> For one gallon of tea ( You can adjust according to how much you are

making)

>>>>>

>>>>> I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

>>>>>

>>>>> Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since

Im using loose tea) then add that to the sugar water

>>>>>

>>>>> Then add enough cold water to make the gallon ( or whatever size container

you are using.)

>>>>>

>>>>> This is then ready immediately to be added to your brew.

>>>>>

>>

>> ------------------------------------

>>

October 8, 2009

Ohhhh, Zoe....my heart...

> >>>>> -- Cool sweet tea overnight. (Because of this list, I cool down

> >>>>> the tea right away w/ cold water and/or ice.)

> >>>>>

> >>>>> You can eliminate this step too Vicki.

> >>>>>

> >>>>> For one gallon of tea ( You can adjust according to how much you are

making)

> >>>>>

> >>>>> I put the sugar in the bottom of the gallon container, add enough HOT

tap water to melt.

> >>>>>

> >>>>> Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since

Im using loose tea) then add that to the sugar water

> >>>>>

> >>>>> Then add enough cold water to make the gallon ( or whatever size

container you are using.)

> >>>>>

> >>>>> This is then ready immediately to be added to your brew.

> >>>>>

> >>

> >> ------------------------------------

> >>

October 8, 2009

I make a super stronger tea concentrate (unsing just enough water to allow the

loose tea to move around. I make a simple syrup (equal parts organic sugar and

water) and allow that a few minutes to cool. I add the tea and syrup to room

temperature water (the remainder of a gallon). No waiting needed!

Works great!

Namaste --

donnalynn, teasmith

SensibiliTeas, 71 Lawrence Street, Glens Falls, NY 12801

(518) 824-1290 (888) 449-9888 www.sensibiliteasonline.com

Over 600 teas available. Over 450 organic teas in the collection.

15% discount for OK memebers using the code KT in the special comments field of

the online order form.

________________________________

From: Vicki <alt_ideas@...>

kombucha tea

Sent: Thu, October 8, 2009 11:50:03 AM

Subject: cooling down tea with water/ice

> do you get the same strength of tea with this dilution method?

, I've not tried Zoe's method yet. But when I add cool

water (only did ice once), I still use the same amount of water.

For instance, when I make one gallon, I pour half of my gallon

into the pot to boil, then put the other half in the freezer

to cool down.

I'm sure the folks who use ice have their own methods. And since

many of them have been making kt so long, they can prob " eyeball "

amounts, just as some folks do when measuring their tea!

> > -- Cool sweet tea overnight. (Because of this list, I cool down

> > the tea right away w/ cold water and/or ice.)

> >

> > You can eliminate this step too Vicki.

> >

> > For one gallon of tea ( You can adjust according to how much you are making)

> >

> > I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

> >

> > Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since Im

using loose tea) then add that to the sugar water

> >

> > Then add enough cold water to make the gallon ( or whatever size container

you are using.)

> >

> > This is then ready immediately to be added to your brew.

October 8, 2009

Hi!

Given your apparent tea expertise, do you know the maximum amount of tea that

can be infused into a specific quantity of water? In other words (because I may

be using the wrong terminology and to be more practical), what would be the

smallest amount of boiled hot water that I could use to create " tea concentrate "

to produce two gallons of tea? How much black tea would I use with that quantity

of water in order to make my " tea concentrate " that I would then dilute to

generate my two gallons of finished tea?

Thanks,

Cathe in Michigan

Sent from my BlackBerry® smartphone with SprintSpeed

cooling down tea with water/ice

> do you get the same strength of tea with this dilution method?

, I've not tried Zoe's method yet. But when I add cool

water (only did ice once), I still use the same amount of water.

For instance, when I make one gallon, I pour half of my gallon

into the pot to boil, then put the other half in the freezer

to cool down.

I'm sure the folks who use ice have their own methods. And since

many of them have been making kt so long, they can prob " eyeball "

amounts, just as some folks do when measuring their tea!

> > -- Cool sweet tea overnight. (Because of this list, I cool down

> > the tea right away w/ cold water and/or ice.)

> >

> > You can eliminate this step too Vicki.

> >

> > For one gallon of tea ( You can adjust according to how much you are making)

> >

> > I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

> >

> > Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since Im

using loose tea) then add that to the sugar water

> >

> > Then add enough cold water to make the gallon ( or whatever size container

you are using.)

> >

> > This is then ready immediately to be added to your brew.

October 8, 2009

Hello, have you ever over or understeeped, and how it might have affected the

brew?? Jahjet

________________________________

From: Donnalynn <paisley_lynn@...>

kombucha tea

Sent: Thu, October 8, 2009 6:39:11 PM

Subject: Re: cooling down tea with water/ice

I make a super stronger tea concentrate (unsing just enough water to allow the

loose tea to move around. I make a simple syrup (equal parts organic sugar and

water) and allow that a few minutes to cool. I add the tea and syrup to room

temperature water (the remainder of a gallon). No waiting needed!

Works great!

Namaste --

donnalynn, teasmith

SensibiliTeas, 71 Lawrence Street, Glens Falls, NY 12801

(518) 824-1290 (888) 449-9888 www.sensibiliteason line.com

Over 600 teas available. Over 450 organic teas in the collection.

15% discount for OK memebers using the code KT in the special comments field of

the online order form.

____________ _________ _________ __

From: Vicki <alt_ideas (DOT) com>

kombucha tea

Sent: Thu, October 8, 2009 11:50:03 AM

Subject: cooling down tea with water/ice

> do you get the same strength of tea with this dilution method?

, I've not tried Zoe's method yet. But when I add cool

water (only did ice once), I still use the same amount of water.

For instance, when I make one gallon, I pour half of my gallon

into the pot to boil, then put the other half in the freezer

to cool down.

I'm sure the folks who use ice have their own methods. And since

many of them have been making kt so long, they can prob " eyeball "

amounts, just as some folks do when measuring their tea!

> > -- Cool sweet tea overnight. (Because of this list, I cool down

> > the tea right away w/ cold water and/or ice.)

> >

> > You can eliminate this step too Vicki.

> >

> > For one gallon of tea ( You can adjust according to how much you are making)

> >

> > I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

> >

> > Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since Im

using loose tea) then add that to the sugar water

> >

> > Then add enough cold water to make the gallon ( or whatever size container

you are using.)

> >

> > This is then ready immediately to be added to your brew.

October 8, 2009

Hi!

For a gallon of tea I use 8 TBSP (1/2 cup) of most teas steeped in about 24-32oz

(3-4 cups) of water. I mix the sugar (usually 1.625 cups of organic sugar) with

about 1.5 cups [12oz] of boiling water.

For two gallons 16 TBSP (1 cup) of most teas steeped in 32-48 oz of water, or

less. Just gotta make sure the tea has room to move around and for the leaves to

unfurl for best flavor.

This is also a great technique for making hot tea for a crowd or iced tea.

Just subtract whatever amount of water you use for steeping from your desired

ending amount. 2 gallons (8 quarts) minus 32 oz (1 quart) = 7 quarts of room

temperature water for KT, ice water for iced tea or hot water for hot tea for a

crowd.

Hope this helps!Namaste --

donnalynn, teasmith

SensibiliTeas, 71 Lawrence Street, Glens Falls, NY 12801

(518) 824-1290 (888) 449-9888 www.sensibiliteasonline.com

Over 600 teas available. Over 450 organic teas in the collection.

15% discount for OK memebers using the code KT in the special comments field of

the online order form.

________________________________

From: " artbycathe@... " <artbycathe@...>

kombucha tea

Sent: Thu, October 8, 2009 9:56:03 PM

Subject: Re: cooling down tea with water/ice

Hi!

Given your apparent tea expertise, do you know the maximum amount of tea that

can be infused into a specific quantity of water? In other words (because I may

be using the wrong terminology and to be more practical), what would be the

smallest amount of boiled hot water that I could use to create " tea concentrate "

to produce two gallons of tea? How much black tea would I use with that quantity

of water in order to make my " tea concentrate " that I would then dilute to

generate my two gallons of finished tea?

Thanks,

Cathe in Michigan

Sent from my BlackBerry® smartphone with SprintSpeed

cooling down tea with water/ice

> do you get the same strength of tea with this dilution method?

, I've not tried Zoe's method yet. But when I add cool

water (only did ice once), I still use the same amount of water.

For instance, when I make one gallon, I pour half of my gallon

into the pot to boil, then put the other half in the freezer

to cool down.

I'm sure the folks who use ice have their own methods. And since

many of them have been making kt so long, they can prob " eyeball "

amounts, just as some folks do when measuring their tea!

> > -- Cool sweet tea overnight. (Because of this list, I cool down

> > the tea right away w/ cold water and/or ice.)

> >

> > You can eliminate this step too Vicki.

> >

> > For one gallon of tea ( You can adjust according to how much you are making)

> >

> > I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

> >

> > Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since Im

using loose tea) then add that to the sugar water

> >

> > Then add enough cold water to make the gallon ( or whatever size container

you are using.)

> >

> > This is then ready immediately to be added to your brew.

October 9, 2009

Thanks, donnalynn, for weighing in on this subject... Really

appreciate guidance from someone who works with tea for a living!

:-)

Vicki in Orlando

who *never* thought of using simple syrup to sweeten!

> > > -- Cool sweet tea overnight. (Because of this list, I cool down

> > > the tea right away w/ cold water and/or ice.)

> > >

> > > You can eliminate this step too Vicki.

> > >

> > > For one gallon of tea ( You can adjust according to how much you are

making)

> > >

> > > I put the sugar in the bottom of the gallon container, add enough HOT tap

water to melt.

> > >

> > > Boil 2 cups of water to steep the tea in. Once steeped, I strain ( since

Im using loose tea) then add that to the sugar water

> > >

> > > Then add enough cold water to make the gallon ( or whatever size container

you are using.)

> > >

> > > This is then ready immediately to be added to your brew.

October 9, 2009

How would you know if you've over/under-steeped?

Also, seems like there would be a difference, perhaps, in one's

personal preference for drinking tea " straight, " vs. making tea

for kombucha. (Tho' I like my tea strong, I certainly make it

stronger for kt! not to mention a LOT sweeter!!!)

>

> Hello, have you ever over or understeeped, and how it might have

> affected the brew?? Jahjet

>

> ________________________________

> From: Donnalynn <paisley_lynn@...>

> kombucha tea

> Sent: Thu, October 8, 2009 6:39:11 PM

> Subject: Re: cooling down tea with water/ice

>

> > I make a super stronger tea concentrate (unsing just enough

> > water to allow the loose tea to move around. I make a simple

> > syrup (equal parts organic sugar and water) and allow that

> > a few minutes to cool. I add the tea and syrup to room

> > temperature water (the remainder of a gallon). No waiting

> > needed!

> > Works great!

> > Namaste --

> > donnalynn, teasmith

> > SensibiliTeas, 71 Lawrence Street, Glens Falls, NY 12801

> > (518) 824-1290 (888) 449-9888 www.sensibiliteason line.com

> > Over 600 teas available. Over 450 organic teas in the collection.

> > 15% discount for OK memebers using the code KT in the special

> > comments field of the online order form.

October 9, 2009

Hi, . I've done SKG, so know about this... (tho' I *hate*

how I get slime if I do eggshell instead of pinch of calcium

from tablets!) But I have never read that kombucha needs such

additives...

I understand that some folks want extra minerals in their tea,

but clearly kt doesn't *need* that boost to grow well, the way

that water kefir does!

> >

> > If you are using DW for your KT you really should add a pinch of

> > Himalayan Sea Salt or Celtic whichever you prefer to add some

> > minerals. I've done that from time to time when the Mountain Spring

> > wasn't available.

>

October 9, 2009

Hi, . I've done SKG, so know about this... (tho' I *hate*

how I get slime if I do eggshell instead of pinch of calcium

from tablets!) But I have never read that kombucha needs such

additives...

I understand that some folks want extra minerals in their tea,

but clearly kt doesn't *need* that boost to grow well, the way

that water kefir does!

> >

> > If you are using DW for your KT you really should add a pinch of

> > Himalayan Sea Salt or Celtic whichever you prefer to add some

> > minerals. I've done that from time to time when the Mountain Spring

> > wasn't available.

>

October 9, 2009

Maybe a little bit of Flavor change, I really dont like it brewed too strong,

but some might, /

________________________________

From: Vicki <alt_ideas@...>

kombucha tea

Sent: Fri, October 9, 2009 5:29:45 AM

Subject: Re: cooling down tea with water/ice

How would you know if you've over/under-steeped?

Also, seems like there would be a difference, perhaps, in one's

personal preference for drinking tea " straight, " vs. making tea

for kombucha. (Tho' I like my tea strong, I certainly make it

stronger for kt! not to mention a LOT sweeter!!!)

>

> Hello, have you ever over or understeeped, and how it might have

> affected the brew?? Jahjet

>

> ____________ _________ _________ __

> From: Donnalynn <paisley_lynn@ ...>

> kombucha tea

> Sent: Thu, October 8, 2009 6:39:11 PM

> Subject: Re: cooling down tea with water/ice

>

> > I make a super stronger tea concentrate (unsing just enough

> > water to allow the loose tea to move around. I make a simple

> > syrup (equal parts organic sugar and water) and allow that

> > a few minutes to cool. I add the tea and syrup to room

> > temperature water (the remainder of a gallon). No waiting

> > needed!

> > Works great!

> > Namaste --

> > donnalynn, teasmith

> > SensibiliTeas, 71 Lawrence Street, Glens Falls, NY 12801

> > (518) 824-1290 (888) 449-9888 www.sensibiliteason line.com

> > Over 600 teas available. Over 450 organic teas in the collection.

> > 15% discount for OK memebers using the code KT in the special

> > comments field of the online order form.

October 9, 2009

Tea brewed into KT is much more forgiving, as the culture adds such flavor to it

and changed what flavor is there. I think it acts as an equalizer of sorts. But

drinking tea will taste bitter if overbrewed, and that bitterness can quickly

get to where you might just think you don't like that particular tea. I think

most folk overbrew green teas. Underbrewed tea won't have much flavor. Bt even

then, there's room for personal tastes too.

>

> How would you know if you've over/under-steeped?

>

> Also, seems like there would be a difference, perhaps, in one's

> personal preference for drinking tea " straight, " vs. making tea

> for kombucha. (Tho' I like my tea strong, I certainly make it

> stronger for kt! not to mention a LOT sweeter!!!)

October 9, 2009

Thank you ,

This is my take on it too. If I have to go to all that this one

gets brewed at this temp and that one at another, I may as well just

give it up cause it aint gonna happen.

My brews are generally a mixture of black, green and white teas

and they all go in the same pot and get steeped until I feel like

straining them, might be 15 min might be 30 min. I also heat my

water in the microwave - o heaven forbid- I just killed my water-

LOL. I don't steep the tea in the sugar water because we use the

spent leaves as fertilizer for the plants and food for the worms.

Making Kombucha is a very simple process, why do we have to make it

such a chore and so tedious? Tea, sugar, water and a scoby or

starter of some kind. What can be more simple? You may be able to

change the flavor, but I doubt you will change the actual components

and good properties. Give the culture a chance to do its thing. Too

much supervision cannot be a good thing. The culture needs room to

grow and the freedom to do so. All this worry and fussing has to be

imparting some negative vibes which could actually harm your brew.

Relax, have fun with it, quit worrying about every little minute

detail.

My Earl Grey blend is coming along quite nicely, and yes

the culture changed the flavor so much you would never know the Earl

Grey was there at the moment. In the beginning it was quite strong.

This is day 7 and the brew is still quite sweet, but the tea taste

is gone. Its much like a sparkling apple cider- tomorrow may be

another story.

zoe

goodbead40@... wrote:

> Tea brewed into KT is much more forgiving, as the culture adds such flavor to

it and changed what flavor is there. I think it acts as an equalizer of sorts.

But drinking tea will taste bitter if overbrewed, and that bitterness can

quickly get to where you might just think you don't like that particular tea. I

think most folk overbrew green teas. Underbrewed tea won't have much flavor. Bt

even then, there's room for personal tastes too.

>

October 9, 2009

How true..the brew gets bitter, when overbrewed. Jahjet

________________________________

From: " goodbead40@... " <goodbead40@...>

kombucha tea

Sent: Fri, October 9, 2009 4:59:47 PM

Subject: Re: cooling down tea with water/ice

Tea brewed into KT is much more forgiving, as the culture adds such flavor to it

and changed what flavor is there. I think it acts as an equalizer of sorts. But

drinking tea will taste bitter if overbrewed, and that bitterness can quickly

get to where you might just think you don't like that particular tea. I think

most folk overbrew green teas. Underbrewed tea won't have much flavor. Bt even

then, there's room for personal tastes too.

>

> How would you know if you've over/under-steeped?

>

> Also, seems like there would be a difference, perhaps, in one's

> personal preference for drinking tea " straight, " vs. making tea

> for kombucha. (Tho' I like my tea strong, I certainly make it

> stronger for kt! not to mention a LOT sweeter!!!)

October 9, 2009

Hello, Zoe, I like to comment on 'hoping not to have killed 'the water in

microwave. Using a glass container, is safest / I think / I heard that

microwaving for longer periods, the plastic starts releasing toxins, even into

water. Also when frozen. I think it is better to be safe than sorry. Well taking

it with a grain of salt/ all advice / I find this debate very stimulating.

Knowledge is enpowering.I find it Positive, as long I am learning, and the

people are sweet. Sweeteas, smile , just a pun / Oh I talking about sweet,

sometimes my tea is bitter, when overbrewed. / peace and forgiveness, OM Jahjet