Attn. raw foodists --> tell me how you do kombucha?

January 9, 2010

Greetings, , Gail and others. Since we've had some discussions

about feeding raw food to pets, several folks on this forum mentioned

that they are raw foodists, whether in part, or totally. I am just

starting to learn about raw food concepts, techniques, etc.

I am interested in knowing more about the raw food point of view

re. kombucha. Specifically, I'm interested in your tea-making

technique, the tea you use, and the sweetener you use. (maybe even

whether you have concerns about your SCOBY)

I have always heated water to steep my tea. Do raw foodists only use

sun tea? (Since you do not heat foods, etc.)

The tea blend I currently use is 2/3 green tea, and 1/3 black tea.

However, since black tea is fermented -- AKA enzymatic oxidation --

that means enzymes are broken down before the tea is dried. So do

raw foodists only use white and green teas? (which are dried

immediately)

Now sweetener: I currently use organic cane sugar, which I'm guessing

is a total no-no for raw foodists. I know that Stevia cannot be used

w/ kombucha. Honey has antibacterial properties, which is not

something you really want to introduce in kombucha (which

grows " good " bacteria), tho' I've heard some folks -- such as

Jahjet -- have had success with honey.

So that leaves agave nectar, which I know some folks have used

successfully... However, agave nectar is on the " Dead Food List "

@ Purely Raw: purelyraw.com/deadfoodlist.htm

They say this: " Has to be heated and altered from its natural state

to taste sweet. Even when labelled or advertised as raw, if it's

sweet, it has been heated. "

What's a raw foodist kombucha lover to do? I've put dates, raisins,

etc. in mature kombucha for flavor, but most kombucha experts say

that you really should not put fruit in fermenting tea, while the

kombucha is being made. (Tho' again, several list members have

discussed doing initial ferments with elderberries, blueberries,

etc., but berries seem different than dates, somehow.)

Finally, the SCOBY. Do you care enough that the " mother " might have

come from a batch that was made previously with a sweetener? (If so,

the only way I see around this step is making some " raw food "

kombucha, and using it to grow a new SCOBY.)

Thanks in advance for your thoughts on this subject,

Vicki in Orlando

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