Re: To Bev and Margret Question

[Guest guest]

In message you wrote:

> ... hoping to find what kind of volatile acids?

, it's more 'oils' we're talking about when we think of Kombucha-

culture-inhibiting factors.

Earl Grey (both green and black) I only use in moderation as part of a tea

mix because the lovely fruity flavour is simply irresistible. Some have

found Earl Grey problematic, I haven't.

The only teas with add-on flavours I use are Jasmine green and Earl Grey.

Then there is Earl Grey flavoured just nice and some flavoured well over

the top with IMO too much Bergamot oil.

Using the latter variety may well be the reason why some Kombucha brewers

have experienced problems with their cultures.

I have also used stinging nettle (raspberry leaf would belong in the same

herbal category), also mate Herba and roibosh neither of which are

Camellia sinensis - was not convinced about the taste.

Personally I have come back to basics, just brewing with Camellia sinensis,

proper tea. Only proper tea makes really good Kombucha Tonic.

My favourites ATM are Oolong/Jasmine green/Gunpowder green in roughly

equal proportion. IMO, most tasty outcome.

For people who like to flavour their KT more - it is best done AFTER the

first fermentation stage.

Keep your culture pure, is my advice.

Margret:-)

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

God sent His only Son into the world so that we might have life through Him.

[Guest guest]

In message you wrote:

> ... hoping to find what kind of volatile acids?

, it's more 'oils' we're talking about when we think of Kombucha-

culture-inhibiting factors.

Earl Grey (both green and black) I only use in moderation as part of a tea

mix because the lovely fruity flavour is simply irresistible. Some have

found Earl Grey problematic, I haven't.

The only teas with add-on flavours I use are Jasmine green and Earl Grey.

Then there is Earl Grey flavoured just nice and some flavoured well over

the top with IMO too much Bergamot oil.

Using the latter variety may well be the reason why some Kombucha brewers

have experienced problems with their cultures.

I have also used stinging nettle (raspberry leaf would belong in the same

herbal category), also mate Herba and roibosh neither of which are

Camellia sinensis - was not convinced about the taste.

Personally I have come back to basics, just brewing with Camellia sinensis,

proper tea. Only proper tea makes really good Kombucha Tonic.

My favourites ATM are Oolong/Jasmine green/Gunpowder green in roughly

equal proportion. IMO, most tasty outcome.

For people who like to flavour their KT more - it is best done AFTER the

first fermentation stage.

Keep your culture pure, is my advice.

Margret:-)

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

God sent His only Son into the world so that we might have life through Him.

[Guest guest]

In message you wrote:

> ... hoping to find what kind of volatile acids?

, it's more 'oils' we're talking about when we think of Kombucha-

culture-inhibiting factors.

Earl Grey (both green and black) I only use in moderation as part of a tea

mix because the lovely fruity flavour is simply irresistible. Some have

found Earl Grey problematic, I haven't.

The only teas with add-on flavours I use are Jasmine green and Earl Grey.

Then there is Earl Grey flavoured just nice and some flavoured well over

the top with IMO too much Bergamot oil.

Using the latter variety may well be the reason why some Kombucha brewers

have experienced problems with their cultures.

I have also used stinging nettle (raspberry leaf would belong in the same

herbal category), also mate Herba and roibosh neither of which are

Camellia sinensis - was not convinced about the taste.

Personally I have come back to basics, just brewing with Camellia sinensis,

proper tea. Only proper tea makes really good Kombucha Tonic.

My favourites ATM are Oolong/Jasmine green/Gunpowder green in roughly

equal proportion. IMO, most tasty outcome.

For people who like to flavour their KT more - it is best done AFTER the

first fermentation stage.

Keep your culture pure, is my advice.

Margret:-)

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

God sent His only Son into the world so that we might have life through Him.

[Guest guest]

Do you have to use a sole and only scoby for each different flavor tea used?

________________________________

In message you wrote:

> ... hoping to find what kind of volatile acids?

, it's more 'oils' we're talking about when we think of Kombucha-

culture-inhibiting factors.

Earl Grey (both green and black) I only use in moderation as part of a tea

mix because the lovely fruity flavour is simply irresistible. Some have

found Earl Grey problematic, I haven't.

The only teas with add-on flavours I use are Jasmine green and Earl Grey.

Then there is Earl Grey flavoured just nice and some flavoured well over

the top with IMO too much Bergamot oil.

Using the latter variety may well be the reason why some Kombucha brewers

have experienced problems with their cultures.

I have also used stinging nettle (raspberry leaf would belong in the same

herbal category), also mate Herba and roibosh neither of which are

Camellia sinensis - was not convinced about the taste.

Personally I have come back to basics, just brewing with Camellia sinensis,

proper tea. Only proper tea makes really good Kombucha Tonic.

My favourites ATM are Oolong/Jasmine green/Gunpowder green in roughly

equal proportion. IMO, most tasty outcome.

For people who like to flavour their KT more - it is best done AFTER the

first fermentation stage.

Keep your culture pure, is my advice.

Margret:-)

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

God sent His only Son into the world so that we might have life through Him.

[Guest guest]

Do you have to use a sole and only scoby for each different flavor tea used?

________________________________

In message you wrote:

> ... hoping to find what kind of volatile acids?

, it's more 'oils' we're talking about when we think of Kombucha-

culture-inhibiting factors.

Earl Grey (both green and black) I only use in moderation as part of a tea

mix because the lovely fruity flavour is simply irresistible. Some have

found Earl Grey problematic, I haven't.

The only teas with add-on flavours I use are Jasmine green and Earl Grey.

Then there is Earl Grey flavoured just nice and some flavoured well over

the top with IMO too much Bergamot oil.

Using the latter variety may well be the reason why some Kombucha brewers

have experienced problems with their cultures.

I have also used stinging nettle (raspberry leaf would belong in the same

herbal category), also mate Herba and roibosh neither of which are

Camellia sinensis - was not convinced about the taste.

Personally I have come back to basics, just brewing with Camellia sinensis,

proper tea. Only proper tea makes really good Kombucha Tonic.

My favourites ATM are Oolong/Jasmine green/Gunpowder green in roughly

equal proportion. IMO, most tasty outcome.

For people who like to flavour their KT more - it is best done AFTER the

first fermentation stage.

Keep your culture pure, is my advice.

Margret:-)

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

http://www.hebrew4christians.com/index.html

God sent His only Son into the world so that we might have life through Him.

[Guest guest]

In message you wrote:

> Do you have to use a sole and only scoby for each different flavor tea

> used?

I use the same scobys for camellia sinensis, no matter whether Earl Grey

or Jasmine Green.

Different scobys for non-Camellia sinenis or mixtures (e.g. half roibosh

half green). I tend to use the same scoby for the same mixtures. They

will very much acquire the taste of the herb/fruit you are brewing with.

I keep my main stock of camellia sinensis cultures pure.

Have fun!

Margret:-)

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

God sent His only Son into the world so that we might have life through Him

(1 4)

[Guest guest]

In message you wrote:

> Do you have to use a sole and only scoby for each different flavor tea

> used?

I use the same scobys for camellia sinensis, no matter whether Earl Grey

or Jasmine Green.

Different scobys for non-Camellia sinenis or mixtures (e.g. half roibosh

half green). I tend to use the same scoby for the same mixtures. They

will very much acquire the taste of the herb/fruit you are brewing with.

I keep my main stock of camellia sinensis cultures pure.

Have fun!

Margret:-)

--

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

http://www.therpc.f9.co.uk/family/scobygrow/home.html

http://bavarianminstrel.wordpress.com

God sent His only Son into the world so that we might have life through Him

(1 4)