Re: Question about an article

[Guest guest]

Written by someone who thinks they know more than they do - a wanker.

That article is enough to turn people away from drinking K. Hormones?

Good grief!

At least they warned against drinking too much too soon.

I only use green tea and raw sugar. When I work out how much honey to

use to 2 L of tea I might try that too.

The link just proves that we can't believe everything we find on the

Net, hehe 8).

TTFN

Sue.

kombheather wrote:

> Hello again!

>

> I also came across this article:

> http://www.universal-tao.com/article/kombucha.html

>

> It seems to go against a lot of other things I have read. It says

> that drinking the tea before 14 days has less medicinal qualities and

> it says not to use green tea at all.

>

> Any comments?

>

> Thanks

>

[Guest guest]

In message <drplie+knnqeGroups> you wrote:

> Hello again!

>

> I also came across this article:

> http://www.universal-tao.com/article/kombucha.html

Yes, , I have just read the article and found it very interesting.

In essence, I think, it agrees with the basic priciples of Kombucha

brewing and consumption, in fact, explains them well and simply.

> It seems to go against a lot of other things I have read. It says

> that drinking the tea before 14 days has less medicinal qualities and

> it says not to use green tea at all.

These are also the 2 things I disagree with. They are just stated, but

not backed up by any research at all or explained.

What I have gathered from reading a lot of literature over the years:

the KT is beneficial once it has developed a good acidity. Sometimes it will

need 2 weeks to get there, sometimes it does it a lot quicker as in higher

temperatures, when the brewing process is accelerated. Sometimes it will

take longer than the 2 weeks to get there, like in a brew where the

bacteria side is much stronger than the yeast side.

The acidity will tell whether the brew has arrived at its optimum.

As to the comment on green tea I am baffled, as green tea is especially

recommended in cancer therapy.

I have found over many years of brewing that Kombucha works best with a

mixture of green and black teas. Why exactly that should be so, I couldn't

say. Maybe, someone else can shed some light on the green vs black tea

issue. It certainly sounds interesting. I like the best of both worlds ;-)

Does that make sense, ?

Margret:-)

--

+---------------------------------------------------------------+

Minstrel@...

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

http://www.elijahlist.com

+---------------------------------------------------------------+

Not liking someone is no excuse for not loving them.

[Guest guest]

>I also came across this article:

>http://www.universal-tao.com/article/kombucha.html

>It seems to go against a lot of other things I have read. It says

>that drinking the tea before 14 days has less medicinal qualities and

>it says not to use green tea at all.

>Any comments?

>Thanks

>

Hi . It's a site located in Thailand which makes me want to give it

some credence since the West has inherited the kombucha culture from the

East where it has been under continuous culture for thousands of

years. The oldest known writing on kombucha comes from China around 300 B.C.E.

Anyone following these instructions would wind up with usable tea, so that

at least is a good thing. But there are a number of cautions and rules

presented that are not borne out in the practice of those on this list,

myself included.

1. Refrigeration isn't the best thing for the SCOBY.

2. Where one takes the next starter tea from, the top of the vessel,

bottom, or from a mixture, depends upon the balancing needs of the brew,

which varies with season and other factors.

3. Darkish spots in SCOBY aren't tea lignins but brown yeasty bits caught

in the matrix.

4. Len said many times that glucaronic acid peaks at 7 or 8 days, but that

additional acids form after 10 days or so as well. What we seem to agree

on on this list is that folks need to drink the tea when it pleases them,

and that tastes change as people spend time with their kombucha in life.

5. Throw away the mother... there is absolutely no rule about when to

stop brewing with a SCOBY. The most common time is when people have enough

offspring to meet their brewing needs. There is no harm in an aging SCOBY,

it may simply not be as lively a starter. And I hate the term " throw away

the mother " ... at the very least, please return unneeded SCOBYs to the

earth so they can nourish it (compost). But there are plenty of uses for them.

6. Vessels to use: People on this list say not to use enamel pans because

they chip and then the culture is exposed to metal. I would be leery of

brewing in tupperware. If one is to use plastic, it must be food-grade,

high-quality. Tupperware or its imitations are not that high quality, same

with plastic pitchers from the supermarket.

7. Cloth covers are fine; insisting that people use paper is just silly.

8. Sugar: organic sugar is fine-- many of us use it. " Brown sugar " is

just white sugar with molasses added, and probably should be

avoided. People use honey and other sweeteners. Organic tea is splendid

too. While it's true KT can be made with the cheapest tea and sugar, it's

also true that if you prefer organic (for the many reasons from personal

health to the safety of farmworkers to planetary health), organic

ingredients are totally safe and make great KT.

9. AFAIK, there are no hormones in KT. KT contains building blocks for

the body to use in whatever way it needs.

10. The article says to avoid the overzealous nature of some sources and

to keep it simple. Same advice applies to this article.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

In message <000801c62715$7f91b5d0$f9189aa5@userca2fde7021> you wrote:

> Stuff and nonsense -

the article, ?

Yes, sadly, my first opinion after the perusal of the article was not too

bad, but now I see things I had just simply missed ......... and they are

poppycock!

Is that what you meant with 'stuff and nonsense', !

Kombucha bubbles and happy times....

Margret:-)

--

+---------------------------------------------------------------+

Minstrel@...

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

http://www.elijahlist.com

+---------------------------------------------------------------+

A commitment is doing what you said you would do long after

the feeling you said it in has passed.

[Guest guest]

Stuff and nonsense - it depends on the temperature. KT can be brewed quite

rapidly at higher temps, but it does seem to damage the culture a bit.

CMR

Re: Question about an article

>

>

>>I also came across this article:

>>http://www.universal-tao.com/article/kombucha.html

>>It seems to go against a lot of other things I have read. It says

>>that drinking the tea before 14 days has less medicinal qualities and

>>it says not to use green tea at all.

>>Any comments?

>>Thanks

>>

>

> Hi . It's a site located in Thailand which makes me want to give

> it

> some credence since the West has inherited the kombucha culture from the

> East where it has been under continuous culture for thousands of

> years. The oldest known writing on kombucha comes from China around 300

> B.C.E.

>

> Anyone following these instructions would wind up with usable tea, so that

> at least is a good thing. But there are a number of cautions and rules

> presented that are not borne out in the practice of those on this list,

> myself included.

>

> 1. Refrigeration isn't the best thing for the SCOBY.

>

> 2. Where one takes the next starter tea from, the top of the vessel,

> bottom, or from a mixture, depends upon the balancing needs of the brew,

> which varies with season and other factors.

>

> 3. Darkish spots in SCOBY aren't tea lignins but brown yeasty bits caught

> in the matrix.

>

> 4. Len said many times that glucaronic acid peaks at 7 or 8 days, but

> that

> additional acids form after 10 days or so as well. What we seem to agree

> on on this list is that folks need to drink the tea when it pleases them,

> and that tastes change as people spend time with their kombucha in life.

>

> 5. Throw away the mother... there is absolutely no rule about when to

> stop brewing with a SCOBY. The most common time is when people have

> enough

> offspring to meet their brewing needs. There is no harm in an aging

> SCOBY,

> it may simply not be as lively a starter. And I hate the term " throw away

> the mother " ... at the very least, please return unneeded SCOBYs to the

> earth so they can nourish it (compost). But there are plenty of uses for

> them.

>

> 6. Vessels to use: People on this list say not to use enamel pans

> because

> they chip and then the culture is exposed to metal. I would be leery of

> brewing in tupperware. If one is to use plastic, it must be food-grade,

> high-quality. Tupperware or its imitations are not that high quality,

> same

> with plastic pitchers from the supermarket.

>

> 7. Cloth covers are fine; insisting that people use paper is just silly.

>

> 8. Sugar: organic sugar is fine-- many of us use it. " Brown sugar " is

> just white sugar with molasses added, and probably should be

> avoided. People use honey and other sweeteners. Organic tea is splendid

> too. While it's true KT can be made with the cheapest tea and sugar, it's

> also true that if you prefer organic (for the many reasons from personal

> health to the safety of farmworkers to planetary health), organic

> ingredients are totally safe and make great KT.

>

> 9. AFAIK, there are no hormones in KT. KT contains building blocks for

> the body to use in whatever way it needs.

>

> 10. The article says to avoid the overzealous nature of some sources and

> to keep it simple. Same advice applies to this article.

>

> --V

>

>

>

> ~~~ There is no way to peace; peace is the way ~~~~

> --A.J. Muste

>

>

>

>

[Guest guest]

Exactly. Depending on the temperature, some List members have had KT fully

brew at 80 degrees F in a few days, and for those of us diabetics who need

to drink it as vinegar, just 8 days.

As for green tea and kombucha; green and black tea are from the same plant,

for pete's sake (Camellia Sinensis). Can't these people do a little research

before they write these articles? My understanding of green tea is that the

brewing time is much shorter than black tea, and if you leave it too long it

becomes bitter faster than black tea.

Re: Question about an article

>

> In message <000801c62715$7f91b5d0$f9189aa5@userca2fde7021> you wrote:

>

>> Stuff and nonsense -

> the article, ?

>

> Yes, sadly, my first opinion after the perusal of the article was not too

> bad, but now I see things I had just simply missed ......... and they are

> poppycock!

> Is that what you meant with 'stuff and nonsense', !

>

> Kombucha bubbles and happy times....

>

> Margret:-)

> --

> +---------------------------------------------------------------+

> Minstrel@...

> <)))<>< http://www.therpc.f9.co.uk <)))<><

> http://www.AnswersInGenesis.com

> http://www.elijahlist.com

> +---------------------------------------------------------------+

> A commitment is doing what you said you would do long after

> the feeling you said it in has passed.

>

>

>

[Guest guest]

>It seems to go against a lot of other things I have read.

-

As does his other stuff.

Download an audio or video clip and listen to him. The term Orwellian

applies here. He does not sound like what he preaches nor do any of his

glossy promotions stand up under scrutiny.

This line should give you a clue:

<The murky tea in the bottom of each hatch contains " spores " and makes the

best innoculant.>

This guy believes KT is really a mushroom. LOL!

`delete him!

rusty

Question about an article

Hello again!

I also came across this article:

http://www.universal-tao.com/article/kombucha.html

It seems to go against a lot of other things I have read. It says

that drinking the tea before 14 days has less medicinal qualities and

it says not to use green tea at all.

Any comments?

Thanks

[Guest guest]

>This line should give you a clue:

>

><The murky tea in the bottom of each hatch contains " spores " and makes the

>best innoculant.>

>

> This guy believes KT is really a mushroom. LOL!

>

>`delete him!

>

>rusty

Yes, there are so many flaws in his statements that I would never send

someone to that site as a KT reference. Interesting to hear about the rest

of his stuff too.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

In message <001301c62722$0d5ba900$f9189aa5@userca2fde7021> you wrote:

>

> As for green tea and kombucha; green and black tea are from the same

> plant, for pete's sake (Camellia Sinensis).

E x a c t l y !

> My understanding of green tea is that the

> brewing time is much shorter than black tea, and if you leave it too

> long it becomes bitter faster than black tea.

Hm, , now that you mention it ... that seems to figure :-)

kombuchaly,

Margret:-)

--

+---------------------------------------------------------------+

Minstrel@...

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

http://www.elijahlist.com

+---------------------------------------------------------------+

Safety is not found in the absence of danger

but in the presence of God.

[Guest guest]

Thanks again! That makes perfect sense. I just wanted to ask people

who have experience with it.

Namaste!

>

> > Hello again!

> >

> > I also came across this article:

> > http://www.universal-tao.com/article/kombucha.html

> Yes, , I have just read the article and found it very

interesting.

> In essence, I think, it agrees with the basic priciples of Kombucha

> brewing and consumption, in fact, explains them well and simply.

>

> > It seems to go against a lot of other things I have read. It says

> > that drinking the tea before 14 days has less medicinal qualities and

> > it says not to use green tea at all.

> These are also the 2 things I disagree with. They are just stated, but

> not backed up by any research at all or explained.

>

> What I have gathered from reading a lot of literature over the years:

> the KT is beneficial once it has developed a good acidity. Sometimes

it will

> need 2 weeks to get there, sometimes it does it a lot quicker as in

higher

> temperatures, when the brewing process is accelerated. Sometimes it will

> take longer than the 2 weeks to get there, like in a brew where the

> bacteria side is much stronger than the yeast side.

> The acidity will tell whether the brew has arrived at its optimum.

>

> As to the comment on green tea I am baffled, as green tea is especially

> recommended in cancer therapy.

> I have found over many years of brewing that Kombucha works best with a

> mixture of green and black teas. Why exactly that should be so, I

couldn't

> say. Maybe, someone else can shed some light on the green vs black tea

> issue. It certainly sounds interesting. I like the best of both

worlds ;-)

>

> Does that make sense, ?

>

> Margret:-)

> --

> +---------------------------------------------------------------+

> Minstrel@...

> <)))<>< http://www.therpc.f9.co.uk <)))<><

> http://www.AnswersInGenesis.com

> http://www.elijahlist.com

> +---------------------------------------------------------------+

> Not liking someone is no excuse for not loving them.

>

[Guest guest]

My personal experience is that the all green brew is bitter faster than the

green/jasmine brew. The EarlGrey/Green brew is the sweetest. (When brewed

& then decanted all at same time.)

~Lusana

>

> Exactly. Depending on the temperature, some List members have had KT fully

> brew at 80 degrees F in a few days, and for those of us diabetics who need

> to drink it as vinegar, just 8 days.

>

> As for green tea and kombucha; green and black tea are from the same

> plant,

> for pete's sake (Camellia Sinensis). Can't these people do a little

> research

> before they write these articles? My understanding of green tea is that

> the

> brewing time is much shorter than black tea, and if you leave it too long

> it

> becomes bitter faster than black tea.

>

>

> Re: Question about an article

>

>

> >

> > In message <000801c62715$7f91b5d0$f9189aa5@userca2fde7021> you wrote:

> >

> >> Stuff and nonsense -

> > the article, ?

> >

> > Yes, sadly, my first opinion after the perusal of the article was not

> too

> > bad, but now I see things I had just simply missed ......... and they

> are

> > poppycock!

> > Is that what you meant with 'stuff and nonsense', !

> >

> > Kombucha bubbles and happy times....

> >

> > Margret:-)

> > --

> > +---------------------------------------------------------------+

> > Minstrel@...

> > <)))<>< http://www.therpc.f9.co.uk <)))<><

> > http://www.AnswersInGenesis.com

> > http://www.elijahlist.com

> > +---------------------------------------------------------------+

> > A commitment is doing what you said you would do long after

> > the feeling you said it in has passed.

> >

> >

> >

[Guest guest]

Hi ,

Could you explain a little more this point, please?

>2. Where one takes the next starter tea from, the top of the vessel,

>bottom, or from a mixture, depends upon the balancing needs of the brew,

>which varies with season and other factors.

Thanks in advance

At 10:17 01.02.2006, you wrote:

> >I also came across this article:

> ><http://www.universal-tao.com/article/kombucha.html>http://www.univ

> ersal-tao.com/article/kombucha.html

> >It seems to go against a lot of other things I have read. It says

> >that drinking the tea before 14 days has less medicinal qualities and

> >it says not to use green tea at all.

> >Any comments?

> >Thanks

> >

>

>Hi . It's a site located in Thailand which makes me want to give it

>some credence since the West has inherited the kombucha culture from the

>East where it has been under continuous culture for thousands of

>years. The oldest known writing on kombucha comes from China around

>300 B.C.E.

>

>Anyone following these instructions would wind up with usable tea, so that

>at least is a good thing. But there are a number of cautions and rules

>presented that are not borne out in the practice of those on this list,

>myself included.

>

>1. Refrigeration isn't the best thing for the SCOBY.

>

>2. Where one takes the next starter tea from, the top of the vessel,

>bottom, or from a mixture, depends upon the balancing needs of the brew,

>which varies with season and other factors.

>

>3. Darkish spots in SCOBY aren't tea lignins but brown yeasty bits caught

>in the matrix.

>

>4. Len said many times that glucaronic acid peaks at 7 or 8 days, but that

>additional acids form after 10 days or so as well. What we seem to agree

>on on this list is that folks need to drink the tea when it pleases them,

>and that tastes change as people spend time with their kombucha in life.

______________________________________________

LLama Gratis a cualquier PC del Mundo.

Llamadas a fijos y móviles desde 1 céntimo por minuto.

http://es.voice.yahoo.com

[Guest guest]

Okay, so what happens when you tip the brew and the whole thing sloshes

together?

CMR

Re: Question about an article

>

> Hi ,

>

> Could you explain a little more this point, please?

>

>

>>2. Where one takes the next starter tea from, the top of the vessel,

>>bottom, or from a mixture, depends upon the balancing needs of the brew,

>>which varies with season and other factors.

>

> Thanks in advance

>

>

>

> At 10:17 01.02.2006, you wrote:

>

>> >I also came across this article:

>> ><http://www.universal-tao.com/article/kombucha.html>http://www.univ

>> ersal-tao.com/article/kombucha.html

>> >It seems to go against a lot of other things I have read. It says

>> >that drinking the tea before 14 days has less medicinal qualities and

>> >it says not to use green tea at all.

>> >Any comments?

>> >Thanks

>> >

>>

>>Hi . It's a site located in Thailand which makes me want to give

>>it

>>some credence since the West has inherited the kombucha culture from the

>>East where it has been under continuous culture for thousands of

>>years. The oldest known writing on kombucha comes from China around

>>300 B.C.E.

>>

>>Anyone following these instructions would wind up with usable tea, so that

>>at least is a good thing. But there are a number of cautions and rules

>>presented that are not borne out in the practice of those on this list,

>>myself included.

>>

>>1. Refrigeration isn't the best thing for the SCOBY.

>>

>>2. Where one takes the next starter tea from, the top of the vessel,

>>bottom, or from a mixture, depends upon the balancing needs of the brew,

>>which varies with season and other factors.

>>

>>3. Darkish spots in SCOBY aren't tea lignins but brown yeasty bits caught

>>in the matrix.

>>

>>4. Len said many times that glucaronic acid peaks at 7 or 8 days, but

>>that

>>additional acids form after 10 days or so as well. What we seem to agree

>>on on this list is that folks need to drink the tea when it pleases them,

>>and that tastes change as people spend time with their kombucha in life.

>

>

>

> ______________________________________________

> LLama Gratis a cualquier PC del Mundo.

> Llamadas a fijos y móviles desde 1 céntimo por minuto.

> http://es.voice.yahoo.com

>

>

>

[Guest guest]

>Hi ,

>Could you explain a little more this point, please?

>>2. Where one takes the next starter tea from, the top of the vessel,

>>bottom, or from a mixture, depends upon the balancing needs of the brew,

>>which varies with season and other factors.

>Thanks in advance

>

If you are trying to minimize yeast (typical) then you'd take your starter

from the top, if you want to encourage yeast (it's happened to me) you'd

take it from the bottom, and if you've got a good balance you might stir

the batch and take some of it then. Those are balancing issues, which vary

according to season and the individual brewer/environment/brew.

.... if you tip the vessel and it mixes around, then you don't get

a choice

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Hi ,

Thanks for the answer, is easy to understand, I will try in next

brews, till now I used a starter pot and brew seems equilibrated.

Best Wishes.

p

At 16:32 02.02.2006, you wrote:

> >Hi ,

> >Could you explain a little more this point, please?

> >>2. Where one takes the next starter tea from, the top of the vessel,

> >>bottom, or from a mixture, depends upon the balancing needs of the brew,

> >>which varies with season and other factors.

> >Thanks in advance

> >

>

>If you are trying to minimize yeast (typical) then you'd take your starter

>from the top, if you want to encourage yeast (it's happened to me) you'd

>take it from the bottom, and if you've got a good balance you might stir

>the batch and take some of it then. Those are balancing issues, which vary

>according to season and the individual brewer/environment/brew.

>

>.... if you tip the vessel and it mixes around, then you don't get

>a choice ;)an email to:

______________________________________________

LLama Gratis a cualquier PC del Mundo.

Llamadas a fijos y móviles desde 1 céntimo por minuto.

http://es.voice.yahoo.com

[Guest guest]

Hi p,

If your brew is in equilibrium, then don't make any changes in how you are

doing it. Only change your method if it goes out of equilibrium. If you

make changes just because you know you can, you're liable to throw your

brew out of balance and then have to struggle for a long time to get it

back. So don't monkey with it if it's already good seriously. Since

you're using the starter pot method, that's great to hear that it's working

for you to stay in balance.

--V

>Hi ,

>

>Thanks for the answer, is easy to understand, I will try in next

>brews, till now I used a starter pot and brew seems equilibrated.

>

>Best Wishes.

>p

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste