Archive for the ‘green tea kombucha’ Category
Brett D asked:
I will begin brewing my own kombucha in a few days, I did a few years ago. I am familiar with the process, but I was just wondering if anyone has used different teas to flavor the drink. I used to use green tea exclusively, what I am thinking now is to use 2/3 green tea and 1/3 gren tea flavored, like berry. Or maybe 1/2 and 1/2. Let me know your experiences or other ways to flavor the tea. I just don’t want to use fresh fruit, I like to store the tea and don’t want the fruit to go bad.
I will begin brewing my own kombucha in a few days, I did a few years ago. I am familiar with the process, but I was just wondering if anyone has used different teas to flavor the drink. I used to use green tea exclusively, what I am thinking now is to use 2/3 green tea and 1/3 gren tea flavored, like berry. Or maybe 1/2 and 1/2. Let me know your experiences or other ways to flavor the tea. I just don’t want to use fresh fruit, I like to store the tea and don’t want the fruit to go bad.
Thanks for the help folks…10pts
JoanieLSpeak asked:
Every year I make a gift box for my husband with a different take on tea. The first year I bought him everything for Yerba Mate: the gourd, bombilla, mate, gourd scraper, etc. The second year I bought him items to make Matcha Green Tea: matcha, ceramic bowl, tea ceremony tools, matcha whisk, etc. This year I am at a loss for ideas as to a theme.
Every year I make a gift box for my husband with a different take on tea. The first year I bought him everything for Yerba Mate: the gourd, bombilla, mate, gourd scraper, etc. The second year I bought him items to make Matcha Green Tea: matcha, ceramic bowl, tea ceremony tools, matcha whisk, etc. This year I am at a loss for ideas as to a theme.
I have been thinking of getting him a kombucha starter kit to make his own, but neither of us are big fans of kombucha. Anyone know of any other cool exotic tea rituals that I could make an awesome gift out of?
I bought him a nice tea box our first Christmas; it was what i put all the mate tools in. We also had bubble tea at our wedding so we still have all the stuff from that. Good answers though! You’re on the right track!
Oh yea, and I buy him blooming teas for Valentine’s day (something we can brew and share together). We also have a million glass teapots from the wedding (blooming teas were our centerpieces). This is why I am at a loss for ideas!
David Lindenbaum asked:
Kombucha tea is an ancient fermented tea that has been around for thousands of years. However, recently it has enjoyed a “comeback” in popularity due to the health benefits and delicious taste alternative to sodas. This article discusses one of the major ingredients of preparing kombucha tea at home; sugar.
Now usually that would sound like an oxymoron… healthy and sugar, right? Well, you would be correct if we were the ones ingesting the sugar. However the kombucha culture will be using this sugar as a source of food to grow and convert all this sugar into healthy acids and digestive enzymes. You see, by the time your kombucha tea is ready to drink most of this sugar has been converted. So for example, if you started brewing your tea with 50 grams of sugar per serving (a little more than a typical can of soda), after 7 to 10 days of fermenting, only 10 grams of sugar would remain (way less than a soda).
So now you may be wondering, “If I have to use sugar, then I probably should use the organic raw kind cause I heard it’s healthier”.
Again, this would be correct if we were the end user. But we need to think like a kombucha culture here:
The kombucha culture thrives on cheap plain ole’ white refined sugar for the very same reason that it’s not too good for people. White sugar indiscriminately pours right into your bloodstream, and that’s not good, fpr us. However, for a simple one-cell organism like a culture, with its inability to process very much (a kombucha culture’s digestive track is not as complex as human beings and therefore the more complex a food is to break down, the harder it is to gain the nutrients) makes max use of the refined white sugar.
Again, don’t worry, the white refined sugar that you’d never put into your own system, is mostly processed and consumed by the culture, whilst producing a beautiful health drink for you!
However, if after reading this article, you still feel very strongly over another type of sugar (for example if eating strictly organic is highly important to you), feel free to use different types as the hazards of you brewing something that is not kombucha are slim.
BUT—
Though they are slim, there is always a chance your brew can either become contaminated, or changed into a different substance. So please exercise the following precautions:
1- Always brew a small batch using the plain ole white sugar, and if you are going to experiment make sure you have a back up SCOBY so that you can begin new if things go not according to plan.
2- Boil your tea for an additional 10 minutes. This will insure a better “break down” of your sugars (for example sugar in the raw, takes longer to dissolve than refined white sugar). The more dissolved your sugar is, the easier it is for your kombucha culture to absorb and grow happily ever after.
Hope you learned a little more about the kombucha hazards and safety regarding what type of sugar to use.
This article is part of a continuing series of more advanced kombucha brewing techniques. Stay tuned for a basic simple step by step kombucha tea recipe in about a week!
Kombucha tea is an ancient fermented tea that has been around for thousands of years. However, recently it has enjoyed a “comeback” in popularity due to the health benefits and delicious taste alternative to sodas. This article discusses one of the major ingredients of preparing kombucha tea at home; sugar.
Now usually that would sound like an oxymoron… healthy and sugar, right? Well, you would be correct if we were the ones ingesting the sugar. However the kombucha culture will be using this sugar as a source of food to grow and convert all this sugar into healthy acids and digestive enzymes. You see, by the time your kombucha tea is ready to drink most of this sugar has been converted. So for example, if you started brewing your tea with 50 grams of sugar per serving (a little more than a typical can of soda), after 7 to 10 days of fermenting, only 10 grams of sugar would remain (way less than a soda).
So now you may be wondering, “If I have to use sugar, then I probably should use the organic raw kind cause I heard it’s healthier”.
Again, this would be correct if we were the end user. But we need to think like a kombucha culture here:
The kombucha culture thrives on cheap plain ole’ white refined sugar for the very same reason that it’s not too good for people. White sugar indiscriminately pours right into your bloodstream, and that’s not good, fpr us. However, for a simple one-cell organism like a culture, with its inability to process very much (a kombucha culture’s digestive track is not as complex as human beings and therefore the more complex a food is to break down, the harder it is to gain the nutrients) makes max use of the refined white sugar.
Again, don’t worry, the white refined sugar that you’d never put into your own system, is mostly processed and consumed by the culture, whilst producing a beautiful health drink for you!
However, if after reading this article, you still feel very strongly over another type of sugar (for example if eating strictly organic is highly important to you), feel free to use different types as the hazards of you brewing something that is not kombucha are slim.
BUT—
Though they are slim, there is always a chance your brew can either become contaminated, or changed into a different substance. So please exercise the following precautions:
1- Always brew a small batch using the plain ole white sugar, and if you are going to experiment make sure you have a back up SCOBY so that you can begin new if things go not according to plan.
2- Boil your tea for an additional 10 minutes. This will insure a better “break down” of your sugars (for example sugar in the raw, takes longer to dissolve than refined white sugar). The more dissolved your sugar is, the easier it is for your kombucha culture to absorb and grow happily ever after.
Hope you learned a little more about the kombucha hazards and safety regarding what type of sugar to use.
This article is part of a continuing series of more advanced kombucha brewing techniques. Stay tuned for a basic simple step by step kombucha tea recipe in about a week!
lil_angel3406 asked:
so i have been eating a low gi organic diet. I drink lots of green tea, kombucha, and water. I eat tons of fruit and stay away from dairy and wheat. Also i am eating somewhat lots of protein, eggs, light meats, nuts. Also i ride my bike about 3 miles per day. About how long will it take me to loose 15lbs. Im not obese. I am 5′10′ and i currently fluctuate from 175 to 170. I am wanting to be 160, 155.
so i have been eating a low gi organic diet. I drink lots of green tea, kombucha, and water. I eat tons of fruit and stay away from dairy and wheat. Also i am eating somewhat lots of protein, eggs, light meats, nuts. Also i ride my bike about 3 miles per day. About how long will it take me to loose 15lbs. Im not obese. I am 5′10′ and i currently fluctuate from 175 to 170. I am wanting to be 160, 155.
Artificer100 asked:
My progress so far making Green Tea Kombucha. This is after 9 days fermenting and it is ready for bottling.
abbyroad asked:
i take a 500 mg of spirulina green algeae 6 times a day. its a sufficant source of b-12 for a vegan diet. i drink kombucha green tea every morning, whick is also a good source of b-12.
is this too much b-12? what are the dangers of too much?
i take a 500 mg of spirulina green algeae 6 times a day. its a sufficant source of b-12 for a vegan diet. i drink kombucha green tea every morning, whick is also a good source of b-12.
is this too much b-12? what are the dangers of too much?
