Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 Did anyone ever answer the question about making kombucha from anything other than tea? I was thinking it needed the caffeine or something else in the tea to grow. Here are some various recipes http://w3.trib.com/~kombu/FAQ/part05.html#BM07barclay The culture ferments tea (black, green or herbal teas) and sugar (alternatives are maple syrup, Sucanat, or honey which has antibiotic properties that will slow the process down slightly). The sugar and tea are transformed into enzymes and polysaccharides uscful for the body including glucuronic acid. lactic acid, acetic acid, several vitamins, and about 0.5% alcohol. http://www.richters.com/newdisplay.cgi?page=InfoSheets/d3540.html & cart_id=389490\ 5.14515 HTH CherylC ---------- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.344 / Virus Database: 267.11.8/113 - Release Date: 9/27/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 Did anyone ever answer the question about making kombucha from anything other than tea? I was thinking it needed the caffeine or something else in the tea to grow. Here are some various recipes http://w3.trib.com/~kombu/FAQ/part05.html#BM07barclay The culture ferments tea (black, green or herbal teas) and sugar (alternatives are maple syrup, Sucanat, or honey which has antibiotic properties that will slow the process down slightly). The sugar and tea are transformed into enzymes and polysaccharides uscful for the body including glucuronic acid. lactic acid, acetic acid, several vitamins, and about 0.5% alcohol. http://www.richters.com/newdisplay.cgi?page=InfoSheets/d3540.html & cart_id=389490\ 5.14515 HTH CherylC ---------- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.344 / Virus Database: 267.11.8/113 - Release Date: 9/27/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 The culture will grow on just about anything sweet with a little plant based life mixed in to provide traces of nitrogen and minerals. But don't confuse this with Kombucha. Tea is part of the package which makes KT so powerful. - Len Making Kombucha Did anyone ever answer the question about making kombucha from anything other than tea? I was thinking it needed the caffeine or something else in the tea to grow. I'm curious about this. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 The culture will grow on just about anything sweet with a little plant based life mixed in to provide traces of nitrogen and minerals. But don't confuse this with Kombucha. Tea is part of the package which makes KT so powerful. - Len Making Kombucha Did anyone ever answer the question about making kombucha from anything other than tea? I was thinking it needed the caffeine or something else in the tea to grow. I'm curious about this. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2005 Report Share Posted September 29, 2005 I found this in the same link I sent for glucuronic acid under nutrients: Black or green tea provides all the additional components and growth factors required by the Kombucha culture. It not only contains a number of important trace elements but also nitrogen compounds, carbohydrates, enzymes and vitamins. The stimulating components, caffeine and theophylline, belong to the purine groups which are required for building nucleic acids. Since these groups are used by the microorganisms, it could be assumed that the caffeine and theophylline in the tea are actually used up because they represent a source of nitrogen. What happens to the caffeine in Kombucha tea is a frequently asked question and this perhaps provides the likely answer. Total nitrogen in black tea represents 4.5% of the dry weight: 0.92% is found in soluble proteins, 2.51% is insoluble and 1.07% is contained in caffeine (for a tea containing 3.71% caffeine) and theophylline. According to one source (Abraham, 1995) green tea contains 5% caffeine and black tea only 2%. Green tea therefore provides more than twice the amount of nitrogen for the Kombucha culture. It is important to keep in mind that herbal teas do not contain these particular important nutrients and can for this and other reasons not be considered very suitable for making Kombucha. > Did anyone ever answer the question about making kombucha from anything other than tea? I was thinking it needed the caffeine or something else in the tea to grow. > > Here are some various recipes > http://w3.trib.com/~kombu/FAQ/part05.html#BM07barclay > > The culture ferments tea (black, green or herbal teas) and sugar (alternatives are maple syrup, Sucanat, or honey which has antibiotic properties that will slow the process down slightly). The sugar and tea are transformed into enzymes and polysaccharides uscful for the body including glucuronic acid. lactic acid, acetic acid, several vitamins, and about 0.5% alcohol. > http://www.richters.com/newdisplay.cgi? page=InfoSheets/d3540.html & cart_id=3894905.14515 > > HTH > CherylC > ---------- > > No virus found in this outgoing message. > Checked by AVG Anti-Virus. > Version: 7.0.344 / Virus Database: 267.11.8/113 - Release Date: 9/27/2005 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 I am wondering if anyone has ever made kombucha using the raw kombucha they sell at Whole Foods? I remember someone mentioning this at another group I used to be on but now I can't find the reference. Any help? h Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 h, You need a kombucha mushroom/mother to make it. The mushroom is a gelatinous mass that usually floats on top the mixture. It is a colony of bacteria and yeasts that convert the sugar in the tea. Therese Quote Link to comment Share on other sites More sharing options...
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