Re: [OK]Green garden or meadow tea?

June 19, 2008

Aha Ha! I thot so! Go to www.kombu.de One sentence of the instructions says,

" If you don't want to use black or green tea you can also use herbal teas. "

We already drink gallons and gallons of herbal garden tea so I thot I could

use some of that. Maybe it's not the same. Maybe you disagree with Gunther

W. . Is there anybody else out there of all you 3,000 who uses herbal

tea for KT?

Rodrick

KefirHello, I just started making Kefir a couple weeks ago

with Raw cow's milk, and I use it in morning smoothies, but I would love

other ideas from this group on how to use Kefir or the Kefir Grains. I don't

seem to " love " kefir, whereas I absolutely adore and have become an addict

of Kombucha Tea! I'd be ashamed to tell you how many gallons I have

fermenting right now! On the Kombucha, I've been using loose organic black

tea & organic sugar. Does anyone know if it's better to use regular Lipton

tea & conventional sugar -- if it truly doesn't matter, I'll switch to the

less expensive stuff. Also, someone told me not to use tea bags with the

metal staples in them. Does anyone know what brand of tea bags do not have

staples in them? A friend of mine makes coconut kefir out of coconut water

with grains, she got the recipe out of the Body Ecology Diet by Donna Gates

and ordered the grains from their website. Does anyone know if I can use my

kefir grains to make coconut kefir or do I need special grains for

that?Thanks for helping out a newbie!!!Laurie>> Hi, I have just bottled up my first batch of KT. Since I've never

done a 2nd ferment before, how long do you let it stay and do you

refrigerate the KT or leave it at room temperature. It's delicious right now

but not very fizzy. Somehow, I seem to think that when I made it years ago,

it got fizzy. Maybe I did something wrong.> > Also, does anyone have any

leads to water kefir grains? That's supposed to be fizzy. Can you flavor it?

I've never made water kefir. I used to make regular kefir and will again as

soon as I can get some raw goat milk.> > Thanks> > > Maureen \(^o^)/>

Hobbs,Shana,Goody,Sweetie,Tommi> > > > > [Non-text portions of this message

have been removed]>[Non-text portions of this message have been

removed]__________________________________________________________The other

season of giving begins 6/24/08. Check out the i'm

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June 19, 2008

In message <000701c8d250$683d3ec0$a5594845@yourc44d19af4e> you wrote:

> Aha Ha! I thot so! Go to www.kombu.de One sentence of the instructions

> says,

> " If you don't want to use black or green tea you can also use herbal teas. "

To which I would say: It'll be a pleasant enough drink, but not real

Kombucha. The 'cha' in Kombucha means Camellia sinensis!

So, what is wrong with real tea?

I would say that everything is right. Camellia sinensis is a wonderful

healthgiving plant, plus its nutrients are important for the Kombucha

to flourish.

> We already drink gallons and gallons of herbal garden tea so....

Rodrick,

you might perhaps think that real tea might make a pleasant change? ;-)

http://www.seedsofhealth.co.uk/fermenting/kombucha_teas.shtml Choosing Teas for

Kombucha

with best wishes most KombuCHAly,

Margret UK :-)

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June 19, 2008

Hi. Sorry in getting back so late. Hey, I guess all you guys know what you're

are talking about. I have to listen to you. And I do want to make REAL KT. And,

good point Margret, it might be a pleasant change, although I still love good

'ol garden tea. Can you buy camellia sinensis in the store? Is it called black

or green tea? Will I have to start over with a new scoby? Can I keep the one I

have and use it only for garden tea? ( I would still want to get one for real

kt) I got the one I have now from Fruit of the Vine Naturally.

Rodrick

Re: Green garden or meadow tea?

In message <000701c8d250$683d3ec0$a5594845@yourc44d19af4e> you wrote:

> Aha Ha! I thot so! Go to www.kombu.de One sentence of the instructions

> says,

> " If you don't want to use black or green tea you can also use herbal teas. "

To which I would say: It'll be a pleasant enough drink, but not real

Kombucha. The 'cha' in Kombucha means Camellia sinensis!

So, what is wrong with real tea?

I would say that everything is right. Camellia sinensis is a wonderful

healthgiving plant, plus its nutrients are important for the Kombucha

to flourish.

> We already drink gallons and gallons of herbal garden tea so....

Rodrick,

you might perhaps think that real tea might make a pleasant change? ;-)

http://www.seedsofhealth.co.uk/fermenting/kombucha_teas.shtml Choosing Teas

for Kombucha

with best wishes most KombuCHAly,

Margret UK :-)

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June 19, 2008

Hi Rodrick, black, green, and white tea are all from the same tree. They are

just processed differently. You can use a mix of them if you choose, it doesn't

matter, I believe they all have different amounts of antioxidents in them. I

would definitely save the scoby you are using for herbal (peppermint is an oily

herb, and that is why it is not recommended for real KT,) experiments, we

probably all do some experimenting at some time or another, but always keep a

scoby just for real KT for its nutrition. I believe it is the more oily teas

that you have to keep as experimental only. Did you get the directions that I

sent you via your email address? This should be helpful in brewing the real

thing. Jeani

kombucha tea@...: rshank@...: Thu, 19

Jun 2008 21:50:06 -0400Subject: Re: Green garden or meadow tea?

Hi. Sorry in getting back so late. Hey, I guess all you guys know what you're

are talking about. I have to listen to you. And I do want to make REAL KT. And,

good point Margret, it might be a pleasant change, although I still love good

'ol garden tea. Can you buy camellia sinensis in the store? Is it called black

or green tea? Will I have to start over with a new scoby? Can I keep the one I

have and use it only for garden tea? ( I would still want to get one for real

kt) I got the one I have now from Fruit of the Vine Naturally.Rodrick-----

Original Message ----- From: Margret Pegg kombucha tea

Sent: Thursday, June 19, 2008 5:18 PMSubject: Re: Green garden or meadow

tea?In message <000701c8d250$683d3ec0$a5594845@yourc44d19af4e> you wrote:> Aha

Ha! I thot so! Go to www.kombu.de One sentence of the instructions > says,> " If

you don't want to use black or green tea you can also use herbal teas. " To which

I would say: It'll be a pleasant enough drink, but not real Kombucha. The 'cha'

in Kombucha means Camellia sinensis!So, what is wrong with real tea?I would say

that everything is right. Camellia sinensis is a wonderfulhealthgiving plant,

plus its nutrients are important for the Kombucha to flourish.> We already drink

gallons and gallons of herbal garden tea so....Rodrick,you might perhaps think

that real tea might make a pleasant change?

;-)http://www.seedsofhealth.co.uk/fermenting/kombucha_teas.shtml Choosing Teas

for Kombuchawith best wishes most KombuCHAly,Margret UK :-)--

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June 20, 2008

>

<< www.kombu.de One sentence of the instructions says,

> about a half a cup of sugar to a half gallon. Just blend it all

together in > the food processor. I makes wonderful smoothies. I do

" love " kefir! We use > raw sugar from evaporated cane juice.And for KT

(don't go by me, my first > batch isn't even done yet) I used our

green garden or meadow tea. Didn't mess around with any tea bags. But

maybe that doesn't work for everybody to grow their own patch of tea.

Does any body else use garden tea to make > kombucha? >>

Of course. I'm going " no tea " for the summer. With all the free plants

and foliage around, why should I pay for it?. I've got ground ivy,

hawthorn leaves, cherry twigs, and elderflowers in the pot right now.

I gather all my kt leafage myself from garden, meadow and forest.

There will be tannin from the oak leaves, just like cam sin, the only

thing missing will be caffeine.

The purists will tell you it's not kombucha, and they will respond to

that statement by saying it isn't about purism, it's about whether

it's kombucha or not (the irony of that being lost on them), so, in

the interest of forumial harmony, let us call what I make " Liquid That

Passes Duck Test for Kombucha " .

Btw, " kombu " means kelp, so to have true " kombu cha " , you'd have to

make a kelp tea. hmm... maybe I will add kelp to my next batch.

June 20, 2008

Yea, try kelp. We feed it to our cows as a feed additive. It's supposed to have

really good health effects...could work for us even tho we aren't cows...LOL.

But yes I agree with you. I think kt would have the same probiotic benefits even

if you don't use tea. I guess they might not let us call it " KT " .

I definitely do want to make some " real " kt because I've never had any yet. But

I will keep my other scoby for experimentation. I guess I'll be making " Liquid "

too. That will be fun.

Not to offend the purists and not to imply that I don't want the " real " stuff

too.

Rodrick

Re: Green garden or meadow tea?

>

<< www.kombu.de One sentence of the instructions says,

> about a half a cup of sugar to a half gallon. Just blend it all

together in > the food processor. I makes wonderful smoothies. I do

" love " kefir! We use > raw sugar from evaporated cane juice.And for KT

(don't go by me, my first > batch isn't even done yet) I used our

green garden or meadow tea. Didn't mess around with any tea bags. But

maybe that doesn't work for everybody to grow their own patch of tea.

Does any body else use garden tea to make > kombucha? >>

Of course. I'm going " no tea " for the summer. With all the free plants

and foliage around, why should I pay for it?. I've got ground ivy,

hawthorn leaves, cherry twigs, and elderflowers in the pot right now.

I gather all my kt leafage myself from garden, meadow and forest.

There will be tannin from the oak leaves, just like cam sin, the only

thing missing will be caffeine.

The purists will tell you it's not kombucha, and they will respond to

that statement by saying it isn't about purism, it's about whether

it's kombucha or not (the irony of that being lost on them), so, in

the interest of forumial harmony, let us call what I make " Liquid That

Passes Duck Test for Kombucha " .

Btw, " kombu " means kelp, so to have true " kombu cha " , you'd have to

make a kelp tea. hmm... maybe I will add kelp to my next batch.

June 20, 2008

Hi Rodrick and EveryOne,

Here is what Gunther wrote about what is genuine Kombucha:

This is an excerpt from the book " Kombucha - Healthy beverage and natural

Remedy from the Far East " by Guenther W. . Where you buy this book

See http://www.kombu.de/where.htm.

The " genuine " Kombucha culture

" Have I got the real Kombucha culture? Where do I get the right culture

From? " These are questions that bother a lot of people, and are forever

Cropping up.

To anticipate the answer right away: there is no one clear answer to this

Question. Reiss (1987) reduces it to the common denominator: " The precise

Combination of the component elements of individual Kombucha preparations

Can vary widely, so that it's not so much a case of " the " Kombucha

Culture, but of a great number of them. "

This view is confirmed by all the other authors. Lindner (1913 and 1917/

18) had already noticed that the composition of the individual cultures

Could be very different, particularly with regard to the yeasts.

And Valentin (1930), who experimented with a variety of different strains,

Says that the varying results of his researches taught him that there is a

Great variety in the individual culture colonies. He describes his results

In the following terms:

" At any rate it must be emphasized that the chemical processes in Kombucha

Cultures are dependent on the bacteria available. But it's not just from

The fermented products that one can tell commercially obtainable Kombucha

Cultures contain a variety of quite different strains of yeast and

Bacteria; even the symbiotic relationship of the individual varieties to

Each other varies greatly. "

Valentin (1928) even recommends chemists to raise a varieties of cultures

In order to be able to give their customers the appropriate culture to

Match the desired taste.

The Russian research scientist ova confirms in a thesis published in

1954 ( " Morphology of the tea fungus " ) that the actual composition of the

Symbiont varies according to geographical and climatic conditions, and

Depends on whatever types of wild yeasts and bacteria exist locally.

The variety of combinations forming the Kombucha culture can possibly be

Caused by differing growth of the individual constituents. Depending on

Which conditions of growth best suit which constituents of the culture, so

One sort develops better than another.

Because I considered the question of the " genuine " Kombucha culture to be

Very important, I consulted Professor Ulf Stahl of the Technical

University, Berlin (Microbiological Research Institute), who was known to

Me as an authority in the field of microbiology. Professor Stahl told me

That the opinion of the Microbiological Research Institute is that the

Kombucha culture is composed of Schizosaccharomyces pombe and Acetobacter

Xylinum.

These constituents are also given by authors worldwide. Dr. Maxim Bing

(1928) gives Bacterium xylinum and the tropical Pombe yeast, as well as

Bact. Xylonoides and gluconicum as constituents in pure cultures. The

First two are given a certain prominence.

Dr. Arauner (1929) confirms this: " The Kombucha culture is not a

Standardized thing, but a fungal consortium of Bacterium xylinum (former

Designation of Acetobacter xylinum) in symbiosis with Pombe yeast. "

Prof. Henneberg (1926 also mentions exactly the same combination in his

Handbook on fermentation bacteriology, and recommends pure cultures of

Both these constituents.

A pure or axenic culture consists of a single type of micro-organism. In

Bacteriology, often only the descendants of one single bacterium cell

(isolation of single-cell colonies) are referred to as a pure culture

(Schön, 1978).

When Prof. Henneberg recommends using pure cultures, he means by that

Nothing more than cultivating both constituent part - Bacterium xylinum

And the Pombe yeast - separately, and only then bringing them together.

Preparing the beverage at home, of course, one has to continue working

With the already combined constituents of the culture.

The sum up, one may say: The principal constituents Schizosaccharomyces

Pombe and Bacterium (Acetobacter) xylinum are both unhesitatingly attested

In the writings of the experts. An exception to this is Wiechowski (1928),

Who considers Bacterium gluconicum to be the principal bacterium and

Bacterium xylinum next in order of importance. Irrespective of these,

Other bacteria and yeasts are mentioned as being constituent elements,

Whose presence however varies.

Our opinions are like our watches.

Nobody's is exactly the same as

Anybody else's, and yet everyone

Believes their own to be right.

Gellert

- In kombucha tea , " Rodrick " <rshank@...> wrote:

>

> Aha Ha! I thot so! Go to www.kombu.de One sentence of the

instructions says,

> " If you don't want to use black or green tea you can also use herbal

teas. "

> We already drink gallons and gallons of herbal garden tea so I thot

I could

> use some of that. Maybe it's not the same. Maybe you disagree with

Gunther

> W. . Is there anybody else out there of all you 3,000 who uses

herbal

> tea for KT?

> Rodrick

> KefirHello, I just started making Kefir a couple

weeks ago

> with Raw cow's milk, and I use it in morning smoothies, but I would love

> other ideas from this group on how to use Kefir or the Kefir Grains.

I don't

> seem to " love " kefir, whereas I absolutely adore and have become an

addict

> of Kombucha Tea! I'd be ashamed to tell you how many gallons I have

> fermenting right now! On the Kombucha, I've been using loose organic

black

> tea & organic sugar. Does anyone know if it's better to use regular

Lipton

> tea & conventional sugar -- if it truly doesn't matter, I'll switch

to the

> less expensive stuff. Also, someone told me not to use tea bags with the

> metal staples in them. Does anyone know what brand of tea bags do

not have

> staples in them? A friend of mine makes coconut kefir out of coconut

water

> with grains, she got the recipe out of the Body Ecology Diet by

Donna Gates

> and ordered the grains from their website. Does anyone know if I can

use my

> kefir grains to make coconut kefir or do I need special grains for

> that?Thanks for helping out a newbie!!!Laurie>> Hi, I have just bottled up my first batch of KT. Since I've

never

> done a 2nd ferment before, how long do you let it stay and do you

> refrigerate the KT or leave it at room temperature. It's delicious

right now

> but not very fizzy. Somehow, I seem to think that when I made it

years ago,

> it got fizzy. Maybe I did something wrong.> > Also, does anyone have any

> leads to water kefir grains? That's supposed to be fizzy. Can you

flavor it?

> I've never made water kefir. I used to make regular kefir and will

again as

> soon as I can get some raw goat milk.> > Thanks> > > Maureen \(^o^)/>

> Hobbs,Shana,Goody,Sweetie,Tommi> > > > > [Non-text portions of this

message

> have been removed]>[Non-text portions of this message have been

>

removed]__________________________________________________________The

other

> season of giving begins 6/24/08. Check out the i'm

>

Talkathon.http://www.imtalkathon.com?source=TXT_EML_WLH_SeasonOfGiving[Non-text

> portions of this message have been

> removed]------------------------------------

June 20, 2008

Hi Rodrick and Everyone,

Anyone can use whatever they want and call it Kombucha, however most

of us have found that the best way to make the Kombucha which is known

to have beneficial healing properties, is to follow the traditional

recipe which calls for using regular tea:....black, green, oolong and

white from the Camelia Sinensis plant...since that is the kombucha

that most of the research we have available was based on. Does that

mean you can't use other herbs....of course not, - there is a book

written by Harald Tietze about the use of many different herbs with

Kombucha.

However, since whatever you use will change the constituents of the

final product if you use something other than Camelia Sinensis it may

change your Kombucha in unexpected ways....some beneficial and some

not. For example, Gunther and many others recommend not using

any plant with a volatile oil such as peppermint as that can

eventually weaken the Kombucha.

When we share Kombucha with other list members we ask that you

indicate if your Kombucha has been made with teas other than the

traditional Camelia Sinensis to that people know what they are getting.

Happy Healthy Brewing!

Peace, Love and Harmony,

Bev

>> Hi, I have just bottled up my first batch of KT. Since I've

never

> done a 2nd ferment before, how long do you let it stay and do you

> refrigerate the KT or leave it at room temperature. It's delicious

right now

> but not very fizzy. Somehow, I seem to think that when I made it

years ago,

> it got fizzy. Maybe I did something wrong.> > Also, does anyone have any

> leads to water kefir grains? That's supposed to be fizzy. Can you

flavor it?

> I've never made water kefir. I used to make regular kefir and will

again as

> soon as I can get some raw goat milk.> > Thanks> > > Maureen \(^o^)/>

> Hobbs,Shana,Goody,Sweetie,Tommi> > > > > [Non-text portions of this

message

> have been removed]>[Non-text portions of this message have been

>

removed]__________________________________________________________The

other

> season of giving begins 6/24/08. Check out the i'm

>

Talkathon.http://www.imtalkathon.com?source=TXT_EML_WLH_SeasonOfGiving[Non-text

> portions of this message have been

> removed]------------------------------------

June 20, 2008

In message <g3h048+gi5oeGroups> you wrote:

> Btw, " kombu " means kelp, so to have true " kombu cha " , you'd have to

> make a kelp tea. hmm... maybe I will add kelp to my next batch.

The more likely explanation for 'kombu' is found in

http://www.safast.com/kombucha.htm kombucha

right on the bottom which says that

in 414 B.C. a South Korean doctor called Kombu introduced the culture

in Japan where it was called Kombu's cha (tea). I've read in other places

that it was a sage who introduced the healthgiving culture.

I suppose, you could call the Korean doctor a sage, because he did such

a splendid thing to introduce the 'tea culture' into a different culture

from where it was shared and shared and shared and spread ......all over the

globe and to you and me!

So, let's be sages and share and be true Kombuchathites :-)

Margret:-) UK

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June 20, 2008

> Btw, " kombu " means kelp, so to have true " kombu cha " , you'd have to

> make a kelp tea. ..........

>

IS THIS TRUE??? I am astounded. What do the KT gurus/historians here

have to say about that? Or maybe Roderick is one...I dunno.

Dorothy

June 20, 2008

In message <g3hdob+k7dleGroups> you wrote:

>

> > Btw, " kombu " means kelp, so to have true " kombu cha " , you'd have to

> > make a kelp tea. ..........

> >

> IS THIS TRUE???

Of course not, Dorothy! If you believe that you'd be forced to drink fishy,

foul-tasting stuff instead of the true and good Kombucha TEA! *shudder*

Margret:-)

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June 20, 2008

Thank God for the wisdom of our moderators!!! What an interesting discussion

this has turned out to be!!! Rodrick, I sincerely hope you DON'T try putting

kelp in your kt!!! The only way I can handle taking kelp, a wonderful herb for

the thyroid, is by capsule-what an awful, awful thing to even think of to put in

KT!!! I bet Dr. Kombu is turning over in his grave right now to think of such

things being done to his wonderful Cha!!! (said tongue in cheek) Jeani

kombucha tea@...: Minstrel@...: Sat, 21

Jun 2008 00:55:16 +0100Subject: Re: Green garden or meadow tea?

In message <g3hdob+k7dleGroups> you wrote:> > > Btw, " kombu " means kelp, so

to have true " kombu cha " , you'd have to> > make a kelp tea. ..........> > > IS

THIS TRUE??? Of course not, Dorothy! If you believe that you'd be forced to

drink fishy, foul-tasting stuff instead of the true and good Kombucha TEA!

*shudder*Margret:-)-- +------------------ Minstrel@...

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(Irish Proverb)

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June 20, 2008

NO, NO, NO. I not a guru at all. Just because I talk alot doesn't mean I'm a

guru. I NEVER TASTED KT YET!!!!!!

Re: Green garden or meadow tea?

> Btw, " kombu " means kelp, so to have true " kombu cha " , you'd have to

> make a kelp tea. ..........

>

IS THIS TRUE??? I am astounded. What do the KT gurus/historians here

have to say about that? Or maybe Roderick is one...I dunno.

Dorothy

June 20, 2008

I bet he flipped clear around. LOL I was just kidding!

Btw, Jeani, those dirrections will be a big help. Thanks alot!

Rodrick

Re: Green garden or meadow tea?

In message <g3hdob+k7dleGroups> you wrote:> > > Btw, " kombu " means

kelp, so to have true " kombu cha " , you'd have to> > make a kelp tea.

...........> > > IS THIS TRUE??? Of course not, Dorothy! If you believe that

you'd be forced to drink fishy, foul-tasting stuff instead of the true and

good Kombucha TEA! *shudder*Margret:-)-- +------------------

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June 21, 2008

Kombu only means " Kelp " IF you speak/know Japanese or the name

originated in Japan.

For instance a " Chippie " in England is a carpenter (But not in USA) and

a " Fag " is either a cigarette or an olde worlde public school term for

lower forms being servants for sixth formers (Or something like that)

(But not, so far as I recall, in USA)

{¦;¬))

.

N. England.

If a group has NO topic there's no such thing as going " Off-topic "

A.B.A.L.T.A.T.

" Any, LEGAL, topic which other groups would consider Off-Topic. "

http://uk./group/ABALTAT/

Current membership ¦;-) = 11

Any advance on 11?

dorothyroeder wrote:

>

>> Btw, " kombu " means kelp, so to have true " kombu cha " , you'd have to

>> make a kelp tea. ..........

>>

> IS THIS TRUE??? I am astounded. What do the KT gurus/historians here

> have to say about that? Or maybe Roderick is one...I dunno.

>

> Dorothy

>

> ------------------------------------

>

June 21, 2008

Good old to the rescue again! So what are your thoughts on today's

(yesterday's) conversations? Are you a " purist " (tongue in cheek, again) and

only use one scoby for the real thing, and another for other types of drinks?

kombucha tea@...: brainnake@...: Sat, 21

Jun 2008 08:36:17 +0100Subject: Re: Green garden or meadow tea?

Kombu only means " Kelp " IF you speak/know Japanese or the name originated in

Japan.For instance a " Chippie " in England is a carpenter (But not in USA) and a

" Fag " is either a cigarette or an olde worlde public school term for lower forms

being servants for sixth formers (Or something like that) (But not, so far as I

recall, in USA){¦;¬)) .N. England.If a group has NO topic there's no such

thing as going " Off-topic " A.B.A.L.T.A.T. " Any, LEGAL, topic which other groups

would consider Off-Topic. " http://uk./group/ABALTAT/Current

membership ¦;-) = 11Any advance on 11?dorothyroeder wrote:> > >> Btw, " kombu "

means kelp, so to have true " kombu cha " , you'd have to>> make a kelp tea.

...........>>>> > IS THIS TRUE??? I am astounded. What do the KT gurus/historians

here> have to say about that? Or maybe Roderick is one...I dunno.>> Dorothy>>>

------------------------------------>>

June 21, 2008

Jeani wrote:

> Good old to the rescue again! So what are your thoughts on today's

(yesterday's) conversations? Are you a " purist " (tongue in cheek, again) and

only use one scoby for the real thing, and another for other types of drinks?

>

> Jeani, I've been accused of many things in my life but I draw the line at

pure.

> 0(¦:¬)) Notice the halo?

>

{¦;-)

Nope, pure I ain't I'm afraid. I CAN see the sense in the argument, but,

when you live in a rabbit hutch there's not all that much room for every

different " Vareye o' tea "

{¦:¬((

June 21, 2008

So you don't save one of your scobies strictly for KT made from the black,

green, white teas? We like to make KT with other herbal teas and such as well,

but have always saved one scoby for regular tea, and make the majority of KT

with the regular teas. Just wondered what your thoughts were. Jeani

kombucha tea@...: brainnake@...: Sat, 21

Jun 2008 09:21:22 +0100Subject: Re: Green garden or meadow tea?

Jeani wrote:> Good old to the rescue again! So what are your

thoughts on today's (yesterday's) conversations? Are you a " purist " (tongue in

cheek, again) and only use one scoby for the real thing, and another for other

types of drinks? > > Jeani, I've been accused of many things in my life but I

draw the line at pure. > 0(¦:¬)) Notice the halo?> {¦;-)Nope, pure I ain't I'm

afraid. I CAN see the sense in the argument, but, when you live in a rabbit

hutch there's not all that much room for every different " Vareye o' tea " {¦:¬((

_________________________________________________________________

The other season of giving begins 6/24/08. Check out the i’m Talkathon.

http://www.imtalkathon.com?source=TXT_EML_WLH_SeasonOfGiving

June 21, 2008

I would like to and maybe will, eventually, re-breed to true but I don't

use much except C. Sinensis anyway. Occasionally =<50% Rooibos, or

Rose-hip/Hibiscus finds its way in, but in the main it's Proper-tea ;-)

Jeani wrote:

> So you don't save one of your scobies strictly for KT made from the black,

green, white teas? We like to make KT with other herbal teas and such as well,

but have always saved one scoby for regular tea, and make the majority of KT

with the regular teas. Just wondered what your thoughts were. Jeani

>

June 21, 2008

Sorry for the late reply-didn't have much time yesterday. Thank-you Bev for the

full explanation. I will buy some real camelia senesis tea for my next batch.

However, this batch seems to be turning out good. It is still just slightly

sweet so I think I'll bottle it today.

Do you think it will be necessary to buy a new scoby?

Would anyone in PA be willing to share one with me if I do?