Re: Curious here and want to know...

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In message <e3ur7e+g464eGroups> you wrote:

> How does this Kombucha change the tea to its wonderful tasting

> concoction. I tasted the before and the after and I just can't

> believe how different it tastes.

Yes, it is wonderful, indeed how simple sweet tea turns into KT under

the influence of the 'magic mushroom' which isn't a mushroom, of course!

It is all based on the Kombucha culture's appetite for sugar ....

and as its inherent yeasts and bacteria feed on it, the sugar gets

first changed into sub sugars like fructose and others, and these

eventually get converted into the acids which give the Kombucha tonic

its characteristic acidic zing.

The kind of tea you use will also affect the taste of the finished

product, so there is a very big room for experimentation here.

You seem to already have hit a winner with your brew!

I've just this morning bottled one of (to my taste buds)

most deliciously zingy brews made with the usual sugar according to recipe

(100 grams/ 1/2 cup per litre) and 1/3 stinging nettle tea (urtica dioica)

and 2/3 green tea or several different green teas (Sencha, Jasmine and

Gunpowder),

http://www.happyherbalist.com/analysis_of_kombucha.htm Analysis

Looking at the micro=organisms contained in KT I stand in awe before

its complexity and have my mind quite boggled ;-)

your fizziness,

Margret:-)

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