Kombucha Recipes

From Kombucha Drinkers

Contents

Link to AltaVista's Free On-Line Language Translator

1) Preparing the Kombucha Tea

2) A Kombucha Tea Recipe
3) Recipe for Peach Tasting Kombucha Tea
4) Recipe for Making Kombucha Bread
5) How to Make Kombucha
6) How to Make Kombucha at a Glance
7) How to Prepare Your Tea & Propagate the Colony
8) Basic Kombucha Tea Recipe
9) Laurel Farms Kombucha Tea Recipe
10) Honey Kombucha Beverage
11) Peach Flavored Kombucha Tea
12) Ginger Kombucha Tea
13) Kombucha Fruit "Smoothies."
14) Ginger Kombucha Juice
15) Kombucha Bread
16) Hearty Dessert Bread
17) How to Make Kombucha - Kombucha Manna Manual
18) How to Make Kombucha by the Continuous Fermentation Method
19) Len Porzio's "Sun Tea" Kombucha Recipe Ingredients
20) Nina's Kombucha Tea
21) Disclaimer for Part Five of the Kombucha FAQ

1. PREPARING THE KOMBUCHA TEA

by Diane Minden

When working in any kitchen with food products, it is important to remember cleanliness is essential. Canning,
drying and freezing can be done safely in a home kitchen. Washing your hands thoroughly with soap and
water is very important. Set aside a special time for preparing the Kombucha Tea during which you will be
uninterrupted. If you do get interrupted, you will have to wash your hands again. Gather and wash the utensils
you will need. You may want to use these only for making the Kombucha Tea. You will need:

• Four quart Corning, Visions all glass or stainless pan (Don't use aluminum).
• Wooden or plastic spoon.
• Measuring teaspoon and measuring cup.
• One-gallon glass jar (or other gallon jar such as a crock pot, bowl, cookie jar or aquarium) to ferment
the tea in.
• Netting, coffee filter, linen cloth, nylons or any other breathable covering-the culture needs oxygen
when fermenting.
• A tea ball, coffee filter or netting. (only if you use loose leaf tea)
• 5 teaspoons tea (or 5 tea bags).
• 1 cup sugar (white or brown).
• A rubber band.
• Kombucha Culture
• 1 cup fermented Kombucha Tea starter (or 1/4 cup white distilled vinegar)
Wash all utensils with soap and hot water and rinse well. Remove all metal jewelry.Now you are ready to begin
the brewing process.

1. Boil three quarts of water. Filtered water is best, depending on purity of your water. Any chlorine in the
tap water will boil off. (If you are lucky enough to have unpolluted spring or well water, that may make tasty
Kombucha Tea.)
2. Add 1 cup white sugar when a rolling boil is reached. Instead of white sugar, you may use 1 cup of
light or dark brown sugar. Remember, the sugar is added to feed the bacteria and yeast in the culture. With
adequate starting sugar and a short period of fermentation, the tea yields a lot of energy with relatively few
metabolic products and small amounts of residual sugar. If allowed to ferment longer, the tea still yields a lot of
energy, but the metabolic products are increased and there is little residual sugar. This produces a more sour,
vinegary tasting tea. You may substitute 1 cup of honey for the sugar, but add the honey to the steeped tea
when it has cooled. Because of the different micro-organisms in honey, it may be a good idea to substitute
sugar every few ferments to keep the Culture growing healthy.
3. Boil water and sugar for five minutes.
4. Turn off heat and add 5 tsp. or 5 tea bags of black or green tea. Lipton or Tetley Tea works good. Herb
teas may be used; but teas high in oils, such as mint or sage, may inhibit the culture's growth. Three tsp.
comfrey mixed with 3 tsp. Lipton makes a refreshing change to just using Lipton or other black teas. Constant
Comet has also been used successfully and the orange peel in it adds a pleasant taste (Try 4 tea bags black
tea plus 1 tea bag Constant Comet). You can experiment with different teas for a taste you enjoy.
5. Steep 10-15 minutes and remove tea leaves or bags and let tea cool. It doesn't hurt to steep the tea
longer.
6. When cooled, add the Kombucha culture placing it so that the smooth shiny surface lies up. The
"baby" will grow from the shiny side. Most Cultures float on the surface of the liquid. Don't worry if yours sinks
to the bottom, it may rise in a few days. If it doesn't, it will still form a new "baby" on the surface of the brewing
solution.
7. Add 1 cup of fermented Kombucha Tea. If you have no Kombucha Tea to add, use 1/4 cup white
distilled vinegar. This acidifies the starting tea making it unlikely any organisms besides the Kombucha culture
grow in it.
8. Place netting, coffee filter, nylon or other breathable covering over the opening of the jar and secure
with a rubber band. This keeps dust, mold, spores and vinegar flies out of the fermenting tea.
9. Let sit undisturbed in a place with a temperature ranging from 65-90 degrees F. for 6 - 15 days. The
Culture will grow better if the temperature is kept consistent. Keep out of direct sunlight. The culture does not
need light to grow. Placing your culture in a dark cupboard or room may acidify it earlier - just taste test it
earlier and, if need be, harvest it earlier. Fresh air is important, the organisms in the Culture need oxygen to
grow, reproduce and ferment the Tea. Do not smoke in the same room as growing cultures. If you cook a lot of
greasy foods, do not keep your Cultures in the kitchen. Oils may land on the tea and float on the surface where
the culture lives, thus interfering with its growth.

To make sure the tea is ready to harvest, pour off a couple of ounces for a taste test.

A taste test on a batch of Kombucha Tea may taste like this:

• 4 - 6 Days - Too sweet, not all sugar converted.

• 7 - 9 Days - Tastes like sparkling apple cider.
• 10 + Days - Vinegar taste becoming prominent.

10. If you notice the tea becoming too strong or fermented, dilute it with freshly brewed tea. You can also use it
for table vinegar if you wish.

11. When the tea is brewed to your taste, remove the two Cultures. Gently separate and place them in a glass
bowl covered with plastic wrap or a plastic container and refrigerate. They will keep refrigerated for
approximately six months, possibly longer.

12. Pour off the fermented tea and bottle it into glass or food-grade plastic quart bottles. Glass is best, but if it
doesn't have a plastic screw cap, cover with plastic wrap before using a metal screw band. Filtering is not
necessary, but you can filter if you wish. Use a plastic sieve, coffee filter, clean nylons or netting.

13. Date and label the bottled tea and put it in the refrigerator.

14. Begin drinking 1/2 cup (4 ounces) daily on an empty stomach. If it bothers your stomach, you can drink it
after eating. The different constituents of the Tea will work on the body differently depending on if there is food
in it or not. (If you wish, you can start with a daily dose of 1/4 cup). After two weeks, include another half cup
dose in the afternoon. After a month, you can add another dose of a half cup - taking three half cup doses
everyday. It is not necessary to increase your dose. For weight loss, it does suppress the appetite and is great
for removing the urge for in-between meal snacks! Remember to drink plenty of water to flush the toxins from
your body. It was reported the doctors in the Soviet military hospitals gave their patients one liter of Kombucha
each day. That's approximately four cups a day! It is important to find out for yourself what the best dose of the
Kombucha Tea will most benefit your body. Ask your Higher Self, pray to God, ask for guidance from the Holy
Spirit, use your intuition or do whatever you feel comfortable with, but whatever you do, "Know Yourself!" Tune
into your body and feel what is best for you. Remember, too much of a good thing is not always the best.

It is the responsibility of all who drink Kombucha to be aware of contaminants. Because of the acidity and other
factors in the Kombucha Culture, it is highly unlikely it would become contaminated. As with any home
cooking, canning, dehydrating, freezing, or brewing of wine or beer; common sense must be used and
contamination has to be considered if the food products smell bad or have molds growing on them. In the
fermenting container, carbonic acid bubbles can push up portions of the Culture making foamy bubbles that
look like, but are not mold. Brown streamers are cells from the culture and can be strained or washed off, but
is not necessary to do this. Sometimes air bubbles make holes in the Culture. Other times it may have brown
edges. Cultures vary in color from white, gray, tan and brown. Raspberry and Blackberry teas grow pink
Cultures! These Cultures are not contaminated, they are fine to use. Paul Stamets, a noted mycologist states
"... most often the contaminants are green, pink or black mold-islands floating on the surface of the tea. You
can try to re-purify the culture by removing a portion of contiguous sheath and introducing it to a newly
prepared batch of tea. Prior to insertion, you should thoroughly wash the sheath (the culture) with cold water."
Healthy Cultures should feel firm and rubbery. Discard any Cultures that fall apart easily. Make sure your
fermenting tea smells vinegary. If it smells foul, or if you're in doubt, throw out the tea and Culture and start
with a new Culture and a new batch of tea. WITH PROPER CARE, THE KOMBUCHA CULTURE WILL LAST
YOU A LIFETIME. If your Culture turns really brown, you can discard it into your compost pile and continue
fermenting with the "baby" Culture.

If you care to learn more about the Kombucha Tea Culture, you can check out Guenther Frank's very
informative book "Kombucha, Healthy Beverage and Natural Remedy from the Far East" from your local
library. Enjoy your new adventure! Good luck and good health to you!

Please feel free to share this Report when you share your Kombucha babies.
FULL CIRCLE PRESS - Phone 541-882-3010
1121 Lincoln St., Klamath Falls, OR 97601 FAX 541-885-7396

e-mail to: minden@cdsnet.net I'd love to hear your experience w/Kombucha Tea.

©Copyright July 1995 - revised 9/28/95.

2. A KOMBUCHA TEA RECIPE

by Steve Marsden

Herbal Advantage, Inc 800-753-9199

http://www.HerbalAdvantage.com
Steve at HerbalAdvantage.com

• 10 cups of water
• 1 cup of white sugar
• 1/2 cup of dark brown sugar
• Bring to a boil (I use stainless steel for this)
• Pour into a glass bowl
• Add 3 family size Lipton Tea bags (staples in bags are stainless steel)
• Let steep for one hour
• Let cool to room temperature
• Add 1 cup of Kombucha tea (or 1/2 cup distilled cider vinegar)
• Add Kombucha Colony
• Cover with cloth
• Let sit, undisturbed, for 7 to 10 days
• Do not let any metal come in contact with the Colony or the fermented tea.
• Remove the Colony, pour the fermented tea into containers and put into the refrigerator.
• Drink 2 oz the first day or so, increase to 4 oz, etc., up to 20 oz or more as needed.

3. RECIPE FOR PEACH TASTING KOMBUCHA TEA

by Shoji Kumagai skumagai@mv.us.adobe.com

I have been making green-tea based K-tea for a few weeks. In last few batches, I experimentally added Hoji-
cha (Japanese Black Tea) which has some distinct chocolate-like aroma. Surprisingly, I have found that the
aroma turns into peach-like flavor in the resulted K-tea which my 6 year-old daughter calls "Peach Drink". She
never wanted to try K-tea before but she now takes a few sips of "Peach Drink" every day.
So for the K-tea drinker with kids, you might try my recipe which is Green Tea x 2 bags, Genmai Tea x 2, Hoji-
cha x 2, 3 & 1/2 quart water, and 1 cup white sugar. Ferment 7 days with Kombucha. All of the tea bags I use
can be found in any Japanese or Chinese grocery stores. Look for the brand called "Yamamotoyama".

4. RECIPE FOR MAKING KOMBUCHA BREAD

From: Michael Novar

I heard so much about the Yeast in Kombucha being useful against those who have Candida or yeast
infections that I decided to attempt to make bread. I saved the yeast from several batches of Kombucha and
had a friend who has a chem. lab with a centrifuge process the yeast, it took us about 2 hours to get about 1/4
cup of yeast. The next step was to prepare two identical loafs of dough in one we used regular bakers yeast
and the second Kombucha yeast. Let the dough rise approx. 30 minutes reg. yeast rose to top of glass bread
pan, K-yeast rose only 1/3 higher than the original height of the dough(filled the glass bread pan 3/4
full).Baked both at the same time. When complete cooled removed from pans. Results, the regular white bread
had larger holes in the bread (from yeast Taste test: I had approx. ten people try both breads. All ten liked the
k-bread over the white. The comments were it is more moist than the white and taste like a German type dark
bread.

It took about a month to collect enough yeast to make one loaf.

Mike Novar

5. HOW TO MAKE KOMBUCHA

By Dr. Jenefer Scripps Huntoon

Your Kombucha is a gift of healing. The babies or "starts" it produces may be given as gifts with no expectation
of exchange or barter. (Except shipping and handling costs refunded by the donee.) When you work with your
Kombucha assume a meditative state. It is sensitive, alive and quite miraculous. This recipe makes enough
tea for 2 people for one week if each person is taking 4 ounces a day. You can divide the recipe in half if
necessary.

1. BOIL for 5 minutes (not in microwave) 3 quarts distilled or filtered water in 3 1/2 to 4 quart enamel or glass
container with 1 cup white sugar. White sugar works better than brown sugar, raw sugar, turbinado sugar, or
honey because there are less contaminants to interfere with the growth of the organism

2. REMOVE from burner.

3. ADD 4 green tea bags and 2 black (orange pekoe) tea bags. Green tea is usually available at grocery stores
but we also carry it. Green tea is the raw unprocessed form of black tea and research indicates that it benefits
the immune system. You can make Kombucha from ordinary black (orange pekoe) tea, but the addition of
green tea enhances the immune
system. Tetley is better than Lipton because it does not contain metal staples. Herbal teas will not work at all!!!

4. COVER and leave combination of black and green tea bags for at least 30 minutes or until the tea cools. If
you are using black tea bags without green tea, 4 black tea bags is enough.

5. REMOVE tea bags.

6. COOL tea to room temperature. This will take several hours. (Note: you may want to make tea at night and
transfer the start in the morning.)

7. POUR room temperature tea into 3 to 4 quart glass or plastic container. Glass is best. The shape of the
container is unimportant as Kombucha will adapt. However, larger diameter containers work better because
this allows more oxygen to get to the tea. What IS important is to be sure Kombucha does not come into
contact with any metal.

8. SLIP start Kombucha and the tea in the plastic bag you received it in, into the room temperature tea. Most
likely it will float. It does not need to be wet on top. If it sinks, do not be concerned. Usually it will float in a few
days or the baby it makes will float.
9. PLACE container in any uninterrupted place in room with a light cover of tightly woven cloth such as muslin
or similar. A couple of chopsticks can be used to hold the cloth in place or you can fasten cloth over the
container with a large rubber band.

NOTE: Kombucha requires an uninterrupted warm comfortable environment in order to grow. The ideal
temperature is 73 degrees Fahrenheit. Kombucha will grow in temperatures ranging from 60-86 degrees, but
the closer to 73 degrees the better. Most people do not need to make an incubator. However, if your room is
too cold, you can make an incubator using an ice chest. Put a 40 watt light bulb in the chest. Leave ice chest
door open somewhat to provide air and light and to vent the heat. A thermometer may be helpful in
determining how much the door needs to be kept open. Classical music enhances the growth of Kombucha so
you might want to leave an FM radio tuned to a classical station playing softly in the room.

10. IN ONE WEEK (6-10 days) make a new batch of tea. Cool to room temperature.

11. LIFT your Kombucha start carefully from its 4 quart container or bowl with your hands (no metal rings on
hands) or wooden/plastic spatula.

12. PLACE it on a non-metal dinner plate and separate the baby start away. The baby will be just as big as the
mother start and may be on the top or the bottom. Use either the mother or baby as a start to make new
fermented beverage or use both of them together in your next batch, or, save your start in a Ziplock bag with
1/2 cup of tea to keep it moist. Refrigerate. It will keep for two weeks. Either the baby or the mother can be
used as a start to make another batch of Kombucha beverage, or you can leave the mother and baby attached
together and transfer them into new tea as a unit. This way, you will always have a fresh start available for a
friend.

NOTE: Sometimes the start does not make a baby the first week. Usually, the fermented beverage will be fine
and the start will make a baby the second week.

13. YOU will get a better end result if you use 2 or 3 starts for each batch. Using more than 3 starts is not a
good idea, as too many covers will keep the fermented beverage from enough oxygen. The older starts will
turn darker so you can put them in your compost pile or throw away. Nutrients from these starts will enhance
your garden.

14. POUR fermented tea from 4 quart container into a glass or plastic pitcher. This is what you are going to
drink. You may want to strain it through some cheesecloth. Do not use a metal strainer. Put on tight lid.
Refrigerate.

15. POUR new batch of cool tea into your 4 quart container. Lift start off dinner plate and slide it into new batch
of tea. Cover with cloth as before, and place back on shelf so process can begin anew. It is best to make a
new batch of tea every week so the start is not forgotten in the refrigerator.

16. BEGIN your regimen the next morning: Drink 4 oz. of tea from the refrigerator on an empty stomach first
thing in the morning.

17. AS the week goes on your tea may get a little stronger and can be diluted with water. Do not take more
than 4 oz. daily without first checking with Dr. Huntoon. Extra tea may also be frozen to use at another time.
However, fresh tea is more beneficial and tastes better than frozen tea.

NOTE: Detoxification or cleansing reactions may occur. These reactions may include a tired feeling or skin
breaking out. If you want to slow down the reactions, stop the tea until the reactions are gone and then start
back with one ounce a day for a week and gradually increase to 4 ounces a day.

Suggestions:

Before you receive your start, be prepared with a four or five quart Corning Ware pot, or comparable stove top
glass receptacle for boiling water. You will need a metal rack to place between the Corning Ware and the
burner. You will also need a three-plus quart glass or plastic bowl or for the 7-day gestation period. Use
culinary cheese cloth, rather than automotive. A plastic or glass cup or dipper is useful as well as a glass or
plastic funnel. A dinner plate is handy for holding the start while separating mother from baby. A glass or
plastic refrigerator jar With plastic or glass or spout is helpful for storing the finished elixir. One start will
produce enough fermented beverage each week for two people. Also, be ready with tea bags and white sugar.

When saving your start for a friend, slip either the mother or the baby into a large zip-lock bag with 1/2 cup or
so of elixir and put into a flat cardboard box in the refrigerator until it is picked up by the recipient. The
cardboard pie boxes from Costco are handy for this. If it is to be shipped, it can be packed and shipped in such
a box. Winter is a safe time to mail. By summer, the weather may be too hot to safely send the start through
the mail.

Make copies of the instructions to send to your friend in advance of sharing this yeast culture miracle, so that
he/she can be prepared when it arrives. A bowl of room temperature tea can be waiting. Or the start can be
kept up to a week in the refrigerator awaiting preparation of the tea.
Visions cookware may be used directly on your burner or you can use Corning Ware casserole dishes with a
metal rack on the burner. You can purchase Visions cookware and Corning Ware many places but the most
economical way is through these Corning/Revere factory outlets.

6. HOW TO MAKE KOMBUCHA - AT A GLANCE

By Guenther Frank

Ingredients:

• The Kombucha culture (the ferment)

• Approximately 70 - 100 g (2 1/2 - 3 oz ) of refined white sugar per litter (about one quart) of water
• 2 teaspoons black or green tea per litter (about one quart) of water

Utensils and Materials:

• One 2 - 4 litters (2 - 4 quarts) pot to boil water

• One 2 - 4 litters (2 - 4 quarts) glass or porcelain jar
• A linen/cotton handkerchief or a paper tissue Bottles

Procedure for the Preparation of Kombucha:

It's best if you begin first with two litters (2 quarts). When your Kombucha culture has grown big enough and
has reproduced itself, you can produce larger quantities of the beverage.

1. Make tea in the ordinary way. Per litter (quart ) of water, infuse 2 teaspoonfuls (about 5 g = 0.2 oz) of black
or green tea in freshly boiled water. You may also use tea bags. Let the tea leaves "soak" for 15 minutes.
Green tea comes from the same plant as black tea and is distinguished from it principally by the way it is
processed: it is not fermented. Japanese doctors found out that green tea prevents cancer growth. I would
suggest to use green tea for the Kombucha beverage. If you don't want to use black or green tea you can also
use herbal teas.

2. Strain off the tea leaves through a sieve, or remove the tea bags from the water, as the case may be.

3. Add about 70 - 100 g (2+ - 3 oz) of white sugar per litter (quart) of water into the filtered infusion before it
has cooled. Stir the tea so that the sugar dissolves totally. 1 tablespoon of sugar is about 20 g (0.7 oz).

4. Let the sugared tea cool down to a temperature not higher than 20 - 25 degrees Centigrade = about 68 - 77
degrees Fahrenheit (lukewarm). The culture dies when it has been placed in a hot nutrient solution.

5. When the tea has cooled to room temperature, pour the solution into a glass, china, glazed earthenware or
stainless steel container. Glass is best. Metal containers of other types than stainless steel are unsatisfactory
and should never be used because the acids formed may react with the metal. You could also use a high-
grade synthetic material of the polyolefin group, e.g. polyethylene (PE) or polypropylene. Wine or cider is also
kept in containers made of this food- grade material. However, you should avoid containers made of
polyvinylchloride (PVC) or polystyrene.

6. If you prepare your first Kombucha drink, add the liquid that you got with the culture. On all later batches,
always keep enough Kombucha drink to add about one tenth (10%) of the quantity to your new batch as a
"starter liquid".

7. Place the live Kombucha culture in the liquid.

8. Cover the mouth of the fermentation container with a tightly woven cloth, a tea towel, paper towel or similar
light cloth to keep out fruit flies, dust, plant spores and other pollutants. Tie it down with a large rubber band to
ensure that fruit flies can't get in. The cloth must be porous enough to allow air to circulate so the culture can
breathe, but not so porous that tiny fruit flies can get in to lay their eggs. breathe, but not so porous that tiny
fruit flies can get in to lay their eggs.

9. The fermentation should proceed for 8 - 12 days, depending on the temperature. The higher the room
temperature, the faster the fermentation. The period of 8 - 12 days is given merely as a guide. The Kombucha
culture needs a warm and quiet place and should on no account be moved. The temperature of the tea should
not fall below 68 degrees F (= 20 degrees Centigrade) and not rise above 86 degrees F (=30 degrees
Centigrade). The ideal temperature is about 74 to - 80 degrees F (=23 - 27 degrees C). Light is not necessary.
The culture also works in darkness. The culture may be damaged by exposure to bright sunlight. Half shade is
better. During the process of fermentation the sugar is broken down by the yeast and converted into a gas
(CO2) and various organic acids and other compounds. It is the combination of these processes which gives
the Kombucha beverage its characteristic flavor. The infusion is at first sweet but this sweetness disappears as
the sugar is broken down. At the same time an acid flavor begins to develop as a result of the activities of the
bacterium, so there is a transition from sweetness to sourness. If a slightly sweet drink is preferred, the
fermentation has to be stopped earlier. For a dry or slightly acid flavor it has to be continued longer.

10. When the tea has attained the right acid degree (pH 2,7 - 3,2), depending on individual taste, remove the
culture with clean hands. Clean the culture under cold or lukewarm water. Fill new tea into the jar and add the
culture immediately. Respect the right temperature of the tea. Pour the beverage into bottles, which should be
filled to the brim. Keep about one tenth (10%) as starter for the next batch. Stopper the bottles securely. I don't
think it necessary to strain the fermented beverage through a cloth. A certain amount of sediment is normal. It
is due to the growth of yeasts, which produced the gas which aerates the beverage. The yeasts are said to
have some desirable positive effects on the human organism.

11. To find ultimate satisfaction in this drink it should be allowed to mature for a few days (at least 5 days),
after having been bottled. The activity of the bacterium is stopped because the bottling excludes the air, while
the yeast continues to work. If the bottles are securely stoppered, the gas produced by the yeast's activities, is
unable to escape. Thus an effervescent drink is produced. For this a few days in the bottles is usually
sufficient; the Kombucha beverage, however, will keep well for months. Do not worry: The yeast will stop the
gas production at a certain point. It is advisable to keep the beverage in a cool place.

12. The drink has an agreeable taste. It is sparkling, slightly sour and refreshing. One normally drinks three
glasses a day, one glass (4 to 6 ounces or more) on an empty stomach in the morning, the second glass after
a meal in the course of the day, and the last glass a short time before going to bed.

13. When you start a new fermentation process, never forget to add to the new tea at least 10 % of the liquid
from a cultivation which has already fermented.

IMPORTANT POINT TO BE NOTED:

Sometimes the culture floats on the surface, sometimes it sinks to the bottom of the liquid. Both is OK. When
the culture sinks to the bottom a new culture (a baby- culture) will begin to grow on the surface of the tea.

For more details see page 33 of this book. The Kombucha culture needs some time to reproduce itself. It
begins with a thin and filmy layer. The longer you leave it in peace, the thicker the new culture will grow.
Because the growing of a new culture needs more time you should separate it from the preparation of the
beverage that you want to drink.

Please allow the new culture on the surface of the liquid 3 to 5 weeks to grow.

The Kombucha culture grows and covers the surface of the tea completely. While growing on the surface of
the tea the culture thickens considerably. The thickened culture will be composed of easily separable super
imposed layers. The layers can be peeled off one from another and each can be used as independent units for
the production of Kombucha beverage. If the culture should sink to the bottom of the vessel, a new culture will
form on the surface of the tea.

In this way each culture will continue to propagate itself until it gradually begins to turn a dark brown color.
When it is dark and dirty brown discard it and replace it with one of its offspring. Thus this unique culture can
provide you and your family with an ongoing supply of Kombucha tea at very low cost.

Guenther Frank

7. HOW TO PREPARE YOUR TEA AND PROPAGATE THE COLONY

By Jack Barclay

You must use an enameled or glass pot or container (3-1/2 qt. pot by, Visions. No metal rim. When you-handle
the Colony, take off your rings and any other metal that could be in near proximity, to the Colony. If you are
using a spoon, make sure it is wooden or plastic.

Heat three quarts of water. When it starts to boil add one cup of white sugar and let it boil for five minutes.
Turn off the tea and add five tea bags or 4 family size (Lipton or any other black tea, I prefer organic black tea)
Cover for ten minutes and then remove the tea bags; let it cool off. When cool, place the Manchurian
mushroom on top of the liquid, and cover the container with a tightly woven cloth. THE BACTERIA MUST BE
ABLE TO BREATHE! Let it ferment for seven days undisturbed in a cool place, room temperature 70 - 75
degrees.

Remove the Manchurian Mushroom from the pot and place it on a glass plate. You will notice that it
propagates itself by forming a "baby Colony" on top of the original Colony on the surface of the tea. Separate
them with your hands by pulling them apart. Place each one in a different container, with tea to start the
process all over again. I put each one in a baggy with some of the tea juice to store in refrigerator until I am
ready to start another batch or give a Colony to someone.

When you work at it, be in a meditative state. It is sensitive. If it drops down to the bottom leave it alone. In a
few days it will come back to the top. Don't leave it around bad vibes. It helps to channel some energy to it
through the glass occasionally.

The tea where the Colony stayed for seven days is what you drink, but you can put it through a sieve(fine
cloth). You can store it in a pitcher or glass jar(no metal lids or handles) or plastic. Keep it refrigerated.

Drink 4 ounces (1/2 glass) every morning, on an empty stomach. Do not take more than 1/2 glass per day. If
you notice the tea becoming too strong or fermented, dilute it with freshly-brewed tea.

Did you ever read that there is a place in Siberia where people live to be over 100 or 130 years old? They are
happy and healthy people? We are Sharing their secret!

Note: As with any cleansing process, your body may undergo conditions which would require appropriate but
simple care.

Jack Barclay

8. BASIC KOMBUCHA TEA RECIPE

by Jim Sease

Summarized as follows:

1. Make tea using 5 black tea bags, 1 cup of white sugar, and 3 quarts of boiled purified water.
2. Cool to room temperature.
3. Add the Kombucha Colony and 1 cup of previously prepared Kombucha tea.
4. Cover the container with cloth and secure it with a rubber band, elastic, or string to keep out insects
and air borne contaminants.
5. Place it where it will remain undisturbed and away from bright lights.
6. Let it ferment for about 7 or 8 days plus or minus a few days depending on the growing temperature
and how acidic you like it.
7. Remove the original Kombucha Colony and the new baby Colony that formed on the surface of the
tea.
8. Strain the Kombucha tea and store it in the refrigerator.

It is considered best to use clear glass containers for this whole process although some people consider it
acceptable to use a stainless steel pot to boil the water and food grade plastic containers to ferment and store
the tea. Metal is considered toxic to Kombucha so never let metal touch the Kombucha Colony or Kombucha
tea. Never use aluminum containers for anything having to do with making Kombucha.

Jim Sease

9. LAUREL FARMS KOMBUCHA TEA RECIPE

• A 31/2 quart clear glass mixing bowl (Do not use a large Jar. Your Kombucha Tea Colony needs a
large-surface "breathing space").
• A white baking towel or cheesecloth, or anything white, pure cotton and 'breathable". An old white,
clean T-shirt, cut into a square will do. When you're ready to "harvest" your health beverage in a week or so,
you can use it to strain the tea as you pour it through a plastic funnel into your refrigerator container. Then you
can wash it and use it again.
• 4 black (Lipton is okay) or green tea bags. (I personally like green tea because it might have anti-
cancer properties). Don't worry about the caffeine, there's almost none left at the end of the fermentation
process.
• A large, 6" rubber band, or piece of string. But I don't think that you can get the tight fit with a string
that keeps fruit or vinegar flies from crawling under the baking towel.
• A wooden or plastic spoon. Remember, no metal allowed when handling your Colony. Don't forget to
remove your rings and jewelry too.
• One cup of pure white cane or beet sugar. I know, I know, the stuff probably isn't healthy. Well, the
Colony eats it, not you, so just grit your teeth and pour. Besides, after a week to ten days, the sparkling health
beverage you'll harvest has almost no sugar content.
• Stainless steel pot or pan minimum 4 quart size. Laurel Farms uses several 24 quart restaurant-
quality stainless stock pots. No aluminum, ever.

Clean hands (we wear latex surgical gloves), utensils, bowls and kitchen. Even though the Kombucha tea
Colony has antibiotic properties and has survived for centuries under rather primitive conditions, I never take a
chance. Our Laurel Farms Kombucha Tea Colonies are always grown under the most careful and hygienic
conditions.

DIRECTIONS FOR GROWING YOUR KOMBUCHA "GROWING TEA".

And remember, no ingredient or utensil substitutions allowed! Ever......!. No matter what (You gotta promise
me. Keep in mind that the Kombucha health beverage recipe is centuries old, so if you substitute honey or
sucarat or sugar substitute or anything else, or herbal or decaf tea instead of black or green )(the essential oils
in herbal or fruited tea can kill the Colony) , the profoundly healing properties of the Kombucha health
beverage are destroyed, and you might as well drink a soda pop.

SO LET'S COOK!

Bring 3 quarts of water (distilled or non-chlorinated is best) to a boil in your stainless steel pot. Add 1 cup sugar
and boil for another 5 minutes. Turn off heat. Add 4 tea bags and steep for 10 minutes. (It's okay if tea bags
have staples). Ladle or pour tea into your 3!/2 quart glass mixing bowl, preferably see -through.. Let tea cool to
room temperature before gently placing your Kombucha Tea Colony on top of "growing tea". Place crossed
pieces of tape or something similar (no metal) across top of bowl.....this keeps the white cloth from dipping into
the "growing tea".

Remember to add several ounces of original tea to start off the new batch. (to make acidic). Cover with a cloth.
Tie string or rubber band around cloth to secure tea and Colony against fruit flies, etc. Place bowl in dim or
dark, quiet. temp. approx. 70-90 F. spot with adequate air-flow. i.e.: shelf in kitchen, cellar, closet, loft, attic,
etc. Remember, direct sunlight can kill your Colony, so be careful. Colony will give off a mild, "vinegary" smell.
so keep this in mind when choosing its new home. Don't move it around after initial placement. This will disturb
the fermenting process and cause it to stop.

AFTER A WEEK TO 10 DAYS,

You're ready to harvest your new "baby" Colony and refrigerate your sparkling health beverage. Remove the
white cloth from your glass bowl. Notice that the "mother" Colony (the one on the bottom) has given birth to a
baby. (the one on the top). Remove both colonies from the bowl (they're probably stuck together) and place
them together on a glass plate. Separate baby from mother (they seem to cling more firmly during the full
moon) by pulling apart gently with clean hands. Don't forget to take off your jewelry. No metal, remember! Now
pour the newly fermented Kombucha health beverage (the 7-10 day old "growing tea") from the glass bowl
(using the white cloth as a strainer) into a glass container. (a funnel is a big help here) and place in the
refrigerator. Wow! Chill and it's ready to drink.

NOW, START AGAIN.

Brew a fresh "growing tea" for each Colony (this means extra bowls, etc.) Then add a few ounces of the freshly
harvested health beverage to the newly brewed "growing tea" to help "start" the fermentation process anew.

NOTE: :make sure that the darker side of your Colony is floating face down in the new tea.

10. HONEY KOMBUCHA BEVERAGE

By Carl Mueller

This recipe uses Orange blossom honey and no tea. It is made with two cups of starter tea, 3 quarts of water,
1 1/2 cups of honey and 1/2 cup of sugar. The 1/2 cup of sugar maybe eliminated, however the fermentation
time will be extended as the yeast takes longer to become established without it. Boil water for 10 minutes,
remove from heat and monitor temperature. When the temperature has fallen below 150 degrees F. Add the
honey and stir well until all the honey is dissolved. Allow the mixture to cool to room temperature. At this point
you may encounter a residue on the bottom of the mixture. Carefully pour off the mixture, separating the
sediment. Dispose of the sediment and add the starter tea to the batch. Stir very well with a wire whisk to
aerate the tea and place the kombucha into the fermentation vessel. Cover and allow to ferment until the taste
is suitable for drinking.

11. PEACH FLAVORED KOMBUCHA TEA

By Carl Mueller

Use Celestial Seasonings Peach tea and your favorite black or green tea mix. Prepare your recipe as normal,
but add 2 peach tea bags in addition to the others. Steep for 15 minutes and continue normal preparation.
Tastes very good with black tea. I add 1 peach tea bag to my normal iced tea for a refreshing flavor.

12. GINGER KOMBUCHA TEA

By Simon Ryan

Bring 3 litters of filtered water to the boil.

Add 20 thin slices of fresh ginger (<1 mm/slice)This was about a table-tennis-ball sized piece of ginger root) I
didn't bother to peel the Ginger.

Boil for a further 5-10 minutes (to assist in getting the full flavor out of the Ginger and to assist in sterilization.

Remove from the heat and put one Lipton's tea bag in and allow to brew a further 10 minutes. (I prefer not to
'stew' the tea bag by boiling it)

Remove Ginger and tea bags (a plastic lifter is ideal)

Stir in I cup of sugar (8 ounce measuring cup)

Allow to cool to room temperature.

Add 10 % fermented kombucha tea starter and Colony.(kombucha colony).

Place onto temperature controlled pad set 28 deg. Celsius.

Allow to ferment for 5 days (or until taste is satisfactory) then bottle.

Simon Ryan

***Added notes for my ginger Kombucha . by Colleen***

I prefer to boil the Ginger slices separately before making the tea/water/sugar solution. To do this I peel & slice
up the Ginger and add it to 1 quart (approx.) 1 litter of water and boil for 10 minutes. Remove from heat and
take out the Ginger pieces and strain the ginger water through a coffee filter; this gets out all of the tiny bits of
ginger so that it doesn't contaminate the fermenting Kombucha-Ginger tea.

When I make up the tea/sugar/water solution I add this Ginger water to the boiled water to make up the 3
quarts (litters) the recipe calls for. Then I add the 1 tea bag, and steep for 10 -15 minutes, remove the tea bag
and then add the 1 cup of white sugar. When cooled to room temperature, pour into a glass container and add
10% fermented kombucha tea to this solution and float a kombucha colony on the surface. Cover with new
paper coffee filter and set in a warm place undisturbed for approx. 7-8 days.

After you have made one batch of Ginger kombucha tea.. You will add the new ginger kombucha baby and
10% fermented ginger kombucha tea to start your next batch of Kombucha Ginger Tea..

Colleen

**********IMPORTANT NOTE:***********

Please remember--to be on the safe side--to be sure to keep the kombucha colonies that you use to make
these recipe's totally separate from your original kombucha colony--that is used to make your regular
kombucha tea. It is the only way to ensure that your original kombucha remains unchanged.

Never interchange the colonies, and don't add or subtract ingredients that you use in your original kombucha
recipe; always keep your original recipe pure and make it exactly the same each time for consistent results.

Colleen.
13. GINGER-KOMBUCHA FRUIT "SMOOTHIES"

By Colleen Allen

1. Strawberry/Banana Ginger-Kombucha Smoothy

2. Kiwifruit/ Banana Ginger-Kombucha Smoothy

3. Blueberry/Banana Ginger-Kombucha Smoothy

4. Super Fruit Ginger-Kombucha Smoothy

List of ingredients used to make the following smoothies.:

• Kombucha-Ginger Tea (or regular Kombucha tea)

• Orange Juice (made from unsweetened frozen concentrate, I used "Old South" ).
• Frozen Strawberries (frozen loose, no sugar added), or use fresh in season.
• Frozen Blueberries, or use fresh blueberries in season.
• Kiwifruit (Leave unpeeled as skin has beneficial enzymes)
• Bananas
• Fresh Ginger Root, peeled ( approx 1/2"x1 1/2" diameter slice, per recipe)
• Ground Cinnamon
• Sprinkle of Nutmeg

1.Strawberry & Banana Ginger-Kombucha Smoothy

• 10 ounces orange juice

• 4 ounces kombucha-ginger tea.
• 110g fresh or unsweetened frozen strawberries (approx. 4 ounces or 5-6 large berries)
• 1 medium banana (approx. 4 oz or 110g)
• 1/4 "slice fresh peeled ginger root.
• 1/2 tsp. cinnamon
• light sprinkle nutmeg

Blend all ingredients at high speed in your blender until smooth, about 15 seconds. If you do not have
fermented Ginger-Kombucha tea, use regular Kombucha tea instead. If you take Vitamin 'C' crystals, and
Calcium /Magnesium supplements etc., these can easily be added to your smoothy before blending. Makes
approx. 32 oz, (1 litter or 1 qt).

2. Kiwifruit & Banana Ginger-Kombucha Smoothy

• 10 ounces orange juice

• 4 ounces ginger-kombucha tea
• 1 medium banana (approx. 4 oz or 110g)
• 1 kiwifruit (approx. 4 oz or 110g)
• 1/4 " slice of fresh peeled ginger root
• 1/2 tsp. cinnamon
• Light sprinkle nutmeg

Blend all ingredients at high speed in your blender until smooth, about 15 seconds. If you do not have
fermented Ginger-Kombucha tea, use regular Kombucha tea instead. If you take Vitamin 'C' crystals, and
Calcium /Magnesium supplements etc., these can easily be added to your smoothy before blending. Makes
approx. 32 oz, (1 litter or 1 qt).

3. Blueberry & Banana Ginger-Kombucha Smoothy

• 10 ounce orange juice

• 4 ounces ginger-kombucha tea
• 1 medium banana (approx. 110g or 4 oz)
• 1 cup of unsweetened fresh or frozen blueberries ( approx. 4 oz or 110g)
• 1/4" slice fresh peeled ginger root
• 1/2 tsp. cinnamon
• Light sprinkle nutmeg

Blend all ingredients at high speed in your blender until smooth, about 15 seconds. If you do not have
fermented Ginger-Kombucha tea, use regular Kombucha tea instead. If you take Vitamin 'C' crystals, and
Calcium /Magnesium supplements etc., these can easily be added to your smoothy before blending. Makes
approx. 32 oz, (1 litter or 1 qt).
4. Super Fruit & Ginger-Kombucha Smoothy

• 10 ounces orange juice

• 4 ounces ginger-kombucha tea
• 5-6 large fresh or unsweetened frozen strawberries, (4 oz or 110g)
• 1 kiwifruit (about 4 oz or 110 g)
• 1 medium banana (about 4 oz or 110g)
• 1 cup fresh or frozen unsweetened blueberries (about 4 oz or 110g)
• 1/4" slice of fresh, peeled ginger root
• 1/2 tsp. cinnamon
• Light sprinkle of nutmeg

Blend all ingredients at high speed in your blender until smooth, about 15 seconds. If you do not have
fermented Ginger-Kombucha tea, use regular Kombucha tea instead. If you take Vitamin 'C' crystals, and
Calcium /Magnesium supplements etc., these can easily be added to your smoothy before blending. Makes
approx. 32 oz, (1 litter or 1 qt).

14. Ken & Noriko's Ginger Kombucha "Juice"

1. To 4 litters of boiling spring water in an earthenware, glass or crystal(non-metallic) container add:-

• 3 heaped teaspoons of Green Tea

• 1 US cup of white refined cane sugar
• 1 "thumb's" worth of sliced ginger in approx 2 mm slices

Stir up your "witch's brew" to make sure the sugar is dissolved (use wood, glass, ceramic or non-metallic
crystal)

2. Allow to cool to room temperature

3. Strain but remove ginger pieces with wooden or ceramic implements (we use chopsticks).

4. Place strained liquid & ginger pieces into your K-T fermenting container.

5. Add your K-T critter & starter K-T (we always put it in last & make sure it pours over the critter if she's at the
top - a quirk of ours that we think helps ensure that nasty molds don't develop, especially in the early stages) &
cover in the usual way.

6. Leave for 8 to 14 days (depending on taste) Note: the wider the surface area of your fermenting container
the faster it will ferment.

7. Harvest your K-T & enjoy!!

8. Reuse the ginger for the next few batches (don't put it into the initial "witch's brew" - just in your fermenting
container). Taste a piece of ginger to see if it's ready 'cause a by-product of this is pickled ginger (a Japanese
delicacy) & after a few batches you can harvest the pickled ginger (it will take time to pickle & the ginger will
remain quite potent) & if you like this variation on the K-T you can start it from scratch again.

*NOTE*
It is VERY important to add 3 tablespoons of distilled white vinegar (only if you do not have the required 10%
fermented kombucha tea to add ) to your tea/water/sugar solution right at the very start of the fermentation
process.

This is required to make the solution acidic to help prevent growth of pathogenic molds. Molds do not like to
grow in an acidic solution.
Colleen

15. KOMBUCHA BREAD STARTER

By John Novar.

INGREDIENTS:

Note: This recipe will make enough Bread Starter for Kombucha Power&trade; Bread recipes plus extra
starter to have on hand.
• 2 cups bread flour, plus 3 cups more for later feedings (unbleached, white hard-wheat flour you may
need to look in a health food store)
• 2-1 cups tepid (78 deg. F) Kombucha tea, plus 3 cups more for later feedings
• 1 cup of brown residue from bottom of Kombucha Fermenter. cup of white sugar.

COOKWARE:

• 1-plastic or wood spoon

• 2-quart glass or plastic container
• 3-quart glass or plastic container

DIRECTIONS:

STEP 1: MAKE THE INITIAL STARTER MIXTURE. (6 DAYS)

Stir the flour, sugar, Kombucha Tea and brown residue together in the 2-quart container, mixing well but do not
worry about a few lumps; they will disintegrate later. This is called the slurry. Cover tightly with a lid or with
plastic wrap and a rubber band. Leave at room temperature for 6 days, stirring it up once a day.

SUBJECT: K-YEAST STARTER:

The liquid will begin to separate from the flour base. The mixture will begin to taste and smell slightly vinegary,
and the color will change. That is as it should be. By the sixth day the taste will be pleasantly sour: The
fermentation is complete. The starter is living but weak, and it needs to be fed.

STEP 2: FEED THE STARTER (3 DAYS)

Stir up the starter thoroughly, transfer it into a clean 3-quart container. (Although you can use it after just one
feeding, the starter will be stronger and healthier with the full treatment.) Three days before you plan to use it,
stir 1 cup of flour and 1 cup of Kombucha into the container, blending well.

Let stand covered with cloth at room temperature until it bubbles up 8 to 10 hours then cover and refrigerate.
Repeat the feeding the second day, and again on the third, and your starter is ready to use.

STEP 3: STORE THE STARTER

Store the starter tightly covered in the refrigerator, where it will keep perfectly for 4 to 6 months after which it is
a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread,
however, give it the full 3-day feeding schedule once again to strengthen it and to tone down excess sourness.
It is then ready to use.

Note: Always bring the starter to room temperature before using.

KOMBUCHA POWER &trade; BREAD STARTER

Copyright 1996 Kombucha Power Products, Inc. World Rights Reserved

Kombucha Power Products, Inc. -2121 Ponce De Leon Blvd. Suite 522 - Coral Gables, FL 33134-5222 -
305.443.9988

16. HEARTY DESSERT BREAD

By John Novar

• 2 cups Kombucha starter

• 1/2 cup Sunflower seeds
• 1 cup Kombucha tea
• 1/2 cup Flax seeds
• 2 tsp. Sea salt
• 1/2 cup Walnuts
• 1/2 cup Oil
• 2 Tbs. grated orange peel
• 1/3 cup natural Honey
• 1 egg
• 8 to 9 cups of natural bread flour
• 1 tbs. milk
• 1/2 cup Granola
• 1/2 cup golden raisins

Bring Kombucha Starter to room temperature.

Heat milk until warm (85 to 95 degrees F.)

In a large bowl, mix the starter and milk, add the salt, oil, and Honey; mix well. Slowly, while blending, add 4
cups of flour until moistened; beat 3 minutes at medium speed; stir in raisins, orange peel, granola, sunflower
seeds, flax seeds, walnuts and 3 to 4 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in remaining flour until dough is smooth and elastic; about 10 minutes.

Place dough in greased bowl, cover loosely with a clean cloth towel. Let rise in a warm place (85F) until light
and doubled in size; about 1 hour.

Grease three 8x4 or two 9x5 loaf pans. Divide dough, shape into loafs, place in pans, and cover with plastic
wrap or cloth towel.

Let raise in warm place overnight.

Heat oven to 350F.

In a small bowl mix together egg and 1 tbs. milk; brush over tops of loaves and bake at 350F for 35 to 45
minutes or until deep golden brown.

Remove from pans immediately; cool on wire rack.

Kombucha Power&trade; Bread recipe.

Copyright 1996 Kombucha Power Products, Inc.
World Rights Reserved

For information regarding this recipe, contact Kombucha Power Products, INC.
2121 Ponce De Leon Blvd., Suite 522, Coral Gables, Fl 33134.
Phone (305) 443-9988. Outside Dade county 1-800-862-1353
email JOHNOVAR@FREENET.FSU.EDU

Copyright 1996 Kombucha Power Products, Inc. World Rights Reserved

17. HOW TO MAKE KOMBUCHA MANUAL

by Beverly B. Ferguson owner of Kombucha Manna International&trade;

*IMPORTANT* Remove Your Kombucha Colony and Starter-tea from the container and place in a glass jar
with a cloth or coffee filter cover secured with a rubber band. You may leave it at room temperature. Brew your
first batch of Kombucha tea as soon as possible.

Table of Contents

• Introduction
• Things Needed for Making Kombucha
• Making Kombucha
• Fermenting Kombucha
• Harvesting Kombucha
• Using Kombucha

Introduction

The process of making Kombucha tea (KT) consists of three steps.

1. Preparing the Kombucha: where you combine your Kombucha Manna Colony and Starter with water,
tea, and sugar in a glass jar.
2. Fermenting the Kombucha: where you let the preparation in step 1 brew for about one week.
3. Harvesting the Kombucha: where you pour off the fermented liquid for your use, and leave some over
as "starter" for your next batch.
When these instructions refer to "Colony", it means the whitish, gelatinous Kombucha that floats on top of the
tea, sugar, water liquid, and when they refer to "Starter", it means the liquid in which the colony floats also
known as Kombucha tea.

Things Needed for Making Kombucha:

Ingredients:

1. Starter. 1 to 2 cups of "original" unflavored Kombucha liquid or 1/4 cup of distilled vinegar (use vinegar
only if no starter is available)
2. Kombucha Colony.
3. Pure, chlorine free, water (filtered, bottled, or fresh spring water).
4. 1 1/3-1 2/3 cups white cane sugar. White cane sugar seems to work best. Don't use raw honey -- its
antibacterial activity could change your colony.
5. 5-6 tea bags of *Organic* tea for each 1 gallon of Kombucha you want to make. (you can use a
combination of various black and green teas) Non-organic teas are often dyed and sprayed with pesticides.
See our Kombucha Manna Organic Tea web page or our Kombucha Manna Catalog web page for more
details about teas and our Organic assorted tea bags in our "Variety Pack".

Utensils:

1. A tea container. A 4 cup/32 oz.... glass or stainless steel sauce pan for the water/sugar/tea mixture. (Don't
use aluminum.)

2. A fermentation container. We use a 2 gallon glass jar with a wide opening on top. ( We don't use plastic nor
metal.) You can also use glass Sun-Tea Jars too:-)) Ask us about Continuous Fermentation:-))

3. A plastic funnel.

4. A strainer (cheesecloth, plastic, or glass).

5. A glass measuring cup.

6. Glass storage bottles for storing the Kombucha tea you've made.

7. Cloth covers to cover your jar (a thin napkin, or handkerchief will do). Don't use cheesecloth! Some folks use
paper coffee filters.

8. Big rubber bands for securing the cloth covers to the containers. You can order them from us. see our
Catalog They also come with our Kombucha Manna Starter-kits:-))

Making Kombucha

Preparation:

1. Remove all metal rings from your hand.

2. Wash your hands and rinse them well so you don't have any soap residue left on them. Use a nail brush.

3. Wash and rinse the fermentation container. Be sure to rinse very well.

4. Put 4 cups of chlorine free water into your tea container.

5. Add 1 1 / 3 to 1 2/3 cups of sugar to the water before it boils. Stir the sugar into the water as you bring it to
boil (to keep it from burning on the bottom of the pan).

6. When the water/sugar mixture boils, turn off the heat. You may also boil it longer if you need to purify your
drinking water.

7. Immediately add 5 or 6 bags of Organic tea to the water/sugar mixture. You can use black or green teas or
an assortment of Organic Teas from our "Variety Pack":-))

8. Let it steep with the heat turned off for at least 15 minutes.

9. Remove the tea bags.

10. Pour 3 quarts of cold water into your fermenting container. If you are not sure of the safety of your drinking
water boil it first.
11. Pour the tea, sugar, water mixture into the fermenting container with the cold water.

12. Wait till the liquid in the fermenting container *cools* down to 70-75 degrees around room temperature
(Kombucha prefers a temperature of around 73-80 degrees F.).

13. Pour the Starter into the Fermenting Container and stir.

14. Insert the Kombucha Colony into the Fermenting Container. Sometimes they float, sometimes they sink
and sometimes they stay at an angle. All are OK! As the new colonies grow; discard the old and worn colonies
(usually a colony lasts a month or so). You may wish to put it onto your compost heap.) You may use more
than one Kombucha Colony at a time in your fermenting container.

15. Cover the Fermenting Container with a clean, closely woven, cloth and seal it with a rubber band.

Fermenting Kombucha

1. Put the Fermenting Container in a quiet place. Don't move it until you decant it.

2. Keep it at around 73 degrees and out of direct sunlight.

3. Don't smoke or grow plants around your colony, (it may cause mold).

4. Fresh air and warmth are important for Kombucha.

5. Molds may form on top of the culture that look fuzzy like bread mold. Their color may be white, green, or
black; powdery in appearance. If molds develop throw it ALL out and start over again with a new colony.

6. How long to ferment: On average, after 7 days it will be slightly more sweet than sour. At 8 days it will be
more sour than sweet. After 8 days it becomes progressively more sour until it turns into a delicious mild table
vinegar. Suit your own taste. Speed of fermentation depends on many factors including brewing temperature
and the shape of your container. Suit your own taste.

Harvesting Kombucha

1. First save the Colony by removing and placing it into a glass pie-plate or container. Pour in enough
Kombucha liquid to completely cover it.

2. Save 1- 2 cups Kombucha liquid for your next Starter. Keep the Starter unflavored (otherwise you could
alter the chemistry of the Kombucha).

3. Pour the remaining liquid into your glass bottles through a funnel and a strainer.

4. Seal the bottles and refrigerate. The Kombucha tea can keep at least 6 months if refrigerated. It is normal
for the liquid to develop a Kombucha Colony even in the sealed bottle.

5. If you need to store the Kombucha Colony for a week or two, keep it in fresh tea, so it will have something to
live on. Keep it in a cool place in a glass jar covered with a cloth. The lower the temperature the slower the
fermentation. When you want to start making Kombucha again you can use this liquid -- even if it is vinegary --
as Starter.

Using Kombucha

1. You can flavor your Kombucha tea if you wish. Try using pieces of ginger, berry, lemon juice, preserves,
extracts, or herbs. Feel free to experiment with various flavors. If you discover a very good one, please let us
know.

2. If you take the Kombucha tea out of the refrigerator for a long time loosen the air tight seal. (At room
temperature carbonation will build up and the bottle may break.)

3. You may prefer to let the liquid come to room temperature before drinking. Some prefer it cold. Don't
overheat the liquid, heat will destroy some of the healthful benefits.

4. If you are using Kombucha for the first time you may wish to start with 1 ounce a day for the first week. After
that you may increase the amount slowly ounce by ounce. Go by how your body feels. Be sure to always drink
lots of plain water too:-))

Questions or Comments? We like hearing from you. Please feel free to contact us:-))
* KOMBUCHA MANNA INTERNATIONAL: Organic Kombucha*: mailto: OM@bestweb.net You can get our
FREE: email Kombucha Manna Information, Catalog & Newsletters Check out our *new* KMI website at:
http://www.bestweb.net/~om/kmi/

Information given here is for research and educational purposes only and is not intended to prescribe
treatment. Permission is granted to freely copy this document in electronic form, or in print, if the publication is
distributed without charge, provided it is copied in its entirety without modification and appropriate credits are
included. On the www, however, you must link to rather than copy it. Any other use requires explicit permission
by the author.

http://www.bestweb.net/~om/kmi/manual.html

Copyright © 1995 updated:1998 Beverly B. Ferguson, KMI

18. Continuous Fermentation Method for preparing Kombucha Tea

by Bev Ferguson

Kombucha Manna International

Continuous Fermentation is the easiest way I have found to make K-tea and I suspect that it is probably the
most common way K-tea has been made for ages, all around the world. For Continuous Fermentation you
need a jar with a spigot, I prefer to use glass "sun-tea" jars but some people use plastic food grade containers
that are available in home brew stores.

You make the original batch according to the usual directions. However, when your tea is ready to drink you
can take it by the glass full, or bottle full, from the spigot replacing it with fresh tea, sugar, water, mixture. The
K-tea remaining in the container is your "starter". Since there is usually more "starter" by this method, the
fermentation happens faster and essentially you could just keep taking out K-tea and pouring in new tea,
sugar, water, mixture every time. You don't have to lift the jar and clean it out each time and the K-colony stays
in the jar. Just be sure your tea, sugar, water, mixture is cool enough when you pour it in.

Every once in awhile it is probably a good idea to empty the whole thing out, clean it well, and start again.
Also, it takes awhile to get the timing down so that your tea ferments the right amount for the taste you prefer.
Once you experiment with it for awhile it gets quite easy to do.

The one drawback to continuous fermentation may be that you sometimes get some sugar that has not been
in the fermentation process for as long as by the regular method of brewing. Therefore, it may not have
undergone the conversion from sucrose to fructose and glucose. For this reason, I prefer to let mine go a few
days after adding the tea, sugar, water, mixture; before taking any to drink.

I guess you could say I use a method in between the regular brewing method and continuous fermentation. I
also have several jars brewing by the conventional method. You will find what works best for you. Enjoy:-))

Leonard Porzio's "Sun Tea" Kombucha Recipe

(The "Sun Tea" method was used to prepare the Tea for this recipe - 8 hours)

Ingredients:

10% Sour Starter Tea [3-4 week Kombucha Ferment]

1 Gallon Water

1 bag Bigelow "Perfect Peach" tea

3 bags Lipton Green Tea

3 bags Lipton Green & Orange, Passion Fruit, Jasmine

4 bags Luzianne Black Tea

1/4 cup Corn Syrup [or Karo if not available]

1 1/4 cups white sugar

Nina's Kombucha tea

1. Boil 3 litters water for few minutes, add 6 bags green tea (or 2 tablespoonfuls loose tea per litter) and 3-5 dl
white sugar. Mix well and let cool for 15 minutes. Or let it to bubble up (=boil just a little).

2. Let the tea cool down to room temp (I use bucket full of cold water, I put the kettle in the bucket and it cools
down fast). Pour in the jar (first take of the tea leaves if you used loose tea).

3. Put the mushroom and 1,5 dl starter in to jar, cover the jar with cotton cloth.

4. Place the jar in quiet dark place (your cupboard will be excellent).

5. Let the tea ferment for 7-10 days, depending your taste.

6. Take off the mushroom and the baby (usually stack under mom). Rinse the mushrooms under chilly running
water. There may be some brown dirt in the mushrooms, this is normal and just wash it away. The mushrooms
won't get injured even you handle them a bit hard. If you think the mushroom looks messy around, you may
use scissors to cut off the edges.

7. Store the fermented KT in the bottles. I use plastic bottles which can be used in freezing juices. Let the
bottles to stay in room temp for day or two and then place them in your fridge.

There may form a new baby into the bottle, but this is not dangerous, just take the mushroom away. When it is
flu time in the winter, I put a slice of ginger in the bottle when bottling KT.

I use stainless steel kettles, knives and scissors. I ferment in a glass jar of 5 litters (will find only from flea
market or grandmother's attic, in the stores biggest jars are 3 litters, easily found from shelves for storing juices
and pickles). From same place in the store I have found the bottles for storing (available in sizes of 3-10 dl)."

19. DISCLAIMER FOR PART FIVE OF THE KOMBUCHA FAQ

OBLIGATORY DISCLAIMER:

This Frequently Asked Questions (FAQ) is based largely on the personal experiences of the members of the
Kombucha mailing list. It should not be regarded as a complete or definitive manual on Kombucha but rather
as a collection of practical everyday answers to questions that come up when starting to make Kombucha tea.
This article is provided as is without any express or implied warranty. While every effort has been taken to
ensure the accuracy of the information contained in this article, the authors/contributors assume no
responsibility for errors or omissions, or for damages resulting from the use of the information contained
herein.

Permission is granted to freely copy this document in electronic form, or in print if the publication is distributed
without charge, provided it is copied in its entirety without modification and appropriate credits are included. On
the WWW, however, you must link here rather than copy it. Any other use requires explicit permission by the
author.

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