Make Kombucha Tea
Kombucha brewing. The scoby is so thick because I have not made more since I stopped drinking it. Kombucha is black tea and sugar cultured with a “scoby” or “symbiotic culture of bacteria and yeast,” a white, rubbery bacterial/fungal matte that has been kept alive, divided and multiplied for perhaps thousands of years since it was discovered in Asia. It’s also called Manchurian Tea and the scoby is also called a “mushroom.” After a week of culturing, it has a sweet-tart flavor that becomes more tart as the week passes. It has a vinegary scent that is off-putting, but once one tastes, one can become quickly addicted. This drinker likes it best diluted with ice and flavored with fruit juices, like apple and tart cherry. It’s good to drink because the scoby converts the sugar and tannin in the tea mostly to vinegar with maybe 1% alcohol, very good for the digestive system, and otherwise good for health. It cannot go bad, just more tart, because ...