Dalia Rosa kombucha tea
you are growing your own raw alkalizing food out of a fungus and bacteria symbiosis (culture). kombucha tea preparation is not technically raw because we heat the tea to 100 C. when properly attained, kombucha tea is a unique source for many enzymes because we add the raw cold fungus to a cold mix of food for it: the tea and raw sweetener. the fungus eats the sugar and tea mixture and the bacteria eats the waste products of this metabolism. after full proper digestion (fermentation) we are left with an acidic medium which is generally alkalizing upon hominid metabolism. you are a hominid
pure spring or filtered tap water.
green tea leaves, dried or fresh.
kombucha ‘mother’(available at local health food store or yerba maté institution).
clean all containers with purified water and natural soap.
obtain fermentation container with a micro-mesh cover.
like nutmilk cloth attached with an elastic band.
steep green tea, covered.
allow to cool to room T.
remove leaves from steepate.
make sure it is room T cause higher will kill the culture.
add kombucha ‘mother’.
add agave nectar to feed mother. gently mix.
put in container and store in dark at about 80 F.
like in the cabinet above the refrigerator for 1 week.
do not disturb as this will slow the process.
resultant should taste mild, round (a slight sweet sensation), slightly carbonated and a little vinegary at the back of the palate and have a floating disk of new mother on the top of your container. add fruit juice or just go plain and your kombucha is ready to drink: separate the tea from the mother and now you can make another batch!! ps if it tastes bad, don’t torture yourself. pour it out, look up a different recipe and try it again!!