Black tea and sugar fed to a funny looking culture or “mushroom” is what most people think of when they think of Kombucha. I've read all the books the library has on kombucha, they all give you the same recipe, sugar and Black Tea (or Orange peoko). When my friend taught me how to make kombucha she never taught me that recipe and it made a world of difference. I also grew up in a family that only had black tea on hand for guests, we all drank Green Tea and herbal tea ourselves.
Kombucha to me is anything but black tea. It's Green tea, gun powder green tea, oolong tea, white tea, rooibos honeybush, jasmine greet tea and jasmine green tea pearl (if you really want to splurge). Kombucha also means adding in herbs/flowers/barks for flavour, colour and more nutrition. Peppermint, rose hips, hibiscus, cat's claw, rose petals, lavender, Pua d'arco, nettle, I could go on.
I'm in the process of slowly writing a book/recipe book on kombucha. It will be the first of it's kind on the market and in ebook format. I will most likely self publish it, especially after reading this interesting blog posting.
