This my my first Kombucha tea experiment. I got my scoby as a gift from a friend vis China. I was excited because I read that Kombucha originated in China. I used a brew or green tea and wild ginseng leaves for my tea. I amped up the ph with some organic apple cider vinegar. And used unrefined granulated sugar. Its a crazy mutant!! LOL! I think temperature is very important. My friend had trouble getting hers going. She left it sit out at room temperature in the winter. I keep mine on top of the hot water heater. The culture started to form a thick layer in just 48hrs! I hope this advice is helpful. ;]
- Cordyceps Soup for Erectile Dysfunction – A Chinese Herbal Therapy
- Episode 5 – What Are The Benefits of Adaptogens in Nia MAX POWER?