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: The Affect of Different Teas on Kombucha
Item Number: LTeadifferent

The Kombucha Mushroom Ferment and  TEA  (Camellia Sinensis)

Camellia Sinensis is one of the most influential factors in home brewing great kombucha tea. (Time, Temperature and type of Sugar are the other influences). Recent research suggests that the particular tea used will impart its unique health benefits along with those of the kombucha ferment. Such as those for Black Tea and Diabetics described below. It is debated what role the bacteria and yeasts play on feeding on Camellia Sinensis, but it is well documented that very unique strains of bacteria and yeasts are found only on certain foods. Only recently has a specific unique new strain of bacteria been identified in the kombucha fermenting tea leaves. Gluconacetobacter kombuchae sp. nov. i type strain RG3T (=LMG 23726T=MTCC 6913T).  Since fermenting kombucha is a dual role of bacteria and yeasts it was only a matter of time since the very specific yeasts were discovered as well. enter Zygosaccharomyces kombuchaensis sp. n. (type strain NRRL YB-4811, CBS 8849). These two champions of health do love Camellia Sinensis, real tea. 

Our objective here is to twofold

1. Make a great tasting Kombucha Tea

2. Make a great tasting Healthful Kombucha Tea.


Real tea isCamellia Sinensis. The Chinese encyclopedia of teas lists 138 distinct varieties of Green Tea, of which there are more than 12,500 subgroups!

Not to worry there are only 3 Categories you have to know.

 

GREEN

OOLONG

BLACK

 

white

 

 

 

pu-erh

steam

wither

wither

wither

 

dry

roll & dry

semi fermented

fermented

 

 

fire & dry

dry

fire

 

1) Green Tea unfermented, simply dried leaf either steam dried or air dried.

2) Black Tea fermented (oxidation of the tea leaves)

3) and semi-fermented tea is a Oolong (also known as WuLong)

In Kombucha the effect such as stimulation of the immune system, and anti-cancer and antibacterial effects may be the result of both the attributes associated with the specific tea and changes brought about by fermentation technique[Production of Microbial Cellulose and Acids in Kombucha. Journal of Food Science and Nutrition Vol 7 number 1 p 37-42 (2002)]

Quality of Tea, GradeandTypeof tea reflect the price.
Grade 1 is the first cut from the tip of the new leaf, moving towards the center of the plant and the older leaf (Grade 6)  and “fannings” the dust and fragments left literally on the floor and most often used in tea bags. Tea used in tea bags generally are inferior to the same tea sold in bulk. The process of placing the tea in t-bags requires that the leaf be ground and powdered to expedite packaging. Certain teas, notable Japanese teas which are not placed in t-bags are often powder, is the exception. Tea like other herbs begin losing their potential once they are cut or powdered. This is especially true of aromatic herbs like Jasmine which are often added to tea for flavor or medicinal value - or to spice up a cheap tea.

Caffeine is not quality nor category dependent. It depends where on the tea plant the leaf is picked, and when it is picked. The first buds of spring, picked early morning, on the tender young shoots have the most caffeine (Bud 4.70 %. First leaf 4.20 %, Second Leaf 3.50 %, Third Leaf 2.90 %), The older leaf more central to the plant picked late in the year has the least (Upper stem 2.50 %, Lower stem 1.40 %). Caffeine in that particular leaf is increased due to the fermentation process all teas go through.

Caffeine is a stimulator for the bacteria. On the other side of the balance, a long steeping time benefit the yeasts as more sterols are released the longer the tea is steeped.

 

TEA


White Tea
Produces the highest ratio of glucuronic acid and higher anti-oxidants.
A sub-category of Green Tea. i.e., unfermented tea. White Tea is considered to be higher in anti-oxidants and health benefits than other tea and may have application in the inactivation of pathogenic human microbes, i.e., bacteria, viruses, and fungi superior to that of green tea. White Tea offers a very light and delicate taste. White teas are simply quickly air-dried. According to recent Japanese studies (cancer research) white teas offer the highest in medicinal value. Some folks reason that since white teas are the least fermented, less than the typical green, then they should contain the least caffeine. But they do not. The caffeine varies greatly dependent upon what part of the tea plant and the time the leaf is picked. Early morning, Spring, tender young buds and new growth leaf, and only the first few leaves are actually one of the highest in caffeine.  For example
Silver Needle White Hair , a high quality premium White Tea, is harvested from the young tender shoots  (buds) of the tea.  This rare tea consists of only singular tender buds picked in Spring before they open and laid out on mats to be air dried. The prominence of the delicate white hairs on the buds is quite striking. Contains no stems or twigs. This selection process produces only the utmost energy of the plant with the lightest most delicate taste. The Yang of Yang of teas. Delicate Taste High Caffeine.  

Silver Needle White Hair, is Lightest in Taste, Highest in Medical Value. Traditional Chinese Medicine describes this as the most energetic Qi. The lightest and purest of energy. Full Yang. Therefore most indicated for disorders of the heart and lung. Kombucha Tea brewed from these buds have a pale yellow hue with a honey-sweet scent. Its taste is delicate with a clean mellow sweetness. The after taste is fresh and sweet. The water used to steep this tea should be 160-180F or 70-80C. Use about 2 teaspoons (3 grams) of tea leaves for every 6-8 ounces (180-240 milliliters) of water. For kombucha brewing a long steep time at water temperature well below boiling. This tea will not become bitter from over steeping. Use about 1/2 ounce (3-4 tsp) tea per gallon size brew. A steeping time of about 20 minutes with more or less time depending on desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the quicker the steeping time should be. Steeping time remains a personal preference but when brewing kombucha a longer steep time releases more sterols, which in turn favor, the yeasts over the bacteria. Since kombucha brewing is a balancing act a long steep time favors the yeasts, short steep time favors the bacteria side of the equation. Steep until the leaves fully open. Allowing the tea leaves directly in the water is ideal or use a very large mesh strainer or extra large t-bags. You may break the leaves and hand crush them just prior to placing into a t-bag, but be sure the teas are not too tightly packed together, as they swell to 2-3 times their size. Too tightly packed and the tea will be unable to release their full flavor. In my humble opinion, white teas make both an excellent kombucha tea, kombucha wine and kombucha vinegar and serves as an excellent base for herbal elixirs. Our Silver Needle White Kombucha Tea was recently analyzed  as being the highest in gluconic acid and glucronic* acid than our other strains.  Additional Information on White Tea


Shu Mee White Tea is picked from older tea leaves and from more the center of the plant. Very lightly steamed and air-dried and with a more pronounced taste. Shu Mee is picked late April, May and June. The tea is somewhat mixed flat and some twigs. Leaves are the second and third leaf. Shu Mee has a more pronounced taste profile - almost oolong tea-like. Many white tea drinkers prefer more "substance"  to the taste compared to the delicate nuances of other white teas.  Interesting the western cosmetic industry is beginning to use white tea extract to be worn underneath moisturizers. Reason, white tea has been shown to be more effective in mopping up free radicals that cause skin to sag.

 

GREEN TEA  There is a tremendous amount of research on tea indicating its uniqueness as a health drink. To name just a few;  Drinking Green Tea Reduces the Effects of Cigarette Smoking …. May Prevent Oral Cancer … May Prevent Rheumatoid Arthritis … is anti-inflammatory reduces pain, swelling, stiffness, and loss of joint function … prevent tooth decay, works better than the antibiotic tetracycline.  contains polyphenols, + catechins, which protect your heart by lowering cholesterol and improving lipid metabolism, scavenges for free radicals that damage cells, have antibacterial effects and a source of "Epigallocatechin Gallate" (EGCG) which inhibits cancer and lowers the cholesterol levels, keeps people who have had heart attacks alive [Harvard Medical School]. [Japanese study] 6,000 women, who drank over 5 cups of GREEN tea per day cut their risk of strokes by 50 percent… Men who drank more than 4.7 cups of BLACK tea a day had a 69 percent reduced risk of stroke and other coronary disease as well as reducing pancreatic cancer [Dutch Study]. French Study found 3-5 cups of Pu-erh Tea reduced cholesterol levels better than prescription drugs!

Green tea produces a very light mild tasting tea. To prevent green tea from becoming bitter seep quickly. Steep the tea in hot water only a few minutes. Green teas tend to produce bitter brews if steeped over 5 minutes. A simple way to achieve the correct brewing temperature of a green tea is to only let the water achieve what the Chinese call "shrimp eyes", water heated only until tiny yet steady bubbles just begin to surface. For best results, only steep for the recommended time, or less than 5 minutes if in doubt.  Different teas have different stepping times as well as specific water temperatures. For example our premium grade White Tea, (White Teas are in the category of Green Tea) do not become bitter and may be steeped 15 minutes or more similar to Black Teas. Our Pu-erh Teas (a category of Black Tea) may be steeped until the cows come home and rarely loose their natural sweetness - but they do become very strong!  For Kombucha Tea green tea tends to produce a higher ratio of Gluconic to Acetic acid and this is reflected in a less vinegary tasting brew, though the acetic acid levels may be just as high as that produced with a black or other tea. The reason for this is that the gluconic acid tends to offset the sharpness of the acetic acid.

Green Dragon Pearl Tea.  A Green Tea that produces a Kombucha Tea that is is more cooling, soothing and relaxing is created by using Dragon Pearls, also known as Yin Yang Pearls, or Mo Li Long Zhu. This exquisite green tea is produced in the mountains of northern Fujian Province, China. The leaves are pressed, or heavily rolled, releasing more oils which reacts with the heat, creating a tea with a nutty  sweetness. Each pearl has a unique green (yin) and white (yang) appearance. These pearls are then enriched with fresh Jasmine blossoms, the fragrance is magical. Produce clear yellow green tea with a slightly sweet, aromatic fresh flavor. In Traditional Chinese Medicine, Jasmine Dispels Wind, frees the channels, stops bleeding, and disperses stasis: Used to treat Wind-Damp impediment Bi pain, hypertonicity of the sinews, swollen welling abscess, throat impediment, blood ejection, trauma, retention of lochia. The combination with kombucha tea creates a remarkable refreshing, superior  tasting health elixir.

BLACK TEA: is the result of a complete oxidation before fermentation and may be the highest in caffeine. Black tea may be seeped for a long time without adversely affecting the taste. Black tea contains the highest purine content - necessary for optimum kombucha brewing. Produces the more common sparkling apple-cider taste. Although unusual some research indicates Black tea can raise blood pressure and may cause weight gain. The opposite effect what one expects from brewing kombucha with Green Tea. Some believe kombucha should only be brewed with black or “Russian” tea.
The highest grade black tea is FTFTOP. Which stands for Finest Tippy Towering Tops Orange Peoke. We sell the next highest grade  (Finest Tippy Orange Pekoe) which is also certified organic. Black tea is rich full dark black tea leaves, flavorful and fragrant. Reported benefits of Black Tea: fatigue, aches and pain, stroke and other coronary disease as well as reducing pancreatic cancer. Some believe that Kombucha should only be brewed with Black (or Russian) Tea. Black tea contains the highest purine content - necessary for optimum kombucha brewing Produces the more common sparkling apple-cider taste. Although unusal some research indicates Black tea can raise blood pressure and may cause weight gain. The opposite effect what one expects from brewing kombucha with Green Tea.  The common Lipton Tea is Orange Peoke. Lipton blends 64 different teas together to maintain its desired taste consistency and quality. Lipton also makes a green and now several other flavored teas.

Black Tea and Diabetics. One of these polyphenolic agents  of black tea is myricetin which mimics insulin in stimulating lipogenesis and glucose transport. There is approximately 3 mg/l myricetin per tea bag (4-5 g)   One study in the in A COMPARISON BETWEEN THE EFFECT OF BLACK TEA AND KOMBUCHA TEA ON BLOOD GLUCOSE LEVEL IN DIABETIC RAT by M. H. DDASHTI and A. MORSHEDI published in the Medical Journal of Islamic Academy of Sciences 13:2, 83-87, 2000 found there was no significant differences between black tea (as a drink) and Kombucha tea groups. Therefore, if there is any antidiabetic effect in Kombucha tea, it seems to be due to some components of black tea which is the basic element in production of Kombucha tea. In our opinion when choosing which tea to brew in your kombucha black tea may have a therapeutic potential in management of non-insulin-dependent diabetes mellitus by stimulating glucose uptake, without the presence of fully functional insulin receptors.  One may also consider a Secondary Ferment to further reduce the sugar level without sacrificing he taste, or a Hydrometer to test for residual sugars.

 

Oolong tea (also known as Wulong) is an interesting category of Chinese tea. It is not a Green (unfermented) nor a Black (fermented) tea. Nor is it simply half fermented and half unfermented tea. It is something in-between. To the western mind (especially those scientific types) something is something or it isn't. Everything as yes or no. You either have a disease or you do not have a disease. Ah, but the Chinese Taoists (earliest herbalists and tea cultivators) saw things in another dimension. As a third possibility. Something akin to fuzzy logic. The possibility of something else. Where Aristotle saw things only in Black or White (has to be one or the other) Traditional Chinese Medicine defined things in color. Where Green Tea is cooling and Black Tea warming; oolong is neutral. One's tea, as in ones food (and medicine) could fit not only the external environment (summer, winter, autumn) but the individual as well.

This is a favorite for kombucha brewing. It is very economical (less than 80 cents per gallon size brew) and delivers a sparkling clean apple cider sensation. It tends to produce a more balanced blend of acids than either a black tea or a green tea. We also offer our own blend of organic black and green teas, which for kombucha brewing produces a medicinally balanced blend of health and taste.

Pu-erh Tea has cholesterol lowering and phlegm reducing attributes.
A special type of camellia sinensis, grown in the Yunan providence of China known for its medicinal quality and exquisite taste. These teas were often used to pay tribute to the kings. Thick Rich Rewarding taste.

There are 10 grades of pu-erh  Pu-erh is also available in the same 3 category of tea. Green, Oolong or Fermented (Black) Plus a special unique classification AGE.
Pu-erh tea go through a unique secondary fermentation (aging) and increases the caffeine content even more. PU-ERH (Pou Nei or Bo Lei in China,) This rich tea is pressed into bricks and other shapes for aging-sometimes 50 years old. Pu-erh Tea is a very strong and rich tea with an earthy robust flavor. Pu-erh tea is unique in several ways. First the leaves are older and broader. The leaves are not picked from the typical plantation row of bushes but from large trees, some over 50 feet, and are in the high mountains. Secondly the tea is processed in a unique method of double oxidation. This process produces this tea's special health benefits as a digestive aid, fat metabolizer, and cholesterol aid, French researchers at St. Antoine Hospital in Paris found that three cups of pu-erh a day for a month brought lipids down 25 % in 20 hyperlipidemia patients, while those on other teas showed no change. These tests showed pu-erh performed at least as well as clofibrate, the most advanced medicine for the purpose, without the drug's side effects. It has since been shown to help reduce body weight. The Chinese claim that pu-erh also can lower blood alcohol after drinking, relieves any overstuffed feelings and aids digestion by stimulating secretions of the digestive organs. Suggested for Diabetics, IBS, Candidas, and intestinal disturbances.
Pu-erh’s may be Green, Oolong or Black and are graded (10 grades) and pressed and aged in numerous shapes. This helps identify the crop and to store the tea. Pu-erhs, like fine wines, actually improve with age. They also increase in value as well.
http://tinyurl.com/25dou6

Fu Tea. Special Coin Tea of the Silk Road.  This tea has only recently been introduced into the United States by way of Japan’s “Weight Loss Tea”. The reference to “”coin” is from the shape of the tea. Each “coin” is pressed into one 5 gram piece with 20 coins per roll. The silk road is the famous Chinese Silk Road which the Fu Tea traveled the world over on.

Fu Tea is very similar to Pu-erh Tea. But they are not the same. The difference between Pu-erh tea and Fu tea:
(1) Pu-erh Tea is made of Big Chinese Tea Leaf from Yunnan
(2) Fu Tea is made of Small Chinese Tea leaf from Hunan
(3) The manufacturing process is nearly the same, but, Fu Tea has a different fermentation process, called "Flower Making" and takes a minimum of 2 to 3 months.

Fu Tea's special fermentation process produces Aspergilus Cristatus. A favorite beneficial probiotic gaining in popularity. The liquid tea is amber-like, taste is mellow with pure aroma, especially aspergillus cristatus aroma. In northwest China, nomadic peoples of the Gobi desert ate beef, mutton and cheese as their principal foods. They lacked fruits and vegetables. Fu Tea was taken daily as a health and prophylactic food, helping their digestion, promoting metabolism. A popular saying arose: "we would rather there is no food for three days, but we need Fu Tea everyday". known as "Mystery Tea on the Silk Road, Northwest Chinese life tea".
500 kinds of compounds and Water soluble vitamins help with beriberi, multiple nerve disease. keratitis, conjunctivitis, lip injury, tongue inflammation, skin inflammation. scurvy, Protein, amino acid, an alkaloid, tea polyphenols, potassium, iron, copper, phosphorous and fluorine, microelement, can block the formation of nitroso compound, a carcinogenic. Its fat decompose ferment content is higher than other kinds of teas to lower cholesterol and triglyceride. Aids digestion, weight loss. fat metabolism, improve gastric juices secretion. Contains 8% to 10% tea polyphenols, drinking 3-5 cups daily can enhance capillary vessel tenacity, helping to prevent capillary vessel fracture.

Depending upon the category of tea (fermented or unfermented) and to a lessor ectant the quality of the tea, the kombucha ferment will exhibit  different  properties. The polyphenolic group that is most reactant during the enzymatic fermentation of fresh green leaves to black tea leaves are the catechins. Green tea has a much higher catechin content than black tea. As a result, green tea may have more anti-microbial activity than black tea Kodama et al. demonstrated that crude catechins may be useful in the prevention of some bacterial plant diseases. The catechin fraction of black tea, at about 0.4 mg/ml, was shown to be anti-microbial against Streptococcus mutans, related to dental carries found in human teeth. There may be different caffeine amounts depending not only upon the category but largely upon the quality (grade) of the tea as reflected in the younger tender shoots (highest in caffeine) or the older more center to the main trunk having the comparatively less caffeine. It is largely unknown the role that caffeine plays in the production of Kombucha Tea.

Flavored teas can be used in making kombucha tea with one general warning. The flavoring should be natural and not from oils or other synthetics. The oil floats on top of the ferment and starves the bacteria of necessary oxygen destroying the ferment.

Herbal Teas

Traditionally Kombucha is brewed using only Camellia Sinensis However, Kombucha researcher and authors (Guenther Franks, Harald Tietz) reported good results using Rooibos and other “herbal teas” as it is the nitrogen in the tea that is used by the kombucha to feed on. In America anything that is dunk into hot water is referred to as a "tea". We refer to Camellia Sinensis as real tea and to everything else as herbal tea. When using herbal teas in making Kombucha Tea we believe one should add a small amount (25%) of real tea with (75%) herbal tea (like Rooibos). Alternatively we suggest brewing 3 brews using only a herbal tea like Rooibos and every 4th brew using real tea.

Rooibos Tea, For caffeine sensitivity, herbal teas like Rooibos produce a tasteful energetic - yet caffeine free kombucha tea.

Rooibos is a herb that is naturally Caffeine Free and believed to beneficial in the treatment of high blood pressure, diabetes, mellitus, atherosclerosis, allergic diseases, various dermatus diseases, liver diseases and cataracts. Recommended for people suffering from irritability, headaches, disturbed sleeping patterns, insomnia, nervous tension, mild depression or hypertension, as it contains no caffeine and has a soothing effect on the central nervous system. Stomach and indigestive problems like nausea, vomiting, heartburn, stomach ulcers and constipation. Has anti-spasmodic properties, thus relieving stomach cramps and colic in infants. Benefit the management of allergies like hay fever, asthma and eczema. When directly applied directly to the affected area has a soothing effect on the skin, relieving itching and certain skin irritations like eczema, nappy rash and acne This enhances the aged kombucha tea’s own properties as well. Making a combination of kombucha and Rooibos ideal match. Since Rooibos contains no oxalic acid it can be drunk freely by people suffering from kidney stones.

 

Yerba Mate is another favorite herbal tea among kombucha brewers. Creates an extremely nutritious tea high in antioxidants and a distinct slightly bitter tea.
The average infusion of mate contains: Vitamins: A, C, E, B1, B2, Niacin (B3), B5, B Complex Minerals: Calcium, Manganese, Iron, Selenium, Potassium, Magnesium, PhosphorusAdditional Compounds: Fatty Acids, Chlorophyll, Flavonols, Polyphenols, Trace Minerals, Antioxidants, Pantothenic Acid and 15 Amino Acids.
According to Dr. Mowry, Director of Mountainwest Institute of Herbal Sciences, one group of investigators from the Pasteur Institute and the Paris Scientific Society concluded that Yerba Mate contains "practically all of the vitamins necessary to sustain life." They focused especially on Pantothenic Acid, remarking that it is "rare to find a plant with so much of this significant and vital nutrient. It is indeed difficult to find a plant in any area of the world equal to Mate in nutritional value."
For kombucha brewing many folks use straight Mate (instead of tea) We recommend to add 25-50% mate to regular tea (Camellia Sinensis) and seep to desired strength. The combination helps maintain the kombucha strain.

 

Another popular herbal tea is Essiac Tea. This is a blend of 4 herbs;  Burdock, Sheep Sorrel, Indian Rhubarb, and Slippery Elm. This is a recipe from a Canadian Indian tribe made famous by Renee Caisse as a Blood Purifier and helped many people overcome  cancer. Pretty mild tasting though not flavorful. Mixes pretty well with just about any other tea which may be selected on that tea's property as well. Say white tea to focus on antioxidants and cancer-fighting, or to chelate heavy metals out of the body. This role is played by the glucronic acid produced in higher amounts when fermenting kombucha with Silver Needle White Tea.

 

There are numerous herbs that may be added to kombucha mushroom tea either while its fermenting or added after. We suggest to add after fermenting  to maintain a pure kombucha mushroom tea strain as pure and viable as possible. Of course, with kombucha you'll soon have plenty of nice kombucha babies to experiment with. These herbs ay be added when bottling  or added to a Second Stage Ferment to optimize the herbs value or simply to add taste and character to a impressive Kombucha Mushroom Tea.  A few suggestions are ginger, GoJi berries, Hawthrone, Ginseng, St John's Wort, and Jiao Gu Lan (Gynostemma). see our selections.  Fresh herbs are always nice. fresh fruits are very good as well. The problem with fresh herbs or fruits is the possibility of introduction of foreign bacteria or yeasts. This foreign influence may shift your kombucha to unknown realms. For instance to producing apple cider instead of kombucha tea. Adding fresh fruits or herbs to the bottling stage or the Second Stage Ferment will not adversely affect your prize kombucha mushroom strain. Adding dried fruits or herbs to the bottling stage will also not affect your kombucha mother. However adding herbs or teas that have been highly sulfured or preservatives added may affect the active ferment and should be washed as thoroughly as possible. Remember herbs and teas are meant to be consumed and therefore not intended for further fermentation. Shop-keepers do not like things growing on their merchandise.  Other than chemical preservatives herbs and fruits rely upon DRYNESS to keep them inactive. Keep your teas and herbs in a cool dry location. When properply stored they will last a long time and  should be dry and easily break apart. We suggest wrapping in  paper. Plastic zip locks may cause moisture trapped instead the baggie to condense and mold to form.

 

How to Decaffeinate Tea

Kombucha Tea= about 1/3 of the typical caffeine of a cup of tea
Many kombucha authors and brewers debate whether Kombucha needs caffeine or not. In our research and in at least one journal the bacteria are energized  by caffeine so some caffeine would seem wise. The typical amount of tea per batch of Kombucha Tea is 1/2 oz per 3 quarts (5-7 t-bags/ 15 grams). Strong tea (steeping a long time or using more tea ) provides more sterols and tannins and generally benefit the yeasts.


If you are sensitive to caffeine and prefer not to use herbal (non-caffeine_ teas than we suggest to simply use less tea. (use 1/3 less) or Pre-Steep for 30 seconds in boiling water (removes 80% of the caffeine). Discard that water. Steep tea for less than 5 minutes.


Kombucha can survive on the above method. But this will make a very weak tasting Kombucha Tea. You may notice that you can also now ferment for a few days longer decreasing the sugar content as well as increasing the perceived health benefits form a longer brew cycle. A longer ferment will also reduce the caffeine as the caffeine gets cannibalized as the other food sources are depleted. Unfortunately longer ferments also produce a very sour kombucha tea. If that happens try mixing with sparkling mineral water and enjoy a pleasant Kombucha Tea without as much caffeine or sugar.

Commercial Decaffeinated Tea uses Ethyl Acetate or methylene chloride, which retains only 30% of the polyphenols, adds chemicals and loses the health benefit. Natural method using water and CO2 retains 95% of the polyphenols in tea and no chemicals. For teas to be labeled decaffeinated, the caffeine content may not exceed 0.4% by dry weight, which is equivalent to approximately 4 mg of caffeine per 170 ml serving. Regular tea has average 28–44 mg caffeine Coffee 100 mg per cup. (FDA 1980)
Kombucha Tea= about 1/3 of the typical caffeine of a cup of tea
The presence of caffeine in tea does not produce unhealthy results due to its combination with tea polyphenols. Yet many people who are extremely sensitive to caffeine can not even tolerate the small amount of caffeine in a delicately made decaffeinated kombucha tea. In that event we suggest
Kombucha Extract or Kombucha Homeopathic Drops 

Many folks find combining teas into their own blends as well as adding pieces of fresh ordried fruit and herbs; Hawthorne, Elderberries, Wolfberries, Ginseng, to name just a few. We recommendHarald Tietze Book (herbalist, kombucha enthusiasts) as he offers hundreds of wonderful flavorful and health-directed combinations.

Premium and quality teas rarely come in little t-bags. In order for machinery to quickly and effectively fill t-bags the tea must be ground and powdered. Their concern is with the packaging not with the quality of tea being served. Valuable oils and nutrients are lost when teas and herbs are powdered and bagged. T-bags must be large enough to allow the leaves to fully open and express their full potential. Extra large paper t-bags our very useful. A Extra-Large drawstring muslin Culinary T-Bags bag 6 W x 8 L are excellent for loose leaf tea Great for straining kombucha, for fermenting kefir grains,

As a service we offer all these high quality teas in convenient extracts. choose from Typical Alcohol Extract made with Pure Organic Grape Alcohol (Grapes are from the Santa Cruz Mountains, California). USPS CERTIFIED ORGANIC GRAPE ALCOHOL or Vegetable Glycerin Extract: made with 100% pure vegetable. or our own exclusive Kombucha Mushroom Distilled Extract. We create a hydrosol of our kombucha mushroom tea, which creates a vinegar type distillate. Tea Extracts.

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Ed Kasper L.Ac, Acupuncturist & Herbalist

417 Laurent St. Santa Cruz, CA 95060

email: eddy@happyherbalist.com

toll free 1-888-425-8827  local 831-425-8801

 

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For more information on White Tea - one of - if not the best tea - to make Kombucha Tea

 

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