Microbiology Tested by UKAS LAB - Organic and SAFE for human consumption
Made using only certified Organic ingredients
Healthy Probiotic tea!
You will receive XL scooby - enought for 3 l of brew!
*Instructions as a hard copy included in the package.
*PLUS you get email customer support for LIFE ;-) ~ feel free to email us with ANY questions at all about your kombucha at any time. We are here to help!
****We ONLY USE ORGANIC INGREDIENTS - ORGANIC SUGAR AND ORGANIC TEA. PLUS NON-FLOURIDATED CHLORINE-FREE WATER.****
*We also have a smoke-free, pet-free home*
Please be advised - your kombucha mushroom will come heat selaed with professional sealer.
*We ship very quickly after payment, usually the same day or the next. We also answer emails quickly.
*We do guarantee our cultures to work for you if the instructions are followed. We will happily, quickly send out another if they do not. No problem in the least!
~How we make 1 quart of Kombucha Tea ~
(Kombucha tea is NOT an exact science. You can use different ratios of starter tea and sweet tea, more or less sugar. Experiment to your taste! )
1/3 c. sugar (using white sugar produces the most detoxifying tea, the most gluceronic acid)
2-3 tea bags (Or about 1/2 oz. loose tea. Plain black or green tea is best. Avoid teas with oils or else you will grow mold. Read the label.)
1/2 c. starter tea (which is just already prepared kombucha tea)
1 quart filtered water
**For the tea bags, you can substitute about 1 ounce or so of quality loose tea **
Boil a quart of water in a pot. Boil for 10 minutes to remove the chlorine if your filter does not remove it. Add 1/4 - 1/3 cup sugar and mix until dissolved. Metal, even rings on hands should NEVER touch the culture so be aware of that. Add tea bags, steep, and cool to room temp. Remove bags. Place kombucha and starter tea (your culture will be floating in the starter tea when you receive it) in glass jar - plastic may leach into tea so only use glass. Pour tea you made into jar but leave about 1-2" room for tea to "breathe" while brewing. Cover with the coffee filter or piece of paper towel and secure with rubber band (to keep fruit flies out). Place in pantry or on counter (just not in direct sun) and do not disturb! Start tasting after 4-5 days (you can use a straw) and let it brew until your preferred taste. The longer you brew, the more vinegary it gets. When you see bubbles at the top of the liquid, it should be just right, nice and tart and sparkling. Ours takes about 5-7 days, although it can take up to 10. In the warmer months it does not take as long. Some prefer even longer brewing times. Remove the mushroom and the baby mushroom (new mushroom) which may have attached itself to the first. Bottle or drink. Start all over again!
Experts recommend starting with 2-4 ounces per day. Listen to your body. Some people find this is enough, others drink several ounces per day. We drink it by the glassful. K-tea is a diuretic so be sure and drink plenty of water as well if you are drinking it regularly.
* Comes with instructions and how to care for your mushroom.