Teas With Special Preparations
Latin Name: A symbiosis of Gluconacetobacter xylinus, lactobacillus and any of a variety of yeasts.
Parts Used: A mushroom-like zoogleal mat, also known as a slime growth (Yum!)
Preparation: Fill a large-ish container with sweetened black or green tea. Place the kombucha on top and cover well to keep dust or other particles from entering. Allow to sit for approximately two weeks. During that time, the kombucha will eat the sugar and turn the tea into what tastes like a slightly fizzy, mildly vinegary apple cider.
A side product of this process is a daughter kombucha growing on top, which you can then use to produce more kombucha. Because of this, it’s generally far cheaper to make your own kombucha tea.
Uses: Various medical studies suggest kombucha has antioxidants and helps to clean the liver. People also claim it sharpens eyesight, improves skin elasticity, aids digestion and increases energy.