No to tea and scoby.
Not even an interest to try it.
In my cup this morning Yashodhara Darjeeling.
Have a nice day everyone!
Nice pic Sal! I just got a black chawan, black really makes the matcha pop!
Not even an interest to try it.
In my cup this morning Yashodhara Darjeeling.
Have a nice day everyone!
Nice pic Sal! I just got a black chawan, black really makes the matcha pop!
Last edited by Victoria on Jun 18th, '09, 09:09, edited 1 time in total.
Jun 18th, '09, 09:08
Posts: 388
Joined: Aug 15th, '08, 20:21
Location: British Columbia Canada
From the picture I can see that Kombucha is obviously alive and sentient and inappropriate for vegans to consume. I believe the one in the photo is trying to communicate with us. Sure, it looks like something you might find forgotten at the back of your fridge, but she/he has rights too.
SAVE THE KOMBUCHA!
SAVE THE KOMBUCHA!
Jun 18th, '09, 09:39
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Riene wrote:
I didn't vote--I need an option that says "never heard of the stuff"
What is it?
Option 3 "Never heard of it, and I am tempted" Option 4 "Never heard of it and will not enter the same room as Kombucha" Someone posted before their tea kicked in maybe? As far as "what is it?" please see my original post for info and links.
Fortunately one cause I am not inclined to sign up for.murrius wrote:SAVE THE KOMBUCHA!
Thanks for the update!!! Fingers and toes crossed ...geeber1 wrote:Chip - the cherries are almost ready! It's been trying to rain, which we hope it doesn't, because they are at the point where they will split. Keep your fingers crossed!
As for me, Kombucha gives me the willies, I would be intrigued growing the scobies and all that, but I fear I would have nightmares knowing the stuff was in the house and trying to get me ...
Began the TD with shincha of course, 88 Nights from SA. Very good fukamushi shincha that seems to share some kinship with Yutaka Midori. SweeTea slurped while Wulong, Pyrit and Gandalf were just pests.
Jun 18th, '09, 09:44
Posts: 131
Joined: Feb 10th, '09, 12:13
Location: Cincinnati, Ohio
Contact:
tea-guy
Jun 18th, '09, 11:21
Posts: 199
Joined: Dec 30th, '08, 14:07
Location: Boston, MA
Contact:
guitar9876
Looks like a science experiment gone wrong, or the worst option of a list of disgusting consumables from "Fear Factor". (I stopped watching when they started eating things like pig uterus and clotted blood).
So, in short, Hellllllllnoooooooooo I ain't touching that stuff.
Puttabong FF 2009 this morning, mmmm.
Sarah
So, in short, Hellllllllnoooooooooo I ain't touching that stuff.
Puttabong FF 2009 this morning, mmmm.
Sarah
***This organic blend is earthy & spicy, with a fragrant aroma & smooth flavor to captivate the senses. Naturally sweetened in the Kentucky sunshine & infused with natural energy. Equally delicious when served piping hot or crisply chilled.***
Jaw Dropper
Never even heard of this stuff, but since I'm an applied microbial ecologist, it captured my professional interest immediately.
If you look at the Wiki page, List of Components section, it's a dead give-away why this fermentation product is so valuable.
It's a natural source of a highly desirable short-chain fatty acid (SCFA, butyric acid). That compound can signal for damaged cell removal, helps regulate mitochondrial energy metabolism, and also plays a role in CNS health. Crappy diet (sugar and white flour dense diet) results in enrichment of the wrong fermentation SCFA intermediates - namely carbon length 2 and 3, rather than 3 and 4. It also induces overgrowth of Firmicute bacteria, and that is part and parcel of a recipe for disease, in that these cause changes in the lining of the gut and carbohydrates to which pathogens attach themselves and gain egress in inflamed/damaged intestinal cells.
Secondly, it has glucuronic acid, a valuable intermediate in a carbohydrate pathway, and is essential as a 'tag' used in the liver for exporting toxins to the lower intestines for disposal - hence the referral to 'blood purifying' and 'toning'.
N-acetyl cysteine also serves this purpose, by the way, beyond serving as an important antioxidant building block.
Usnic acid has interesting activity as an antimicrobial agent, effective in controlling pathogens in the gut (Firmicute overgrowth, viruses), blood and lungs (example: Mycobacterium, the genus of common soil bacteria that includes the agent that causes TB). It also has anti-mitotic (cell division) properties.
The B-vitamins, magnesium and carboxylic acids are essential to mitochondrial energy production.
While it maybe an acquired taste, it's constituents look to be of potential for liver detoxification, gut microbial consortia correction (as in IBS and spastic colon), and for correction of pre-diabetic cellular energy metabolism (when used with regular exercise, improved diet and correct sleep hygiene).
I'll bet this stuff would have enormous potential as an inexpensive control agent for those prone to intestinal polyps (precancerous condition that is linked with the most common form of cancer, colon cancer, in the US population).
Ten to one, this stuff also reduces risk of TB in susceptible induhviduals and maybe of use in treatment of difficult colon diseases.
I would suggest that the starter culture be replaced every so often to make sure that the microbial consortium isn't invaded by undesirable bugs.
Assam blend in my cup.
PS: if your attention span is so short that you find yourself wanting to skip reading a thread reply longer than 1o words, you may want to invest in a starter culture and learn how to maintain it properly, since it will also have benefit to those with Attention Deficit Disorder.
If you look at the Wiki page, List of Components section, it's a dead give-away why this fermentation product is so valuable.
It's a natural source of a highly desirable short-chain fatty acid (SCFA, butyric acid). That compound can signal for damaged cell removal, helps regulate mitochondrial energy metabolism, and also plays a role in CNS health. Crappy diet (sugar and white flour dense diet) results in enrichment of the wrong fermentation SCFA intermediates - namely carbon length 2 and 3, rather than 3 and 4. It also induces overgrowth of Firmicute bacteria, and that is part and parcel of a recipe for disease, in that these cause changes in the lining of the gut and carbohydrates to which pathogens attach themselves and gain egress in inflamed/damaged intestinal cells.
Secondly, it has glucuronic acid, a valuable intermediate in a carbohydrate pathway, and is essential as a 'tag' used in the liver for exporting toxins to the lower intestines for disposal - hence the referral to 'blood purifying' and 'toning'.
N-acetyl cysteine also serves this purpose, by the way, beyond serving as an important antioxidant building block.
Usnic acid has interesting activity as an antimicrobial agent, effective in controlling pathogens in the gut (Firmicute overgrowth, viruses), blood and lungs (example: Mycobacterium, the genus of common soil bacteria that includes the agent that causes TB). It also has anti-mitotic (cell division) properties.
The B-vitamins, magnesium and carboxylic acids are essential to mitochondrial energy production.
While it maybe an acquired taste, it's constituents look to be of potential for liver detoxification, gut microbial consortia correction (as in IBS and spastic colon), and for correction of pre-diabetic cellular energy metabolism (when used with regular exercise, improved diet and correct sleep hygiene).
I'll bet this stuff would have enormous potential as an inexpensive control agent for those prone to intestinal polyps (precancerous condition that is linked with the most common form of cancer, colon cancer, in the US population).
Ten to one, this stuff also reduces risk of TB in susceptible induhviduals and maybe of use in treatment of difficult colon diseases.
I would suggest that the starter culture be replaced every so often to make sure that the microbial consortium isn't invaded by undesirable bugs.
Assam blend in my cup.
PS: if your attention span is so short that you find yourself wanting to skip reading a thread reply longer than 1o words, you may want to invest in a starter culture and learn how to maintain it properly, since it will also have benefit to those with Attention Deficit Disorder.
I voted - Never heard of it, and I am tempted - Though I have heard of it, but have never tried it. I'm really not a fan of sugar in my tea, though I think growing a culture/SCOBY (Symbiotic Colony of Bacteria and Yeast) might be cool...
...but being a big fan of Sci-Fi and horror, I'm pretty sure this is how one of Romero's zombie films started...
Assam in my cup, crowbar on my lap... damn zombies...
...but being a big fan of Sci-Fi and horror, I'm pretty sure this is how one of Romero's zombie films started...
Assam in my cup, crowbar on my lap... damn zombies...
"The only thing that will redeem mankind is cooperation." - Bertrand Russell
Re: Jaw Dropper
Intuit, I'll admit to a bit of ADD, but unfortunately, I think I'd need an doctor's degree to understand a lot of the information you gave us.Intuit wrote:PS: if your attention span is so short that you find yourself wanting to skip reading a thread reply longer than 1o words, you may want to invest in a starter culture and learn how to maintain it properly, since it will also have benefit to those with Attention Deficit Disorder.
(embarrassment on my part!)How are SCOBYs produced/cultivated?
It was interesting...at least enough that I bought another bottle to experiment further.See the Wiki-How page, http://www.wikihow.com/Make-Kombucha-Tea, for instructions on how to prepare and maintain SCOBY. You can also buy the starter culture ingredients - run a google search using the key term phrase "organic kombucha starter". Lots of commercial sources available.
