Tag Archives: hippie

Mint Green Monday

What can make Monday better? These beautiful handmade items I found while browsing on Etsy!

Mint Green is the hottest trending color right now, and after you see these beautiful items I have found you will see why!

Check out this fabulous mint green tie from TheBestBoysTiesSkinny Tie light Mint  Each tie is 100% made of natural flax.  Tie by Jacob 100% handmade are perfect for all occasions. • Necktie Sizes: Approximately over 60″ tall  Length = 59 inches
Width at widest point. Choice of options = 1.8 / 2 / 2.5 / 3 / 3.5 inches il_570xn-873373354_3dpv

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If you love to Knit or crochet, you will love this gorgeous Ceramic Yarn Bowl created by blueroompottery.   It is 6 1/2 – 7 inches wide and 3 1/2 inches tall.  This lovely yarn bowl is made on the wheel and glazed with my off white shiny glaze and the leaf is hand painted with a soft green glaze.  il_570xn-351529849

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I think shades of mint can really brighten up a room, these salt and pepper mills from HuckleberryVntg would do just that!  Our most highly desired salt and pepper set. The tall salt shaker and pepper mill. This set is done in a milky, creamy, mint green color. Very mid century.
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These are solid wood, vintage salt and pepper sets that are tested, cleaned, painted, shabbied, and then waxed for a soft, durable finish. This set is tall enough to make a serious statement! They measure 10-11 inches tall (including the knob on the pepper grinder) and 2.25 -2.5 inches in diam.

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Dress up any hairstyle with this lovely soft mint green hair comb from Marolsha.  A gorgeous soft minty green chrysanthemum flower cabochon accompanied with two small ivory mum flowers are secured on an Art Nouveau antiqued brass filigree hair comb. A romantic comb that would be be perfect for that special day or everyday wear !
Comb is a nice quality comb and in an antiqued brass metal finish. il_570xn-563871664_4efy

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Add some sparkle to your evening make up look with this gorgeous eye-shadow from  SpectrumCosmetic.  Eyeshadow Shade: SPEARMINT
Shade Description: This mint green mineral eyeshadow is SPEARMINT. It is a fantastic medium pastel green with lot of sparkle! This shade is FANTASTIC for green and brown eyes!

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Can you say YUM?!!!  Authentic French Macaron Cookies from SplendidSweetShoppe . Introducing our couture collection of fine French macarons. We have taken elegant macarons and have dressed them up for any glamorous affair. Beautiful mint green macarons are encrusted with gold glitter sugar crystals and filled with our signature Madagascar Vanilla Ganache.
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Our couture confections are made using only the highest quality ingredients. We grind our own almond flour fresh for each batch of macarons and only use organic sugar and organic cage-free brown egg whites. We make all of our fillings such as our decadent ganaches, creamy caramels and fresh fruit jams. Macarons arrive individually packaged to ensure freshness and we take great care to ensure that they arrive as dainty and beautiful as they were when they left us.
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I hope you will check out these wonderful items, there is nothing more unique and desired as handmade items!  To visit any of these featured shops just click on the shop name that is in RED.
Wishing you all a fantastic Monday!
Peace, Love and Hippie Chic Jewelz
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Featured artists from the STATTEAM Spotlight

Tonight I am featuring five very talented Etsy artists from STATTEAM. These 5 artists are featured this week in the STATTEAM Spotlight.

My first featured shop artist is Rhonda Wojciak from nanioriginals, here handmade purses are unique and stylish.


This hobo style bag is medium in size and has four pockets inside.
http://www.flickr.com/photos/nanioriginals/You can see more fabric choices here on flicker.
The fabric on this bag is so beautiful and fun with tattoo girls and flames. Made of all cotton. The lining is a solid light blue and the four pockets are orange and red flames with a black background. The magnetic snap has thick Pellon sewn underneath and has been double stitched for reinforcement. The pockets are double stitched and the corners have been sewn down to prevent tearing. This one includes a hand embroidered nani lable. We made this one with a short wide strap so it fits close to your body.


Surprise a loved one with this beautiful wallet.
You will love this upholstery weight fabric. It’s called “Punjab Peacock” by IMAN. The lining will be made with either teal or black Kona cotton, you choose.
We like to carry our cell phone in our wallets since they are padded enough to protect it. Send us a convo if you would like us to gift wrap with a note to your requested address at no extra charge.

My next featured Becky Helmer from BeckyHelmerDesigns, her jewelry designs are beautiful and charming with a West Texas flair.


These pretty earrings are made with black lucite trumpet flower beads, yellow lucite bell flower beads, and antique bronze bead caps, findings, and kidney earwires.

These festive earrings are made with white, red, and green lucite bell flower beads, silver colored metal bead caps, and metal findings.

Shelly from Shellyka on Etsy is my next featured artist, her shop is full of whimsical hand-painted decor for your home.

This painting of two Pink sheep is 100% handmade (Not a print) using acrylic paints on a stretched cotton canvas


A decorative and unique way to display your child’s artwork.
This colorful and fun hanger is 100% handmade and painted with acrylic paints, perfect for safely displaying your child’s artwork and helps you change the display from time to time.

I actually am the next featured artist for this week, it is truly an honor! My jewelry is handmade from clay and glass, eclectic, fun and funky!

This ring is a size 8. The rose is hand sculpted from polymer clay, has four black onyx rhinestones set in each facet corner and the zebra stripes have been hand painted making this ring its own unique work of art.


I LOVE the look of vintage inspired jewelry! I created a dark blue background that fades into a lighter blue and added a snowflake. I added Swarvoski crystals on the Vintage inspired filigree cab. This necklace would make the perfect gift for someone special or to add sparkle to your favorite holiday outfit!

My last featured artist is Noelle Argenti from potterybynoelle, her shop is full of beautiful and fun pottery items!

Heres a purple ceremic snow flake bowl

I made it from a mode and a snowflake pattern book I have It was
Glazed with non toxic glazes The color was purple It was fired in a low fired kiln. would be perfect for just home deco

Heres a ceramic bowl I made out of white clay It has a snowflake print in it the color around the snowflake is cobalt blue slip . I glaze the snowflake with non toxic glazes the color was white and the black of the bowl is blue lagoon . This bowl was fired in a low fired kiln and it is food safe.
I think this bowl would be perfect for serving those hoilday treats , would also make a perfect christmas gift .

Congratulations to each of our featured artists, I hope this week your day in the STATTEAM Spotlight and it was an honor to host each of you here on my blog!

Meet Moriah from Mojo3777creations

Meet the artist behind Mojo3777creations, Moriah. Her Etsy shop is full of wonderful 70’s inspired items!

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Tell us your personal name, business name, website and location?
My name is Moriah Jones, my business is mojo3777creations, I live in North Texas and work from home. My etsy shop is www.mojo3777creations.etsy.com and my blog is You can also find me on facebook.

What is your studio or workspace like, and how do you work in your studio?
My workspace is a mess, I have a table in the corner of my dining area in my kitchen. There you will find my sewing machine buried in feathers and beads. I had grand plans of organizing, but have not found the time to get it done. I think it will stay this way, until summer is over and my children get back in school.

How would you describe and think of your style, what kind of handmade items do you make and what type of materials do you prefer?
I love styles from the 60’s and 70’s. I wish I would have grown up in this era. I love my bell bottoms, I love my dashiki’s with flowing sleeves. I like to work with hemp and other natural materials such as cotton. In my shop right now, you will mostly find feather hair clips and barefoot sandals. I have many more items in the works, but these two things are keeping me quite busy for the summer. I love to create batik items, but have found this hard to do with my kids at home. I hate having a pot of hot wax and boiling water going when they are home. So I may not get much of that done until school starts back up.

What new directions do you hope to move in the future?
I am happy with the way my shop is going right now. I started out just looking for something to keep me busy while the kids were in school and my husband was working. Etsy has definitely done this for me. I am busier than I ever expected to be.

Do you have big plans, new ideas or designs you will be exploring soon?
I hope to be adding a lot more batiks soon. I want to expand beyond the dashikis, and do t-shirts, bandanas, maybe shoes, and what ever else I come up with.

What is your typical day like?

18 hours of Etsy…filled with cooking, cleaning, and running errands in between. Sometimes I get to create, while I am monitoring emails.

How do you work during the day in your studio, and what keeps you inspired and motivated?

I love to have music going while I am creating. I have all my supplies laid out in front of me and just get to work. When I stop long enough to produce some items, I usually create 5-6 pieces before I quit. I think the feedback on Etsy and support from my friends keeps me motivated. I am inspired to create things I like, my creations are a true reflection of my style.

Who are and are your mentors and inspirations?

My mother is very creative and artistic, I have learned a lot from her. We swap ideas and projects we are working on. My husband is my biggest inspiration. He keeps me going and is always very encouraging. He is definitely my biggest fan. Without his encouragement, I wouldn’t be doing this.

I noticed you work with many medias, do you create one piece from start to finish, or do you create various components and then the piece grows to completion separately?
Yes, I usually create one piece from start to finish. I like the satisfaction of completing something, and have little patience when it comes to waiting to get something done. I don’t like to work on projects that take days to complete. I want end results now. LOL

Are there things that you enjoy and do often without putting it off, and other things that aren’t your favorite and you delay doing them?

Actually, yes. Now that I am so busy with beads and feathers, I find myself not wanting to drag out my sewing machine. So if I get an order for a hat, I kind of growl about it. LOL When I finally get it done, I am always so happy with them, that I can’t take them out of my shop.

What sort of things do you prefer making and creating, what comes easily to you?

I guess everything I have in my shop is pretty easy to make. Sometimes I cuss at beads that are too small to string, or I may have an irritating time sewing, but usually everything goes pretty smooth. I love creating batiks, I like the feel of being covered in color and holding a paint brush.

What are the things you consider most important to do for your business and your creativity?

I want to portray a true reflection of myself. Keeping up this image is important to me. I like to be a helpful and attentive shop owner and provide the best customer service. I think it is important to be around all the time to answer any questions potential customers may have. I get email on my phone and am alerted immediately when someone has a question. I think this attention has resulted in sales, more than a few times.

What would you recommend for others Etsians who may just be getting started?

I think it is important to find a team, with caring members. People you can connect with. Everyone needs a mentor. I think you should find someone who will help answer your questions and show you the ropes. We were all new once, Etsy is a big lonely place when you don’t know what is going on…but once you figure it out, it can be the funnest place, with the best people. I have found so many wonderful people on Etsy, that I share so much in common with. Everyday, I am meeting someone new and getting closer to the one’s I already know.
Build treasuries, favorite shops and items, build your circle, join BNR’s, build connections with other shops, take advantage of every promotional opportunity you can. Start a blog and facebook fan page. Take part in a give away. Promote others and they will return the favor. Make yourself known. 🙂
It is a lot of work, you can’t just open your shop and wait for a sale, you’ll be waiting a long time.
Thank you for the opportunity to be featured. I love the Statteam and I am so proud to be a member. If anyone ever needs help, I am always happy to answer questions. I wish you all the best of luck with your shops, and I hope you have a Beautiful Etsy experience.

Moraih, thank you for allowing me this wonderful opportunity to interview you!

My adventure with Kombucha Scoby Tea

I know, I know, enough with the tea already! Well, the tea I am talking about here is nothing like the good ol’ sweet iced tea your thinking of! The last month now I have embarked on a “Healthful Living” journey and was introduced to this crazy named tea by my friend Jessica from Ecofriendlyfreckles on Etsy
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You can purchase your own Kombucha Scoby at Ecofriendlyfreckles on Etsy: http://www.etsy.com/listing/73932864/healthy-living-organic-kombucha-scoby?ref=pr_shop
There are many of us who are waiting a return to healing measures that are close to nature; also remedies and foods of unnatural origin and away from industrial packaged and so called “Healthful” products. This may be one of the reasons for the great attractiveness and fascination of the healthful beverage called Kombucha. Communalities of yeasts and bacteria have been used by people, and applied for their well-being, since ancient times in all the world for the creation of health-promoting fermented drinks and foodstuffs.

Something interesting I have read is in the Bible Ruth 2:14, it reads: that the land-owner Boas invited the Moabite Ruth, who later became his wife, during her gleaning of grains: Come over here and eat some bread and dip your morsel into the vinegar-drink! And she sat down beside the reapers; and he reached her parched corn and she ate and was sufficed and left.”
This biblical report from around 1000 B.C. not only gives us a hint of their exemplary nutritional habits, although they were modest by our perspective, we see from it also that, even at that time, people prepared beverages with microorganisms of lactic acid and how they served the people for strength and refreshment during the hard work of harvesting.

I have to admit, when my Kombucha arrived in the mail, I was a bit amazed and bewildered with what this actually is and what it looks like! But, having already been drinking Kefir Grains which is fermented milk I thought “What the heck” and gave this a shot. I took the Kombucha out of the plastic bag…. it looked like a wet, slimy mushroom and followed the directions on how to create my tea. The Kombucha culture looks like a beige or white rubbery pancake. It’s often called a ‘scoby’ which stands for ‘ symbiotic culture of bacteria and yeasts.The culture is placed in sweetened black or green tea and turns a bowl full of sweet tea into a bowl full of vitamins, minerals, enzymes and health-giving organic acids.

As the Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes. And of course there are all the benefits of the probiotic microorganisms themselves. The Kombucha culture is a biochemical powerhouse in your kitchen.

After a few days when the “TEA” was ready I poured a small glass and studied it very carefully. The color was beautiful, it smelled like tea but maybe a bit stronger and cleaner to me. I took a small sip….. it was actually very delightful! I was surprised by this to say the least, how could anything so crazy looking taste good??? But then look at cheese, if you think about it cheese goes through some not so lovely stages before it becomes a delicious and gooey pizza topping!!!

You might wonder if fermenting tea with yeasts would produce an alcoholic beverage. It’s a good question. The yeasts do produce alcohol but the bacteria in the culture turn the alcohol to organic acids. Only minute quantities of alcohol, typically 1% by volume remains in the kombucha brew.

With every brew you make the kombucha forms a new layer or scoby on the surface of the liquid. These can be left to thicken the scoby or can be divided, giving you spare cultures that you can store in some sweet tea in the fridge in case something should happen to your active culture. Or you might want to pass on spare Kombucha cultures to friends or use a new scoby to start another batch of kombucha.

So what exactly is Kombucha? Kombucha Tea is a biological active product fermented with a living culture to become a natural living food high in enzymes. Scientific research shows the benefits of Kombucha, whose high concentration of probiotic-rich acids can provide a powerful energy boost, as well as detoxify and cleanse the blood of disease-causing toxins, allowing the body to alleviate a wide spectrum of ailments and conditions; from the mildest indisposition to the most serious diseases.

You make Kombucha by fermenting tea and sugar with the kombucha culture. The result can taste like something between sparkling apple cider and champagne, depending on what kind of tea you use. It’s not what you’d imagine fermented tea to taste like.

The origins of Kombucha have become lost in the mists of time. It is thought to have originated in the Far East, probably China, and has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”.
A Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, “Kombu” and “cha” meaning tea. Russia has a long tradition of using a healing drink called “Tea Kvass” made from a “Japanese Mushroom”. It was also used in Japan and Russia. From Russia it spread to Prussia, Poland, Germany and Denmark but it seems to have died out during World War Two. After the war Dr Rudolph Skelnar created renewed interest in kombucha in Germany when he used it in his practice to treat cancer patients, metabolic disorders, high blood pressure and diabetes.

How is Kombucha good for your health? Many health claims are made for kombucha but there is less research on the benefits of kombucha than there is on fermented milk products. It has certainly been shown to have similar antibiotic, antiviral and anti fungal properties in lab tests. In rats it’s been shown to protect against stress and improve liver function. There is a lot of experiential evidence from people who have been using kombucha over many years. Many of the benefits reported include improvements in energy levels, metabolic disorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV, chronic fatigue and arthritis. It ‘s also used externally for skin problems and as a hair wash among other things. Scientific research shows that drinking Kombucha tea regularly has been shown to benefit the human body by:

* balancing the metabolism
* cleansing the blood and regulating pH levels
* improving liver, gall bladder, and digestive function
* detoxifying the body and enhancing the immune system
* raising overall energy level

So what exactly does Kombucha have in it?

Lets start with the Organic Acids:
Glucuronic acid
The body’s most important detoxifier. When toxins enter the liver this acid binds them to it and flushes them out through the kidneys. Once bound by glucuronic acid toxins cannot escape. A product of the oxidation process of glucose, glucuronic acid is one of the more significant constituents of Kombucha. As a detoxifying agent it’s one of the few agents that can cope with pollution from the products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It kidnaps the phenols in the liver, which are then eliminated easily by the kidneys. Kombucha can be very helpful for allergy sufferers. Another by-product of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. It is this function that makes Kombucha so effective against arthritis.

Lactic Acid
Essential for the digestive system. Assist blood circulation, helps prevent bowel decay and constipation. Aids in balancing acids and alkaline in the body and believed to help in the prevention of cancer by helping to regulate blood pH levels.

Acetic Acid
A powerful preservative and it inhibits harmful bacteria.

Usnic Acid
A natural antibiotic that can be effective against many viruses.

Oxalic Acid
An effective preservative and encourages the intercellular production of energy.

Malic acid
Helps detoxify the liver.

Gluconic Acid
Produced by the bacteria, it can break down to caprylic acid is of great benefit to sufferers of candidiasis and other yeast infections such as thrush.

Butyric acid
Produced by the yeast, protects human cellular membranes and combined with Gluconic acid strengthens the walls of the gut to combat yeast infections like candida.

Types of Tea for Kombucha
Kombucha requires tea for its fermentation (Camellia Sinensis). That’s real tea not herbal tea. It can be also be sensitive to strong aromatic oils. A tea like Earl Grey that contains Bergamot oil, can sometimes kill or badly affect the culture. There are several different kinds of tea that give different results from lighter tastes to stronger more cider like tastes.

Black Tea
Black tea is made from leaves that have been fully fermented. The leaf is spread out and left to wilt naturally, before being fired, producing a deep, rich flavour and an amber brew.

Oolong Tea
Oolong tea is half way between green tea and black tea. It’s gently rolled after picking and allowed to partially ferment until the edges of the leaves start to turn brown. Oolong combines the taste and colour of black and green tea.

Green Tea
Green tea is withered then steamed or heated to prevent oxidation and then rolled and dried. It is characterized by a delicate taste, light green colour. The Japanese tea Sencha makes an especially fine kombucha.

White Tea
White Tea is the rarest and most delicate of tea. Plucked forty-eight hours or less between the time the first buds become fully mature and the time they open. Unlike black and green teas, white tea isn’t rolled or steamed, but simply aired dried in the sun, this preserves more of its antioxidant properties. White tea has about three times as many antioxidant polyphenols as green. White tea represents the least processed form of tea.

Kombucha will reproduce itself with every batch

Once you have one culture going to work on about three quarts of sweetened tea, you will double the number of cultures in your possession with every batch. That’s right. You are dealing with a living process that reproduces itself. Once a robust culture has made a batch of beverage, which takes between 8 and 14 days depending on several factors, including personal taste and potential therapeutic value, the culture will have duplicated itself in the process. Now you have two cultures. Two more weeks and you have four, and on it goes.
Before long you can be almost overrun with Kombucha cultures-you may even run out of friends and relatives to give them to! This is why the old babushka called the healthy drink “free.”

Ordinary Lipton’s tea bags will do, although we prefer organic Oolong tea and organic green tea. You can make the beverage with Green tea and herb teas as well. However the Kombucha culture does not do well with fruit teas or in teas that have essential oils.
Green tea and to a lesser extent, black tea, provides all the components and growth factors required by the Kombucha culture additional to sugar, including the important stimulant components, caffeine and theophylline, which belong to the purine groups required by the micro-organisms as a source of nitrogen for building nucleic acids, and which green tea reportedly provides more than twice that of black tea, and which phenomenon explains the 25% diminishing caffeine levels in Kombucha as fermentation proceeds, rendering it more suitable than tea in pregnancy. Green tea also contains vitamin-C, whereas black tea does not. In symbiotic exchange, Kombucha produces B-spectrum vitamins and additional vitamin-C, just a few reasons why green tea is superior to black for Kombucha production. Kombucha symbiont requires the purin from the tea for its metabolism, during which uric acid, which is generally difficult to dissolve and which leads to gout, is turned into an aqueous solution, more easily discharged from the body via the bladder.

PROCEDURE FOR THE PREPARATION of Kombucha

It’s best if you begin first with two litres (2 quarts). When your Kombucha culture has grown big enough and has reproduced itself, you can produce larger quantities of the beverage.

1.- Make tea in the ordinary way. Per litre (quart ) of water, infuse 2 teaspoonfuls (about 5 g = 0.2 oz) of black or green tea in freshly boiled water. You may also use tea bags. Let the tea leaves “soak” for 15 minutes. Green tea comes from the same plant as black tea and is distinguished from it principally by the way it is processed: it is not fermented. Japanese doctors found out that green tea prevents cancer growth. I would suggest to use green tea for the Kombucha beverage. If you don’t want to use black or green tea you can also use herbal teas.

2 – Strain off the tea leaves through a sieve, or remove the tea bags from the water, as the case may be.

3 – Add about 70 – 100 g (2+ – 3 oz) of white sugar per litre (quart) of water into the filtered infusion before it has cooled. Stir the tea so that the sugar dissolves totally. 1 tablespoon of sugar is about 20 g (0.7 oz).

4 – Let the sugared tea cool down to a temperature not higher than 20 – 25 degrees Centigrade = about 68 – 77 degrees Fahrenheit (lukewarm). The culture dies when it has been placed in a hot nutrient solution.

5 – When the tea has cooled to room temperature, pour the solution into a glass, china, glazed earthenware or stainless steel container. Glass is best. Metal containers of other types than stainless steel are unsatisfactory and should never be used because the acids formed may react with the metal. You could also use a high-grade synthetic material of the polylefine group, e.g. polyethylene (PE) or polypropylene. Wine or cider is also kept in containers made of this food-grade material. However, you should avoid containers made of polyvinylchloride (PVC) or polystyrene.

6 – If you prepare your first Kombucha drink, add the liquid that you got with the culture. On all later batches, always keep enough Kombucha drink to add about one tenth (10%) of the quantity to your new batch as a “starter liquid”.

7 – Place the live Kombucha culture in the liquid.

8 – Cover the mouth of the fermentation container with a cheesecloth, a tea towel, paper towel or similar light cloth to keep out fruit flies, dust, plant spores and other pollutants. Tie it down with a large rubber band to ensure that fruit flies can’t get in. The cloth must be porous enough to allow air to circulate so the culture can breathe, but not so porous that tiny fruit flies can get in to lay their eggs.

9 – The fermentation should proceed for 8 – 12 days, depending on the temperature. The higher the room temperature, the faster the fermentation. The period of 8 – 12 days is given merely as a guide. The Kombucha culture needs a warm and quiet place and should on no account be moved. The temperature of the tea should not fall below 68 degrees F (= 20 degrees Centigrade) and not rise above 86 degrees F (=30 degrees Centigrade). The ideal temperature is about 74 to – 80 degrees F (=23 – 27 degrees C). Light is not necessary. The culture also works in darkness. The culture may be damaged by exposure to bright sunlight. Half shade is better. During the process of fermentation the sugar is broken down by the yeast and converted into a gas (CO2) and various organic acids and other compounds. It is the combination of these processes which gives the Kombucha beverage its characteristic flavor. The infusion is at first sweet but this sweetness disappears as the sugar is broken down. At the same time an acid flavor begins to develop as a result of the activities of the bacterium, so there is a transition from sweetness to sourness. If a slightly sweet drink is preferred, the fermentation has to be stopped earlier. For a dry or slightly acid flavor it has to be continued longer.

10 – When the tea has attained the right acid degree (pH 2,7 – 3,2), depending on individual taste, remove the culture with clean hands. Clean the culture under cold or lukewarm water. Fill new tea into the jar and add the culture immediately. Respect the right temperature of the tea. Pour the beverage into bottles, which should be filled to the brim. Keep about one tenth (10%) as starter for the next batch. Stopper the bottles securely. I don’t think it necessary to strain the fermented beverage through a cloth. A certain amount of sediment is normal. It is due to the growth of yeasts, which produced the gas which aerates the beverage. The yeasts are said to have some desirable positive effects on the human organism.

11 – To find ultimate satisfaction in this drink it should be allowed to mature for a few days (at least 5 days), after having been bottled. The activity of the bacterium is stopped because the bottling excludes the air, while the yeast continues to work. If the bottles are securely stoppered, the gas produced by the yeast’s activities, is unable to escape. Thus an effervescent drink is produced. For this a few days in the bottles is usually sufficient; the Kombucha beverage, however, will keep well for months. Do not worry: The yeast will stop the gas production at a certain point. It is advisable to keep the beverage in a cool place.

12 – The drink has an agreeable taste. It is sparkling, slightly sour and refreshing. One normally drinks three glasses a day, one glass (4 to 6 ounces or more) on an empty stomach in the morning, the second glass after a meal in the course of the day, and the last glass a short time before going to bed.

13 – When you start a new fermentation process, never forget to add to the new tea at least 10 % of the liquid from a cultivation which has already fermented.

IMPORTANT POINT TO BE NOTED

Sometimes the culture floats on the surface, sometimes it sinks to the bottom of the liquid. Both is OK. When the culture sinks to the bottom a new culture (a baby-culture) will begin to grow on the surface of the tea. For more details see page 33 of this book. The Kombucha culture needs some time to reproduce itself. It begins with a thin and filmy layer. The longer you leave it in peace, the thicker the new culture will grow. Because the growing of a new culture needs more time you should separate it from the preparation of the beverage that you want to drink. Please allow the new culture on the surface of the liquid 3 to 5 weeks to grow.

The Kombucha culture grows and covers the surface of the tea completely. While growing on the surface of the tea the culture thickens considerably. The thickened culture will be composed of easily separable superimposed layers. The layers can be peeled off one from another and each can be used as independent units for the production of Kombucha beverage.

If the culture should sink to the bottom of the vessel, a new culture will form on the surface of the tea. In this way each culture will continue to propagate itself until it gradually begins to turn a dark brown color. When it is dark and dirty brown discard it and replace it with one of its offspring. Thus this unique culture can provide you and your family with an ongoing supply of Kombucha tea at very low cost.