The Art of Brewing Wild Herbal Kombucha
My kombucha is on the wild side. For centuries kombucha has been brew with Camellia sinensis tea and white sugar. The SCOBY floats on the tea, where it's (Symbiotic Colony Of Yeast & Bacteria) ferments by feeding on the sugars to create kombucha. I have discovered a combination of Local herbs that bypass this Traditional method. By using Barbados rich RUM brewing history, turned to Local Herbs, Brown Sugar and Oak Barrel. This created a Wild, Medicinal and Great tasting Kombucha.
