Tibetan Kombucha Starter Culture
The Tibetan SCOBY strain originated in Tibet and is traditionally brewed with Pu-erh tea. This produces a dark and earthy, but mild tasting kombucha that’s great if you don’t like a strong taste.
This SCOBY takes a little longer to ferment which means more friendly probiotics, without turning to a vinegar taste as quickly.
The Tibetan SCOBY strain originated in Tibet and is traditionally brewed with Pu-erh tea. This produces a dark and earthy, but mild tasting kombucha that’s great if you don’t like a strong taste.
This SCOBY takes a little longer to ferment which means more friendly probiotics, without turning to a vinegar taste as quickly.
The Tibetan SCOBY strain originated in Tibet and is traditionally brewed with Pu-erh tea. This produces a dark and earthy, but mild tasting kombucha that’s great if you don’t like a strong taste.
This SCOBY takes a little longer to ferment which means more friendly probiotics, without turning to a vinegar taste as quickly.
DETAILS
You will receive 1 Tibetan Kombucha SCOBY with at approx. 1/4 cup strong starter tea.
Any size scoby can ferment any amount of sweet tea. It’s the starter tea that matters here.
Tibetan kombucha is a mesophilic ferment and cultures at room temperature.
Ships fresh. Jar not included.
Disclaimer: Please consult your doctor before adding anything new to your diet.
To reduce waste, kombucha activation instructions are available here:
