Mint Kombucha?
It seemed that kombucha and I kept running into each other online. It kept popping up here and there, but I never really gave it much thought. Then one day I was at a friends house and she said "Hey come here, there's something I want you to try." It was kombucha. This was the first time I had actually seen the real thing, and I did not hesitate to try it. I found it to be delicious, and not at all dissimilar to a fizzy soda like beverage minus the guilt. There was a cider like flavor to it as well, and I loved it. Of course when she offered to send me home with a couple of scobys to start my own brew I couldn't say no. I was hooked. There, now that that's out of the way I can move on to the point of this blog. I have some of the most deliciously flavored mint growing in my garden and I want to put it to good use. A lot of the references I found suggest that kombucha must be brewed in tea made from Camellia sinensis, or else it would degrade and weaken the