Pawpaw Kombucha
By Suzanne Pepin
Pawpaw Kombucha, January 29, 2016
An elixir of pure health, Kombucha is made of sweet tea as a base, and a live culture is added to the process to give the final elixir
an amazing feeling of well being. Here my
journey in photos, from start to finish. Live, love, laugh!
Pawpaw Kombucha recipe 3.5 oz of pawpaw leaves with stalks 4 liters of water
1 cup of honey (white sugar will do)
6 bags of tea (I used Lipton black teas)
1 3/4 cup of mother tea (from your last Kombucha brew,or use vinegar)
One Scoby (culture yeast), could be a store buy bottle of Kombucha, with live culture in it
Bring to broil the water, drop the cut up pawpaw leaves in it and let steam for 20 minutes. Strain
the liquid, add the honey, mix well. Bring to boil
again. Add the teas, let it simmer 10 to 15 minutes. Cool down to room temperature. Pour into a glass jar. Add the mother tea and the Scoby. Cover the
opening of the jar with a clean cloth and an elastic. Let it sit, without disturbing, in a semi dark place, for 5 to 7 days.
Lots of LOVE, do not forget that priceless ingredient đ&#x;’“
First, 3.5 once of cut up pawpaw leaves and stalk are brew to make a tea.
The mix smells likes asparagus!
My tea bags are added to the
pawpaw tea and returned the the boiling stage.
Any kind of tea could be used. I use
tea that have caffeine in it. Later on in my journey, l might use others.
Left jars: mother culture
Right jar: my Scoby hotel, where all my scobies are waiting to be used
Kombucha tea is the result of
fermentation. A live culture is
added to the sweet tea. The photo
to the right shows a 'Scoby', a baby from the mother culture.
To the left, a mother sits at the bottom of one jar, swimming in her own Kombucha made from last batch.
Testing PH, before fermenting. Pawpaw sweet tea registered a ph of 4.5.
Pawpaw Kombucha going to bed...
February 02, 2016, 5 days into the making of my Pawpaw Kombucha, the 'mother' is
forming a 'Scoby'... beautiful!
In the other jar, where the 'Scoby' was
first deposited (January 29, 2016), it turned itself into a mother and this
young mother is forming a new 'Scoby'.
Endless process...
February 03, it is time to stop the
process of fermentation and filter
my pawpaw kombucha. I tasted it and it is to my liking...
The time frame will be determine
largely to the conditions of where the mix is in waiting... And fermenting...
The ph is around 2.8 to 3.2. Ready!
Look at all the good fermentation! Love in the air!
Finish product. This pawpaw Kombucha
will not go into a second fermentation as it has gaz already in it. Very good stuff! I am very pleased with the result.
With the new Culture, I am starting another
batch of Kombucha, using the same containers. I already had a jar of sweet tea done in
advance, in my fridge.
I use recycle wine bottles, to keep my Kombucha in the
fridge. For lids, I also used recycle ones.
These two should be ready in about 5 to 7 days. I live in south
Florida... my Kombucha do not take very long to be ready.