Introductory Kombucha
Workshop
“Hands-on Kombucha
Registration and Pre-payment Required
Date: Sunday June 20, 1:00 pm until 4:00
pm
Location: Hosted by Mycosource Inc. in the
fermentation room at Fun Guy Farm,Goodwood, Ontario (map will be provided
upon registration)
Cost: $50.00 per person
Includes:
Lecture presentation and hands-on workshop session
Printed materials: about Kombucha preparation; the
health benefits of Kombucha with references and links to web-based resources
1 Kombucha culture
1 batch of Kombucha that you prepare during the workshop
made with artesian spring water, organic green tea, organic sugar, organic
herbs
Tasting of our Kombucha drinks – anti-inflammatory and
immune stimulating
Itinerary:
12:30 pm Meet & Greet/Registration
1:00 pm Assemble in the fermentation room for
overview lecture
2:00 pm Hands-on Kombucha production session
with Question & Answer
3:30 pm Kombucha tasting
4:00 pm End of session Carefully load
Kombucha containers into vehicles/ fond farewells
We will begin with a lecture presenting an overview of
kombucha preparation including information about water, teas, sugars, herbs,
containers, temperatures, gas exchange, open fermentation versus closed
fermentation, and bottle conditioning. This will take place in our fermentation
room so that all participants can see our set-up and our equipment. Operational
and processing issues such as cleanliness, temperature control, and air exchange
will be addressed.
Then we will begin a hands-on session. Each person will
make a batch of kombucha to take home with ingredients supplied by Fun Guy
Farm. We will use our artesian spring water plus all organic ingredients –
green tea, sugar, and herbs such as Reishi, Astragalus root, Turmeric/fresh, and
Ginger/fresh. During this production session there will be open discussion with
Q & A.
We will close with a tasting of our own
anti-inflammatory and immune stimulating Kombucha drinks. If available we will
do tasting of Reishi tea. This will evolve into general merriment.
We will have books for sale as well as our own Kombucha
Kombucha

An ancient health drink originally from China. Very popular
in Russia, Germany and Japan. It is made from a tea infusion (
black,green and some herbal teas are suitable), sugar or some
other natural sweetener ( maple syrup, sugar cane sugar, sorghum
syrup, honey) and the Kombucha culture. This culture is a symbiotic
yeast/bacteria organisms which ferments the above mixture and
thereby produces certain beneficial byproducts. The Kombucha culture
has been shown to contain the following organisms: Bacterium xylinum,
Bacterium xylinoides, Bacterium gluconicum, Saccharomyces ludwigii,
Saccharomyces apiculatus varieties, Schizosaccaromyces pombe,
Acetobacter ketogenum, Torula varieties, Pichia fermantans and
other yeasts. Reports speak of its therapeutic effects based on
various chemicals produced by its fermentation of the sweetened
tea. Byproducts such as Usnic acid, Glucon- and Glucuron acid,
Vitamin C and B group are said to have antibiotic and detoxifying
properties. We are selling culture kits of the Kombucha fungus
which can easily be used at home to produce a refreshing cider
like drink over and over. The package you will get contains a
piece of the jelly like fungus and some of he liquid from the
previous batch. At home you can make the tea infusion and transfer
the fungus into it. The drink is ready after about 8 days if it
has been kept in a warm, calm place. The culture, if properly
treated, will reproduce itself so you can easily produce a new
batch of tea every week. You can also give the new cultures away
to friends.
Full instructions will come with the package.
One Kombucha Culture Kit (includes shipping in North America).........
$ 30.00

Gunther Frank: Kombucha. Healthy beverage and natural
remedy.
A very thorough book on the preparation,
history and folklore of the tea fungus.
available from Amazon.com
Buy now! 

Kombucha Information
Is a health drink which originated in China, it has worked
its way through Russia, Europe and now North America. It has been
called by several different names: "Fungus japonicus",
"Fungo-japon Kombucha", "Cembuya orientalis",
"Combuchu", "Tschambucco", "Volga Spring",
"mo-Gu", "Champignon de longue vie", "Teekwass",
"Kwassan", and "Kargasok Tea". The Kombucha
fungus is built in membrane form and is a symbiosis of yeast cells
and different bacteria. Among these are: Bacterium xylinum, Bacterium
gluconicum, Acetobacter ketogenum and Pichia fermentans, Saccharomyces
ludwigii, Schizosaccharomyces pombe, and Torula varieties. The
Kombucha fungus needs to live in a solution composed of tea (black,
green and some herbal teas will work well) and sugar ( acceptable
alternatives are maple syrup, Sucanat, honey will work but it
has antibiotic properties which will slow the process down). The
yeast culture transforms the sugar and tea into enzymes and polysaccharides
useful for the body including glucuronic acid, lactic acid, acetic
acid and several vitamins and about 0.5% alcohol. According to
Gunther Frank in his book "Kombucha", these enzymes
provide an antibiotic effect, are excellent for the colon, and
help to stimulate our system. Rosina Fasching in her book "Tea
Fungus" claims success with Kombucha against some forms of
cancer.
How to prepare Kombucha tea:
Ingredients: