According to various reports I've read from people who have kept Kombucha bottled for that length of time, they say it tastes smooth and mellow, and not the least bit vinegary.

There have been some reports stating that bottled Kombucha has remained viable for up to one year, as long as it is kept in the refrigerator, or another type of cold storage. If not kept in cool, the microörganisms will not survive, although many of the other components found in the ferment will remain stable.

Olivus olive leaf tea has a unique taste. A light steeping delivers a satisfying mellow flavor. Longer steeping or brewing in a tea press creates a stronger, slightly bitter infusion than can be mellowed with a slice of fresh lemon, stevia, soy, milk, sugar and other herbal flavorings. Olivus olive leaf also blends well with Green and other teas and herbs. Olive leaf can also be delivered into your diet powdered, in capsules, liquid extract and applied to the skin topically.

A Each person has their own idea as to when their Kombucha tea is ready, depending on personal taste. Try to stay 'in tune' with your fermenting Kombucha so that you learn to make it well and achieve the flavour you prefer. Do not be put off because you have so far only been able to produce a sour-tasting drink. When brewed correctly, Kombucha tea can be absolutely delicious.

Michael R. Roussin, Director of the Kombucha Consumers Research Group ™ replied: "The initial stage of the fermentation is to put glucose and fructose into solution. This is accomplished by splitting the sucrose. The glucose is quickly oxidized into a variety of acids and the fructose into a variety of alcohols. The residual fructose level, along with the balance of the gluconic acid over the acidic acid level gives the Kombucha its flavor.

JavaSlim Tea tastes similar to green tea. Unlike the other teas, green tea has a unique taste. It is generally served without milk or sugar. Overall, its flavour can be described as: fresh, light, green, or grassy

A very specialized pharmaceutical company in Japan holds the proprietary secrets behind this all-natural product, and Global Health Trax was selected to be the exclusive distributor on the North American continent. That means that anyone in America, Canada, or Mexico who wants ThreeLac must come to a GHT Member to buy it! Everyone who has participated in our tests is now free of candida infestation. Dr. Connie Lee, a Ph.D.

Our formula has a very pleasant, sweet taste that almost all babies love. Because we use homeopathics and not essential oils or extracts, there is no herbal taste whatsoever. We have been told often that babies smile or calm down immediately when they see a ColicCalm bottle coming their way. We encourage you to give it a taste yourselves.

Tannins in tea are what give the tea the slightly astringent taste, especially when the tea is of poor quality or is brewed strong. Because Numi never uses the tea dust or "fannings," the teas are less bitter tasting. This is based on the commitment to use only the full tea leaf and highest quality teas in their blends.

In response to the query about the carbohydrate content of Kombucha, the following was found in Christopher Hobbs book: In tea made with 1 cup of sugar to 3 quarts of water, fermented for 7 days -- there are about 4 grams of sugar in a 3-1/2 oz. glass. That's about a teaspoon or 16 calories. The analysis was done by a certified food lab. A test done by Kappa Labs in Miami Florida, for John M. Novar of "Kombucha Power" was as follows:

Kombucha Tea can become toxic if it becomes contaminated by pathogenic moulds or bacteria, such as C. botulism. However, these organisms will not grow in an acidic medium below pH 4.

Although heating will destroy the enzymes, microörganisms and some of the vitamins which are found in Kombucha Tea, many of the other components remain stable.

No. It doesn't appear to make any difference. Kombucha can be fermented in full daylight, total darkness, or anywhere in-between. Some people living in far Northern climates such as Alaska, have reported very good results when fermenting their Kombucha Tea in full morning and afternoon sunshine during the winter months.

Some people only drink 4 ounces once or twice daily others are drinking 30 ounces or more per day without any ill effects.

The amount will vary, depending on growing conditions and amount of sugar used. Usually less than .5% on up to 1.5%.

Clean cotton muslin, cheese-cloth, unbleached paper coffee filters, fine plastic strainers, or anything of this nature will work equally well.

Michael Roussin, Director of the Kombucha Consumer Research Group ™ says: "Until today (4 Jan 1996), I would have recommended that Kombucha not be given to pre-puberty children. The reasons are iffy, and propounded in several books and papers, but the basis for those iffy suggestions are not valid, therefore, the suggestions are not valid either. In short, there is no reason (except concerns about caffeine) not to give Kombucha to children.

No. It was previously believed Kombucha ferment contained heparin (a compound found especially in liver that slows the clotting of blood and is used medically), however, according to recent scientific research reported by Michael R. Roussin, Director of the Kombucha Consumer Research Group ™, there is no heparin found in Kombucha. No. It was thought previously that Kombucha ferment contained heparin (a blood thinner).

This is done to prevent air-borne contaminants from getting into your fermenting container and contaminating the contents. Never use a solid lid, (the bacteria and yeast are aerobic--need oxygen to survive) use only a tightly woven cloth, disposable unbleached paper coffee filter, unbleached paper toweling or similar material held closely to the edges of the container with a rubber band.

It tasted rich-tasting yet soft, a comforting taste without tartness or acridity and simultaneously refreshing.