I have been procrastinating about making my jun (a kombucha variant using green tea instead of black, and honey instead of sugar), mainly because it involves heating up 2 quarts of water, steeping the tea for 10 minutes and the herbs with it for 20 minutes, then letting it cool so the raw honey won’t be cooked…lots of steps and I’m tired.
Well, I was perusing Yahoo news, and an article popped up about making tea. After reading it I realized that how I made tea was based upon what I heard decades ago, and here was info based upon some studies of what actually happens using various temperatures and times to steep the leaves. There is also some good info on the differences among the various types of tea (black, green and white) and that ideally we’d make a cup of each one of those teas using the best temperature and amount of time. Who knew?!
For those of you concerned about fluoride in tea (as well as the beneficial health aspects), here is a site with impeccable credentials and fascinating information: http://lpi.oregonstate.edu/mic/food-beverages/tea
And meanwhile I’m going to try making a batch of jun doing cold steeping, thus bypassing a few steps and making the whole job easier.