MEversbergll-Now you’ve got me wondering abut making kombucha with pu’er. Since there’s a tradition of making kombucha all through China, Korea, Russia-basically the Silk Road, pretty much, plus other places I can’t remember-I’m wondering if this might already have been done, both for taste & perhaps as a way of adding to the yeasts already in the “mother” & feeding it? I used to make kombucha regularly, but I eventually stopped-I don’t remember why.
:-/
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