A gift of oak leaf kombucha from Adelaide inspired us to take some of our own ongoing (green tea) kombucha  brew into the woods with young red and white oak leaves.

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We experimented with freshly picked washed leaves, fresh leaves that had been blanched (steeped briefly in boiling water), and dried pressed leaves. The best tasting results came from the blanched, and is as pretty as kombucha can be…

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(perhaps a look only a kombucha mother could love)…

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