topic posted Sat, December 16, 2006 - 5:37 AM by  change
Share/Save/Bookmark muy bueno.
posted by:
North Carolina

    Sun, January 14, 2007 - 4:37 PM
    This was one of the first things i was going to try out when i started experimenting with different brews. I love mate as much as kombucha. Do you only use mate when you steep your tea or do you mix it in with black tea?


      Tue, January 16, 2007 - 4:13 PM
      i'm experimenting with this right now...

      I'm going to taste-test it tomorrow.

      I steeped the mate in a French press. I used green tea and steeped it separately, then added the mate after removing the tea bags.

      I can't wait to try it!

      .in lak'ech.

    Thu, January 18, 2007 - 10:42 PM
    Anyone else have experience brewing KT from matte? You mix it with regular tea? What kind of ratio do you use, matte : tea? Curious.

      Mon, January 22, 2007 - 3:34 PM
      I have brewed with straight mate, and also with a 1:1 ratio with black tea. Though I am a mate lover, I don't care for the 100% mate kombucha, so I am sticking with the 1:1 brew.

    Wed, January 24, 2007 - 12:13 AM
    hmmmm. i brewed a 100% mate brew and it doesn't taste any different to me!
    but that might be because i put ginger in all my bottles, which kind of overpowers any other flavor anyway.

      Tue, January 15, 2008 - 5:57 PM
      "i brewed a 100% mate brew and it doesn't taste any different to me!"

      well i didn't do anything different, except using all mate instead of tea. it ended up killing all the yeast...gross! so now i'm trying 2:1 ratio. hopefully that works better. i think tea leaves have different nutrients that the kombucha need to survive off of. whereas mate is a holly leaf...much different.

        Tue, January 15, 2008 - 9:54 PM
        My matebucha should be about ready tomorrow. I used mate, black tea and hibiscus and am curious how it will taste. I tested it a few days ago and it tasted good. Also has a nice rosey color from the hibiscus. The culture also looks super healthy!

    Mon, December 24, 2007 - 10:52 PM
    Has anyone tried using Guayaki's chocolate mate in their kombucha? I really like that flavored mate and am wondering if anyone has attempted to use it in their KT brewing. It has stevia in it so I'm wondering if that will affect the brewing negatively.

    I'm glad I found this thread because I was wondering about brewing mate in my next batch.

      Tue, December 25, 2007 - 11:49 AM
      i don't know if it actually has cocoa in it, but that has oils that will definitely affect the kombucha itself.

        Wed, December 26, 2007 - 1:36 PM
        Yes, it does have cocoa in it.

        I've heard varying reviews about using teas that contain oils. Some say never use them while others seem to use the teas with oils with no bad effects. I'm just curious if anyone has tried it. Considering I only brew one gallon at a time I probably won't experiment with the chocolate mate, since it could come out funky. But if anyone has tried it with some success I'd love to hear about it.
        • Re: YERBA MATE KOMBUCHA...

          Wed, December 26, 2007 - 7:36 PM
          I've been brewing my boo boo in Mate for over a year now and love love love it. My favorite is a take on Jerry's Mate Way herbal elixir with allspice, ginger, schzizandra berry, orange peel and damiana.
          • Re: YERBA MATE KOMBUCHA...

            Thu, December 27, 2007 - 7:07 AM
            Hey Tyler, care to share the recipe? How much of all of those ingredients do you use and do you add them in bottling? Do you brew straight mate or mix with black or other tea?
            • Re: YERBA MATE KOMBUCHA...

              Sat, December 29, 2007 - 12:49 PM
              how do you add ginger? right into the brewing vessel?
              • Re: YERBA MATE KOMBUCHA...

                Wed, January 2, 2008 - 6:29 PM
                After bringing water to a boil I add a small handful of crushed allspice and schizzandra berry. Dried Ginger can be added at this time as well if you would like a spicier mix or dried orange peel for zest (athough i think the oils from the last inhibit fermentation.
                After 20-30 minutes of that I add about 2 cups of rinsed tea. Lately I've been using the orange blossom Guayaki because it was discounted and made a good substitute for the orange peel. Let seep for 20-30 minutes. Strain. Add sugar while warm (usually raw, but i'll use white too).
                During bottling I like to add fresh ginger juice and agave nectar diluted in a little more mate (as much as half booch/ half juice). Let sit at room temp for another 3-4 days. Yumtasm. Be careful when opening... the ginger and agave = bubbles.
          • Re: YERBA MATE KOMBUCHA...

            Sun, August 31, 2008 - 9:51 AM
            My kombucha in Mate is still doing good. It retained some of that leather/tobacco robust after taste that Mate has (if you've ever drank mate w/ no sweetener than you know what I mean). I like it.
  • Unsu...


    Fri, January 25, 2008 - 11:09 AM
    My first batch was with Yerba. I used 3 Tbs. and 3 Qt.. water with 1 C. of Sucranat.
    I really like it. I have done a Sencha and roasted green tea, a Black tea with rose petals and lavender with green tea mix and my last one is a cinnamon green tea mix. All around the same amount of water and sugar.

    I really like the Yerba. It tastes totally different. Sweeter, softer, a little more thick. But it seams to retain more of the caffeine. I wonder if the energizing effects come from the caffeine not eaten by the mother or the Kombucha itself. If so than if seems this first batch has something going that my others don't.


Recent topics in "Kombucha Tea"

Topic Author Replies Last Post
SCOBY needed in Amsterdam, NL Lynn 5 June 10, 2016
Getting the labels off GT kombucha bottles DD 4 April 7, 2016
Peculiar drunk-like feeling j 13 August 17, 2015
GINGER recipes! scott 18 August 11, 2015