mst1 at io.org
Tue Sep 28 07:50:16 EST 1993
At our Fungi Fair, an annual public event of the Mycol. Soc. of Toronto,
a visitor of second generation Russian-Canadian background asked for the
name of the fungus which is used to make a soft drink called kom-bucha.
It is described as a mildly fermented result of the following:
2 cups of black tea, 20 cups of water, 2 cups of sugar and an
unspecified amount of "starter liquid", which contains components
of this fungus, that was saved from a previous batch ( I guess,
similar to sour dough for making bread)
Is anyone familiar with this?
Otto Lang, Mycological Society of Toronto <MST1 at io.org> Fidonet 1:250/102
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