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Recipe for Kombuch tea with Pawpaw (Papaya)
If you can't find paw paw leaves and flowers, Asian Importers may have them or else I grow them organically in my garden all year round, contact me and I will see what I can do for you.
100 grams (3.5 oz) Paw paw leaves and flowers
4 litres (140 fl oz) Pure water, rain or spring
300 grams (10 oz) White sugar
2 Green tea bags
4 Black tea bags
1 Kombucha tea mushroom
400 ml (1 3/4cup / 14 fl oz) Kombucha tea (mother tea), from your last brew or obtained with the fungus. If you don't have enough mother liquid
Cut, clean and chop the stalks off the papaya leaves and flowers. Place in pot, bring to the boil then reduce to a simmer and cook for 1/2 hour. Let cool, strain and bring to the boil again, add sugar, turn off heat and stir sugar until dissolved. Add teabags and let soak for 10 to 15 minutes. Remove tea bags and allow to cool. Strain (not necessary) and pour into fermenting jar. Add the fungus and mother tea to the jar. Cover and leave for one week in a place free from contaminants such as mould, cooking fats etc.