“I was delighted to find that Thorncroft has now left the hedgerow for more exotic climes with Kombucha, a delicious new cordial made from unlikely-sounding ingredients: fermented tea, cane sugar, peach juice and cider vinegar. Fermented tea, which contains enzymes, lactobacilli and yeasts, has been drunk by the Chinese for thousands of years – the Chinese believe it aids the digestive system and instills a feeling of well-being. But even if it were to do you no good at all, Thorncroft’s Kombucha has a rich, peachy character, and, like most products sold for their “health” benefits, makes you feel wonderfully virtuous.” (Giles Kime, Sunday Telegraph Magazine)

Kombucha You can’t make Kombucha concentrate at home. The following recipe is for ready to drink Kombucha. 1 healthy Kombucha starter culture (contact www.Kombucha.org.uk) 1 tbs green tea 2 litres water 160 grams granulated sugar 2 tbs cider vinegar (first batch only) Brew the tea in the boiling water for five minutes only, pour off the liquor, add the sugar and stir until dissolved, then leave to cool. Add the Kombucha starter culture, cover with muslin, and leave in a warm place (30 degrees C) for about a week. During the fermentation the Kombucha will start to taste less sweet and more acidic, and will take on a full-bodied mouth-feel. When you feel the right balance has been achieved, draw of the liquor, bottle it and refrigerate. This is basic Kombucha, and you may find the flavour a bit plain. To counteract this you can add some of your favourite fruit tea (we think rosehip is an essential ingredient) made very strong, or fresh grated ginger, or any other flavour you can think of. It is best to do this after the fermentation, as Kombucha is very sensitive and does not respond well to additions to its environment. The instructions for the basic recipe must be followed carefully for good results. In particular do not substitute other forms of sugar, or herb teas for true tea, and pay attention to keeping the correct temperature, or the culture will fail to thrive and will give you a thin and sour-tasting brew, and will eventually die altogether.