We had a really great turnout for our March tea time! Trisha Mundell walked the group through the process of making kombucha, a traditional fermented tea. She also explained the many health benefits that come from drinking kombucha, as well as demonstrating various ways of flavouring your tea.
Trisha Mundell answers questions about the kombucha-making process.
Workshop recipients receive their SCOBY, or Symbiotic Culture Of Bacteria and Yeast, which gets the fermentation process started.
Trisha showing off her jar of SCOBY.
Edward and Patricia Lake paying close attention.
Workshop participants learning about the endless possibilities when it comes to flavouring Kombucha tea.
A few nibbles for after the presentation. A shepherd’s lunch pairs nicely with fermented tea!
