Red raspberry leaf tea is a good alternative to classic tea in kombucha making! Rich in tannins that the kombucha SCOBY loves, wild raspberry leaves can be used as an alternative or complement to tea during the first fermentation. Since it does not have as much tannin as tea, you will just need to use larger quantities of red raspberry leaves and brew them longer. It can also be used to flavour kombucha during the second fermentation for a discreet herbaceous flavour. In herbal medicine, red raspberry leaf tea is used by women to relieve menstruation and facilitate childbirth. Raspberry leaves contain flavonoids that have antispasmodic and tonic properties. To produce 3 litres of kombucha, brew 25g of wild raspberry leaves (about 2 cups) for 30 minutes. An excellent local alternative to tea that makes a 100% local kombucha! Read more about flavouring fermented beverages with local wild plants. Specifications Ingredients: red raspberry leaves (R. idaeus) Weight: 50g Responsibly harvested in Canada (Quebec)
