Wenli Zhong
Materials: Kombucha, bioplastic
Ingredients: Water, cane sugar, vinegar, thai tea, oolong tea, jasmine green tea, matcha, genmaicha, black tea, flower petals, coconut water, passionfruit juice, leaves, coffee, gelatin, glycerin, plastic sheets, rubber bands, chili powder
Processes: Fermentation, boiling, etc.
Tools: Containers, measuring cups, teaspoons, pot, etc.
Timeline: 3 weeks
Materials: Kombucha, bioplastic
Ingredients: Water, cane sugar, vinegar, thai tea, oolong tea, jasmine green tea, matcha, genmaicha, black tea, flower petals, coconut water, passionfruit juice, leaves, coffee, gelatin, glycerin, plastic sheets, rubber bands, chili powder
Processes: Fermentation, boiling, etc.
Tools: Containers, measuring cups, teaspoons, pot, etc.
Timeline: 3 weeks
This experiment was designed to test the effects of different combinations of tea and fermentation catalysts on the rate of kombucha fermentation and the shape and color of kombucha leather. During this process, I adapted the kombucha fermentation recipe we already had. For example, use acidic passion fruit juice instead of vinegar to help fermentation. I tested the oxidation rate of matcha based kombucha using coconut water and water as a control group. It turns out that these all-natural interventions have a significant effect on the fermentation of kombucha. The shape and color of kombucha leather also show fascinating differences in different combinations.
