Jean Yichun Kuo

Materials: Kombucha Scoby, Agar Bioplastic

Ingredients: Black tea, Jasmine tea, Oolong tea, Mint tea, Brown sugar, White sugar, Apple, Apple cider vinegar; Agar powder, Cinnamon, Glycerin, Matcha, Linggonberry Jam, Coffee

Processes: Prepare the brew, Fermentation, Air-dry

Tools: Portable rice cooker, Weight Scale, Containers…etc

Timeline: 3 weeks

By exploring living materiality, I use kombucha cellulose as the primary medium of investigation. The life cycle of kombucha, which continuously nurtures future generations, became a meaningful foundation for this project. Over time, the scoby grows in layered formations across the liquid surface. During the process, finding the right temperature and environment took a while for me; however, once the conditions were right, the scoby grew rapidly and healthily. Moreover, the variations in tea and sugar produced diverse color tones and surface textures, forming a unique identity for each piece. This exploration ultimately inspired my next project, one that centers on patience, care, and sustained attention.