Yuna Ma
Materials: Mycelium, Kombucha
Ingredients:
Mycelium: coffee grounds, garlic skins, kraft paper, Green tea, tea bags, fabric, pearl tapioca, roses, facial cream, potato, cabbage, mushroom, pumpkin, plum.
Kombucha: matcha, green tea, turmeric, green tea, hibiscus, green tea, mulberry, green tea, butterfly pea, jasmine, green tea, flower, oolong, da hong pao, oolong, earl grey, orange, black tea, sugar, apple cider vinegar.
Processes: sterilization, fermentation, boiling, etc
Tools: Measuring cup, teaspoon, pot, containers, etc.
Timeline: 3 weeks
Materials: Mycelium, Kombucha
Ingredients:
Mycelium: coffee grounds, garlic skins, kraft paper, Green tea, tea bags, fabric, pearl tapioca, roses, facial cream, potato, cabbage, mushroom, pumpkin, plum.
Kombucha: matcha, green tea, turmeric, green tea, hibiscus, green tea, mulberry, green tea, butterfly pea, jasmine, green tea, flower, oolong, da hong pao, oolong, earl grey, orange, black tea, sugar, apple cider vinegar.
Processes: sterilization, fermentation, boiling, etc
Tools: Measuring cup, teaspoon, pot, containers, etc.
Timeline: 3 weeks
In the kombucha experiment, I explored the influence of different teas on the color and texture of the SCOBY. Tea types were selected based on their distinct colors after boiling. The experiment aimed to observe color variations in the SCOBY and assess whether tea type affected its texture. This material exploration sheds light on how tea choices impact the visual and tactile qualities of kombucha SCOBYs.
In the mycelium exploration, I tested a variety of materials—both food and non-food—and different material combinations to observe the mycelium growth. The goal was to examine how material differences influence the growing process and conditions of the mycelium. The experiment focused on monitoring growth rates and visual changes to identify optimal conditions for mycelial development.
