Kombucha

The choice of tea can really enhance the flavour of the kombucha and is an easy way for the kombucha brewer to vary. All teas work well with kombucha, but some teas stand up particularly well to the kombucha, to the point where they add character to the finished drink. The end result is a wonderfully "doughy" kombucha, where the tea variety is obvious and further flavouring is not at all necessary. Particularly good results have been achieved with oolongs such as very fruity Phoenix types and very 'green' Ti Guan Yin or equivalent. Their almost perfumed, herbal and fruity notes survive the whole fermentation process without any problems. Surprisingly, we've also had equally good results with white teas such as Bai Mu Dan, where the mild nuances manage to come through the acidity of the kombucha and create an elegant, almost wine-like drink. Obviously, it pays to experiment even with low-key teas. When it comes to kombucha, it's not so simple that the highest quality is always preferable. Simple, good teas with a nice body can work just as well, while the most elegant can be lost in fermentation. Black teas are often good if you're looking for a more neutral, full-bodied, 'traditional' kombucha character, suitable if you want to flavour your kombucha with ginger or other spices. When brewing tea for kombucha fermentation, it is advisable to avoid the usual methods and instead over-extract the tea leaves. There are no easy answers, probably as many ideas as kombucha brewers, but we recommend using significantly more leaves and a longer extraction time than normal. The harshness and bitterness of over-extraction usually disappears during the kombucha process while the flavours remain. However, many of our teas do not become overly bitter, which is an advantage in this particular preparation.