Kombucha

The choice of tea can really enhance the kombucha flavor and is an easy way for the kombucha brewer to vary their style. All types of tea work well with kombucha, but some varieties stand up particularly well to kombucha, to the point that they add character to the finished drink. The end result is a wonderfully “teay” kombucha, where the tea variety is obvious and additional flavoring is not at all necessary. We have achieved particularly nice results with oolongs such as very fruity Phoenix types and very “green” Ti Guan Yin or similar. Their almost perfumed, herbal and fruity notes survive the entire fermentation process without any problems. Read more Surprisingly, we have also had equally great 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 is worth experimenting with low-key teas as well. When it comes to kombucha, it is 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 disappear in the fermentation. Black teas are often a good fit if you are looking for a more neutral, full-bodied, “traditional” kombucha character, suitable if you want to flavor your kombucha with ginger or other spices. When brewing tea for kombucha fermentation, it is worth departing from standard methods and instead over-extracting the tea leaves. There are no definitive answers here, probably as many ideas as kombucha brewers, but we recommend that you use significantly more leaves and a longer extraction time than normal. The harshness and bitterness that occurs with over-extraction usually disappears during the kombucha process while the aromas remain. However, many of our teas are not too bitter, which is an advantage of this special preparation. Read less