Choosing the right tea for Kombucha
September 16, 2008
Choosing the right tea for kombucha is of prime importance, becasue it determines the drink’s taste. But with so many different teas to choose from, and each of them bringing its own twist, flavour and health benefits, it can turn out to be a hard task. A tea has its own set of vitamins and minerals and has a unique brewing time when added to the kombucha culture. In the lines bellow, you can read about what type of effect a given tea will have on your home-made kombucha.
Black tea is made from fully fermented tea leaves. It brings a strong taste, similar to apple, and a beautiful amber colour to the kombucha. Oolong Tea is in the middle between black tea and green tea. The fermenatation process of Oolong tea requires the leaves to be rolled after picking, while the process itself lasts until the edges of the leaves start turning brown. As mentioned, Oolong is half way between black and green tea, so exactly what you get in terms of taste and colour of your kombucha depends on the variety of Oolong you use.
To prevent oxidation, green tea is first withered, then steamed or heated, and after that, it gets rolled and dried. Generally, green tea has a delicate and smooth taste with light green colour. Therefore, kombucha made with green tea is lighter in taste and obviously lighter in colour than black tea kombucha. But once again, the final taste varies based on the exact green tea being used. It could change from nutty to fruity.
White tea is actually the rarest pick when it comes to making kombucha. This is probably becuase white teas are the most expensive ones, but at the same time, you get what you pay for. White teas give kombucha an exquisite taste of the most wonderful light flowery teas. It brings a natural sweetness and makes kombucha taste more like a champagne.
It’s a well know fact that teas have healing properties. Researchers at the Beth Israel Deaconess Medical Center in Boston, MA, recently proved that consumption of both green and black tea can extend years of life after suffering a heart attack. This is mainly due to the antioxidants contained in tea, which also have a protective role against cancers, because they ‘kill’ the free radicals in the human body, which cause cancer development in the first place. Tea is also a source of vitamins and minerals, such as A, B1, C, B6, Rutin, Manganese and Potassium. So by adding green or black tea to your kombucha, you will be making your body a huge favor.
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