Tea Does Matter!
When I was a newbie in
brewing; I never knew that the type of tea matters for brewing. For me as long
as tea is introduced into the brew, you will get a good brew and a baby SCOBY.
I was proven so wrong
when my uncle tasked me to brew with Rooibos tea.
My first batch with
Rooibos was barely a success. The brew is can still be passed as kombucha but
the baby SCOBY is remarkably thin and looks weak.
When I swapped it with
regular black Tea (Boh) the next brew was strong, bold in flavor and the baby
SCOBY was thick and strong. Since then, I have tested with green tea, jasmine
and even chrysanthemum. Results are recorded in the table below.
For beginners, its best
to start of brewing with black tea; once you have several Scobies at hand, then
you can start experimenting with the batches.
My next kombucha brew?
Lo Han Kuo kombucha.
Type of
Tea
|
Strength
of Brew
|
Scoby
Development
|
Black Tea
|
Bold and strong
|
Very thick
|
Green Tea
|
Mild tasting
|
Light in colour but thick
|
Rooibos Tea
|
Mild tasting
|
Thin and weak
|
Chrysanthemum Tea
|
Medium taste with strong hints of chrysanthemum
|
Light in colour and thick
|
Jasmine Tea
|
Medium taste with light hints of jasmine
|
Light in colour and thick
|
hi, great to know someone from malaysia with kombucha... i usually start 1F with black tea and 2F mix with fruit juice and cinnamon...
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