The legend goes . . . in China, 2727 BC, the Emperor Shen Nong, who was known as “the divine healer,” was boiling his water to clean out impurities. The pot was underneath a tea bush and several leaves fell into the pot. The pot had such a wonderful fragrance, color, and taste that the emperor quickly told everyone of his findings. Tea soon became a daily drink throughout all of China.
Next to water, tea is the most consumed beverage in the world. Everybody seems to love it – including me. India serves chai tea on every street corner, and it has become their national drink. Japan loves their matcha tea which is green and powdered and quite revered. Morocco drinks gallons of mint tea, and it is considered to be an act of hospitality to serve mint tea to their guests. The British are famous for afternoon tea. They brought the tea from India when Britain was an empire so many years ago. Tea has exploded in America, and one of my favorite ways to have tea is in kombucha.
There are many different types of tea you can use in kombucha, but you shouldn’t substitute herbal teas to make kombucha as it needs the tannins in tea to culture properly and also to make it bubbly. Tannins are compounds in tea, especially black tea, which give tea its refreshingly astringent, slightly bitter taste. Since herbal teas don’t contain as many tannins, it is best not to use them, lest your kombucha not ferment properly.
Teas You Can Use to Make Kombucha
Here’s some new recipes for my Biotic Pro members!
Brew your own kombucha – it will have your unique style and taste. We need more fermenters in this world to spread the good bacteria everywhere!Donna