Thank you to those following my Kombucha side trip on my Tea Journey, as well as those enduring me when I get carried away with Kombucha enthusiasm! Since my earlier Kombucha posts, #1 and #2, I have been busy brewing and continue to learn about the variations, the good, bad and the ugly about this fascinating beverage.

Kombucha Tea

I am not very disciplined about drinking my kombucha when at home but during my working days at the Carriage House at Selby Gardens sip during lunch and the afternoon hours. During the ‘dog days of summer’ kombucha gives me a boost of energy.

Michael and Tray continue to make excuses why they no longer brew kombucha, though Tray drinks as much of my supply as available. I must be doing something right. So, what’s new?

I have found that black tea seems to work best, especially our Harrogate Yorkshire tea. (Not really surprising, this tea has such strength and character like the people of Yorkshire!!) Brewing the tea for 14 days was too astringent for my taste, so I reduced to 7 days. Less fermentation time results in a slightly sweeter taste and more fizz which I prefer. I also started adding new tea on top of the same SCOBY instead of washing out container each time and splitting the mother and baby. The SCOBY has grown really fat, improving my end results.

kombucha SCOBY

After reading that more fizz will be achieved if you leave bottles out for 4 days before refrigeration I tried this. The bottles started to grow ‘mini’ SCOBYs (ew!) so I now refrigerate immediately.

I am very much enjoying where this journey is taking me and find new converts or fellow ‘Kombuchans’ in all sorts of spots. You may have heard of retailers removing the commercially bottled Kombucha from their shelves, so there has been growing interest in home brewing. I have been giving away SCOBYs to anyone who wants to try making their own and hope to have more success stories to share.  Stop by Local Coffee + Tea to talk tea. 

Cheers,

The TeaLady

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