Choosing Starter Tea and Vinegar for Making Kombucha. While sugar provides energy for the yeast to eat, the tea provides minerals that the bacteria and yeast need (more on how a SCOBY works here). The tea that you use allows the SCOBY to grow and develop. Though it was once thought that black tea didn’t contain nearly the benefits of green tea, it has been discovered that despite a longer oxidization process, it is very healthy. F2 worked about the same. Or you can sample all three by selecting the 3 Tea Sampler here. Only the black teas aren’t suitable for making kombucha, you can make better tasting kombucha with green teas too. So, it makes perfect sense that one of the chief ingredients of Kombucha is tea. I would just take it out and plop her in some black tea instead . Partially fermented, oolongs come in hundreds of varieties based on the location of growing and the unlimited creativity of the producers. I have little cotton bags for loose tea that I can use. Thanks so much for this information! Love the flavor it adds and have never had any problems. Green tea has a mild flavor creating a magnificent fermentation and brew. Not only that, it is absolutely delicious on its own. What do you think about using wild Alaskan Chaga mushroom to make Kombucha? I think it’s okay – it smells fine, very genmaicha-ish. Oolong Tea: Tea leaves that have been partially oxidized (more than green tea but less than black tea), creating a mild grassy to fruity flavor. Is brand of the tea matters to ensure the quality of the kombucha? Hi Sarah Let’s take a closer look at the best types of tea for long term brewing of Kombucha. Love that you put it to the test like this! Breaking down the best tea for kombucha here! Great questions! With Kombucha’s help, the polyphenols & anti-oxidants become more bio-available, which just means they are easier for your body to absorb. The SCOBY looks thicker and healthier and I have lots more yeasty bits. Use a bottle of store-bought raw, unflavored kombucha tea. Tea Bags started off as a way of selling the ‘fines’, the dusty fractions produced during handling. There is a lot confusion around this issue, but the short answer is no, fluoride in tea is not a concern when making Kombucha. Add flavors in the second ferment stage, after removing the SCOBY and liquid for the next batch. Longer answer: the naturally occurring fluorines present in tea leaves are Calcium Fluoride, a substance that your body needs. So people were fooled into thinking they had strong tea when actually, they were tossing all the tasty tannins into the rubbish bin, still in the tea-bag. Being made exclusively from those small particles, which had been rubbed off the leaf, they lacked many of the complex flavours and nutrients contained in the more structural parts of the plant material. This popular tea also happens to be the tea that your kombucha SCOBY loves! The guidelines are to always brew JUN using green tea only. With black tea, you’ll find the highest concentration of purines, which assist in the metabolism of microorganisms. Mix them and match them for a flavor combination you enjoy. When people are talking about tea, however, they’re usually talking about the tea plant known as camellia sinensis. I am a newbie and would like to get a Scoby going, but your directions say to start with unflavored kombucha which I can’t find anywhere! All you have to do is make the tea and add it to the container and decant from the spigot and repeat. 1. This is the probably the most popular theory, though several years earlier a Milwaukee couple filed for a patent for a “tea leaf holder” that also resembles what we use today. Therefore, tea is very important and should be used in the production of kombucha. These customers did not know the importer, not intending for his customers to put them directly in the hot water that way, but some tried it and asked for more of the same. So ‘Tea Bags’ were considered ‘inferior’. Good question! Teas with flavorings teas such as Red Zinger or Chai: these often contain essential oils that may damage the culture. The SCOBYtakes these nutrients from the tea along with sugar or honey and converts beverage into a fizzy, flavorful slightly alcoholic drink. Black tea has a long history with Kombucha. While most herbal teas are not suitable for fermentation, there are a few that are suited for kombucha: Most Herbal Teas: Most herbal teas are not suitable for brewing kombucha, as they don’t have the nutrients needed for your fermentation to thrive. Common types of Green Tea: Sencha, Bancha, Dragonwell (Longjing), Blends featuring Green Tea: Green Goddess Blend, Hannah’s Special Tea Blend. CLICK HERE to visit Hannah’s Special Tea Blend. Rooibos Tea: Made from the leaves of a South African shrub, this is a different species of tea, giving … This will pull out most of the caffeine, and you can then use the tea bags to make your kombucha. I live in Boston MA as far away from Hannah, the Kombucha Mamma, as you can get in the USA – yet I felt her support every step of the way.”, “I love seeing my CB kit…makes me feel like I am consciously caring for myself, which I am more convinced now than ever before that women need to do more of. As I understand it, it’s a black tea but it’s quite a lot lighter than, for instance, breakfast tea or assam, with fewer tannins. Some health benefits attributed to tea are: No wonder Kombucha has such a host of healing properties. Of course, now that we said don’t use these teas, everyone will want to use these teas and our inbox will fill with emails from people who have used them successfully. I have some cider yeast, bread yeast and some champagne yeast available and was wondering if the addition of any of these types of yeast (or all) would either help fermentation and/or flavour?