All About Kombucha & Tea

Tea is a beverage made from the leaves of the Camellia Sinensis plant. It is one of the most widely consumed beverages in the world, and it is known for its refreshing taste and numerous health benefits.  There are several different types of tea, including black tea, green tea, white tea, rooibos tea and mate.  The type of tea that is produced depends on how the tea leaves are processed after they are harvested.  For example, black tea is made from fully fermented tea leaves, while green tea is made from unfermented leaves.  Tea also (obviously) happens to be one of the primary ingredients of your (and ours too, of course) favorite beverage: kombucha!

So what is tea's function in kombucha?

In kombucha, tea serves as the nutrients for the fermentation process.  The tea provides the nutrients and other compounds that are needed by the kombucha culture (scoby) to grow and reproduce.  If you were to compare it to the human body, sugar is like calories and tea is like vitamins and minerals.  The tea also contributes to the flavor of the finished kombucha, and the type of tea that is used can have a significant impact on the overall taste of the beverage.  During the kombucha fermentation process, the scoby consumes the sugars and other nutrients in the tea, and produces a variety of beneficial compounds, including vitamins, enzymes, and organic acids.  These compounds give kombucha its characteristic flavor and health benefits. Overall, tea is an essential ingredient in kombucha, and it plays a key role in the fermentation process and the final flavor of the beverage.

And what kind of tea can be used in kombucha?

Most types of tea can be used to make kombucha, including black tea, green tea, white tea, oolong tea, etc -- as long as it's Camellia Sinensis.  While often times they work because they contain many of the same nutrients for the microorganisms in the brew, herbal teas are not suggested for kombucha.  The type of tea that is used can have a significant impact on the flavor of the finished kombucha, so it's important to choose a tea that will complement the other ingredients in your kombucha recipe. Black tea is the most commonly used type of tea for making kombucha, and it produces a bold and robust flavor. Black tea is made from the leaves of the Camellia sinensis plant, and it is fully fermented, which gives it its strong flavor.  Green tea is also made from the leaves of the Camellia sinensis plant, but it is not fermented like black tea. Green tea has a more delicate and nuanced flavor, and it is often used to make kombucha that is more lightly flavored.  And while black and green teas are more customarily heavily used choice, white tea, oolong tea, or a blend of teas like our Certified Organic Mixed Tea Blend can also be used.  These teas have their own unique flavor profiles, and using them can add interesting and complex flavors to your kombucha.  Experimenting with different types of tea can be a fun and rewarding way to create unique and interesting kombucha flavors. However, it's important to note that not all teas are suitable for making kombucha.  For example, teas that are heavily flavored or scented, such as Earl Grey or chai tea, may not be suitable for kombucha because the added flavors can interfere with the fermentation process.  Additionally, teas that are blended with herbs or other plants that have antimicrobial properties, such as peppermint or echinacea, may also not be suitable for kombucha because they can inhibit the growth of the scoby.

Why are herbal teas not recommended for kombucha brewing?

Herbal teas are not recommended for kombucha brewing because they can interfere with the fermentation process.  Herbal teas are made from a wide variety of plants and herbs, and some of these plants have antimicrobial properties that can inhibit the growth of the kombucha culture.  This can prevent the scoby from consuming the sugars and other nutrients in the tea, and can result in a weak or poorly flavored kombucha.  Additionally, many herbal teas are heavily flavored or scented, and these flavors can interfere with the natural flavors of the kombucha.  This can produce an unbalanced or unpleasant flavor in the finished kombucha, and can make it difficult to achieve consistent results. Overall, it's best to avoid using herbal teas for kombucha brewing, and to stick with unflavored black, green, white or a mixed tea blend instead.  These types of tea provide the nutrients that the scoby needs to grow and reproduce, and they produce a well-balanced and flavorful kombucha.

How do different types of tea affect the flavor of kombucha?

The type of tea that is used to make kombucha can have a significant impact on the flavor of the finished product. Different types of tea have unique flavor profiles, and the tea you choose will affect the overall taste of your kombucha.

• Black tea:  Black tea is a type of tea that is made from the fully fermented leaves of the Camellia Sinensis plant.  It is known for its bold and robust flavor, and it is the most commonly used type of tea for kombucha brewing.  When used to make kombucha, black tea tends to produce a full-bodied and flavorful beverage.  Black tea contains a high level of caffeine and tannins, which give it its characteristic bold and astringent flavor.  Kombucha made with black tea tends to have a strong and slightly bitter taste, with hints of citrus and other fruit flavor.  In terms of overall flavor, black tea kombucha is generally considered to be bold and robust, and it is well-suited to more complex and flavorful kombucha blends.  Black tea kombucha is often used as the base for other flavors, and it can help to balance and enhance the overall flavor of the finished kombucha.  Overall, black tea is a great choice for kombucha brewing if you are looking for a bold and flavorful beverage. It can add depth and complexity to your kombucha, and it is a versatile and reliable choice for many different kombucha recipes.
• Green tea:  Green tea is a type of tea that is made from the unfermented leaves of the Camellia Sinensis plant.  It is known for its delicate and nuanced flavor, and it is often used to produce refreshing, lightly flavored kombucha.  Green tea is not fermented like black tea, and it has a lower level of caffeine and tannins. This gives it a more delicate and nuanced flavor than black tea kombucha.  Green tea kombucha tends to have a slightly sweet and vegetal flavor, with hints of grass and fresh herbs -- and it is less astringent and bitter than kombucha made with black tea.  Overall, green tea is a great choice for kombucha brewing if you are looking for a lightly flavored and crisp beverage.
• White Tea:  White tea is made from the young leaves and buds of the Camellia sinensis plant, and it is known for its delicate and subtle flavor.  When used to make kombucha, white tea tends to produce a lightly flavored and refreshing beverage.  White tea is not fermented like black or green tea, and it has a lower level of caffeine and tannins. This gives it a more delicate and nuanced flavor than black or green tea kombucha.  White tea kombucha tends to have a slightly sweet and floral flavor, with hints of honey and fruit.  In terms of overall flavor, white tea kombucha is generally considered to be more refined and sophisticated than kombucha made with black or green tea.  It has a more delicate and subtle flavor, and it is less astringent and bitter than kombucha made with other types of tea.  Overall, white tea can be a great choice for kombucha brewing if you are looking for a lightly flavored and refreshing beverage.  It can add a unique and interesting flavor to your kombucha, and it is a great way to experiment with different tea varieties and create unique and delicious kombucha blends.  Oh, and if we had to choose just one, it's the favorite of nearly all of us here at the brewery.
• Mixed Tea Blend:  Using a blend of different types of tea to make kombucha can often produce superior results because it allows you to create a more complex and well-balanced flavor -- more on that below.

Different types of teas have their own unique flavor profiles, and using them can add interesting and complex flavors to your kombucha.  Experimenting with different types of tea can be a fun and rewarding way to create unique and interesting kombucha flavors.

Why does using a blend of different types produce superior results?

Using a blend of different types of tea to make kombucha can often produce superior results because it allows you to create a more complex and well-balanced flavor.  Different types of tea have unique flavor profiles, and using a blend of teas can help to create a more interesting and nuanced flavor in your kombucha.  For example, blending black and green tea can create a well-balanced kombucha that has a bold and robust flavor, but with less bitterness and astringency than kombucha made with black tea alone. Similarly, blending white tea with black or green tea can create a kombucha with a delicate and refined flavor, but with more depth and complexity than kombucha made with white tea alone. In addition to creating a more interesting and well-balanced flavor, using a blend of teas can also help to provide the kombucha culture with a more balanced nutrient profile.  Different teas contain different levels of nutrients and compounds that are beneficial for the scoby, and using a blend of teas can help to ensure the scoby has access to a wide range of nutrients.  This can help to support beneficial microbial growth and reproduction -- and can ultimately produce a higher-quality kombucha. Overall, using a blend of different types of tea to make kombucha can be a great way to create a more complex and well-balanced flavor, and to provide the scoby with the nutrients it needs to grow and reproduce.  And this, Booches, is why our Certified Organic Mixed Tea Blend is the #1 selling blend in the industry!

Do I need to use organic tea for my kombucha?

It is not necessary to use organic tea for kombucha brewing, but it can be beneficial in some cases. Using organic tea can help to ensure that your kombucha is free from pesticides, herbicides, and other potentially harmful chemicals that may be present in non-organic tea.  Additionally, organic tea is often higher quality than non-organic tea, and it can provide a more balanced and flavorful base for your kombucha.  Organic tea is grown using sustainable and environmentally-friendly practices, and it is often carefully cultivated and processed to preserve its natural flavor and aroma.  This can result in a more nuanced and complex flavor in your kombucha, and it can help to improve the overall quality of the finished product.  While it is not necessary to use organic tea for kombucha brewing, it can be a good choice if you are looking for a high-quality and flavorful base for your kombucha -- and it's all we use here at the brewery.

How does adding more or less tea affect the fermentation and flavor of kombucha?

The amount of tea that is used to make kombucha can have a significant impact on the fermentation process and the final flavor of the beverage. Using more tea can provide the scoby with more nutrients and compounds that are needed for growth and reproduction.  This can result in a stronger and more robust fermentation, and it can ultimately produce a more flavorful kombucha.  On the other hand, using less tea can limit the amount of nutrients that are available to the scoby, and it can result in a weaker and less robust fermentation.  This can produce a less flavorful kombucha, and it can make it more susceptible to contamination by other microorganisms. In terms of overall flavor, using more tea can produce a bolder and more robust kombucha, while using less tea can produce a more delicate and nuanced flavor.  The right amount of tea to use will depend on your personal preferences and the type of tea that you are using, so it is important to experiment and find the right balance for your kombucha.  The amount of tea that you use to make kombucha can have a significant impact on the fermentation process and the final flavor of the beverage.