Why do we use tea for kombucha?
The tea fungus, also known as SCOBY (symbiotic culture of bacteria and yeasts), grows and ferments best through the use of tea leaves. The SCOBY needs the nutrients nitrogen, theanine and caffeine contained in tea.
Tea bags or loose tea?
When brewing larger quantities of kombucha, it is advisable to use loose tea. This allows the quantity to be better controlled depending on the type of tea and the flavour of the kombucha to be individually adjusted. Loose tea can develop better in the water, which leads to a more efficient extraction of the flavours and nutrients that are important for kombucha fermentation.
What else influences the brewing result of a Kombucha drink?
The right water temperature and brewing time, but also the water quality has an influence on the brewing process. Whilst black tea can also tolerate chalky water, it is better to use soft water for green and white tea. To achieve a high nitrogen content in the water, it is advisable to boil the water only briefly and then allow it to cool to the correct temperature. The ideal water temperature for green and white tea should not exceed 70 - 80 degrees.
Which teas are suitable for Kombucha?
Black tea gives Kombucha a strong and characteristic flavour, which is appreciated by many Kombucha lovers and contributes to the deep and complex aromas during fermentation. Green tea gives kombucha a milder, grassy flavour compared to black tea and can be brewed several times. For those who prefer a Kombucha with less caffeine, green tea is a good choice. The SCOBYs also like Oolong tea, which is also known as semi-fermented or partially fermented tea. Due to the shortened fermentation or oxidation time, oolong develops a very individual flavour characteristic.
You are welcome to browse through our webshop or find a first
tea selection from the origins China, Japan and Taiwan, which
we will present at the Kombucha Summit in Berlin from
17-18 November 2023 in the flyer (download)
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For more information or sample requests please contact:
teatrading@wollenhaupt.com / Phone: +49(0)40 728 30 148
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Black Tea
Black tea, also known as red tea, is an infusion drink that is significantly more fermented than green tea. The fermentation process releases the essential oils from the leaves and creates the flavour typical of black tea. The majority of black tea production comes from Sri Lanka, Darjeeling, Assam, Kenya and China.
Green Tea
Green tea is one of the most important ways of making tea. The leaves of green tea are not fermented. This means that the valuable ingredients are preserved much better than in other varieties. Green tea contains relatively high levels of caffeine as well as amino acids, vitamins and minerals as well as tannins. This valuable tea in its different varieties is one of the most popular tea specialities in the world - both in its pure form and as a blend.
White Tea
White tea is one of the oldest types of tea and is also considered to be one of the most valuable. It originally comes from China and is harvested before the tea plant's leaves open fully, when the young buds of the Camellia sinensis tea plant are still covered by fine white hairs, hence the name “white” tea. The production of this exquisite tea is very time-consuming. But it is worth it: the gentle production process preserves many of the valuable ingredients of the tea plant - there are said to be significantly more than in green or black tea, for example. These include vitamins, minerals, flavonoids and catechins.
Oolong Tea
Oolong tea is a partially fermented tea, i.e. the leaves are partially oxidised. The degree of oxidation of Oolong Tea lies between that of green tea (not oxidised) and black tea (fully oxidised). The leaf undergoes a controlled oxidation process, which results in the unique flavour profile of Oolong Tea. The flavour profiles and characteristics can vary considerably depending on the growing region (China, Taiwan), tea variety and specific production practices. The variety ranges from light and floral to dark and malty.
Herbal Tea
Herbal tea consists of fresh or dried plant parts that can be combined in an almost endless number of variations and produce tea specialities that have their very own character.
