„In a world full of soda, be a kombucha“
Popular fermented drink whose fermentation can be credited to black or green tea, sugar and SCOBY (remember and return to the beginning of the text, if necessary 😊).
Lightly carbonated depending on the duration of fermentation, the flavor may be sweet or bitter. If it’s fermented too long, kombucha can lose almost all the sugar and the flavor can become vinegar-like.
Some like that sort of flavor very much and are very happy and satisfied with it, so the final product depends solely on our preferences.
Because of the fermentation process, kombucha contains some alcohol, mostly up to 0.5%. It’s good for digestion and the tea that serves as its base provides caffeine and antioxidants.
As for the history of this elixir of health and longevity, it’s quite simple. It emerged about 220 BC in China and over the centuries it made its way to eastern and central Europe via Russia.
During World War II it disappeared due to the lack of sugar and tea, which are the basics of its production, but it gained new popularity in the United States in the late 20th century and then spread to Europe, where all its benefits for human health were recognized.
But what’s most important is the fact that you can make kombucha on your own, at home, in a bar, in your kitchen, according to your preferences and the flavor that suits you.
What you will need to get started is SCOBY.
You can buy it online, grow it yourself, ask a friend or ask us to give it to you (which is a great idea 😊).
We make our perfect kombucha flavor as follows:
· First take the ready kombucha out (the kombucha we made last time) and fill it in airtight bottles.
· Thoroughly inspect and wash all SCOBIES.
· Make some tea using two types of organic tea: Dian Hong Jin Hao (black tea from China’s Yunnan Province) and Wuyi Oolong (oxidized green tea from Fujian). Steep each tea three times.
· When the tea is ready, add 10% sugar.
· Pour into jars.
· Add some “old” kombucha, sweetened and chilled tea and finally the SCOBY.
· Cover the jars with gauze and secure with a rubber band.
· Leave in a dark and warm place for 10 days.
· And then repeat everything from the beginning 🙃