Teas for brewing Kombucha
For the past year I have been running a fermentation group over on Facebook. With the large number of people to share with and learn from, I have been able to compile a list of teas which people have vouched for as effective for brewing kombucha. This list is intended to inspire the adventurous. It is not intended to imply that teas not on this list can't work. If you find an unlisted tea that works well for you then please visit Wild Fermentation Uncensored on Facebook and share your experience with us. :)
Disclaimer: Sometimes a tea is reported as working well by some while not working well for others. I believe there are a couple of reasons for this...
*Assam Tea (Camellia sinensis)
*Barley Tea (Hordeum vulgare)
*Black Tea, generic (including decaf) (Camellia sinensis)
*Bugapoop Tea (Camellia sinensis)
*Butterfly Pea Tea (Clitoria ternatea)
*Cannabis Leaf Tea (Cannabis sp.)
*Chaga Mushroom Tea (Inonotus obliquus)
*Chicory Root Tea (Cichorium intybus var. sativum)
*Cleavers Tea (Galium aparine)
*Coffee (Coffea arabica, Coffea canephora)
*Darjeeling Tea (Camellia sinensis)
*Dragon Pearls Tea (Camellia sinensis)
*Earl Gray Tea (flavored Camellia sinensis)
*Ginger Tea (Zingiber officinale)
*Green Tea, generic (including decaf) (Camellia sinensis)
*Gunpowder Tea (Camellia sinensis)
*Hibiscus Flower Tea (Hibiscus sabdariffa)
*Hibiscus Leaf Tea (Hibiscus sabdariffa)
*Houjica Tea (Camellia sinensis)
*Jasmine Tea (flavored Camellia sinensis)
*Lapsang Souchong Tea (Camellia sinensis)
*Mauby Bark Tea (Colubrina arborescens)
*Mulberry Leaf Tea (Morus sp.)
*Nettle Tea (Urtica dioica)
*Oolong Tea (Camellia sinensis)
*Pu-erh Tea (Camellia sinensis)
*Raspberry Leaf Tea (Rubus idaeus)
*Rooibos Tea (Red and Green) (Aspalathus linearis)
*Sencha Tea (Camellia sinensis)
*Tulsi Tea (Ocimum sanctum)
*Turmeric Tea (Curcuma longa)
*White Tea (Camellia sinensis)
*Yerba Mate Tea (Ilex paraguariensis)
Additionally, I’ve heard about a number of tea blends which work successfully, but I can’t be sure if the individual ingredients in them all work if brewed separately or only in combination with the other ingredients. The following for sure work in blends, but further feedback is needed to determine if they can be used alone when brewing kombucha.
+Blackberry Leaf (Rubus uva-ursi)
+Chai (Camellia sinensis with a range of spices added)
+Chamomile (Matricaria recutita)
+Cinnamon (Cinnamomum sp.)
+Cranberry (Vaccinium macrocarpon)
+Elderberries (fruit steeped with tea and then strained prior to 1F) (Sambucus sp.)
+Elderflowers (Sambucus sp.)
+Lavender (Lavandula sp.)
+Lemon (Citrus x limon)
+Lemonbalm Leaf (Melissa officinalis)
+Lemongrass (Cymbopogon citratus)
+Marshmallow Root (Althaea officinalis)
+Peppermint Leaf (Mentha × piperita)
+Rose Hips (Rosa sp.)
+Rose Petals (Rosa sp.)
+Silver Birch Bark with Wood (Betula pendula)
+Stevia Leaf (not as a substitute for real sugar) (Stevia rebaudiana)
+Turkey Tail Mushroom (Trametes versicolor)
Special thanks to contributing members from Tibetan Temple Kombucha, Kombucha Nation, and Wild Fermentation Uncensored for contributing experiences to help create this list.
Disclaimer: Sometimes a tea is reported as working well by some while not working well for others. I believe there are a couple of reasons for this...
- Kombucha strain used (the exact mix of culture species and their vigor varies)
- Differing definitions of success; success meaning vigorous scoby growth to some, while simply meaning great flavor to others.
*Assam Tea (Camellia sinensis)
*Barley Tea (Hordeum vulgare)
*Black Tea, generic (including decaf) (Camellia sinensis)
*Bugapoop Tea (Camellia sinensis)
*Butterfly Pea Tea (Clitoria ternatea)
*Cannabis Leaf Tea (Cannabis sp.)
*Chaga Mushroom Tea (Inonotus obliquus)
*Chicory Root Tea (Cichorium intybus var. sativum)
*Cleavers Tea (Galium aparine)
*Coffee (Coffea arabica, Coffea canephora)
*Darjeeling Tea (Camellia sinensis)
*Dragon Pearls Tea (Camellia sinensis)
*Earl Gray Tea (flavored Camellia sinensis)
*Ginger Tea (Zingiber officinale)
*Green Tea, generic (including decaf) (Camellia sinensis)
*Gunpowder Tea (Camellia sinensis)
*Hibiscus Flower Tea (Hibiscus sabdariffa)
*Hibiscus Leaf Tea (Hibiscus sabdariffa)
*Houjica Tea (Camellia sinensis)
*Jasmine Tea (flavored Camellia sinensis)
*Lapsang Souchong Tea (Camellia sinensis)
*Mauby Bark Tea (Colubrina arborescens)
*Mulberry Leaf Tea (Morus sp.)
*Nettle Tea (Urtica dioica)
*Oolong Tea (Camellia sinensis)
*Pu-erh Tea (Camellia sinensis)
*Raspberry Leaf Tea (Rubus idaeus)
*Rooibos Tea (Red and Green) (Aspalathus linearis)
*Sencha Tea (Camellia sinensis)
*Tulsi Tea (Ocimum sanctum)
*Turmeric Tea (Curcuma longa)
*White Tea (Camellia sinensis)
*Yerba Mate Tea (Ilex paraguariensis)
Additionally, I’ve heard about a number of tea blends which work successfully, but I can’t be sure if the individual ingredients in them all work if brewed separately or only in combination with the other ingredients. The following for sure work in blends, but further feedback is needed to determine if they can be used alone when brewing kombucha.
+Blackberry Leaf (Rubus uva-ursi)
+Chai (Camellia sinensis with a range of spices added)
+Chamomile (Matricaria recutita)
+Cinnamon (Cinnamomum sp.)
+Cranberry (Vaccinium macrocarpon)
+Elderberries (fruit steeped with tea and then strained prior to 1F) (Sambucus sp.)
+Elderflowers (Sambucus sp.)
+Lavender (Lavandula sp.)
+Lemon (Citrus x limon)
+Lemonbalm Leaf (Melissa officinalis)
+Lemongrass (Cymbopogon citratus)
+Marshmallow Root (Althaea officinalis)
+Peppermint Leaf (Mentha × piperita)
+Rose Hips (Rosa sp.)
+Rose Petals (Rosa sp.)
+Silver Birch Bark with Wood (Betula pendula)
+Stevia Leaf (not as a substitute for real sugar) (Stevia rebaudiana)
+Turkey Tail Mushroom (Trametes versicolor)
Special thanks to contributing members from Tibetan Temple Kombucha, Kombucha Nation, and Wild Fermentation Uncensored for contributing experiences to help create this list.
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