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hi all,
I've been brewing kombucha for all of two months now, and I was wondering if more experienced folks notice any significant differences between black vs. green tea kombucha.
for my first batch I used organic assam black tea, and it was pretty disastrous: lots of silty spent yeast cells, and a baby that was all mottled brown and clear that looked like snot. the flavor wasn't so great, and also the formerly pristine off-white scoby I'd started with turned dark brown. Since that unhappy experience I've used organic gunpowder green tea, and I've had much better results: attractive babies, much less silty, stringy yeast, and nice flavor. For this latest batch brewing in the oven (with the light on, maintaining 76 degrees) I've used 1/4 assam black and the rest green, and I've noticed that once again there is a lot more cloudiness and sediment at the bottom.
I've found that a lot of recipes (like Sally Fallon's in Nourishing Traditions) call for black tea, and I'd like to know why. Is there is any particular advantage?
Thanks!
I've been brewing kombucha for all of two months now, and I was wondering if more experienced folks notice any significant differences between black vs. green tea kombucha.
for my first batch I used organic assam black tea, and it was pretty disastrous: lots of silty spent yeast cells, and a baby that was all mottled brown and clear that looked like snot. the flavor wasn't so great, and also the formerly pristine off-white scoby I'd started with turned dark brown. Since that unhappy experience I've used organic gunpowder green tea, and I've had much better results: attractive babies, much less silty, stringy yeast, and nice flavor. For this latest batch brewing in the oven (with the light on, maintaining 76 degrees) I've used 1/4 assam black and the rest green, and I've noticed that once again there is a lot more cloudiness and sediment at the bottom.
I've found that a lot of recipes (like Sally Fallon's in Nourishing Traditions) call for black tea, and I'd like to know why. Is there is any particular advantage?
Thanks!
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New Hampshire
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Re: black tea vs. green tea kombucha?
Sun, November 15, 2009 - 12:15 PMblack tea = stronger tasting, more acidic (more sour), more sweet, moderate carbonation.
green tea = light tasting, less acidic (more neutral), less sweet, high carbonation
also consider that the nutrients in each tea are different. what one has the other not so much. one is better for the bacteria, the other for the yeasts. I've taken the tactic of a balance of nutrients for both and use a combination of both teas. however, I prefer a lighter taste, higher carbonation and less sweet, favoring the yeasts because I produce it to share with someone that is diabetic. -
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Re: black tea vs. green tea kombucha?
Wed, November 18, 2009 - 6:47 PMskooter - what is the interaction between digestive tract and yeast vs. bacterias? re: the comment about diabetes...somewhere in my brain i sense a connection, but it's not coming through clearly enough for me. can you eloaborate on the relationship?
thankies!
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