The production of Kombucha starts with tea infusion.
Brewing kombucha requires real tea Camellia sinensis for both minerals and nitrogen. We source our tea from Palampur Tea gradens.
– The type of tea used to brew kombucha can affect the health of the Scoby as well as the taste of finished brew.
– Black tea (post-fermented), oolong tea (semi-fermented) and green tea (non-fermented) are mainly used in brewing kombucha.
– When kombucha is brewed from green tea. This includes bioactive compounds, such as polyphenols, that act as antioxidants. Antioxidants protect cells from damage.
– Black tea is higher in purines that aids in blood circulation..
– Also black tea is more acidic and provides the most ideal environment for microbes to thrive while brewing.
-Mixing green tea with black tea usually for reduction of caffeine.
-Avoid herbal tea in fermentation.
Temperature also plays an important role in brewing kombucha.
It is known that temperature and time of the brewing are the main factors affecting extraction of catechins from tea, especially when cold extraction is used.
It is noted that temperature of 98 °C with brewing time 7–15 min increases the content of bioactive compounds. So the infusions with greater antioxidant capacity are obtained at temperatures from range of 80 to 100 °C extracted for 5 to 10 min.