Yorkshire Tea For Kombucha
Thank you to those following my Kombucha side trip on my Tea Journey. And for enduring me when I get carried away with tea for Kombucha enthusiasm! Since my earlier Kombucha posts, #1 and #2, I have been busy brewing. I continue to learn about the variations, the good, bad, and the ugly of this fascinating beverage.
Kombucha Yorkshire Tea
I am not very disciplined about drinking my tea for kombucha when at home. However, during my working days at the Carriagehouse Tea Room at Selby Gardens, I sip during lunch and the afternoon hours. During the ‘dog days of summer, ’ kombucha gives me a boost of energy.
Michael and Tray continue to make excuses for why they no longer brew kombucha. Tray drinks as much of my supply as available. I must be doing something right. So, what’s new?
I have found that black tea works best, especially our Harrogate Yorkshire tea for kombucha. This is not really surprising; this tea has such strength and character as the people of Yorkshire!! Brewing the tea for 14 days was too astringent for my taste, so I reduced it to 7 days. Less fermentation time results in a slightly sweeter taste and more fizz. I also added new tea on top of the same SCOBY instead of washing out containers each time. I no longer split the mother and baby as often. The SCOBY has grown really fast, improving my results.
After reading that more fizz is achieved if you leave bottles out for 4 days before refrigeration, I tried this routine. I found the bottles started to grow ‘mini’ SCOBYs (ew!), so I now refrigerate immediately.
I am very much enjoying where this journey is taking me. New converts or fellow ‘Kombuchans’ are found in all sorts of spots. You may have heard of retailers removing the commercially bottled Kombucha from their shelves, so there has been growing interest in home brewing. I have been giving away SCOBYs to anyone who wants to try making their own and hope to have more success stories to share. Stop by Local Tea Company to talk about tea, Kombucha Yorkshire Tea