Right now, Kombucha tea is making its way onto all the shelves in supermarkets and delicatessens. Simply Tea has been a bit curious and has researched and experimented with this somewhat unusual drink that has become the trend of today.
What is Kombucha Tea?
Kombucha is a fermented tea made by adding a culture of bacteria and yeast to a solution of tea and sugar. The drink is slightly effervescent with a sweet-sour taste. It often has small remnants of the bacterial mix floating in it, which may seem unappealing, but is not much different from finding some sediment in your wine. Kombucha contains sugar, B vitamins, and antioxidants, as well as very little alcohol due to the fermentation process. It has about 50 calories per 200 ml serving, which is significantly less than most soft drinks.
You can easily brew your own kombucha by either purchasing a culture called a SCOBY (symbiotic colony of bacteria and yeast) or getting one from a friend who has a culture that has produced a scoby. The tea needs to ferment in a clean jar for ten to fifteen days. As with any homebrew, it is important to research the proper technique and do it under very sanitary conditions.
Which Tea Should You Use?
It may be hard to believe, but all tea comes from the plant Camellia sinensis. The difference between the many types of tea comes from variations in countries, soil and climate conditions, elevation, picking time during the season, and how the leaves are subsequently processed, oxidized, fermented, or a combination.
The type of tea you choose to brew your Kombucha with will affect the flavor. There are so many different teas to choose from, each bringing its own flavor and health benefits to your Kombucha. However, your tea should be pure Camellia sinensis leaves and not herbs or flowers. The natural enzymes, bacteria, and purines found in the tea are necessary to maintain a healthy Kombucha culture. The results will also vary with the strength of your tea and how long you let it brew. Below is a general guide to the types of tea and the flavors the Kombucha will produce.
White Tea
White tea is the least processed of all tea categories and is said to contain the most healthful catechins. Properly made white tea is subjected to a longer time of withering, which breaks down the cell walls and allows for slow oxidation. Good quality white teas improve with age, and the flavor and sweetness develop due to the many enzymes in the tea. Here we can recommend our Aged Bai Mu Dan or Organic Yunnan Moonlight. White tea gives a light amber-colored brew and a wonderful floral flavor that comes through in the Kombucha, almost like sparkling white wine. Lightly floral with a natural sweetness.
Yellow Tea
Due to the rarity and very complex processing of yellow tea, I personally think that tea of this quality should not be used for Kombucha. Yellow tea has so many fantastic qualities that it should be enjoyed on its own without the addition of the culture.
Green Tea
All tea is green when it is harvested, and the first tender leaves in the spring are rich in vitamin C, L-theanine, and catechins ECCG. However, to maintain the leaves’ green color, they must undergo a heat treatment to stop the enzymes that cause oxidation. There are two processes to stop enzymatic activity: one is to steam the leaves, and the other is to roast them in a wok or oven. There are many ways to dry the leaves, and this also affects the flavor. Some teas are rolled into balls or needle-like shapes, while others are pressed flat or finely chopped, with stems and veins removed and the tea stored in cool conditions for several months or years. Each process gives a new flavor experience. Green tea can range from floral to asparagus, sweet corn, or seaweed. Kombucha made from green tea can be light green to yellow in color. The flavor will vary greatly depending on the specific green tea you choose, from fruity to grassy, pea-like, buttery, or nutty. Kombucha made from green tea is more like a white wine or pear cider.
Oolong Tea
Oolong tea is partially oxidized but undergoes a very complex rolling and roasting process. Some of the teas are hand-rolled and can be roasted up to eight times. The more roasts, the higher the price. Depending on which Oolong tea you use, the Kombucha can be light and floral like a green tea or a fruity amber brew like black tea. We can recommend our Shui Xian rock oolong for Kombucha.
Black Tea
Black tea is made from tea leaves that are fully oxidized. It is a common misconception that black tea is fermented. The dark red color of the leaves is due to polyphenols reacting with oxygen in the air and converting into theaflavins and thearubigins, which are said to have many health benefits. The oxidation process is called PPO, which stands for polyphenol oxidase, and is used in the production of black and oolong teas. Oxidation gives a more complex and varied flavor and a beautiful amber color to Kombucha. The flavor can resemble English cider, which can have a strong fruity taste. We recommend teas from Yunnan as they contain the most enzymes: Golden Peacock and Organic Golden Yunnan.
Pu-erh Tea
A favorite for Kombucha is Pu-erh. Pu-erh tea is fermented, unlike black tea, which is oxidized. There is a real fermentation process of the tea leaves that come from the subtropical rainforest region of Yunnan in China. The leaves can be processed like white, green, or black tea. Raw tea that is allowed to age slowly over the years will develop the best enzymes for making Kombucha; however, shu pu-erh, which is an accelerated process, can also be used.
This tea is harvested by growers from a special large-leafed tree, which is said to be related to ancient prehistoric tea plants. These leaves contain natural probiotic bacteria and enzymes that ferment the tea during longer storage. Sheng Pu-erh is a form of green tea that develops with age and becomes darker over time. The flavor can evolve from tobacco to honey over the years. In the case of shu pu-erh, fermentation is accelerated by adding moisture to the leaves. This form of fermentation is carefully controlled and takes nine months; the process is called “Wet-Piling,” which results in an almost black brew with forest floor aromas and the taste of dried fruits.
Pu-erh tea has been well-known in China as a tonic to aid in the digestion of fatty foods and relieve hangover symptoms for thousands of years. Modern research has shown that the health benefits of Pu-erh tea may be more than just Chinese folklore. Scientific studies in China, France, and Japan suggest that this tea may help reduce body weight and assist in stabilizing cholesterol levels in the blood. We recommend Organic Imperial Shu Pu-erh or You Le Sheng from 2007.
Teas to Avoid
Do not use flavored teas like Earl Grey, which have added essential oils (Bergamot in Earl Grey) or chemically produced flavors. This can disrupt or even kill the Kombucha culture. Smoked teas like Lapsang Suchong should also be avoided as they will impart an undesirable flavor to Kombucha. Herbs cannot be used alone as they lack bacteria, enzymes, and purines, unless it is a blend of the Camellia sinensis plant and herbs. You can add herbs to pure tea to enhance the flavor of Kombucha. But make sure they do not contain essential oils or artificial flavors or sweeteners. You should only use dried herbs and dried fruits.
Is Kombucha Healthy?
There is very little documentation to support any claims about Kombucha tea. So we do not know if it does anything at all. However, there are many opinions about the health benefits, such as improving digestion, weight loss, boosting the immune system, reducing joint pain, and preventing cancer. But Kombucha is made from tea, and around the world, research into tea catechins, flavonoids, and their healing properties is a hot topic.
What are Catechins?
Catechins are part of a large class of chemicals called polyphenols, which occur naturally in plants. Catechins, found in a variety of fruits and vegetables as well as in tea and red wine, are believed to enhance health, partly by combating oxidation. This is why they are called antioxidants. Antioxidants help the body’s cells resist damage from free radicals. Tea has one of the highest total catechin contents of all plants at 15% of the leaf’s dry weight and is the largest source of antioxidants in the diet.
Black and green teas contain similar amounts of polyphenols, but they also differ in their chemical structure. Green tea contains more catechins, while leaves that undergo oxidation convert these chemicals into the more complex theaflavins and thearubigins.
The more times or longer the tea is allowed to brew, the higher the concentration of catechins you extract. A British study concluded that consuming 3 cups of tea a day has about the same antioxidant effect as eating six apples. But be aware that there is a significant difference in the quality of the tea.
Vitamins and Minerals
In addition to catechins and flavonoids, tea also contains vitamins and minerals. Tea contains carotene, a precursor to vitamin A, vitamin B1, riboflavin, niacin, pantothenic acid, vitamin C, vitamin B6, folic acid, quercetin, rutin, manganese, and potassium. It also contains theanine—a calming amino acid that produces soothing effects in the brain.
Researchers at Beth Israel Deaconess Medical Center in Boston, MA conducted a study to show that tea consumption, including white, yellow, green, oolong, black, and pu-erh tea, can extend lifespan after a heart attack. Antioxidants in tea may play a protective role against arthritis, heart disease, and certain cancers, reduce the risk of stroke, and minimize damage from smoking.
Referencer:
Green Tea:Health Benefits, Facts and Research
Types of tea and their health benefits