HOW TO BREW KOMBUCHA

INGREDIENTS

Kombucha Culture
Brewing Kombucha is easy and success is virtually guaranteed provided certain criteria are met. First and foremost you must begin with a healthy culture. Cultures supplied by Aurora are produced naturally by the method described below and are of the highest quality. Alternatively you could acquire a culture from someone already brewing Kombucha successfully. It may be prudent, however, to enquire of the donor certain information regarding its age, method of storage etc. A visual inspection of the culture will usually be a good guide to its health. It should be at least 3 mm thick and 8 cm wide with an unbroken surface, which should be a creamy white colour. One side of the culture may be light brown in colour. This is caused by the tea and is quite normal.

Tea
The second ingredient of Kombucha is tea. Although theoretically any tea can be used, for best results use only the finest quality teas. Tea can be divided into three main types, although they are all obtained from the same plant.

Black Tea is the traditional beverage of the West. Also described as 'fully fermented', it has the strongest flavour and a higher concentration of tannins produced by the process of oxidation. Although it is oxidation that gives black tea is strong flavour and aroma; it is this process which destroys health-giving minerals and polyphenols. Black tea provides ample nutrients for the Kombucha culture, particularly nitrogen, but certain varieties can make a very strong tasting beverage, which may not suit your palate. Varieties of black tea which have a mild flavour, thus making them suitable for Kombucha, are Chinese Keemun, Indian Darjeeling, Russian Caravan (a blend of China blacks named after the Russian traders who carried it West via the silk road) and Ceylon Orange Pekoe. Due to its high oil content, Earl Grey is definitely not recommended for Kombucha.

Oolong Tea is 'semi-fermented' and is produced by a combination of black and green tea methods. It is highly suitable for Kombucha due to its delicate flavour and nutrient properties. Varieties available in the UK include Formosa Oolong, which is produced in several qualities from quite reasonable to very expensive. The Formosa Oolong supplied by Aurora is of high quality and reasonably priced. China Oolong is generally perceived to be of lesser quality than that from Formosa (now called Taiwan) although it is a good substitute if the latter is not to hand.

Green Tea is 'non-fermented' and deserves our special attention for many reasons. As soon as the leaves are picked, they are spread out, usually on rattan racks, and allowed to wilt for a few hours. Heat is then applied to halt the oxidation/fermentation process. After a further rest, heat is again applied to reduce the moisture to about 3%.
Doctors in the Far East have long been aware of the nutritional value of green tea and recent research has revealed health benefits over and above nutrition. A survey in Japan revealed that people living in green tea growing areas had far fewer incidences of cancer than in other areas of the country. Prostate cancer in particular was rare. American researchers discovered that a particular polyphenol contained in green tea, EGCG, is instrumental in inhibiting one of the major enzymes necessary for cancer growth.

Polyphenols (catechins) are the main active ingredient of green tea and are known to have the following effects: lowering of cholesterol, counteraction of free radicals in the body (thought to contribute to the growth of cancer cells), regulation of blood pressure, natural antibiotic properties, prevention of blood clotting.
Other ingredients of green tea contribute to our health.

Flavenoids provide the following benefits: increase in the immunity of blood vessels, reduction in the incidence of heart disease, lowering of bodily aromas - particularly bad breath

Caffeine is a natural stimulant, which excites the central nervous system, strengthens the heart, eases asthma and improves the metabolism.

Vitamin C is available in large quantities in green tea. It is a powerful antioxidant and helps prevent heart disease as well as some cancers.

There are many other minor constituents of green tea that contribute benefits e.g. carotene, fluoride, zinc, selenium, manganese, potassium, niacin, and folic acid. It is evident, therefore, that the use of green tea in Kombucha should be recommended. All of the Aurora Kombucha tea blends contain green tea in various proportions in order to benefit from its properties. All green tea varieties are ideal for Kombucha especially Japanese Sencha, the most popular tea in Japan today, Pinhead Gunpowder, a high-class China tea, and Ceylon Organic. Each tea will provide its own individual character to the Kombucha.

Sugar
Sugar is required in Kombucha to provide food for the yeast resident in the culture. Research and experimentation has shown that the best type of sugar to use is ordinary granulated white sugar, i.e. sucrose. During fermentation the sucrose is broken down to its constituent parts, the simple sugars - glucose and fructose. Glucose is responsible for the formation of most of the organic acids with the exception of acetic acid, which derives from fructose. Glucose, which constitutes about 70% of sucrose, ferments far quicker than fructose and it is the latter which provides the residual sweetness in Kombucha.

If you prefer less sweetness in your Kombucha you can either a) extend the fermentation period by a few days, thus further acidifying the brew, or b) replace some of the sucrose with glucose (dextrose monohydrate), often found in home brewing shops described as brewing sugar. A 50/50 mix is a good start and will produce a beverage high in organic acids with minimal sweetness in a short time, 6 to 8 days. You will probably find the perfect mix by trial and error.

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INTRODUCTION
THE KOMBUCHA CULTURE
THE BEVERAGE AND ITS BENEFITS
HOW TO BREW KOMBUCHA - INGREDIENTS
HOW TO BREW KOMBUCHA - THE METHOD
PREPARING THE MEDIUM FOR THE CULTURE
CARING FOR YOUR KOMBUCHA CULTURE
HOW MUCH KOMBUCHA SHOULD I DRINK?