For the past few years I’ve been asked to recommend teas to make Kombucha, the fermented sweet iced tea known for its many health benefits. Overall, your best success is with any plain, unflavored black tea (we preferred the more neutral tasting Organic Ceylon), and bottled it with different fruit juices to give it more flavor. As I understand it, black tea not only produces more body, but produces a healthier scoby (the culture of bacteria and yeast). Oolong tea adds very little to the body and green tea is very light, easily covered up by fruit flavors. Although recipe books caution against flavored teas, many of our customers have had success, such as Japanese Cherry Green or Raspberry White.
Comments will be approved before showing up.