2. The Brewing Process: Crafting Kombucha One Step at a Time
Selecting the perfect tea is only the beginning of our kombucha journey. Once we have the right leaves, it’s time to brew! This stage is where precision and patience come together to create the distinct flavours, colour, and character that define our kombucha. Let’s walk through the process and dive into how factors like steeping, sugar, and water quality play a crucial role in the final product.
Step 1: Steeping the Tea
We start by steeping the leaves at just the right temperature for a specific amount of time. This process isn’t arbitrary; different teas release their tannins, antioxidants, and flavours at different rates. The balance we achieve here determines everything from the kombucha’s colour to its nutrient profile. When steeped properly, tea releases tannins that add complexity to the kombucha, antioxidants that contribute health benefits, and flavours that make every sip enjoyable. We take the guesswork out of this step with exacting standards that ensure each type of tea is always steeped to perfection.
Step 2: Adding Sugar
Once the tea has been steeped, we add a mixture of sugar and organic sugar to the mixture. The sugar here isn’t for taste; it’s for the fermentation process. Sugar acts as a fuel source for the SCOBY (Symbiotic Culture of Bacteria and Yeast), which breaks down the sugar and transforms the mixture into kombucha. By the end of fermentation, most of the sugar is consumed, leaving behind the balanced, slightly tangy flavour kombucha is known for. For us, getting the sugar content right is essential. Too much or too little can impact not only the taste but also the rate of fermentation.
Step 3: Water Quality
One of the unsung heroes of kombucha brewing is water. Water quality affects everything from the tea's ability to steep to how well the fermentation process unfolds. The minerals and pH levels in water can alter both the taste and the health properties of the final product. We use high-quality filtered and sterilised water to ensure the tea and SCOBY have an optimal environment to work their magic without any external contaminants, bacteria or wild yeasts affecting the process.
Interested in learning more about the fine details of brewing? Stay tuned as we explore other facets of the kombucha-making process.