Process Journal 21 - Choice of Starter Tea

To begin the process of brewing kombucha, the first step is to choose which kind of tea to use.

I have chosen to use green tea, for a few reasons:

• The SCOBY I have been provided with was grown using green tea; the cultures do not react well to a new kind of tea.
• Source 10 says "Kombucha cultures LOVE green tea and grow thick, healthy SCOBYs. According to Michael Roussin’s research, green tea turns Kombucha more sour in a shorter period of time making it an ideal tea for those who prefer a shorter brewing cycle." A healthy SCOBY will reduce problems in the future and shorter cycles means more product in a shorter time period.
• White tea can be difficult to obtain.
• Flavoured tea, such as Earl Grey, often times uses essential oils that can kill the kombucha cultures.
• My mentor says the taste of green tea is typically better.

The tea that will be used.

The following analysis of each kind of tea is from Source 10 - Kombucha Kamp, "Tea and Kombucha - What to Use and What to Avoid":

Green Tea

Green tea is unfermented and delicately processed using sunlight, heating & rolling, which releases its essence. It is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). Here are some of the healing properties attributed to EGCG:

• inhibits the growth of cancer cells without harming healthy tissue
• lowers LDL cholesterol levels
• naturally anti-bacterial
• boosts immunity

Kombucha cultures LOVE green tea and grow thick, healthy SCOBYs. According to Michael Roussin’s research, green tea turns Kombucha more sour in a shorter period of time making it an ideal tea for those who prefer a shorter brewing cycle.