Kombucha is a fermented tea beverage, its literally made using sweetened tea and a starter culture (called a SCOBY – Symbiotic Colony Of Bacteria and Yeast). Its a bit like kefir, except it forms a larger squishy solid mass that floats on top of the tea. And also like kefir, the origins and exact composition of kombucha are shrouded in mystery (more info here).
The caffeine question was answered later that night as I lay awake around midnight contemplating the darkness. Yep, definitely a bit of caffeine remains! Apparently it is around 30% of the original caffeine content. If you don’t tolerate caffeine, then you can make your own kombucha with decaffeinated tea, or you can use a herbal tisane or roibus for most of your batches and do the occasional batch with black tea (apparently the SCOBY needs black tea occasionally, but I’m not clear why exactly). It just seems wrong and unnatural to use a decaffeinated tea, so I would rather go without and enjoy other fermented drinks instead.
Personally, I found it interesting to taste kombucha and do some research, but I think I have enough starters to look after at the moment (the kefir and Herman the cake starter), and I make non-caffeinated fermented drinks using whey, so I’m not going to launch into kombucha at the moment. Seeing as I did some reading, I thought I’d share it with you though, and if you are ok with caffeine and want to add some probiotics to your daily diet, maybe you could try kombucha. Just like other fermented foods (like yoghurt, kefir, sauerkraut for example) kombucha is said to balance the microbes in the gut and assist the immune system with fighting disease. As Pheonixhelix says “These living foods change from batch to batch, and since they can’t be patented or highly controlled, there’s no real incentive for the science community to spend resources in research”. That’s the problem for all fermented foods and the reason why the argument “there’s no proof that its good for you” really isn’t fair, the proof is all the people who use kombucha (and other fermented foods) daily and see either improved health or at least no adverse effects.
It is at least quite a simple process of brewing tea, adding sugar, allowing it to cool and then adding the SCOBY, which is quicker than my fermented drinks, so that would be an advantage. If you want to try making it yourself, you will need to get a SCOBY, as the SCOBY grows with each ferment, people who make kombucha will have excess kombucha, so you just need to ask around and find someone, or try searching google (you will find that people sell all sorts of starters, commercially and privately, including kefir and kombucha).
What do you think? Have you tried kombucha? Do you make it? Would you like to? I would love to know if anyone has tried brewing kombucha with anything other than black tea.
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| My herbal tea collection because I forgot to take a photo of the kombucha |
As kombucha is made from tea and as I don’t tolerate caffeine (it makes me shaky and keeps me awake, even one cup of tea has this effect, that’s why I only drink herbal tisanes), I haven’t been too interested in trying to make it, but I keep hearing about it and I was curious about the taste and I wasn’t sure if it would contain caffeine or not. I bought a commercial kombucha drink from my local vegan store so I could try it out. I would recommend that you do this, just to make sure you like it, before you go to the trouble of trying to source the starter SCOBY, either buy a commercial drink or find someone who makes kombucha and try their version. It tasted quite nice, just a little sweet, a little sour and a little bubbly, nothing too strong. I just tried a plain kombucha, but you can also add flavours after it has fermented.
The caffeine question was answered later that night as I lay awake around midnight contemplating the darkness. Yep, definitely a bit of caffeine remains! Apparently it is around 30% of the original caffeine content. If you don’t tolerate caffeine, then you can make your own kombucha with decaffeinated tea, or you can use a herbal tisane or roibus for most of your batches and do the occasional batch with black tea (apparently the SCOBY needs black tea occasionally, but I’m not clear why exactly). It just seems wrong and unnatural to use a decaffeinated tea, so I would rather go without and enjoy other fermented drinks instead.
Personally, I found it interesting to taste kombucha and do some research, but I think I have enough starters to look after at the moment (the kefir and Herman the cake starter), and I make non-caffeinated fermented drinks using whey, so I’m not going to launch into kombucha at the moment. Seeing as I did some reading, I thought I’d share it with you though, and if you are ok with caffeine and want to add some probiotics to your daily diet, maybe you could try kombucha. Just like other fermented foods (like yoghurt, kefir, sauerkraut for example) kombucha is said to balance the microbes in the gut and assist the immune system with fighting disease. As Pheonixhelix says “These living foods change from batch to batch, and since they can’t be patented or highly controlled, there’s no real incentive for the science community to spend resources in research”. That’s the problem for all fermented foods and the reason why the argument “there’s no proof that its good for you” really isn’t fair, the proof is all the people who use kombucha (and other fermented foods) daily and see either improved health or at least no adverse effects.
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| And here's my kefir (and some pickles) |
What do you think? Have you tried kombucha? Do you make it? Would you like to? I would love to know if anyone has tried brewing kombucha with anything other than black tea.
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I have made Kombucha and am on the fence about it. Some flavors I don't mind, some I don't like. I generally prefer plain made from Orange Pekoe over the other black teas.
ReplyDeleteVery interesting post Liz (as usual!) I've not tried Kombucha, mostly because kefir and sourdough keep me busy enough (especially in summer when our high heat make it more challenging). I didn't realize about the caffeine, but that makes sense.
ReplyDeleteI do have to mention about the daily consumption of, well, kefir for me. It definitely makes a difference health wise! An amazingly good difference including a consistently high energy level (a definite plus for someone like me who is growing older). Interesting about the science communities lack of interest. But, live yeast products are not legal to sell in the US anyway, so it's just as well. Our scientific community only seems interested in profitable outcome research.
Hi Leigh, I agree, I notice the difference if I miss out on my daily kefir! I assume that kombucha would have similar advantages :)
DeleteI only drink herbal tea, so I have never tried it, It doesn't sound like my cup of tea :)
ReplyDeleteI have wanted to try Kefir, though.
yes, I only drink herbal tea too, you should get some kefir though!
DeleteI did try making it, based on this article at Milkwood: http://milkwood.net/2013/11/05/kombucha-round-one/
ReplyDeleteI made it using green tea, and I got the SCOBY from the vinegar I was making. It did taste really nice, my husband liked it too. But I think I must have made it a little alcoholic (don't know how I achieved that) because I couldn't stop laughing after a few sips. That's why I don't drink alcohol, I laugh uncontrollably. My husband thought it very amusing. Even he said he got a buzz in the head after drinking it - a good buzz.
Either it was mildly alcoholic or just really good that my brain seized-up in hysterical fits, lol.
I didn't make it again because I couldn't be sure if it was alcoholic. I thought the flavour was really nice though. :)
That's hilarious Chris! They do say that its "slightly" alcoholic! You are either really sensitive or you made a really strong brew!
DeleteWell SNAP! I was given a scoby just this week and I'm feeling a bit on the fence too and I'm feeling a bit like a juggler with my ferments and tinctures and infusions....I agree with Leigh about the keffir too
ReplyDeleteit is definitely possible to have too many ferments on the go at once....
DeleteI have the same problem with caffeine, I tried Kombucha with rooibos tea which naturally has no caffeine but the brews never worked out well, so I changed to trying green tea but soaking the tea for 1 minute first to supposably to remove the caffeine but this did not work either. I much prefer water keffir
ReplyDeleteyes, water kefir is a good option too, lucky we have plenty of alternatives to try!
DeleteI love kombucha. I use black tea because green, even half and half, makes it too bitter. I don't notice alcohol or caffeine. I find it really refreshing and love some of the different flavours. I always do a 2nd ferment with fruit. Passion fruit and/or pineapple are great. As is ginger.
ReplyDeleteThat's great Lucy, I know some people do love it, so thanks for your positive input :)
DeleteI love the flavour of kombucha but when I was given my own scoby I was grossed out by it! I tried to get passed it but couldn't. I made a couple of batches but didn't want to drink it. It's an ugly thing.
ReplyDeleteOh no Linda! It does look rather odd!
Delete