I made some kombucha with this tea and really like how it turned out. It’s bright and light bodied with dominant notes of green apples and cranberries, a hint of raspberry, and an earthy and mildly spiced background. The original flavor of the tea is definitely recognizable, but the fermentation process transformed it into something unique.
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That’s cool you were able to taste the tea after fermentation. I’ve used shou puer before to make kombucha but couldn’t tell you how the flavor of the tea transformed since I’d usually do a second fermentation with fruit juices. It’s been several years since I’ve made kombucha but this is inspiring me to bring out the gallon jars.
I do a shorter ferment (about 5 days, just long enough for it to turn tangy with an acidic finish) with a little less sugar than most seem to. I also made a half white tea, half sheng puer kombucha at the same time, and that’s a little fuller bodied with a nice combo of apples and pears, and some green/vegetal flavors that are clearly the sheng. I never know what flavors will stay and what will turn into something different, but I can usually taste some of the tea’s flavor. I’m currently trying reroasted Huang Guanyin, half Huang Guanyin/half Tieguanyin, and coffee kombucha to try making some fuller bodied kombucha. I might have to try shou as well.
That’s a handful of experiments. What size fermentation vessels are you using?
Pint jars. I like variety, so I prefer making a few different kinds at once.
Perfect :) I’m curious how these will all turn out.
Both the ones with Huang Guanyin turned out fairly similar: bright and fruity with a watermelon Jolly Rancher (?) note. The mixed one was just a little brighter. The coffee kombucha is interesting. It’s acidic like kombucha, but the flavor isn’t so tart. It’s more burnt caramel and roast. Reminds me of a coffee stout in a way.
That’s cool you were able to taste the tea after fermentation. I’ve used shou puer before to make kombucha but couldn’t tell you how the flavor of the tea transformed since I’d usually do a second fermentation with fruit juices. It’s been several years since I’ve made kombucha but this is inspiring me to bring out the gallon jars.
I do a shorter ferment (about 5 days, just long enough for it to turn tangy with an acidic finish) with a little less sugar than most seem to. I also made a half white tea, half sheng puer kombucha at the same time, and that’s a little fuller bodied with a nice combo of apples and pears, and some green/vegetal flavors that are clearly the sheng. I never know what flavors will stay and what will turn into something different, but I can usually taste some of the tea’s flavor. I’m currently trying reroasted Huang Guanyin, half Huang Guanyin/half Tieguanyin, and coffee kombucha to try making some fuller bodied kombucha. I might have to try shou as well.
That’s a handful of experiments. What size fermentation vessels are you using?
Pint jars. I like variety, so I prefer making a few different kinds at once.
Perfect :) I’m curious how these will all turn out.
Both the ones with Huang Guanyin turned out fairly similar: bright and fruity with a watermelon Jolly Rancher (?) note. The mixed one was just a little brighter. The coffee kombucha is interesting. It’s acidic like kombucha, but the flavor isn’t so tart. It’s more burnt caramel and roast. Reminds me of a coffee stout in a way.