After making my first batch, I decided to make another round, this time using a black tea and flavouring it with apples, cinnamon, and cloves. The black tea I chose to use is Lovers' Leap from Sri Lanka.
|A little apple and spice!|
To make this Kombucha, I used the baby SCOBY created in my previous batch. The process was the same, so you just need to follow the method from part 2. Items required:
- 1 L Mason jar
- 2 cups boiled water
- 1 ½ teaspoon loose leaf tea
- ¼ cup of sugar
- 1 cup distilled water at room temperature
- 1 SCOBY plus the 1 cup of brew
- Apple slices
- Cinnamon pieces
- 1 coffee filter
- 1 elastic band
After the 7 - 14 days of fermentation, follow the flavouring procedure as outlined in part 3. I just dropped a few slices of apples, cinnamon pieces, cloves, along with about a tablespoon of sugar, for the second fermentation.
After a couple of days of fermenting, I was rewarded with a refreshing new batch of Kombucha!
I gotta say, I loved this flavour combination more so than my first batch. The carbonated beverage was slightly tart, and you could taste the apple with light notes of the cinnamon. I found myself gulping this batch down! Initially I was concerned that the flavour of the apple would not come through, but I was wrong. I will definitely using these ingredients again, with maybe a few tweaks.
|Kinda like wine!|
I'm really glad I've developed an interest in Kombucha. I have all sorts of ideas about flavour combinations and the different types of teas to try. For sure it's becoming a new hobby for me! Perhaps I'll try a white tea next time? We'll see!