Bare

Bare

Green Tea Blend for Kombucha, Clean Brewing and Iced Green Tea
A trio of organic green teas blended for fermentation: grassy, gently smoky and vegetal, with the tannin structure a healthy SCOBY needs. Brewed traditionally, it's a light, mineral cup that finishes clean.

Most green teas make awkward kombucha. The delicate ones thin out and disappear under fermentation, the heavily fired ones turn sharp and medicinal. Bare is built from the other direction, three greens chosen for what they leave behind once the culture has taken its share. Grassy sweetness from one, a thread of pan-fired smoke from another, a mineral backbone from the third, and between them enough tannin to keep a SCOBY strong through batch after batch. The result ferments predictably and finishes bright rather than bitter.

The name is the whole idea. No flavouring, no filler, nothing to mask, just green tea doing its work, whether that's in a gallon jar on your counter or a glass over ice.
Bare offers an excellent tannin balance to nourish your SCOBY, clean flavor that ferments beautifully as well as bright, refreshing finish and consistent batches.
Bare also makes a crisp and beautifully refreshing iced tea.
When brewed traditionally, Bare offers a smooth, slightly mineral cup, gentle vegetal notes and a clean, lingering finish.

Ingredients

Organic green tea

Specifications

Directions

Combine the following to make a 1 gallon batch of kombucha!
• 1 gallon (4 litres) clean, purified water
• 2 tablespoons loose tea
• 1 cup pure cane sugar
• 1 SCOBY
• 1-2 cups starter liquid
• 1-gallon wide-mouth glass jar
• Tea towel (or breathable fabric) and rubber band


Infuse tea in hot water (BOLD and BURNT can be infused in boiling water for 4-5 minutes. BRIGHT and BARE should only be infused in hot water, about 75-80°C for 3-4 minutes).
Remove tea leaves, stir in sugar and allow to cool. Only put your SCOBY in room temperature tea Note: to cool down faster, infuse your tea in 1 litre of hot or boiling water, then add the remaining 3 litres of cold water after stirring in sugar.
Pour your sweet tea into your wide-mouth jar, add the starter liquid and place in the SCOBY. Cover with a tea towel or cloth and secure with a rubber band.
Place the container in a warm, ventilated area out of direct sunlight for 7-10 days. After 5 days, taste your brew and continue to ferment if desired. Some find that allowing it to sit for up to 20 days works, but keep in mind that the longer it sits, the more vinegary it will taste.
You can enjoy right away, or bottle for a second fermentation, this is where it really starts to fizz! You can also add fruits, teas, herbs, spices, or any other organic plant-based ingredients to get your favourite flavour combinations.