Our smokiest teas in a single blend. The smoke aroma is heavy, but the flavour will surprise you! The tea is a bold black tea blend with notes of earth, fruits and a smoky aftertaste with a clean finish. The aroma of smoke is stronger than the flavour. Try this with clamato juice and vodka for an ultimate smoky Caesar!!
Organic Lapsang Souchong, Organic Assam
|Serving Size: 2.5g /cup|
|Steeping Temp: 100°C|
|Steeping Time: 2-5 mins.|
|Grade or Quality: Loose|
|Aroma: Smoky, malty, earthy|
|Infusion Aroma: Smoky, malty, fruity|
|Infusion Color: Caramel|
Recipe for kombucha.
This kombucha pairs very well with lemon or grapefruit, herbs and spices.
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 boiling 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.