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A Kombucha Brewer’s Collection

A Kombucha Brewer’s Collection

A Kombucha Brewer’s Collection
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Four teas crafted for brewing perfectly balanced kombucha developed by Shanti Tea in partnership with Boochfest.

Ingredients: Organic white tea, organic green tea, organic black tea, organic pu-erh
Sampler Pack - Four 25g samples
$20.97

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Instructions

  • Serving Size: g /cup
  • Steeping Temp: °C
  • Steeping Time: mins.
  • Certification: Organic
  • Origin: Various
  • Caffeine:

A Kombucha Brewer’s Collection

Brewer's Blends - a new line of teas crafted by Shanti Tea in partnership with Boochfest, specifically designed for perfectly balanced, exceptional kombucha brewing.

This collection includes all four Brewer's Blends teas, with enough tea to make a gallon batch of komucha with each sample.

BRIGHT

The least processed variety of tea, white teas are delicate, floral and slightly grassy. We used white teas in this blend to give you a clean and bright kombucha with a slightly floral and fruity undertone. BRIGHT will pair well with floral flavours (lavender, rose, etc), herbs (rosemary, basil, mint), citrus fruits, pears, ginger and probably anything else you want to test out. It’s a great base, but stronger flavours may overwhelm the subtlety of the kombucha.

BARE
The second least processed variety of tea, green teas vary significantly but are often grassy, vegetal crisp, buttery or even slightly smoky. This blend of teas is complex with grassy, floral, fruity, citrusy, smoky and vegetal notes. It produces a kombucha that has a bit of body, crisp flavour and light grassy undertones. It will pair well with any flavours. Some good options are citrus fruits, berries, herbs, tropical fruits, flowers or peaches.

BOLD Black teas are the most processed, and pu-erh is processed like a black tea, then aged. This blend is earthy, malty, rich and smooth with a slightly fruity note. Kombucha made with this tea is smooth, full-bodied and earthy with some astringency. It will pair well with dark fruits, any kind of spice, oranges and much more.

BURNT Our smokiest teas in a single blend. The smoke aroma is heavy, but the flavour will surprise you! The tea is light for a black tea blend, with notes of earth, fruits and a smoky aftertaste with a clean finish. It produces a kombucha that is also earthy, slightly smoky yet light in body. The aroma of smoke is stronger than the flavour. This kombucha pairs very well with lemon or grapefruit, herbs and spices. We want to see someone try this with tomato juice as we know it pairs well with clamato.

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 or 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.

Tasting Notes

Certification: Organic

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From the Shanti Tea Canada Blog

Health: Ginger Root - by Safiya Motala

Health: Ginger Root

Ginger

Latin: Zingiber officinale. Ginger is in the same family as turmeric, cardamom and galangal.

The history of ginger in food and health is long and diverse. It was used as a tea, the fresh root grated and infused in boiling water for 15 minutes to treat ailments such as bronchitis, colds, congestion, fatigue, cramps, cold hands and feet and digestive issues. It was also considered to be an aphrodisiac. In addition to the health benefits, ginger also has a rich culinary and folklore history.

Health

There are many potential benefits of consuming ginger root, read 10 of those below:

  1. Fights infections: Gingerol can help lower the risk of infections and obstruct the growth of many different types of bacteria.
  2. Great for teeth! The properties which help ginger root fight infections is also linked to combatting gingivitis and periodontitis.
  3. Lowers cholesterol: Ginger is heart healthy! It has been linked to lowering cholesterol levels in some studies.
  4. Eases muscle pain: With continued use, ginger has shown to relieve muscle pain related to exercise.
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Hibiscus: Health, Uses and History - by Safiya Motala

Hibiscus: Health, Uses and History

This beautiful flower is native to many tropical regions around the world. It is a popular beverage in Central America, where it is known as rose mallow, flor de Jamaica, or sorrel. It is a type of agua fresca, and is often infused with sweetener, and some regions will add different herbs or spices, such as ginger, cloves, cinnamon and sometimes used as a cocktail by adding a bit of rum or even beer.

In Egypt, Sudan, Middle East it is known as karkadé and has been consumed for centuries as a cooling beverage. It was used in religious healing ceremonies and used by Pharaohs for its cooling properties. Today, it can be found in abundance from street vendors in these regions. It is also still used in wedding ceremonies to give toasts.

Hibiscus is naturally cooling, which makes it a perfect brew in these warmer climates. Hibiscus leaves are also consumed as food, and occasionally candied to top desserts. It is also used to give a sour, tart flavour to savoury dishes, very common in the Philippines.

The flavour of hibiscus...

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