- Serving Size: 2.5g /cup
- Steeping Temp: °C
- Steeping Time: mins.
- Certification: Organic
- Origin: Various
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
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.
Tasting NotesCertification: Organic
Have you tried Bare? Tell us what you think!
From the Shanti Tea Canada Blog
How to steep green tea properly - by Richard Isaac
In our workshops we come across a lot of people who didn’t previously realize that steeping time and water temperature affect the taste of tea drastically. Just a difference of 15 seconds, or a temperature variance of as little as 2 degrees can make the difference between an exquisite cup of tea and an awfully bitter tea experience.
Green tea, White Tea, and Oolong Tea
Using boiling water to steep tea only works well for black teas and herbal ‘teas’. For green, white, and oolong teas, boiling water can burn the tea leaves and make the tea very bitter. Generally there is a range between 75C and 85C for green, white, and oolong teas (see our specific tea product pages for temperature guidelines), but of course most people do not have a thermometer ready to measure water temperature; instead, they will simply wait for the kettle to whistle, then pour water onto the leaves. Again, this is fine for black teas and herbal teas, but there are a few tricks you can use to make sure that your water is closer to the appropriate temperature for your tea.