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Burnt

Burnt

Burnt
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A smoky blend of black teas for a smooth kombucha that has a smoky finish.

Ingredients: Black teas
25g Pouch
$4.95
100g Pouch
$14.95
500g Pouch
$62.95
2kg Pouch
$215.95

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Instructions

  • Serving Size: 2.5g /cup
  • Steeping Temp: °C
  • Steeping Time: mins.
  • Certification: Organic
  • Origin: Various
  • Caffeine:

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 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
Grade or Quality: Loose

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From the Shanti Tea Canada Blog

Lapsang Salmon - by Safiya Motala

Lapsang Salmon

We love all of our teas, however, Lapsang Souchong is a favourite at Shanti Tea. For anyone who enjoys smoky flavour, this tea is certainly for you. If you don’t like drinking your smoky flavour, that’s okay. We love using this tea as an ingredient for other things besides tea too.

Lapsang Souchong is a type of tea from China. Souchong refers to the grade, it’s a larger leaf found lower on the plant, usually, the top two leaves and bud are the most desirable parts of the plant.

To gets its aroma and flavour, tea leaves are smoked over a pine fire. The best way to describe the aroma of Lapsang is campfire. That’s exactly what it smells like. The flavour is a bit more complex. You certainly taste the smoke but also notice that it is actually a light tea with a fruity note and smoky finish that is not overwhelming.

Salmon is a popular use for Lapsang Souchong, as smoked salmon is often prepared similarly to how Lapsang Souchong is...

Read the rest of the article on our blog.