Organic Tibetan Kombucha Scoby
The organic Tibetan kombucha scoby produces a fizzy, slightly tart fermented tea drink. The tartness can be controlled by the amount of time the tea is left to ferment. It contains a range of bacteria and yeasts. Tibetan Kombucha is a great tasting fermented drink that is quickly gaining popularity across the world.
Tibetan kombucha is a fermented drink which originates from the same location as a normal kombucha scoby. This variety differs because over time it has stabilised and become accustomed to brewing kombucha with pu’erh tea, which is essentially a fermented tea in its right. It brews a dark, mild tasting kombucha with added health benefits that come from drinking pu’erh tea. Overall we find it tends to get less acidic than regular kombucha which is why many people favour this style of kombucha.
What is Pu’erh tea?
Pu’erh tea is a variety of fermented black tea which originates in China. Fresh leaves get tossed by hand in giant works long enough to halt the tea’s oxidation, but not so long as to drive off all moisture and kill natural bacteria. The tea is then left to dry in the sun, but the bacteria live on, and over years and decades, they’ll help completely transform the tea from a fresh, bitter green into something more dark, mellow, and rich.
Size variations explained:
Starter tea is the most important part of the process of making kombucha. You always need a minimum of 10% starter tea for the total volume of kombucha being made. We offer a range of brewing sizes which all come with the required amount of starter tea to successfully and safely make kombucha at home. We also offer misfit organic kombucha scoby. These are scoby that have not quite formed perfectly. The shape of the scoby has no impact on the kombucha brewed with it. We offer these scoby at a discounted price rather than let them go to waste.
Organic Tibetan Kombucha Scoby Sizes:
– Misfit Tibetan kombucha scoby + 100ml starter tea (makes 1 litre)
– Tibetan kombucha scoby + 100ml starter tea (makes 1 litre)