Mar 19

Crazy for Kombucha!

Start With Black Tea For a Delicious Fermented Treat

I had the pleasure of hanging out with James Beard Finalist Cookbook Author, Terry Walters, as we sipped homemade kombucha. We sat in her kitchen on a sunny, but frigid March afternoon amid the homey chaos of her busy family.  Her daughter is home from college. I couldn’t help but get excited that my daughter, Daisy, is having her spring break next week too. She will be visiting from my alma mater, the University of Oregon. She loves kombucha. I’m making a big batch just for her to enjoy when she gets here.

Did you know that the very first step in making kombucha is brewing black tea?

Terry tried some of Culteavo’s high quality, organic, loose leaf English Breakfast Tea. “First off, I love the tea canister. The air-tight double seal is so great, “ shared Terry. We compared her typical, go to tea bags with Culteavo’s loose leaf tea. “This is just a better tea.
It just smells more fresh, and you can see it’s a better tea just by looking at it.”

Terry used the Culteavo Organic English Breakfast Tea to make a batch of kombucha and she invited me over to taste it with her. We were both impressed with how sweet it was.  It had the bite that we love from the fermented beverage, and it was also well balanced and sweet.

Click through for Terry’s recipe for making this trendy and healthy macrobiotic beverage for yourself at home. The trick, however, is that you need to start with a scoby. A scoby is a slimy, fermented, fungus. You can buy it on-line, get it from a friend or just take one of Terry’s fermentation classes in Avon, CT. Everyone who takes a class gets to go home with a scoby of their own. I named mine Scooby the scoby. Here’s a photo of my fermenting kombucha using Culteavo tea.

Thanks again to Terry Walters for sharing your kombucha expertise. I look forward to any other tea related recipes she may have for us in the future.


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