Kombucha can be very tasty depending on the type of tea you use, but it is easy to get bored with it after while if you are not careful. Exploring way to flavor your kombucha can be fun and lead to all sorts of interesting taste treats.
Green, black or oolong tea?
Your first choice is your tea. Green and black are standard choices. Green is quite mild compared to black tea. The leaves are picked during the first flush of growth.
Oolong is made from tea leaves that have already been fermented, to give your kombucha a powerful kick.
Of the black teas, there are some basic ones like Darjeeling and the full-bodied Assam. Then there are the more flavored ones such as Earl Grey (with a hint of citrus), Russian Caravan (a very full-bodied black tea), and Lapsang Suchong, made with smoked leaves for a unique taste.
When in doubt, opt for Darjeeling. It will lend itself to a variety of additions.
Flat or fizzy
There will be some degree of fizziness in your kombucha due to the fermentation process, but a second fermentation using various natural flavors can get your kombucha almost to the consistency of soda.
Adding fruit
Fresh fruit, dried fruit, and fruit juice are all easy ways to add flavor and get a second fermentation going. Use your latest batch of homemade kombucha at the end of 7 days. Remove the bloom for your next batch of plain kombucha.
Use a clean bottle with a lid you can close tightly. Add your newly-made kombucha and fill the container minus three ounces, which will allow you room to add the other ingredients. Add fresh or dried fruit, or juice. Close the lid tightly and place the container in your usual fermentation place. Leave for three days. Any longer and the bottle could explode.
What fruits to add
You can add a wide variety of fruits, such as citrus like:
· Lemon
· Lime
· Orange
· Grapefruit
You can also add fruits that are high in sugar content and are often used fermented:
· Grapes (red or green)
· Apples
· Pears
Fresh berries can also be fun, and colorful. Pulp them before adding to the bottle to make the flavor stronger and increase the fermentation. You can also add more sugar, or some honey, to increase the sweetness and fizziness.
Dried fruits to add include raisins, dried cherries and chopped prunes.
Adding Herbs and Spices
The most common flavor to add to kombucha in the East is ginger, which has a warm taste and goes well with lemon.
You can add aromatic herbs such as:
· Mint
· Basil
· Cinnamon (ground or sticks)
· Fennel (for a licorice type of taste)
· Vanilla bean is also quite pleasant.
You could also make an Indian-style chai with:
· 2 inches of fresh ginger
· cinnamon
· black pepper
· ground cloves
Add all the spices and let sit for 3 days. When it has had its second fermentation, using a coffee filter, strain the kombucha into a glass. Add whole milk at a ratio of 1 to 1 tea to milk, and add maple syrup to sweeten.
Regardless of whether you add fruit, spices, or both, whenever you are ready to serve, strain the kombucha through a coffee filter, and enjoy!