The Ultimate Guide to Choosing the Best Tea for Brewing Kombucha

Kombucha is a delightful, fizzy, and tangy drink that’s rich in probiotics and packed with health benefits. While the process of brewing kombucha involves a few key ingredients—water, sugar, a SCOBY (Symbiotic Culture of Bacteria and Yeast), and tea—the type of tea you choose plays a crucial role in the flavour, colour, and quality of your kombucha.

In this guide, we’ll explore the best types of tea for kombucha brewing, including their origins, qualities, and how they contribute to the perfect brew.

1. The Role of Tea in Kombucha Brewing

Tea is the foundation of kombucha, providing essential nutrients that fuel the fermentation process. The tea leaves contribute not only to the flavour and colour of the kombucha but also supply the nutrients the SCOBY needs to thrive, such as nitrogen, tannins, and other polyphenols.

The choice of tea can significantly impact the result, from the taste profile to the overall health of your kombucha culture.

2. The Best Types of Tea for Kombucha

1. Black Tea (Camellia sinensis)

Origin: Black tea is fully oxidized and comes from the leaves of the Camellia sinensis plant, commonly grown in regions like India (Assam, Darjeeling), Sri Lanka (Ceylon), and China (Keemun, Lapsang Souchong).

Qualities: Black tea is rich in tannins, which provide a robust flavour and a darker colour to your kombucha. The higher caffeine content and nutrient profile make it an excellent choice for a healthy and active SCOBY.

Flavour Profile: Bold, full-bodied, and slightly astringent.

Best For: Beginners and those who prefer a traditional kombucha flavour. Black tea is reliable and provides consistent results.

2. Green Tea (Camellia sinensis)

Origin: Green tea is made from unoxidized leaves of the Camellia sinensis plant, typically grown in China (Longjing, Gunpowder) and Japan (Sencha, Matcha).

Qualities: Green tea contains a lighter flavour, and fewer tannins compared to black tea. It’s packed with antioxidants, which can enhance the health benefits of your kombucha.

Flavour Profile: Light, fresh, and slightly grassy or vegetal.

Best For: Those looking for a milder kombucha flavour with high antioxidant properties. It’s ideal for summer brews or lighter, more refreshing kombucha.

3. White Tea (Camellia sinensis)

Origin: White tea is the least processed form of tea, made from the young leaves and buds of the Camellia sinensis plant, often grown in China’s Fujian province.

Qualities: White tea is delicate and low in caffeine, offering a subtle flavour and a pale colour to your kombucha. It’s rich in polyphenols, which can contribute to a smooth, refined kombucha.

Flavour Profile: Delicate, sweet, and light with floral notes.

Best For: Advanced brewers who appreciate subtle flavours and are looking to experiment with a more nuanced kombucha profile.

4. Oolong Tea (Camellia sinensis)

Origin: Oolong tea is partially oxidized, falling somewhere between black and green tea. It’s primarily produced in China (Fujian, Guangdong) and Taiwan.

Qualities: Oolong tea offers a unique complexity in flavour, combining the robustness of black tea with the freshness of green tea. It’s a versatile option that can add a rich, layered taste to your kombucha.

Flavour Profile: Complex, with a mix of floral, fruity, and earthy notes.

Best For: Experienced brewers who want to create a kombucha with depth and complexity in flavour.

5. Pu-erh Tea (Camellia sinensis)

Origin: Pu-erh tea is a fermented and aged tea from the Yunnan province in China.

Qualities: Pu-erh is unique in that it undergoes microbial fermentation, which can create a kombucha with a rich, earthy flavour and potential added health benefits. It’s bold and may require a more experienced touch to brew successfully.

Flavour Profile: Deep, earthy, and sometimes woody or “mush-roomy”.

Best For: Adventurous brewers looking for a distinctive, bold kombucha.

3. Loose Leaf Tea vs. Tea Bags: Which Is Better?

Loose Leaf Tea

Qualities: Loose leaf tea is generally of higher quality than tea bags, containing whole leaves that release more flavour and nutrients during brewing. It’s fresher and offers a more authentic tea experience.

Best For: Those who prioritize quality and are willing to invest a bit more time in preparation. Loose leaf tea allows for better control over the strength and flavour of your brew.

Drawbacks: Requires a tea strainer or infuser, and the brewing process may take slightly longer.

Tea Bags

Qualities: Tea bags are convenient and easy to use, making them a popular choice for beginners. However, they often contain smaller, broken leaves (known as dust or fannings), which can result in a weaker flavour.

Best For: Beginners or those brewing large batches of kombucha who prioritize convenience. Tea bags can still produce a good brew, but the flavour may be less robust.

Drawbacks: The quality of tea in bags can be lower, and some bags may contain plastic, which could leach into the brew.

4. Special Considerations: Blending Teas and Herbal Additions

Blending Teas

Experimentation: Mixing different types of tea can create a unique flavour profile in your kombucha.

For example, blending black and green tea can balance the robustness of black tea with the freshness of green tea.

Proportion: Start with a 50/50 blend and adjust based on your taste preference. Remember, the SCOBY needs the nutrients from true teas (Camellia sinensis), so herbal teas should only be used in small quantities.

Herbal Teas

Warning: Herbal teas (like chamomile, mint, or rooibos) lack the necessary nutrients for the SCOBY and should not be used as the sole tea in your brew.

Usage: You can add small amounts of herbal teas to complement the flavour of your kombucha, but always ensure that at least 75% of your tea blend is from true tea leaves.

5. Conclusion: Finding the Perfect Tea for Your Kombucha

If you want to know more about the BEST tea to use, please watch the video below.

The tea you choose for brewing kombucha significantly influences the final flavour, health benefits, and overall success of your brew.

For most beginners, black tea is an excellent starting point due to its reliability and robust flavour. As you become more comfortable with the brewing process, experimenting with green, white, oolong, or even pu-erh tea can add new dimensions to your kombucha.

Remember, the quality of the tea is crucial, so opt for organic and high-quality loose-leaf tea whenever possible. Whether you prefer the convenience of tea bags or the richness of loose-leaf tea, finding the right balance will lead to a delicious and satisfying kombucha brew every time.

Happy brewing!