Fermented Probiotic Drinks at Home by Felicity Evans

Author:Felicity Evans
Language: eng
Format: epub
Publisher: The Experiment

white tea kombucha with guava nectar

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White tea is considered one of the finest of all teas and for some connoisseurs it is the pinnacle of sophistication and perfection. Even though it comes from the same plant as more common black tea, it’s not rolled and oxidized, so it has a lighter taste. White tea is packed with antioxidants and polyphenols and has a sweet but subtle flavor. The guava nectar adds a lovely rounding to the lightness of the kombucha, but this variety is also gorgeous on its own, without the guava.

Preparation time: 15 minutes Fermentation time: 1–5 weeks Difficulty: Medium

Shelf life: Refrigerate for up to 3 months Makes: About 1 quart (1 liter)

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INGREDIENTS

1 recipe basic kombucha (see here); replace the black tea with white tea

½ cup (125 ml) guava nectar

PRIMARY FERMENTATION

Follow the instructions for basic kombucha, using white tea instead of black tea.

BOTTLING

Follow the instructions for basic kombucha.

SECONDARY FERMENTATION

Add the guava nectar to the bottle and tightly seal the lid. Leave the bottle on the counter to build carbonation. This could take anywhere from 2 to 14 days, depending on the temperature. “Burp” the kombucha daily to release some pressure by opening the lid slightly and then tightening it again.

DRINK UP

When the kombucha is as fizzy and sour as you like (this could range from a small spritz to a ferocious fizz), store it in the fridge to slow the fermentation process, and enjoy cold.

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