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Sanxia Hong Cha Bärbucha Kombucha

Aktualisiert: 22. Dez 2019


Time to write a few words about what we call our "Lamborghini" Kombucha - jokingly using the automobile terminology. It is our most expensive, but also most exclusive Kombucha.

And there are two reasons for that. One is the type & quality of tea that we use to make this Kombucha & two is the aging process that we use, before we offer it for sale.

Let's start with the tea! Sanxia Hong Cha. Sanxia is a district in southwestern part of New Taipei, Taiwan. Hong Cha, although considered as black tea in the west, is a Red Tea 紅茶 in China.

So what exactly is this Red Tea? "Some Tea with Me" (1*) explains it like this:

"RED TEA 紅茶: known as black tea by rest of the world for reasons we do not understand"

&

"Let’s start with the basics. As you all probably know from reading these posts, the six categories of tea mainly differ by oxidation, but each category is so broad that it really does a disservice to group them all together." "... Black tea is no different. And as Tea Drunk’s menu so clearly explains, this heavily oxidized category is actually called “Red Tea” (Hong Cha) in China. The main difference you’ll find is between black tea made in China or Taiwan (let’s call this “Chinese” style), black tea made in Darjeeling or Nepal (I generally call this “Darjeeling”), and black tea made in Assam, Sri Lanka, Kenya, or basically anywhere else (let’s call this “Assam”). Although all tea production began in China, their concept of black tea is quite a long way from what most westerners are used to. Skillfully made Hong Cha is rich and malty, sweet without any additives. Notes of caramel and chocolate can be found in the aromas of black tea made in Yunnan, Anhui, or the famous Sun Moon Lake region of Taiwan. The color of the liquor is usually a deep ruddy red with a bit of a golden hue and yet clear enough to see the bottom of your cup through the broth."

The Sanxia Hong Cha that we use costs around 300 Euro/kg but we have seen more exclusive varieties, like Dan Cong Hong Cha that go up to 600 Euro/kg or more.

The variety that we use has a very intense chocolaty scent with woody & citrus notes. At the same time it is also quite malty with the sweetness between caramel, mixed with pronounced plum notes.

Now let's look into the second aspect - the aging. Currently the batch that we offer was made on December 21st, 2017.

Yes, at the time we write this it's 10 months old & it's still going.

We have had this Kombucha before, as a special brew for special occasions & each and every time we tried it, regardless whether it was after couple of weeks or after one year, we could not believe how well it aged & how magnificent it tasted. Couple bottles "survived" even for 16 months & they were simply amazing.

So we hope that you do buy any of those precious bottles,

so that they have a chance to last way over one year & so that we can enjoy them somewhere in the middle of next year.

And when that happens, we'll let you know how it tastes.

Ingredients: Filtered & Revitalized Water, Live Kombucha Cultures, BIO Unrefined Brown Sugar, Sanxia Hong Cha

Sources:

(1*) http://someteawith.me/2014/07/30/hong-cha-no-i-wanted-black-tea/


#SanxiaHongChaKombucha #PremiumLine

108 Ansichten

Eisenacher Str. 73, 10823 Berlin, Deutschland

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