Hibiscus Bärbucha Kombucha
Aktualisiert: 23. Mai
Next, in our Classic Line, is this Hibiscus Bärbucha Kombucha.
Gorgeous color and great taste! What more can we ask for?
Hibiscus flowers have been used as medicine for a long long time, as they've been used both in Ayurveda, and in Chinese medicine.
They also hold a significant place in countries such as Egypt and Iran. Traditionally the flowers have been, and still are, enjoyed as a tea.
The base for our Hibiscus Bärbucha Kombucha is a mixture of green and black tea, plus hibiscus flowers.
We steep the tea and the hibiscus flowers together. Then the whole mixture gets fermented. This results in a new Scoby that has a beautiful color, just like the one below:
In those rare instances, when we use some other ingredients in our Kombucha, they all are traditionally prepared as a "tea".
Hibiscus is no exception. Another reason why we have this particular Kombucha, is its beautiful color.
It just looks great on pics, and it breaks the monotony of the traditional Kombucha colors.
Here's an older pic, just to prove the point!
So, when the fermentation time is up, it's bottling time:
After the bottling, it still takes up to one week to develop the right (but not excessive amount of carbonation.
And then our Hibiscus is ready for a glass!
Here's another pic of our Hibiscus Kombucha, gently lit by a Summer sun.
And one more, with our flowering Hibiscus plant.
Our Hibiscus Kombucha is also available in 1L bottles!
Ingredients: Filtered and Revitalized Water, Live Kombucha Cultures, Unrefined Brown Sugar, Green & Black Tea, and Hibiscus Flowers
To find out more about Hibiscus, please check the next blog entry!
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