Pu-erh Bärbucha Kombucha
Aktualisiert: Jan 12
A class of its own as far as flavor & complexity goes, but still subtle & not overpowering. That's how I would describe this outstanding Kombucha made with Sheng Pu-erh tea.
But let's start from the beginning.
The tea of choice is Pu-erh (Pu'er) which is tea produced in Yunnan, China. But this tea is fermented with the process called microbial oxidation & it comes in addition to the traditional oxidation. The right temperatures & humidity + time play an important role in this process. That gives the additional & characteristic flavor complexity to this tea.
This tea starts traditionally as "Maocha" (毛茶, literally "fuzzy/furry tea" 1*) & can be aged & sold like that or it can be pressed into so called cakes & sold as "Sheng" or Raw Pu-erh.
The cakes are then aged (and fermented in the same process) for a number of years resulting in quite complex flavor.
Alternatively, there's also another type of Pu-erh - "Shou" Pu-erh (熟茶, literally "ripe tea") in which the tea leaves undergo an accelerated fermentation process before they are shaped into cakes. We have also made Kombucha with this type of Pu-erh. But as a special.
Now back to our tea. Our Pu-erh is Sheng Maocha (not pressed into cakes) & it's from 2017, so quite young for these teas. But the leaves are picked from over a hundred years old trees.
The location is Mangfei village near Licang city in Yunnan Province.
The trees are also EU organic certified & being over 100 yo, they have deep roots, which enable them to pull more minerals from the soil. And those minerals give the complexity & characteristic flavor to this tea & subsequently to our Kombucha.
The tea plantation is also run by a woman who is known for her small empire of amazing tea facilities
Here's another shot of this amazing tea.
Let's take a look how our Pu-erh Kombucha gets created.
As with all teas, the water quality is crucial & we are always aware of that. So we start with filtered & revitalized water at proper temperature, ideal for this tea.
And this is how this amazing tea looks like after steeping.
Since this tea is still young, the "broth" is not as dark as with other Pu-erh teas. And the fermentation process will make it even lighter in color.
Next comes our unrefined sugar & the lucky culture. Then the usual seven or so days fermentation process & then it's the bottling day.
As you can see below, now as a Kombucha, our Pu-erh is much lighter. And the Scoby has a beautiful new growth on top. That is always a good sign.
Next comes our little helper.
And our small batch is almost ready for second fermentation.
And when it's all done, it's ready for you to enjoy it. But that also takes another week of ageing & conditioning.
We've had this Kombucha after 4-5 months & it was equally good as at the beginning, if not better.
Ingredients: Filtered & Revitalized Water, Live Kombucha Cultures, Unrefined Brown Sugar & Sheng Pu-erh