The Best Tea for Kombucha: Can You Use English Breakfast Tea?

You've got your jar, your SCOBY is thriving, and you're ready to embark on your kombucha-brewing adventure! Exciting, right? But then, you hit a snag as you reach the tea section of your recipe. Which tea should you choose—black or green? Does it even matter what type of tea you use? Of course it does!

You might also face this dilemma if you are new to kombucha making. Some recipes swear by black tea, while others tout the benefits of green tea. And then there is English breakfast tea. But can you use it to brew kombucha? This blog will guide you on which tea to choose to make your kombucha taste better. So, stop spinning your head and find the perfect leaves for your brew!

Understanding kombucha

For centuries, people have enjoyed kombucha, but what exactly is it? Kombucha is a fascinating fermented tea beverage made using a SCOBY (Symbiotic Culture of Bacteria and Yeast) and sweetened tea. The SCOBY is the magic ingredient that transforms the simple brew into the tangy, fizzy drink you know and love as kombucha.

The SCOBY, which resembles a rubbery, pancake-like disc, hosts an ecosystem of bacteria and yeast that actively work to break down the sugars present in the tea. As the SCOBY consumes the sugar, it produces alcohol, carbon dioxide, and various organic acids, bestowing kombucha with its signature tangy and fizzy profile.

Here's a two-stage process for brewing kombucha:

• First fermentation: The first stage takes about 7-12 days. During this time, the SCOBY and some starter tea transform the sweet tea into kombucha. As fermentation progresses, new layers form on the SCOBY, which can eventually be used to start fresh batches, ensuring a continuous supply of this probiotic-rich beverage.

• Second fermentation: Once the primary fermentation is completed, you can choose to embark on a second fermentation stage. This involves bottling the kombucha—often adding delightful flavours like fruits or herbs—and letting it sit for an additional 2-4 days. This secondary phase boosts the drink's carbonation and allows creative exploration of flavour profiles, making each batch a unique and personalised experience.

Wondering what fermentation does for your body? Check out the video below to discover the incredible benefits of fermentation.

Do you want to ensure your brew is both delicious and beneficial? Let's talk tea and why it matters.

Importance of tea in kombucha brewing

Tea, derived from the Camellia sinensis plant, is not just a flavourful drink. Think of it as the food for your SCOBY. Just like you need nutritious meals to thrive, your SCOBY relies on the nutrients in tea to stay healthy and produce a healthy batch of kombucha. Here's why choosing the right tea is important:

• Fermentation: The SCOBY consumes sugars and transforms nutrients from the tea, producing vitamins, enzymes, and organic acids that define kombucha's health benefits. The fermentation process will falter without these compounds, leading to a weaker and potentially less beneficial kombucha. Simply put, without the proper nutrients from tea, your SCOBY won't be able to do its job effectively, and you won't get the delicious, tangy kombucha you're aiming for.

• Flavour profile: The type of tea you choose significantly shapes the flavour profile of your kombucha. The fermentation process gives a tart flavour, but the base notes come from the tea. Black tea creates a rich, robust, and sometimes intense flavour, while green tea may bring about a milder and more fruity profile. English Breakfast tea, being rich in essential compounds, fosters an ideal environment for fermentation, supporting vigorous SCOBY growth and leading to stronger, more flavourful kombucha.

Are you ready to take a deeper plunge into the types of teas that will elevate your kombucha game?

Best types of tea for making kombucha

In your attempt to craft the perfect batch of kombucha, you might get so engrossed in meticulously preparing the SCOBY and measuring the sugar that you overlook an essential ingredient: the tea. You probably made your first batch with some random tea bags stashed away in your pantry. The result was a brew that was anything but vibrant. Let's explore the best teas for brewing kombucha:

• Black tea: Black tea is a classic choice for kombucha. As tea leaves are oxidised for a long time, black tea is known for its strong, robust flavour and high tannin content. This makes it an excellent source of nutrients for your SCOBY, providing the fuel it needs to thrive and produce a bold and flavourful kombucha. Black tea is a great starting point if you're looking for a traditional kombucha taste.

• Green tea: If you prefer a lighter, more refreshing kombucha, green tea is a fantastic option. Tea leaves are minimally oxidised, resulting in a milder flavour profile than black tea. Green tea is also rich in antioxidants, adding an extra boost of goodness to your brew. Kombucha made from this tea type tends to be less tart and can be a delicious choice, especially for those new to kombucha.  

• Oolong tea: Oolong tea falls somewhere between black and green tea in terms of flavour and oxidation. Its varying degrees of oxidation result in various flavors, from floral and delicate to rich and bold. This makes it a versatile choice for kombucha, offering a nuanced flavour profile that can be both complex and refreshing. Oolong teas can add a unique character to your brew, depending on the specific type you choose.

• White tea: White tea is the most delicate of the lot. Unlike the other teas, which are made from mature leaves, white tea is crafted from the youngest leaves and buds of the tea plant. It imparts a subtle sweetness and a refined touch to kombucha. While it might not contribute to the robust punch that black or oolong does, its high catechin content supports SCOBY health. Brewing with white tea demands a gentle hand and vigilant monitoring of the fermentation process to ensure success.

But does English breakfast tea make the cut for kombucha? Let's find out!

Can you use English breakfast tea for kombucha?

English Breakfast tea is a well-loved blend often enjoyed as a morning pick-me-up. It is characterised by a mix of black teas from regions like Assam, Ceylon, and Kenya. English Breakfast tea stands out for its bold, full-bodied flavour. This robustness is pleasing to the palate, but is it ideal for making kombucha?

The answer is a resounding yes! The blend of black teas in English Breakfast provides all the essential nutrients the SCOBY requires to thrive. It contains sufficient caffeine and nitrogen, which contribute to the success of kombucha fermentation. Moreover, your kombucha will retain the strong flavour of the tea, resulting in a robust, cider-like taste with a hint of fruitiness.

The classic profile of English Breakfast tea makes it a beginner-friendly choice. Its consistency in flavour and result ensures that every brew is reliable and enjoyable. Given its widespread availability, English Breakfast tea is also a convenient option for regular brewers. So, if you have a box of English Breakfast tea on hand, you're good to go!  

So, now you know that black tea is a great option for kombucha. But does that mean any black tea will do? Not quite!

Teas to avoid for kombucha brewing

While it's tempting to think you can toss any tea into your brew, there are certain teas you should definitely avoid to keep your SCOBY happy and your kombucha delicious. Your SCOBY has specific needs, and some teas can actually harm it or negatively impact the fermentation process. Here are the teas you must avoid while brewing kombucha:

• Herbal teas: Though often called teas, herbal infusions like mint, chamomile, and peppermint are not technically teas at all. They're made from herbs, not Camellia sinensis leaves. They lack the nutrients necessary for a thriving SCOBY, such as nitrogen, caffeine, and theanine. Moreover, these herbal infusions can contain natural oils or antibacterial properties that might harm your SCOBY. They aren't ideal for primary fermentation unless used sparingly alongside black or green tea.

• Teas with added flavours: Those tempting teas with added flavours, like Earl Grey (with bergamot oil) or Chai (with spices), are a no-go for primary kombucha fermentation. The added oils and flavourings in these teas can negatively impact your SCOBY and disrupt the delicate balance of the fermentation process. While they might smell amazing, they're not kombucha-friendly.

• Strong smokey teas: Smokey teas, like Lapsang Souchong, have a very intense, almost campfire-like flavour. Though the taste can be intriguing, it may overpower kombucha's subtle flavour profile. While these teas won't directly harm your kombucha, their intense smokiness is not usually conducive to a healthy fermentation process. So, it's best to steer clear of these strong, smokey teas when brewing kombucha.

Are you ready to master your brew? Here are some pro tips that will elevate your kombucha to the next level!

Tips for choosing the right tea for kombucha

Do you still find your brews falling short of perfection despite choosing the right tea type? Your brew might be lacking that certain something, or maybe your SCOBY isn't as bubbly as it should be. What could be the missing piece? The secret lies in the details. Here are some pro tips to keep in mind when choosing tea for your kombucha:

• Organic vs. non-organic: Whenever possible, opt for organic tea. Non-organic teas may contain pesticides or other chemicals that could harm your SCOBY or alter the fermentation process. High-quality organic tea will provide the purest flavour and promote a healthier, more vibrant brew. It's a small investment that can make a big difference in the quality of your kombucha.

• Loose-leaf vs. tea bags: Both loose-leaf and tea bags can work perfectly well for kombucha brewing. Loose-leaf tea generally offers better quality and a richer, more complex flavour, as the leaves have more room to expand and release their aromas. However, tea bags offer unparalleled convenience, especially if you're a beginner or are short on time. If you're using tea bags, ensure they are made from natural materials and don't contain any staples or glues that could leach into your brew.

• Herbal tea infusions: It's best to avoid using herbal teas for the primary fermentation. However, if you're craving those herbal flavours, you can absolutely use them in secondary fermentation after the primary fermentation is complete. This allows you to add flavour without risking the health of your SCOBY. Simply brew your herbal tea separately, then add it to your finished kombucha during the flavouring stage.

• Tea blends: If you want to create a truly unique kombucha flavour, try experimenting with blending different teas! Combining black and green tea, for example, can create a complex and refreshing brew. Remember to stick to the recommended types of tea (black, green, oolong, and sometimes white) for the primary fermentation to ensure your SCOBY stays happy and healthy. Blending teas is a great way to personalise your kombucha and discover new flavour combinations.

So, the mystery of kombucha tea is solved. Though you can use English Breakfast tea to make kombucha, know that the world of tea is vast and varied. Encourage yourself to explore other recommended types to find your favourite. Each tea introduces unique characteristics, providing endless opportunities to craft the perfect kombucha tailored to your taste.

For those interested in enjoying kombucha without the brewing process, consider The Good Bug's kombucha. We source our teas from the best growers, ensuring you get the bottle of goodness without compromising taste. Visit our website, grab a box, and embark on a refreshing journey through the world of kombucha!

References

https://symbiota.co.nz/blogs/news/what-tea-to-use-for-kombucha-a-guide-to-kombucha-brewing-success

https://brewbuch.com/best-tea-for-kombucha/

https://www.youbrewkombucha.com/tea

https://revolutionfermentation.com/en/blogs/kombucha/choosing-best-tea-for-kombucha/

https://www.kombuchakamp.com/tea-and-kombucha-what-to-use-and-what-to-avoid