green tea versus black tea: results

[Guest guest]

I made two equivalent batches of kombucha. One with green tea and one

with black tea. I used the same scoby cut into half in each batch.

It seems that the kombucha prefers black tea (pu erh here) much

better than the green tea. The black tea scoby is now twice as big as

the green tea's. It has also a nicer appearance and is more

homogenous. It also seems that the green tea's produces more acetic

acid, even though the scoby is smaller.

[Guest guest]

Ummm, the chinese who invented it definitely classify Pu-erh as an oolong, not

black (which they call red tea).

Also, if you experiment around w/ a bunch of different kinds, you'll find that

some green teas make great, thick scoby's, while others won't. All green teas

are not at all alike as far as KT is concerned. For example, traditional green

pearl tea makes a wonderful scoby and an incredible KT, maybe the best IMO.

blessings

mark

green tea versus black tea: results

I made two equivalent batches of kombucha. One with green tea and one

with black tea. I used the same scoby cut into half in each batch.

It seems that the kombucha prefers black tea (pu erh here) much

better than the green tea. The black tea scoby is now twice as big as

the green tea's. It has also a nicer appearance and is more

homogenous. It also seems that the green tea's produces more acetic

acid, even though the scoby is smaller.

[Guest guest]

Marc,

Are you talking about gunpowder tea?

Also, Pu Erh made a really poor tasting KT.

> Ummm, the chinese who invented it definitely classify Pu-erh as an

oolong, not black (which they call red tea).

>

> Also, if you experiment around w/ a bunch of different kinds,

you'll find that some green teas make great, thick scoby's, while

others won't. All green teas are not at all alike as far as KT is

concerned. For example, traditional green pearl tea makes a

wonderful scoby and an incredible KT, maybe the best IMO.

>

[Guest guest]

Hi Mark,

I'm new to this group, but here's my 2 cents regarding chinese teas.

I grew up in Taiwan and spent my teens in China, so I know a little

about tea. Taiwan is famous for its oolong tea, especially Ti Kuan

Yin. Oolong is not a black tea, meaning not fully-fermented. It is

usually partially fermented by rolling the leaves and then ferment

until the edges of the leaves start to turn brown. Pu-Erh, on the

other hand, is a well fermented tea originated in Yunnan province.

It has a smokier, more woody taste than oolong. Green tea is not

fermented, it is withered and steamed to prevent oxidation then

rolled and dried.

You are correct about black tea - we call it " Hong cha " in chinese

which means red tea, but normally refer to any ceylon style black

tea, which is well fermented. Sometimes people loosely named all

well fermented tea black tea, which I suppose is correct in English

language (although I must add I have never heard of Hei cha, black

tea in Chinese. Hei in Chinese means black). I drink a lot of

chinese tea at home, including Pu-erh. My favourite way of drinking

Pu-erh is called Ju-pu, which is Pu-erh mix with Ju-hua (white

chrysanthemunas flowers). Black tea can also mean tea taken without

milk. Red tea in South Africa (where I live now) is actually not a

black tea but Rooibos tea (rooi=red in Afrikaans).

I think this confusion about black tea/red tea is simply different

ways of translation.

Jade

" Mark-n-Suze " <limelite-

> 1@w...> wrote:

> > Ummm, the chinese who invented it definitely classify Pu-erh as

an

> oolong, not black (which they call red tea).

> >

> > Also, if you experiment around w/ a bunch of different kinds,

> you'll find that some green teas make great, thick scoby's, while

> others won't. All green teas are not at all alike as far as KT is

> concerned. For example, traditional green pearl tea makes a

> wonderful scoby and an incredible KT, maybe the best IMO.

> >