Have you ever been so busy that you’ve made a cup of tea to only then completely forget about it? I have. I’ll make a lovely cup of splosh (my preference is to take it without milk, you’ll later be reassured) and in due course see it sitting there staring at me stone cold. I don’t know about you, but I still drink it. I often take with me to bed a warming (caffeine free, perhaps chamomile) tea, but then suddenly grasped by dreams, fall asleep just as it’s cooled to that perfect slurp ready temperature. Typical. However it’s a pleasant rude awakening despite the gasping thirsties striking in the middle of the night, when there it is my good trusty old pal, cold tea. Now this may horrify some of you, but I can’t deny; I’ve even been known to make a cuppa, a pot even then go out, for the whole day sometimes and on my return gulp it down.
Of course soon after I’d likely follow it with a fresh pot. You could call it a sort of aperitif to my main tea. Then after the main tea comes the after tea, tea. I like Green or Mint, or even Green Mint.
So you see, I like tea. Naturally as it should be prepared, hot mostly and if I remember or stay conscious, take it fresh. For a parched mouth, I couldn’t think of a more refreshing lovelier drink.
So I for one, don’t mind an old tea is my point. However recently I was confronted by Kombucha.
Kombucha, popular in the Far East and Russia is essentially made from my favourite ingredient: Tea.
Fermented. Tea. Whoah there. Yes. Fermented Green Tea. Though, it’s the making of this drink that makes it (a really long process) so special.
Like a German Friendship Bread, it starts with a yeast mix that you have to care for like a newborn baby, keeping it warm and fed with sugars. Then once you’ve made your batch from the yeast mix given to you by someone else, you spawn your own batch and then pass the sci-fi creature-like activated mix on. In Kombucha’s case it thrives on naturally present sugars in the tea which cause the creature of bacteria and yeast to feed itself. If only real babies could.
If you’re not ready for all of this; rearing babies or the hobby of keeping libations like a beekeeper keeps bees, then Kombucha does come ready made in the form of Love Kombucha
It’s considered a super drink with probiotic benefits; improving digestion, balancing gut yeasts and also it apparently helps with your focus and mood elevation. It has also been cited as a powerful cure for hangovers because of the potency of it’s gluconic acid, the powerful liver detoxifier it contains.
This is good because next to tea, my second favourite drink is whisky.
We’re celebrating sharing at the Greenwich Pantry and will be sampling Kombucha this weekend, come down to the basement cafe area of Greenwich West Community and Arts centre and try it along with lots of other delicious things and share your thoughts on this unique drink.