Single-tea Kombucha specials add quite a variety to our standard Kombuchas which we have all year round. These specials usually run for up to a month, but some of them can be available for only one week - all depends on the amount of tea that we have on hand.
Some of those specials are returning teas that I already wrote blog entries about. Some are returning seasonals, like Stinging Nettle. And the rest, new and exciting teas.
Since it would be a lot of blog posts to write (and to read), I will just highlight most of those specials by briefly describing the tea that each of those specials are made with.
And it will also be an ongoing post till the rest of this year.
The current Kombucha specials will be listed on top of this post (so just below this line).
We have started November with a bang.
Bärbucha Kombucha made with a 25 year old Oolong from Anxi, China.
Anxi Oolong from 1999, is an aged Oolong which is very complex in flavor and very unique.
Obviously, that makes this Kombucha very rare and very special. It is actually a one time deal.
Flavor-wise it has very deep and complex notes reminding those of Tie Guan Yin.
Definitely, it's super yummy.
Two other specials, at this time: a long-awaited return of Genmaicha and a Chinese Pi Lo Chun.
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October brought us quite a few yummy tasting Kombuchas.
Two really good Oolongs:
Da Wu Ye and an almond tasting Dan Cong - Xingren Xiang.
Besides those, we had two two Chinese green teas: Yunnan Green and Ding Hu (full name Ding Hu Da Fang.
And a very special red tea (dianhong) from Yunnan, called Mountain Mist.
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September brings us two new teas. A super tasty Golden Dragon (Chinese golden tea) and Tieluohan - a Wuyi Mountain Oolong. Plus a return of Lung Ching.
Golden Dragon is a second yellow tea that we made Kombucha with.
Tieluohan (below) has natural notes of cooked pear and walnuts.
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August gives us an extraordinary Imperial Black Kombucha, made with a Nepalese black tea from Jun Chiyabari Tea Estate. Japanese Kabusecha makes a return appearance, along with a cold-brewed Chamomile. Imperial Black will definitely return.
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July (and actually end of June) brings us three different Oolongs. That's a first one for us as we usually try to mix the different types of teas. But it is also a great opportunity to compare different Oolongs at the same time.
The main star is Da Hong Pao.
"Da Hong Pao (大红袍) is a prestigious Wuyi oolong tea. It is a premium variety of the Wuyi Yancha (武夷岩茶, Wuyi Rock Tea) group of oolong." (Teapedia)
Next in the selection is the Taiwanese Qing Xin.
"Qing Xin (青心), literally "green heart" is a famous cultivar used in Taiwan and, more recently, also in Thailand, Vietnam and China." (Teapedia)
And finally, we have a return of Tie Guan Yin.
Each one of these Oolongs is different, and each one of them is very refreshing and super delicious.
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June belongs to Elderflower Jun. It is our yearly seasonal Kombucha and we can't wait till elderflowers bloom.
Besides this very popular Jun, we also have two new debuts.
One of them is Kukicha-Houjicha, a Japanese (roasted) stem tea.
And a high mountain Taiwanese Spring Oolong called Ding Hu.
Both are super delicious as Kombucha, as well as the tea.
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The month of May brings us a white tea Kombucha from Fuding, China.
Fuding is famous for white tea production. This particular tea came in a form of a chocolate bar.
It transforms into a nice and tasty Kombucha.
Black Treasure is the other attraction for the beginning of this month. It is a South Indian black tea from the Nilgiri mountains. As a Kombucha it is complex and yummy.
Stinging Nettle Kombucha is gone (it lasted up till middle of May) and now we have Creeping Charlie Kombucha. German name for this herb is Gundermann.
It is also one of our perennial specials. .
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April belongs to Stinging Nettle Kombucha. It's our yearly tradition and we've been making it for the last eight years. This Kombucha is always much awaited, and no surprise, as it is delicious and loaded with health benefits.
Two other specials for this month include the return of Longjing (Lung Ching), a yummy and fruity green tea Kombucha and also a return of a very special Mi Lan Xiang.
Mi Lan Xiang is a special Oolong (Dancong, or rock Oolong) which comes from Phoenix Mountains, Guandong China. It has an incredible natural honey-orchid fragrance and some strong fruity notes.
Super delicious as a Kombucha. No wonder, as the tea is of really high quality.
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March started off with three wonderful specials. First, came the much awaited Kabusecha.
Although, it is a return as we had it before, but in a sense it's new as it is made with a Kabusecha no.2, so a different Kabusecha tea. But still from the same company (SHO CHA)
It is equally delicious as the first Kabusecha that we used last year. And no surprise, as it's also a high quality tea.
Milk Oolong also made a come back. This one has been requested by a few of our customers.
Finally, a really tasty and fruity Kombucha made from a Chinese Baicha (specifically Jing Xian Te Jian Baicha). A stunning looking green tea.
This one will probably come back some time in the future.
And the whole line-up.
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There were no specials in January, as we were on vacation, but February brought us 3 different Kombucha specials.
First of - Honeybush - an always welcomed return of this very refreshing non-tea Kombucha with rose-hip notes and beautiful color.
Yuzu Black - a super yummy Kombucha made with a high quality Taiwanese tea (Spring 2023) from Sanxia, scented with Yuzu flowers.
And finally, Heaven Scent - a nice light Kombucha made with a green tea from Shri Lanka, with the same name.
Below are all three of those specials.
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to be continued...
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