UK Wine Show 751 Fermented Tea and Kombucha with David Begg Part 2
This show was published 08 September 2023
In part 2 of our interview we explore the sourcing of tea from China and India. David sources a green tea from the Zheijiang province called Dragonwell and describes the different flavours of some of the types they use and how the process of fermentation changes the flavour notes of the tea. David has just returned from Darjeeling which has 80 tea gardens (plantations) with different aspects at different altitudes and soils, factors that change the flavour profile of the tea. Picking through the season means flavours vary depending on when you pick. The flavours will change from green notes through to more mellow musky notes and fruit such as peach, in first flush Darjeeling. We find out about the processes after picking where estate managers can create certain styles.
We touch on the origins of Kombucha, although Real Drinks compete with non-alcoholic sparkling wines and not in the Kombucha space. Kombucha is a flavoured fermented soft drink dating back some 2000 years ago in China but which first became popular in the US in the 1960s when it was known as groovy tea.
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