Grateful for the unlimited possibilities of this new day (even though its winter in New England), I am making a gallon of kombucha.
My man friend has a stockpile of small jars each containing about a teaspoon of green tea, so I combined those with some Assam Bramaputra as recommended by Jamie Paul of Dobra Tea in Northampton. I’ve never used green tea in a kombucha blend before – hopefully the SCOBY finds it delicious!
On the current batch, I am doing a secondary fermentation using blood oranges. They were on sale (at Whole Foods, shut uppp) so I ASSUME they are in season somewhere within flying distance. Ideally, I suppose I would be using an all-local, seasonal supply chain. Except for tea. I don’t think anyone is growing tea in Rhode Island…or are they? Stay tuned, let’s find out!