Everyone knows that a cup of green tea is good for you, right? (Just ask your gran) Well, that’s because it’s packed with tea antioxidants, aka polyphenols, which can help your body fight illness.
In kombucha making, the first and very important step at Remedy is to brew a VERY big pot of tea. That’s where these mighty tea polyphenols come in!
Not all kombucha brews will have the same amount of polyphenols. Some tea blends have less or more polyphenols depending on quality, and this can even be impacted by what season the tea was harvested.
Polyphenols also vary on the tea type (i.e green, black, oolong, jasmine or hibiscus). We use a mixture of certified organic green tea for its high polyphenol properties and certified organic black tea for its rich superior taste.
Most importantly, we test every batch of raw tea at Remedy to ensure it meets our high standards of the goods when it comes to polyphenols. We then test each batch of kombucha at the end of fermentation to make sure it meets our top-notch standards for polyphenol goodness.
If you want to check if your kombucha is chock-full of tea polyphenols, pour your brew into a glass. Tea has a brownish background color, so watch out if you find a kombucha that’s crystal clear.