First Kombucha made in Catalonia

Kombutxa.cat appeared in 2015 late’s spring, as result of a synergy from two kombucha lovers to create a tea drink with a special touch of taste for health. It represents the life of probiotics into a refreshing tea drink. This pioneer idea makes sense for the first time in Catalonia. Along the following line I will be opening the doors of our universe.
This project was born to create a new style of kombucha, based on a unique taste, to make you enjoy  this fermented tea drink. A new trend in terms of product and communication in the world of tea as we convey our emotions involved in each process: tea, communication and research & development. Kombutxa is the result of the vitality, passion and quality of two professionals that vibrate and create a tea melody. Like the rock and roll in the tea communication’s world.
The Taste of Kombucha

If you are pouring the kombucha yourself from a bottle gently run it down the side of the glass. Judge your pour speed based on the bubbles that is forming. Aim to have about a ten seconds when you’re done. Some kombuchas contain visible mother culture in the bottle that is meant to be drunk. If this is the case, stop the pour with a bit of tea left in the bottle.

Examine the appearance of our  Kombucha itself. Hold the glass up to the light and note the color and whether it is cloudy or clear. As long as this Kombucha was not filtered to preserve the ‘life’  inside do not worry about having more clarity.

When taking your first sip, try to note the initial bubble sensation as the kombucha enters your mouth. Think about whether it is sweet, bitter or something else. Our Kombucha, can be very complex. There can be quite a difference between the first taste and the finish.

Take your time with the aroma. Try to take three good sniffs before your first sip. You will find acidity, freshness, elegant aromatics, fruity and voluptuous mouth, sensual finish, youth and life. First fermentation takes place in stainless steel, second in bottle perpetuated by ginger and pomegranate juice, added from our closest organic producers.

Most aromas of the ginger and apple Kombucha remind of green grass, lemon, lime and enough spicy to be refreshing in mount with a very citric mouthfeel and long taste.

Pomegranade and hibiscus kombucha, has on its own the feeling of red fruit acidity from hibiscus and forest fruit, together from the pomegranade offers a hint of tanins in mouth that opens a wide range of pairings.

Serving temperature 8-12 ° C

More info http://www.kombutxa.cat


Spanish/catalan translation

El resultat de la fermentació del te kombutxa són sucres i àcids orgànics. Els llevats converteixen la sucrosa en glucosa i fructosa durant la fermentació, com a subproducte de la fermentació d’etanol. Els bacteris productors d’àcid acètic converteixen la fructosa en àcid acètic, que dóna al kombutxa el seu sabor agre tan especial, i la glucosa en àcid glucònic. Conseqüentment, el PH cau fins a 2.6. Això indica que el beuratge està a punt per a ser consumit. Si la fermentació no s’atura o s’alenteix, les concentracions dels àcids glucònic i acètic continuen augmentant, però el líquid resultant és pràcticament imbebible perquè té un gust massa avinagrat. Un subproducte addicional de la producció d’àcid acètic és la cel·lulosa, que proporciona un cau als microbis associats.

Greenwalt & al (2000) van recopilar la composició del kombutxa que altres autors havien anat recollint:

  • Bacteris:  Acetobacter xylinum, Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter.
  • Llevats: Brettanomyces, Brettanomyces bruxellensis, Brettanomyces intermedius, Candida, Candida famata, Mycoderma, Mycotorula, Pichia, Pichia membranaefaciens, Saccharomyces, Saccharomyces cerevisiae subsp. cerevisiae, Saccharomyces cerevisiae subsp. aceti, Schizosaccaromyces, Torula, Torulaspora delbrueckii, Torulopsis, Zygosaccharomyces, Zygosaccharomyces bailii, Zygosaccharomyces rouzii.

Per mes informació podeu entrar a http://www.kombutxa.cat

A <span>%d</span> blogueros les gusta esto: