African Red Kombucha 500ml
What is De Crocky Kombucha all about? Ok. Here we go...
We use a low amount of sugar in our initial fermentation, use the highest quality loose-leaf tea in a LONG, concentrated steep and we ferment for 1.5 to 2 weeks in 1bbl commercially-specialized, 316 conical vessels.
This creates an incredibly balanced, crispy, low sugar base tea upon which we flavour with herbs and fruits that we cold press in-house. It is a great base because we do not make such a thick, almost viscous initial fermentation of tea. After a week, a lot of that muddiness and unfitting tannin drops out in fermentation leaving a clear, gorgeous tea.
We believe Kombucha can be simple, extremely complex, just plain good, low brow, or even heady and highfalutin.
Some Kombucha breweries take semi-fermented tea after a week or two and blend with highly, highly acidified Kombucha. That’s fine. But it doesn’t create a sense of balance we desire. Some use white vinegar in their starter. Not horrible, but the flavours of naturally acidifying through time and patience far exceed expediting the process.
Not all, but a lot of Kombucha on the shelf has practically as much sugar as a soda. Sometimes it can have 18grams per bottle or more.
That isn’t inherently bad because sometimes one might want a sweet drink, but sometimes sugar covers up flavours. And sometimes folk don’t know their healthy choice of booch isn’t really that low in sugar.
We are diabetic friendly and add NO extra secondary sugars to our kombucha.
Our process produces a low sugar, dry, perfectly acidified product. No vinegar bombs. Healthy fermentation means something. We want to always improve on our craft. We want to always learn. We want the industry to grow and improve and expand and become better.
All breweries have their different techniques. As long as these techniques are about creating the best product for their consumer possible, then the world is aligned.