Redbush Tea Kombucha: Unlimited potential
With a myriad of tea options available, it can be overwhelming to know which one to choose for your daily brew, especially when preparing kombucha. How do you know which tea offers not only an excellent taste but also notable health benefits? It’s frustrating to try different types of tea only to find that they either lack in flavour or don’t live up to their supposed health benefits. And when it comes to brewing kombucha, the choice of tea becomes even more critical, as it significantly impacts the final product’s taste and nutritional value! Enter redbush tea, a uniquely flavourful and health-boosting ingredient for your kombucha brew. I have recently discovered this exciting addition to kombucha brewing and I hope you give it a go and enjoy it too.
Before continuing with this article, if you’ve ever made kombucha, you may wonder how to store your Kombucha then you may wish to check out this article.
Rich in antioxidants, low in tannins, and offering a naturally sweet taste, redbush tea delivers an enticing twist to your kombucha while adding a plethora of health benefits. But why should you brew your next back of ‘booch with redbush?
What is Redbush Tea? – The Basics of This Unique Brew
Redbush tea, or Rooibos, is a type of herbal tea that originates from South Africa. The tea is derived from the Aspalathus linearis bush plant, which is found in the Western Cape. Unlike traditional tea, redbush tea is naturally caffeine-free. This is one of the main reasons that I decided I wanted to give it a go. I have regularly been brewing hibiscus kombucha. It’s delicious but very fruity and I have been looking for a more ‘tea like’ brew. Due to its low caffeine content, this makes it an excellent choice for those wanting to reduce their caffeine intake.
In the production process, the leaves of the Aspalathus linearis bush are harvested, bruised and left to ferment in the sun, which results in the characteristic red colour and sweet flavour. There’s also a green version, which is less oxidized and tastes more like a grassy green tea (I have never tried this version – normally or in kombucha).
What Makes Redbush Tea Good for You? – Uncovering the Benefits of Redbush Tea
Redbush tea is packed with health-promoting antioxidants such as aspalathin and nothofagin, both of which have anti-inflammatory properties and can help fight against free radicals in the body.
The tea is also rich in minerals such as calcium, iron, magnesium, zinc, and potassium, contributing to various aspects of bodily functions and overall health. Moreover, because of its low tannin content, it does not interfere with the body’s absorption of iron and proteins, a common issue with traditional black and green teas.
Redbush tea can help with digestive issues. It contains antispasmodic agents that can ease severe stomach cramps and abdominal pains. This, along with the tea’s high flavonoid content, is why it is sometimes given to infants who suffer from colic or stomach pains.
Savour the Unique Taste – What Does Redbush Tea Taste Like?
Redbush tea has a naturally sweet, slightly nutty flavour with notes of caramel, vanilla, and honey. It’s unique flavour profile makes redbush tea the marmite of the tea world. You either love it or hate it and it can either be a delight to the senses, or like drinking decomposed bodily fluids (as it has once been described to me by a ‘Saffa)! Unlike other herbal teas that may have a bitter or overly floral taste, redbush tea has a smooth and full-bodied flavour that personally, I find is both comforting and satisfying. The tea’s natural sweetness means you can enjoy it without any added sugar or sweeteners, although it can also be enjoyed with a slice of lemon, a dollop of honey, or a splash of milk. All of these tastes when fermented into kombucha really shine through and I find make it a delight to brew with.
Why Choose Redbush? – Understanding Why Redbush Tea is Good for You
Choosing redbush tea as your go-to brew brings a multitude of health benefits. Apart from the high antioxidant content and the wide range of minerals it contains, redbush tea is also beneficial for heart health. Regular consumption of redbush tea has been linked to a reduction in heart disease risk factors, including high blood pressure and high cholesterol.
The image below shows the growth of a little alien blob like SCOBY and pellicle of kombucha brewed from Redbush tea on day zero (left) and day seven (right). But what is a scoby, find out here.
Moreover, redbush tea may help with weight management. Some studies suggest that the tea can help reduce levels of the hunger hormone, leptin, while increasing the feeling of satiety.
Lastly, due to its anti-inflammatory properties, drinking redbush tea can help soothe and improve skin conditions, contributing to healthier skin.
Know Your Brew – What Type of Tea is Redbush?
Even though it’s commonly referred to as tea, redbush is technically not a tea but a tisane. The term ‘tea’ is traditionally reserved for beverages made from the Camellia sinensis plant, including black, green, white, and oolong teas.
Redbush or Rooibos is a type of herbal tea, which means it’s made from infusing herbs, flowers, seeds, or roots, in this case, the Aspalathus linearis bush. Despite not being a ‘true tea’, redbush still offers a rich and complex flavour profile and a host of health benefits, making it a worthy addition to any tea lover’s collection.
What Does the Science say About Health Benefits of Redbush Kombucha?
A recent article was published in the journal ‘Nutrients’ in 2019. The purpose of the study was to understand the differences between kombucha brewed from black tea, green tea, and rooibos tea. The paper focuses on the different microbes found in each type of kombucha and how the tea base affects the fermentation process, composition, and antioxidant content. It also takes into consideration the production of gluconic acid (GlcUA), a compound with detoxifying properties.
This was the first time, a study has examined the properties of kombucha brewed from redbush tea. The researchers found that each type of kombucha has a different microbial composition and antioxidant capacity, with black tea kombucha containing the highest levels of acetic acid and GlcUA. Rooibos kombucha showed lower antioxidant activity but demonstrated a significant positive effect in limiting oxidative stress in cell models, which may indicate potential therapeutic applications. The study noted the following:
| Tea Type | Benefits | Drawbacks |
|---|---|---|
| Black Tea Kombucha | – High concentrations of beneficial Komagataeibacter spp. – High levels of detoxifying GlcUA and acetic acid – Increased production of beneficial organic acids and monosaccharides during fermentation – Increased production of beneficial organic acids and monosaccharides during fermentation | – Potentially stronger, sour taste due to high acetic acid |
| Green Tea Kombucha | – High concentrations of beneficial Komagataeibacter spp. – Notable antioxidant properties | – No obvious drawbacks identified |
| Rooibos Tea Kombucha | – High concentrations of Komagataeibacter spp. – GlcUA levels increase with time, indicating potential detox properties – Shows a significant effect on limiting oxidative stress in cell models, indicating possible therapeutic applications – Lower acetic levels, indicating a less sour, potentially more palatable taste | – Lower antioxidant activity compared to black and green tea kombucha |
And what did I think?
Simply put, absolutely bloody delicious. The science suggests that the kombucha should have a less sour potentially more palatable taste and it truly was delicious. As I’ve said previously, Redbush tea is a marmite tea. If you like redbush tea as a tea, I’m sure you’ll fall head over heals for this version of kombucha and I could not recommend it more highly. However if you don’t like the tea then I’m not sure this will be a hit with you.
I haven’t explored various F2 brews yet, I have only drunk the ‘booch after an F1 as I wanted to understand the taste of the primary brew. Over the coming weeks I’ll be experimenting to see what works and will come back to revisit this topic and provide updates.
And what about you? Have you tried making redbush kombucha? Have you any exciting flavours to share for F2? Or alternatively, have you tried any other teas? I’m tempted by a peppermint tea kombucha as another alternative to caffeine free brews for an evening. The science suggests this won’t work, so check back in a few weeks and I’ll update you with my experiences.
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