In order for me to refine and prefect any food product it is important to pick a choice and then go deeper.
When I started out as a kombucha micro brewess, I was looking for "my" flavors...what tastes good to me?
After a couple of years of testing, experimenting with ingredients, finding suppliers, creating a clean sanctuary in which to keep the brewing tanks and bottling area, here are the results:
...a mix of organic, fair trade black teas fermented and not, rose petals from organic suppliers, organic evaporated cane juice, fresh water and a ton of loving attention to find the right timing to bottle, chill and distribute the batch. This goes for each flavor
POMEGRANATE - LIME
..a blend of fresh and concentrated fruit juices, lemon, lime and pomegranate, water and organic cane sugar. I use no tea for my blend here.
...the current nectarian star of the trio, a flavor and elixir that came together after many attempts to brew kombucha that blows my own mind and thrills my subtle palate. A mix of organic fair trade white & green tea, herbs which I keep in proprietary confidence, Jasmine and orange blossoms, water and organic cane sugar.
The culture I use has the quality of "Santosha", the Sanskrit word for contentment that comes from silence, simplicity and connection. I developed it over the last 11 years and it has been my great goo fortune to be able to keep it thriving as a family member...OK, that's pretty deep, but it does take care, awareness and intention to keep a culture like our 23Monkeytree kombucha culture healthy and happy.
My goal is to have 23Monkeytree kombucha poured in super upscale restaurants as well as at live bazaars and art events.
|Kamyar and Tamar from UC Berkeley pouring at the Oakland Art Murmur Firehouse Live Bazaar November 4th 2011|
I also pour samples and cups at the Firehouse Art openings at Gallery North, every second Friday on 1790 Shattuck Avenue, in Berkeley, CA. 7 to 9pm.
More about the Firehouse Art Collective and events here.