Caffeine and Kombucha, pt. 2 - Brewing Kombucha with High Caffeine
This entry was posted on July 25, 2014.
If you've been following our blog series, you may have read my post about the highly energizing yerba mate. It's a tasty herb that makes excellent kombucha, and I usually blend it with white tea. Check it out here if you haven't already. Now, on to Brewing Kombucha with High Caffeine ... Misinformation abounds regarding the concentrations of caffeine in the various traditional tea varieties. Among the most prominently circulated holds that "lighter" teas, such as white and green teas, contain moderate amounts, whereas darker teas such as black, oolong and pu-erh will generally contain a greater amount of caffeine.
The sheer complexity of the tea plant prevents anything but generalizations from being made. That said, if you have been privy to most of the data circulating regarding caffeine and teas, you likely have a different story than what closer inspection will reveal. I'll admit to acceptance of some of these thoughts as well - white tea is low in caffeine, right? And greens have much less than black tea? Wrong - for the most part.
Young leaves mean higher caffeine
The younger a tea leaf is when it is plucked, the higher the concentration of caffeine there will be. So, since green and white teas are made from the youngest parts of the plant, on the whole these leaves will be highest in caffeine. This will, then, be especially true of silver bud white tea, or any tea that contains buds, for that matter. This doesn't necessarily exclude black teas.
This blog written by Nigel Melican was extremely helpful when I was trying to find out more regarding my favorite beverage and the caffeine therein. In it, Nigel debunks caffeine content myths and discusses the early pour-off method, thought (falsely) by many to decrease caffeine.
Guayusa - cousin to yerba mate
Another great tea-like herb that provides a lot of energy from caffeine is guayusa. Primarily grown in Ecuador, it is said to be consumed before and during hunting. Like yerba mate, it provides a clean energy boost without risk of "crashing" after the boost wears off.
I love to make kombucha with it not only because of the physiological effects, but it also has a great flavor, not unlike rooibos. You could almost look at guayusa as a caffeinated rooibos, one I often describe as having an herbal cherry flavor.
So, definitely consider this one when concocting your 'buch energy drink! Think probiotic coffee substitute. Many thanks to our friends at Runa for all the knowledge and tea.
Another tea to consider when making a high energy kombucha is a style called pu-erh. You may have read my blog post on pu-erhs posted back in March. If not, check it out here.
While pu-erhs may not have the highest caffeine content, there's definitely a strength and energy that is really noted across the board with this style. So these make a great, boosting kombucha that also will be very medicinal and also have a unique taste.
When endeavoring to make high-energy kombucha, look no further than yerba mate, guayusa, white and green (check out Jade Dewdrops - it's outstanding) teas, and pu-erhs. Of course other styles will still provide you with caffeine, but if you're looking to maximize, it's useful to look at these types.
Until next time - consider brewing up a little something to get you jacked in the morning - that won't make your stomach writhe and your body crash. A healthier part of waking up ;-).