Maple Blueberry Superfruit
If you follow us on Instagram, you've seen us mention this awesome flavor before. It was, in fact, inspired by a Canadian brand called Rise kombucha and Blueberry & Maple flavor. They're distributed in Canada only, so if you can't get your hands on this awesome booch, you can try our version!
Tea Base: Sencha and Assam. We recommend blending, because it gives this brew an extra dimension.
Second ferment ingredients: 1 bag of Maple Herbal Tea from Four O'Clock (available on ebay) and Blueberry Superfruit from Stash Tea Co.; Fresh pineapple.
Herbal tea bags are an excellent choice for second ferment flavoring, because they go a long way, usually have a variety of secondary flavors in them, and they last a long time on the shelf! For this recipe, we use very specific brands and flavors. If you want to experiment with other brands, that is completely up to you! If you want to try actual maple syrup, go for it! If you want to add fresh blueberries, or blueberry juice, that is also completely encouraged.
The maple tea bag one (which smells incredible) contains roasted chicory root, cinnamon bark, and anise seeds, to name a few; the Blueberry Superfruit one has orange peel, lemongrass, rosehips, blackcurrant, among others. So, while the primary notes are blueberry and maple, they are swirling in other amazing layers of flavors.
Process: Once you have all of your flavors ready, get your bottle of choice, and pop in 1 tea bag of the Blueberry Superfruit and 1 Maple teabag. Be sure to remove the tags. Pop in 2 chunks of pineapple. Not only does it add more carbonation to the brew, but gives it another fun, juicy note. Fill to the top, seal and leave to second ferment for 3-5 days at room temp. Refrigerate, and serve!
If you want a more subtle flavor, you can do a concentrate and then add that to your second ferment. Simply place the tea bags into a small bottle, and fill it with about 8oz of finished kombucha. Seal and let sit at room temp for an hour. Afterwards, get your second ferment bottle of choice, pour in about 4 oz of the concentrate, pop in a chunk of pineapple and fill the rest with your finished kombucha. Seal and let sit at room temp for 3-5 days.
Another fun tip: If you keep the bottle of unopened, finished second ferment in the fridge for a week or so, it will have optimal flavor and carbonation. Try it! (If you can handle the wait!)
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