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Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years.The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) [1] is a fermented, lightly effervescent, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast . [ 2 ]
Jun, or Xun, is a fermented drink similar to kombucha, differing only in that its base ingredients are green tea and honey instead of black tea and cane sugar.Jun is brewed by fermenting green tea (which has been sweetened with honey) with a symbiotic culture of bacteria and yeast (). [1]
Pu'er is a microbially fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant. It is thus truly a fermented tea, whereas teas known in the west as black teas (known in China as Red teas) have only undergone large-scale oxidation through naturally occurring tea plant enzymes.
Kumis itself has a very low level of alcohol, between 0.7 and 2.5%, [14] comparable to small beer, the common drink of medieval Europe that also helps to avoid the consumption of potentially contaminated water. Kumis can, however, be strengthened through freeze distillation, a technique Central Asian nomads are reported to have employed. [15]
Ice milk and lemon tea Various ... Cider – cider is a fermented alcoholic drink made from apple juice. Cider alcohol content varies from 1.2% ABV to 8.5% or more in ...
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The alcohol content is normally not over 25%, although it has a high sugar content of nearly 30%. The original recipe was a mixture of arrack with water, sugar, lemon, and tea and/or spices (chiefly nutmeg). [3]