How to use and store Cold Fermented Fruit Tea
Cold Fermented Fruit Tea is a self-preserving, living, and concentrated drink. To consume, dilute the tea liquid with water in a ratio of 6 to 8 times, depending on personal taste.
The recommended ratio is 1:6 to 1:8 to create a drink with 8% brix, which equates to 26-32 calories per 100ml. To make the drink, mix one part of the tea concentrate with six parts of cold water, and add more water as desired. Diluting the tea further will reduce the sweetness and increase the tartness. The drink tastes better when served cold, and you can replace 2-3 parts of water with ice.
A helpful tip: At Tea House Hanoi, we usually use a ratio of 1:11 to 1:12 and drink it more frequently. We find this ratio to be satisfying, with the right balance of sweetness, tartness, and aroma, but it might be too bland if you are not used to plain food.
Our Cold Fermented Tea is a living drink that can be stored at room temperature. However, its taste will change over time and become more sour and earthy depending on the environment
Refrigeration: This is the easiest way to preserve the taste. After use, simply tighten the lid and put it in the refrigerator.
Room temperature storage: At Tea House Hanoi, we leave the Cold Fermented Tea at room temperature after opening to experience the change in taste. To do this, you need to pay a little attention and care: after opening, don’t tighten the lid to allow gas produced from further fermentation to escape. When there is only a small amount of tea left at the bottom that won’t be consumed within a few days, store it in the refrigerator; otherwise, it will quickly turn into vinegar or wine.
HOW TO MAKE THE TEA MORE TART:
Sometimes the tea might taste too sweet, but this is rare because we use the minimum amount of sugar. After dilution, the brix of the tea is about 6-8%. This is less sweet than most lemonades or regular fruit juices, which have a brix of 10-17%.
That’s the interesting point of our Cold Fermented Tea – it makes you satisfied with less sugar. We believe it’s because, during the fermentation process, the ingredients break down into smaller molecules, creating a drink that’s rich in prebiotics that float around.”
If you want the tea to be even less sweet and more tart, you can easily achieve this by dividing it into two bottles and covering the lids without tightening them. As the tea ferments further, it will become increasingly tart, while the sugar content decreases as it is consumed by the microorganisms and bacteria involved in the fermentation process.
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