Cold-Brew Coffee
Inspired by Matisse's view that "it is not enough to place colours, however beautiful, one beside the other; colours must also react on one another," we set out to create a Coffee Kombucha that captures the same sense of balance. We began with a light sencha tea, delicate enough to let the fruity notes of a naturally processed Rwandan coffee shine. Sourced through Coffee by Tate's Gender Equality Project, the coffee offers vibrant notes of strawberry, nectarine and oolong. Roasted on the grounds of Tate Britain, it celebrates 25 years of Tate Modern.
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Kombucha is fermented tea thought to have originated two thousand years ago. When properly brewed it is a delicious, slightly fizzy and refreshing soft drink that is low in sugar and naturally contains live cultures and organic acids.
Kombucha is made of four simple ingredients: tea, water, sugar and a SCOBY (Symbiotic Culture Of Bacteria and Yeast). During fermentation, the yeasts consume the sugar and produce alcohol, then the bacteria consume this alcohol to produce the acids that give kombucha its tangy flavour.
Read the complete guide to kombucha here.
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