Short answer: yes, oolong makes a good base
Oolong is a true tea, from the Camellia sinensis plant, so it can feed a SCOBY. It makes a smooth, complex kombucha with floral or fruity notes. Many brewers use it as a step between black and green tea, or as a regular base once they are comfortable with the process.
What oolong is
Oolong is partially oxidized. The leaves are allowed to oxidize for a set time, then stopped, which places oolong between green tea (lightly processed) and black tea (fully oxidized). Oolongs vary widely. Lightly oxidized oolongs taste closer to green tea, and more heavily oxidized ones taste closer to black tea.
What oolong tastes like in kombucha
Oolong usually gives a kombucha that is:
- Floral. Some oolongs have floral notes that carry through into the finished drink.
- Fruity or toasty. Depending on the oolong, you may notice stone fruit, orchard fruit or a gentle roasted note.
- Balanced. Oolong often sits between the crisp finish of green tea and the fuller body of black tea.
The lighter the oolong, the more delicate the result. A heavier oolong can taste richer and closer to black tea. Taste as you go, because the fermentation will change the flavor over time.
Choosing oolong for kombucha
- Plain tea only. Choose oolong with no added flavor, oil or scent. Flavorings can harm the culture over time.
- Loose leaf or bags. Both work. Loose leaf is often a better-quality choice, but bags are easier. Whichever you choose, read the packaging for steep guidance.
- Clean sourcing. Choose tea from a reputable seller. Clean, unsprayed tea is less likely to carry residues that can harm the culture.
Brewing oolong for kombucha
Oolong can be bitter if it is steeped too long or in water that is too hot, so take care:
- Use the usual ratio of tea to water for your batch, as in the basic method. Many brewers use a little more oolong than they would for a cup of tea.
- Steep briefly and taste. Check the packaging for guidance. Many oolongs need less time than black tea.
- Consider a cold brew. Some brewers steep oolong in cold water for a long time, often 12 to 36 hours. A cold brew is gentle and less likely to turn bitter. It also avoids the need to cool a hot base.
- Cool the tea. If you brew hot, let the sweetened tea cool to around room temperature before adding the SCOBY and starter.
For more on steep times and temperatures across teas, see how to steep tea for kombucha.
Switching a black tea SCOBY to oolong
If your culture has been grown on black tea, switch gradually. For the first one or two batches, blend oolong with some of your usual black tea. This gives the culture a familiar base while it adjusts. Once the batches taste and ferment as you expect, you can move to pure oolong. Keep notes on each batch, so you can spot any change in timing or flavor.
Flavor ideas after fermentation
Oolong pairs well with fruit and light herbs. Add flavors during the second fermentation, not the first:
- Peach or apricot, for stone fruit
- Lemon or orange peel, for brightness
- A little ginger, for warmth
- Floral notes, such as a small amount of hibiscus juice or a light jasmine infusion made separately and added after fermentation
Add flavorings in small amounts, and check the flavor before you bottle.
Troubleshooting and safety
- Bitter or harsh taste. Steep for less time, use cooler water or try a cold brew.
- Thin flavor. Use a little more oolong, or blend with black tea.
- Slow fermentation. Check the temperature, and make sure you used enough starter tea.
- Mold. Discard the batch if you see fuzzy spots, which can be blue, black, green or white. Brown or stringy strands are normal yeast.
Homemade kombucha is less predictable than commercial kombucha. Keep your equipment clean, and talk to a clinician before drinking it if you are pregnant, have a weakened immune system, have liver disease or take medicine that may interact with it. For more on the health questions, see does kombucha clean the liver?
For a broader look at the options, see the best tea for kombucha. Oolong is also a common alternative when you are comparing green and black tea.