FAQ：大杯茶背後的茶菌母 – WHAT IS SCOBY ?

VOLUME I

大杯茶嘅 FAQ 系列為你逐一解答時不時喺INBOX收到嘅問題，無厘頭認真答！

FOR OUR FAQ BLOG POST SERIES, WE ARE GOING TO ANSWER QUESTIONS THAT WE GET ASKED A LOT.

Lisa:

好多人嚟到我哋嘅廚房會見到一塊塊好似花膠/水泡嘅物體，問我地係咩嚟嘅？其實佢就係我哋最寶貴嘅酵母菌啦。 冇咗佢，我哋就唔會有發酵茶。佢其實係咩嚟嘅呢？

Pat:

SCOBY （酵母菌）代表 Symbiotic Colony of Bacteria and Yeast。佢其實唔係一個個體嚟嘅，佢係一個組織嘅細菌同埋酵素。

Lisa:

佢哋一接觸左茶同埋糖之後，就會開始做嘢！佢哋會好肚餓咁樣喺度食食食食，跟住會“屙” 酒精同埋醋酸菌出嚟，產生二氧化碳。經過一至兩個星期，本身甜嘅茶會變咗酸酸甜甜有啲氣嘅發酵茶喇！

睇吓大杯茶嘅獨特發酵茶口味！

Lisa:

SCOBY are often mistaken as fish maw or jellyfish when people visit our kitchen. In fact, they’re Taboocha’s most precious asset. What exactly are they?

Pat:

SCOBY is an acronym for “symbiotic culture of bacteria and yeast”. It is the living
home for the bacteria and yeast — think of the SCOBY as the coral reef of the bacteria and yeast world!

Lisa:

SCOBY starts working when added to tea and sugar. It feeds on sugar and ‘poops’ out alcohol and acid. After a week or two, sweet tea will be transformed into tangy, fizzy kombucha.

Click here to check out our flavors of kombucha.