At Finca Luna Nueva, besides my main focus on Tea and Biodynamics, I’ve also had the chance to engage in other interesting activities like making chocolate from cacao, collecting butterflies, hiking to and swimming in volcanic craters, and effervescing like a mad man! Pictured below is a series of ferments myself and the other interns have been brewing. The sensations are wild and the flavours sensational.
Left to Right
Oolong, Puer, Ginger Brown Sugar, Oolong-Gaunabana
Fruit and Vegetable Kimchi! Both outstanding sensations and flavour profiles. Of course, we used some on-farm ingredients like guanabana, coconut, and culantro in the fruit kimchi, and ginger, turmeric, and pepper in the regular kimchi.
The great Guanabana Mead!!
Pickled baby ginger. The two on the outside are a natural pink as a result of quality baby ginger from our farm. The one in the middle is coloured with Annatto, also from the farm.
The Classic Kraut. Green and Purple Cabbage.
Effervescent party at Finca Luna! One day, with enough tea production, we’ll have a signature Biodynamic Black Tea Kombucha available!
On the left, we have Lei Cha, a ground up medley of nuts, seeds, grains, tea, and tea powder brewed in hot water traditionally drunk by the Hakka people of Taiwan. (Click here to see my previous post on Lei Cha with pictures).
I used sunflower seeds, pumpkin seeds, sesame seeds, cashews, Taiwanese high mountain Jade Oolong Tea, and ground up Sweet Roast (to a fine powder) from Mauna Kea Tea. These ingredients are ground together using a mortar and pestle. This hearty broth is actually quite enjoyable and filling. The batch I made here is a little more crude than the Lei Cha we made in Taiwan, but it’s a good Hawai’i version to start with :)
Pictured above right and below, I made some Kombucha using Ruby 18 Brandy Oolong Tea from Taiwan. Kombucha is a fermented beverage often made with tea. It becomes quite carbonated and takes on a sweet and sour or sugary and vinegar-like taste. This particular batch was my first and it turned out great. I’ve now tried other batches with different tea, but Ruby 18 has proven superior and I will continue to ferment with it.