The Bearded Persian
PERSIAN PURVEYOR OF ESPECIALLY NICE STUFF
KOM·BU·CHA | \ KÄM-‘BÜ-CHә ,-SHә \
a somewhat effervescent beverage prepared by fermenting kombucha with black or green tea and sugar
Fat……………… < 0.1g/ 100ml
Energy……….. 30kcal /100ml
Hi my names Alan aka The Bearded Persian. Despite my pale skin and ginger beard I am in deed half Persian and half English. Having spent many years over in the middle east and elsewhere whilst on my travels, I’ve slowly become more and more in tune with a natural way of living. Whilst that doesn’t mean I don’t like a good tipple of gin or a ale from time to time however, to me it’s about balance, living our lives in equilibrium with mother nature all around us.
The idea behind the bearded Persian has developed over many years but more so since the death of someone incredibly close to me. Ever since then I’ve been on a journey, from making my own home made soaps, essential oils, beard balm, tattoo wax, kefir and kombucha.
These days we are all acutely aware of the impact we humans have on this earth. I believe it is down to everyone one of us to do our bit, in whatever form that may be and to be the change we want to see in the world.
What is Kombucha?
Kombucha is a fermented drink that has been around for thousands of years, it is said to have come from Asia and the mystical lands of emperors. It is said that Genghis Khan and his army used to have kombucha in their flasks.
Whilst personally trying to live a more natural life, I have tried to cut down on the sugar I put into my body. Therefore, I was initially worried about the sugar content in kombucha however, sugar is essential to the fermentation process and is what gives the drink its lovely tangy and refreshing taste.
The fermentation process creates a microsystem of beneficial tasty bacteria which are thought great for your wellbeing. For me I really enjoy the balance between tartness and sweetness.
Why is our kombucha different?
I’ve got to thank my beautiful mother and her secret recipe for Persian tea, it was with this tea that I first started fermenting kombucha long ago.
I tried other teas and flavours but still kept going back to the original recipe, between us both we refined the recipe to produce a lovely tasting drink. Now we don’t really mess with it and keep true to the original recipe. The quality of our teas are second to none and this really comes through with the floral flavour once brewed.
Making kombucha is quite an art. Making it to suit everyone is rather difficult as everyone likes it slightly different, from sweet and tart to more tart than sweet therefore, if my kombucha is too sweet for you, leave it out of the fridge between 1 to 4 days making sure to taste it every day till it suits your palette.
We would like to hear from you, your thoughts? Ideas? Questions? Feel free to tag us on Instagram or Facebook.