Infuse Your own Kombucha
To celebrate the Earth Day 2023 and promote sustainability, our Sustainability/Net-Zero Office organized an "Infuse your own kombucha" workshop on 19 April. The workshop was led by the witty and knowledgeable sisters, Lisa and Patricia, founders of Taboocha, a pioneering Kombucha business in Hong Kong. The workshop aimed at teaching participants how to create their own kombucha using different types of tea, sugar, and a "scoby" (symbiotic culture of bacteria and yeasts).
Participated by 30 staff and students, the sisters demonstrated at the workshop the process of brewing kombucha, starting with steeping tea in hot water and adding sugar before allowing the mixture to ferment with the help of the scoby for a week or two. Participants were then able to customize their kombucha by adding leftover fruits or herbs, and also received tips on how to adjust the taste according to their preferences.
"Kombucha helped me survive my pregnancy," said Patricia, the founder. "And by using leftover fruits, participants in this workshop were able to create a healthy and delicious drink while also making the most out of the supposed food waste.”
Participants were also given a chance to taste and compare different teas' flavor profiles, both before and after fermentation, while watching the humorous and informative tutorial. At the end of the workshop, each participant successful made their very own customized kombucha and received a starter kit with a scoby to make their own kombucha at home from scratches, complete with all the necessary ingredients and instructions.
Feedback from participants was overwhelmingly positive as well, with many praising the workshop's professionalism and knowledge. "Amazing workshop with really professional experts in their respective fields! I learned so much and had so much fun!" said Willie Wong, one of the student participants. “Having a workshop led by two successful women was very refreshing in a male-dominated campus! I love that the topic of sustainability & health hosts natural diversity and invites people from all walks of life to learn from each other and share a new common passion, which is now Kombucha!” another student Erfan Shekarriz added.
Celia Ip, staff participant also shared with us, “As a tea lover, the fermentation process and the health benefits of kombucha intrigued me, we had so much fun tasting the tea before and after fermentation (which is absolutely tasty). Thanks to the Sustainability/Net-Zero Office for this great experience.”
If you missed the workshop, don't worry – there are plenty of resources available online, or join future workshops hosted by the Sustainability/Net-Zero Office. Stay tuned for more updates on upcoming events that promote sustainability in unique and fun ways!
