The query of whether or not fermented tea comprises acetic acid derived from apples is continuously posed. The presence of apple cider vinegar as an ingredient is mostly absent in historically brewed batches. The tartness usually attributed to it stems from the acetic acid produced by the micro organism throughout the fermentation course of itself.
Understanding the composition is essential for customers with dietary restrictions or these searching for particular well being advantages. Whereas the pure fermentation creates acidity, this differs considerably from the properties and taste profile related to fruit-derived vinegar. The method contributes to the beverage’s attribute tangy taste and preservative qualities.
