The Tongba Lab - Flavor Experiments for Your DIY Tongba Kit

⚠️ Proceed with Curiosity

You’re about to tinker with a Himalayan tradition older than empires - Tongba is ancient, wild, and perfect on its own. But hey, we get it - you’re a modern brewer with a curious palate. So if you’re ready to experiment, here are our favorite herbs and leaves to infuse your Tongba or Chhaang with new aromas, depth, and a little extra magic.

🧪 Pre-Fermentation Flavoring

For bold flavor and deeper infusion

Once you’ve mixed your cooked millet and yeast in your fermentation container (Tupperware, glass jar, or traditional vessel), try this:

Lay your chosen leaves or herbs (see list below) directly over the millet-yeast mix.
Do not seal it airtight - this is a living brew. It needs to breathe.

✅ Recommended Cover Methods:

Cloth or cheesecloth: Secured with a rubber band - breathable, traditional, and safe.
Loose-fitting lid: Don’t snap it shut. You want airflow, not pressure.

Ferment at room temperature (70–75°F) for 3 - 4 days (strain-dependent). Remove herbs before serving, or leave them in for a stronger botanical finish.

🍵 Post-Fermentation Additions

Missed the flavor step during fermentation? No worries. You can infuse your Tongba or Chhaang during serving:

Heat clean water to ~190 - 200°F.
Add a fresh herb (like mint, rosemary, or lemon balm) to the cup or millet mix.
Pour the hot water over the millet and let steep 1–2 minutes before sipping.

🎉 Perfect for guests, tastings, or exploring how herbs match different yeast styles.

🌿 Flavor Additions: Our Favorite Leaves & Herbs

1. Grape Leaves

Flavor: Mild, tangy, earthy
Benefits: Rich in tannins, adds subtle body
Source: Mediterranean stores or foraged

2. Bay Leaves

Flavor: Herbal, floral, with menthol notes
Benefits: Boosts depth, not overpowering
Source: Fresh or dried in most supermarkets

3. Cherry Leaves

Flavor: Mildly sweet
Benefits: Tannin-rich, balances sweetness
Source: Foraged or from specialty markets

4. Oak Leaves

Flavor: Neutral to lightly bitter
Benefits: Adds structure and tannins
Source: Foraged — pesticide-free only

5. Mint (Mentha spp.)

Flavor: Cooling, crisp, refreshing
Benefits: Brightens and refreshes the cup
Source: Widely available or home-grown

6. Sage (Salvia officinalis)

Flavor: Earthy, slightly peppery
Benefits: Adds rustic, herbal complexity
Source: Grocery stores and farmer’s markets

7. Rosemary (Rosmarinus officinalis)

Flavor: Pine-like, peppery
Benefits: Deepens aroma and finish
Source: Easily found fresh or dried

✅ Pro Tips for Brewing With Botanicals

Always clean your herbs/leaves before adding — no pesticides or dirt.
If foraging, avoid roadsides or sprayed areas.
Store fresh herbs in the fridge until use.
For pre-ferment flavoring, layer herbs gently — no need to crush or submerge.

🔍 Why Experiment?

Flavoring your DIY Tongba kit opens up a world of aromatic tradition and personal taste. Whether you're making classic Tongba or a herb-infused Chhaang, this guide helps you connect with Himalayan roots while making something entirely your own.

Questions or want sourcing tips?
📧 Email us anytime: Support@yakandbrew.com