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Kombucha Tea has been around for over 2000 years in China. It is a sweetened tea that is fermented with a scoby a symbiotic colony of bacteria and yeast (sounds cheerful, doesn’t it?). The best thing about Kombucha is how easy it is to make. The only thing is you have to wait for it to ferment so you must be a little bit patient.

History of Kombucha Tea

Contents hide

1 History of Kombucha Tea

1.1 What Are The Benefits Of Drinking Kombucha Tea?

2 Kombucha Tea Recipe

2.1 Ingredients :

2.2 Instructions For Your Kombucha Tea

2.3 The Wait For Your Kombucha Tea

3 Flavoring Your Kombucha Tea

4 How To Make Kombucha

4.1 Ingredients

4.2 Instructions

4.3 Related posts:

Extensive research was done in the early 20th century in Germany on kombucha in hopes of help with finding a treatment for cancer. They were able to pinpoint what it was this tea held that helped to fight against cancer. Here are the Cornell research results that were posted by The Happy Herbalist for you to check out.

What Are The Benefits Of Drinking Kombucha Tea?

According to Dr. Josh Axe and many other health professionals, yes. There are benefits to the gut, heart, and brain.

Kombucha tea is consumed chilled and the resulting beverage is full of vitamin B, probiotics, and glucaric acids.

Kombucha Tea Recipe

It is important to start this in a clean environment so I sterilize my jars and such to make sure that everything is clean. To do this I boil water and pour into my jars, on my spoons, etc.

1 Gallon-sized Glass Jar

Clean White Flour Sack Cloth
Rubber Band or Twine
A label of some kind.

Ingredients :

3 Quarts of Spring Water

1 Cup of Organic Raw Sugar

4 Bags of Organic Green Tea

1 Bag of Organic Black Tea

1 Cup of Starter (your kombucha tea saved from your last batch)

SCOBY (This is your culture)

kombucha, kombucha tea, how to make kombucha rosevine cottage girls | rosevinecottagegirls.com | photo of a pan with tea and tea bags in it

Instructions For Your Kombucha Tea

Put 1 1/2 quarts of water in your gallon size glass jar and the other 1 1/2 quarts in your pan.

Heat and add your sugar and stir until dissolved. Add your tea bags and let steep for 10 minutes.

Remove bags and add tea to your water in the glass jar. The tea in the jar should be about 96 degrees so if it is too cool warm it up in the pan again or if it is too hot, let it cool a bit.

To this add your starter and stir gently. Next, place your SCOBY on top of your liquid. Cover with your flour sack and secure with a rubber band or twine to keep bugs and things out of it.

The Wait For Your Kombucha Tea

Place your jar out of direct sunlight where it will be untouched from 5-8 days. Check it and make sure there is no mold on your SCOBY. I have never had this happen, but if you do, discard and try again with another SCOBY.

When the time has passed remove the SCOBY and 1 cup of the tea for your starter and put in your new batch of kombucha. You will notice that your SCOBY has created another SCOBY. Save that, and add an extra cup of the starter into your reserve. The smaller story is no less effective than the large in making your kombucha and now you can make two batches or give the scoby and starter to a friend.

Photo of a woman holding a flip top glass bottle of kombucha tea | rosevinecottagegirls.comKombucha, Kombucha Tea, how to make kombucha, making kombucha, scoby tea

Flavoring Your Kombucha Tea

From here we strain the kombucha tea and bottle. The brown things floating in the tea are yeast. This will not hurt you, but we like to strain it out. You can leave your kombucha plain or flavor it. We like to do both but the flavored is really yummy. In this, we do a second ferment. We use some organic juice (we normally juice our own fruit) and pour it in the bottom of the bottles. Then we pour the kombucha on top of the juice, cork it and let sit an additional day or two.

Print Kombucha Recipe

How To Make Kombucha

Ingredients

3 Quarts of Spring Water
1 Cup of Organic Raw Sugar
4 Bags of Organic Green Tea
1 Bag of Organic Black Tea
1 Cup of Starter (your kombucha tea saved from your last batch)
SCOBY (This is your culture)

Instructions

Instructions For Your Kombucha Tea

Put 1 1/2 quarts of water in your gallon size glass jar and the other 1 1/2 quarts in your pan.

Heat and add your sugar and stir until dissolved. Add your tea bags and let steep for 10 minutes.

Remove bags and add tea to your water in the glass jar. The tea in the jar should be about 96 degrees so if it is too cool warm it up in the pan again or if it is too hot, let it cool a bit.

To this add your starter and stir gently. Next, place your SCOBY on top of your liquid. Cover with your flour sack and secure with a rubber band or twine to keep bugs and things out of it.

The Wait For Your Kombucha Tea

Place your jar out of direct sunlight where it will be untouched from 5-8 days. Check it and make sure there is no mold on your SCOBY. I have never had this happen, but if you do, discard and try again with another SCOBY.

When the time has passed remove the SCOBY and 1 cup of the tea for your starter and put in your new batch of kombucha. You will notice that your SCOBY has created another SCOBY. Save that, and add an extra cup of the starter into your reserve. The smaller story is no less effective than the large in making your kombucha and now you can make two batches or give the scoby and starter to a friend.

Flavoring Your Kombucha Tea

From here we strain the kombucha tea and bottle. The brown things floating in the tea are yeast. This will not hurt you, but we like to strain it out. You can leave your kombucha plain or flavor it. We like to do both but the flavored is really yummy. In this, we do a second ferment. We use some organic juice (we normally juice our own fruit) and pour it in the bottom of the bottles. Then we pour the kombucha on top of the juice, cork it and let sit an additional day or two.