History of Kombucha Tea
What Are The Benefits Of Drinking Kombucha Tea?
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.
Clean White Flour Sack Cloth
Rubber Band or Twine
A label of some kind.
Ingredients :
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.
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.
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.
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Josh Axe Article on Kombucha Tea
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