I’ve been addicted to Kombucha since the first time I tried it at my friend’s place. At first, I was buying Kombucha from stores and it was getting expensive. I needed to cut down on the amount I bought but I loved Kombucha way too much to stop. When I found out how to make Kombucha from my friend, Nora, I also found out that it was cheaper to make it myself. I couldn’t believe something like this could be made from tea of all things and at the convenience of my own home with just basic ingredients. Now my mom and I have been drinking Kombucha going back two years! Here’s an easy Kombucha Tea recipe so you can try it for yourself!
What Is Kombucha Tea?
Kombucha is fermented tea, this tea. Has “SCOBY” is an acronym for “symbiotic culture of bacteria and yeast.”
The SCOBY bacteria and yeast eats most of the sugar in the tea which transforms the tea into a fermented tea. Kombucha tea tastes like sour fermented tea beverage that is relatively low in calories and sugar.
You don’t need to buy any special for making Kombucha at home. Regular black or green tea brown and sugar is perfect for brewing kombucha. You can pick up a scSCOBYrom a kombucha-brewing friend or even make your own. You can buy the scoby from store as well.
What You Need:
10 cups water
2 cup white granulated sugar (see Recipe Notes)
8 bags black tea, or 1 tablespoon loose-leaf (see Recipe Note)
2 cup kombucha new store-bought
2-quart or larger saucepan
2-quart or larger wide glass jar, like a canning jar (not plastic or metal)
clean cloth (like clean cheese cloth), coffee filters, or paper towels, to cover the jar
- Make the sweet tea. Bring the water to a boil. Remove the pan from heat and stir in the sugar until it is completely dissolved. Add the tea and allow the tea to cool to about room temperature. Remove and discard the tea
- Add the sweet tea and new kombucha in a jar. Pour the sweet tea into the jar. Pour the new kombucha on top — if you see a blobby “baby scoby” in the bottom of your jar of commercial kombucha, make sure this gets transferred.
- Store it and keep it nice safe place for 1 to 4 weeks. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band
- Fermentation process. Allow the mixture to sit at room temperature, out of direct sunlight, for 3-4 weeks, or to taste. The longer the kombucha ferments, the less sweet and better it will taste.
- Take out the kombucha off the top of the jar for consuming. keep the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
- The finished kombucha can be flavored and bottled, if desired, or enjoy it plain, you can add chai seed and other flavors your choice.
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