Kombucha is a fermented tea beverage brewed since ancient times. Although the exact origins are relatively unknown, the process has remained unchanged. A Symbiotic Culture of Bacteria and Yeast (SCOBY) ferments a sweet tea mixture to produce a refreshing, yet tart, tea beverage. Recently, Kombucha has become very popular as a healthy and refreshing beverage.
Kombucha can be made from a variety of different tea blends and can be flavored with fruit, herbs, and spices. It can even be carbonated to create a bubbly effervescent beverage. The best part is, you can brew kombucha at home very easily.
Let’s look at the basic supplies and process to make a delicious kombucha at home.
- Loose Leaf Tea - Use almost any tea to make kombucha, black tea is the most commonly used tea
- Sugar - Raw sugar cane is ideal, but most sugars will work
- SCOBY - Catalyst to convert sweet tea into kombucha
- Fermenting Vessel - Use a glass or ceramic vessel with a wide opening, and spigot if possible
- Brewing Kettle & Tea Ball - Use to make tea on stovetop
- Butter Muslin - Use to cover the opening of the fermenting vessel
- Resealable Bottles - fill and seal bottles to add carbonation, or to carry along with you
Basic Kombucha Making Instructions
- Brew tea on your stovetop, mix in sugar, allow to cool to room temperature
- Add cooled sweet tea to Fermenting Vessel
- Add SCOBY to fermenting vessel, attach butter muslin to vessel opening with rubber band
- Allow to tea to ferment for 7-14 days. Sample from spigot to test taste
- Once kombucha reaches prefered taste, feel free to enjoy it. Or if you want carbonated kombucha add to bottles for a few days, then place bottles in the refrigerator.