Description
Black tea is the most common base for kombucha. You can use 100% black tea or 50% black and 50% green tea. Black tea provides the SCOBY with the most nutrients, helping you produce a healthy and delicious batch of fermented tea.
Ingredients
- 14 cups of water
- 1 cup white sugar
- 8 black tea bags or 8 tablespoons of loose-leaf tea
- 2 cups starter tea or raw, unflavored kombucha (homemade or store-bought is fine)
- 1 kombucha SCOBY (symbiotic culture of bacteria and yeast)
Instructions
- Bring 2 cups of water to a boil.
- Remove from heat and add the tea bags and sugar to the hot water. Stir until dissolved.
- Add the rest of the water to the sweet tea.
- Allow the tea to cool to room temperature.
- Combine the starter tea, sweet tea, and SCOBY in your brewing vessel.
- Cover the jar with a breathable cloth and secure it with a rubber band.
- Put the brewing vessel in a dark, warm area and leave it for 7-14 days to complete the fermentation process.
- Reserve 2 cups for your next batch of kombucha.
- Enjoy the kombucha as-is, or start a second fermentation.
Notes
If you do a second fermentation, you will need to bottle the kombucha after the first fermentation in bottles with tightly-sealed lids and leave it in a dark, warm space for 3-10 days until you have reached your desired level of carbonation.
You can add flavors (juices or fresh fruit) to your second fermentation if you’d like, though it is not necessary. My favorites include passionfruit, hibiscus, fresh ginger, strawberry basil, or chai spices. You can get creative here!
You can use different types of black tea to brew kombucha. Some great-tasting teas that give your kombucha good flavor include Assam tea, English breakfast tea, or Ceylon tea.
- Prep Time: 15 minutes
- Fermenting Time: 7-10 Days