Kombucha Tea – A sparkling mature palate soft drink.

I took this recipe from here, Thank you. See the details:
I have adjusted recipe a little.  Kombucha is really enjoyable; sometimes it substitutes for our first glass of wine. ( 🙂 Cynics say I must drink some really crap wine 🙂 ).
Summary: The recipe below seems complicated but really, it’s simply, make sweet tea and throw in the mushroom.


4 litres water
1 ½ cup sugar (brown or white)
10 bags black tea (or 3 tablespoons loose tea). Green tea works fine too.
2 cups starter tea from last batch of kombucha
1 scoby per fermentation jar. This is the ‘Mushroom’ you get from a friend who has it already.

Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices. (MD hasn’t tried adding flavourings at bottling. Yet.)


1-gallon glass jar or two 2-litre glass jars or more.
If you can get your hands on one of those water dispensers with a tap on the bottom, use that.
Bottles: Eight wine bottles (empty ) with plastic lids or screw top lids, or clean soda Coke bottles. If you can find something airtight, you will be able to build up more fizz. You won’t need 8 bottles but might have some Kombucha left over as you restart.


Note: Avoid prolonged contact between the kombucha and metal. This can affect the flavor of your kombucha.
1. Make the Tea Base:
Bring 1 litre of water to the boil. Drop in the tea leaves.Stir in the sugar to dissolve and allow it to sit until the water has cooled. When a bit cooled, add 3 litres more of cold water.
2. Add the Starter Tea:
When the tea is cool, remove the tea bags or strain out the loose tea. Add the starter liquid from last brew to the 4 litre container. (The starter tea makes the liquid acidic which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)
3. Transfer to Jars and Add the Scoby / mushroom:
Pour the mixture into your 4 litre container and gently slide the scoby into the jar(s) with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band.
4. Ferment for 7 to 10 Days:
Store in a dark place. Keep the jar at room temperature where it won’t get jostled. Ferment for 7 to 10 days, checking the kombucha periodically for taste. If your mushroom has a few imperfections in the surface, don’t worry about it. If it is all a bit black, get another Skoby.
5. Bottle it.
Pour off the Kombucha or remove the Skoby with a few cups of Kombucha.  Bottle the Kombucha. More than likely you will immediately start another ferment depending on how much Kombucha you have left.
Notes: When the Skoby is too fat, after half a dozen ferments, cut in half and give to someone.
There may be brown whisps in the Kombucha and these may be fished out or ignored, depending on your inclination. A bottle will develop a cute little transparent Skoby at the top. Nothing to worry about other than tongue feel. 🙂

m.dwyer6@gmail.com  14/8/13
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