Kombucha
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Black tea
Green tea

Black Tea – 2 bags

Green Tea – 2 bags

150g Sugar (preferably raw, organic)

Purified water

I Litre of pure filtered water

Tea pot / bowl to make tea in

Container to make kombucha in

The wonderful Scoby
Scobies and starter liquid
Elastic band and cloth

Scoby

Starter liquid from top of last kombucha batch

Elastic band and cloth for cover

Brew tea

Boil the filtered water and pour into teapot / other robust container (make sure it is not metal or plastic)

Add sugar

Add sugar and stir to dissolve.  Then, cover and wait for the sweet tea to cool naturally to room temperature

Tea mixture with scoby

Make sure your brewing vessel is completely clean and chemical-free, then add:

  • your Scoby
  • your starter liquid
  • your cooled sweet tea mixture (minus the tea bags)
Elastic band and cloth

Cover with a cloth and secure tightly with a rubber band (letting air in but not bugs). Set in a location out of direct sunlight (ideal temperature 68-80 degrees farenheit; 20-30 degrees celsius).  Do not disturb for 7 days (any less and the bacteria won’t be as diverse).

After 7 days, gently insert a straw or non-metal spoon beneath the Scoby and take a sip.  If too sweet, allow to brew for a few more days.  Taste daily until you reach your preferred flavour.  As you get used to making it, you will be able to recognise the sweetness just from the smell

The finished Kombucha brew

Store the kombucha in glass bottles – ideally without metal lids.  Leave a gap at the top of the bottle as gas naturally accumulates.  As it is still alive, mini Scobies may form in the bottles – this is perfectly ok!  Store in the fridge now to slow down fermentation.

You can, at this point, add in extra fizz or flavourings – this will be in a separate post

Then, drink as desired!  Start with a thimble-sized amount until you are used to it.  Drink plenty of water to help flush out the newly-released toxins

Enjoy!