Kombucha Tea

Kombucha is a very medicinal drink that contains numerous good bacteria and beneficial yeasts.  According to Traditional Chinese Medicine, Kombucha tea was referred to as the Tea of Immortality and the elixir of life. (Tsing Dynasty, China 250 BC)  It is believed that Kombucha balances the Middle Qi (Spleen and Stomach). By aiding the stomach to better digest food and by assisting the spleen to deliver more nutrition, the body heals itself.  Kombucha helps to break stagnation, reduces damp and phlegm and expels toxins from the body.

Kombucha is a sour tonic beverage brewed with sugar, tea and a culture (a symbiosis of bacteria and yeasts).  Taste can range from something similar to champagne (complete with a head of foam), a refreshing light wine through to strong apple cider vinegar, depending on the fermentation time, the amount of sugar and type of tea that you use in the brew. The older, tart tea is more acidic and has a higher level of healing properties than a young, mild and slightly sweet brew.

You can use ordinary black tea,  green tea or rooibos. I prefer green tea because it has anti-carcinogenic properties, is beneficial to the heart and blood circulation and is particularly nutritious. Green tea also gives a slightly milder flavour to the brew.  I do not recommend herbal teas or fruit-flavoured teas with oils as they contain antibacterial qualities that could affect the outcome of your Kombucha.

You need not be too concerned about using sugar in the recipe. In a strong, tart tea, brewed over 10-14 days, only 3% of the sugar remains. 97% of the sugar is consumed and converted by the culture.

INGREDIENTS:

1 litre boiling water

2 – 3 tea bags (black or green tea)

1/4  – 1/3 cup sugar

100 ml starter tea (previous brew of kombucha tea)

Kombucha scoby from previous brew

METHOD:

1. Boil water and pour into a glass pouring jug.  Add 1/4 – 1/3 cup sugar and mix until dissolved.   Add 2-3 tea bags and steep and cool to room temp.
2. Remove tea bags and place the tea, 100ml starter tea and Kombucha scoby (shiny surface facing up) in a large glass jar.
3. Cover with a cotton or muslin cloth and secure with a rubber band.  This keeps dust, mould, spores and flies out of the fermenting tea.  Let the covered Kombucha sit undisturbed in a well-ventilated and dark place at room temperature, away from smells and other ferments.  Optimum temperature is 23° to 30° C.  Will start to die over 35°.
4. Start tasting after 5 – 6  days and let it brew until your preferred taste.  The longer you brew, the more acidic/vinegary it gets.  When you see bubbles at the top of the liquid, it should be just right, nice and tart and sparkling.  Brewing time can be from 5 to 14 days depending on the temperature of your kitchen.  The tea should be tart, not sweet.  However, it should not be overly sour or vinegary.  If the vinegar taste becomes too prominent, it has fermented too long.  All is not lost though, simply use this batch as vinegar in salad dressings etc, and start again.
5. Remove the scoby and the baby scoby (new scoby) which may have attached itself to the first.  Bottle the Kombucha and place in the fridge.  The finished Kombucha can be stored in the fridge for many months.  Start all over again!

Second fermentation:

The finished Kombucha can also be second fermented with various fruit juices, fruit teas or spices.   You will need to experiment with different flavours and amounts but as a guide add ½ – 1 cup fresh fruit juice or fruit tea/tea bag to a litre bottle with the Kombucha and ferment for a further day or two.  Store in the fridge.