What is kombucha? It is a sweetened tea that is fermented with a symbiotic colony of bacteria and yeast. The name supposedly originates from a Japanese physician named Kombu, who first brought the drink to Japan from China, and the word “cha,” which means “tea” in Japanese.
Kombucha has been touted as an elixir for almost 2,000 years – and we don’t think its popularity will be going away anytime soon.
Some call it mushroom tea or "elixir of life," but no matter what you call it, kombucha is one of the hottest trends in health beverages. The fermented tea drink has been around for centuries but recently became popular in the U.S. because of its purported health benefits. Regular drinkers of the tonic claim it aids digestion, sleep, weight loss and detoxification; stimulates the immune system, prevents cancer, stops hair loss, and improves liver function.
I personally just switch from drinking wine to Kombusha only, I serve it in a martini glass with fruits and it is delicious and a bit bubbly!
My Kombucha Recipe:
1. Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.
2. Place the tea or tea bags in the sugar water to steep.
NOTE: Using a metal tea ball to contain loose tea for making kombucha is acceptable. The tea ball should be removed before adding the SCOBY and starter tea, so the tea ball will not come into contact with the SCOBY.
3. Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
4. Remove the tea bags or completely strain the loose tea leaves from the liquid.
5. Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.
6. Add an active kombucha SCOBY.
7. Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.
8. Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.
9. Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
10. The finished kombucha can be flavored and bottled, if desired, or enjoyed plain.
KOMBUCHA INGREDIENT RATIOS
• 1½ teaspoon loose tea OR 2 tea bags
• ¼ cup sugar
• 2-3 cups water
• ½ cup starter tea or vinegar
• 1 tablespoon loose tea OR 4 tea bags
• ½ cup sugar
• 6-7 cups water
• 1 cup starter tea or vinegar
• 2 tablespoons loose tea OR 8 tea bags
• 1 cup sugar
• 13-14 cups water
• 2 cups starter tea or vinegar
You can make your own organic Kombucha at home and save so much money.
You can buy this fabulous Kombucha kit bellow by clicking the link:
Kombucha Brewing Kit with Organic Kombucha Scoby. Includes Glass Brew Jar, Organic Kombucha Loose Leaf Tea, Temperature Gauge, Organic Sugar and More!