Add hot water & tea bags to pot or brewing vessel.
Steep 5-7 minutes, then remove tea bags.
Add sugar and stir to dissolve.
Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
Add SCOBY and starter liquid.
Cover with cloth cover and secure with the rubber band.
Say a prayer, send good vibes, commune with your culture (optional but recommended).
Set in a warm location out of direct sunlight (unless vessel is opaque).
Do not disturb for 7 days.
After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
Decant & flavor (optional).
Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.
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The Golden Rules
…use a refrigerator stored SCOBY to make Kombucha.
…use a dehydrated SCOBY to make Kombucha.
…attempt to grow a SCOBY from a commercial bottle of Kombucha that:
has been pasteurized
has been flavored
has been filtered or reformulated
says anything less than “100% Kombucha” on the label
…use a fresh, full-size Kombucha SCOBY to begin brewing.
…store your SCOBYs in a SCOBY Hotel in a dry and dark place.
…pass along healthy, fresh SCOBYs with at least 1-2 cups of mature Kombucha Tea and complete, clear instructions to ensure success. If you cannot, recommend a reputable source instead.
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Kombucha Brewing Tips
Never store Kombucha SCOBYs in the Refrigerator!
Sanitize with hot water or vinegar – NO SOAP. It kills the kombucha culture.
Airflow is key – find an open area for your Kombucha Tea.
If you see mold, throw everything away. Kombucha Mushrooms are not salvagable when mold strikes.
Keep a SCOBY Hotel for backups and extras.
Kombucha is a LIVING organism. Many believe the energy in the room will directly influence your culture.
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Ginger Lime Kombucha Tea Recipe
Ginger is perhaps Kombucha’s best friend, producing delicious fizz and flavor. Citrus pairs well with Kombucha, though in small amounts. These instructions call for flavoring after the brew.
5-6 teaspoons green tea/reusable tea bag
1.25 cups evaporated cane juice
fresh squeezed lime juice
fresh ginger slices
Do a shorter steep with these green tea bags, 3-5 minutes. Brew only 6-7 days, decant into bottles already flavored with ginger (to taste) and lime juice (no more than 1/2 ounce per 16 ounce bottle) and allow to second ferment for 3-5 days, burping each day to prevent explosions. Once desired fizz is achieved, move to fridge.
My other secret tip? Once you’ve tried secondary flavoring, try boiling the whole ginger root right in the water you will brew with to infuse the flavor in a totally different way.