Everything start it when my partner and I decide to buy a new car, we went to fetch the new car at the previous owner house and his wife had Kombucha in her kitchen. She kindly offer me some scoby to take home an start my own KOMBUCHA. I always want it to do it. So this was the perfect opportunity. I start making Kombucha in April 2019.
Kombucha is a fermented tea, slightly alcoholic and slightly effervescent. To make Kombucha you need tea bags, sugar and scoby. Scoby is a symbiotic culture of bacteria and yeast. The scoby also called as mushroom is the responsible for the fermentation of your Kombucha.
To Start making your Kombucha for the first time You have to make the tea. Because you are just starting I recommend to use black tea or green tea first, let your tea cool down at room temperature, add the Scoby. Close the glass jar with a cloth and tighten and elastic band around it. Don’t forget to remove the tea bags. Let it ferment for at least 10 days because you are just starting but once you make new batches you can see if you like to leave it to ferment for less days or for more days. I leave mine for 7 days but it depends on the weather.
Different Teas for making Kombucha I normally use green tea or black tea. It is important to use this two type of teas to fermet your tea. I normally add 4 tea bags of green tea and I add 3 tsp of any other tea or infusion that I like. Another option is to use green or black tea for the first fermentation and for the second fermentation you can add any other tea or infusion.
Examples of different teas or infusions that I like to use:
- Earl grey
- Sencha Tea
- Bancha Tea
- Hojicha Tea
- Genmaicha Tea
- Darjeeling Tea
- Oolong Tea
- Pai Mu Tan White Tea
- Guayusa Tea
- Rooibos Tea
- Horchata Infusion
- Berries Infusion
- Chamomile Infusion
- Buchu
- Hibiscus Infusion
- Ginger Infusion
- Rose Hip Infusion
- Passion Fruit Infusion
- And many more
How to prepare a new batch of Kombucha. To make the tea you would need: 1.5 L of water. Add it to the kettle and boil it. We need 4 tea bags of green tea, black tea or any tea that you like. Add 1/2 cup of brown sugar. The sugar is also responsible for the fermenting process of the Kombucha. I like to add different teas to my Kombucha on top of the 4 tea bags I am going to add 3 teaspoons of Buchu that is a Fynbos plant that comes from Western Cape South Africa. After the water has boil. Add it to the container. We are going to let it cool down to room temperature. Open the glass jar, take the scoby, measure 1 cup of your Kombucha. Sift the rest of Kombucha into a new container, add any fruits, herbs, flowers or anything you like and close it. Leave it in the fridge overnight and the next day you can sifted into a new container. Know you can enjoy your Kombucha. When your tea is a room temperature add it into the sterilize Glass Jar, add the scoby and close it with a cloth and tighten a band around it.
Important facts to take in consideration when you make Kombucha: First everything mus be clean and sterilize. The tea must be at room temperature because you don’t want to kill your scoby. Always use a cloth or muslin to cover your Jar to protect your kombucha from flies.
Always label your Kombucha. The label must have: the name of the tea that you use to make the Kombucha, Date that has being made and date that you need to check. Normally a let my Kombucha ferment for 7 days, but you can leave it for longer. Everything depends of the season or the place that you put your kombucha to ferment.
New baby scoby After you done your Kombucha for a while you will notice than every time that you make a new batch You will see a new baby scoby forming on top of your Kombucha. You can use this baby scoby to make a new Kombucha.
Please enjoy the video and If you have any question feel free to ask me. I will happily answer.
