Black Tea Kombucha (First Ferment)

cocktail easy fermented drinks gluten free probiotics vegan Dec 16, 2020

Serves: 4 litres

Time: 30 mins prep (2-4 weeks fermentation time)

Ingredients/ Equipment

3.5 litres boiled filtered water

2 tbs tea leaves in the infuser

1/2 cup organic sugar

Mother/SCOBY

400ml ready-made kombucha (called starter liquid)

Glass jar/ tap system

Cotton cloth, Rubberband, or kitchen twine

METHOD:

Make the tea and leave to infuse for 5-10 minutes. I use a coffee plunger and make approx 800 ml of tea then add to approx 3 litres of cooled boiled water.

Add the tea to the rest of the boiled filtered water with the sugar, and stir to dissolve.

Transfer to a glass jar with an open top, place the SCOBY on top, cover with cotton, muslin, or linen, and leave the jar in a cool dark place where it won’t be disturbed. Leave to brew 10-14 days in hot/warm weather, or 25-30 days in cold/cool weather The key is to taste as you go to see where your preference for flavor is, that's when it's ready!

TIPS:

*You can use Black or Green regular Ceylon tea, not herbal or scented teas

*Always 10% of the number of litres you plan to brew. e.g. 4 lts (4000ml) will require 400ml kombucha liquid.

*Add more sugar at the beginning if you plan to leave the brew longer due to lack of time

*Best to record the day/date you made your batch so you know how long the ferment is going

*When bottling, I tend to strain the kombucha brew into glass screw-top bottles to remove excess yeast. That’s just my personal preference. Refrigerate! Chill. Drink!

If you want to flavor your brew, you'll need to do a "second ferment" see separate recipe for this process.

Stay connected with news and updates!

Join my mailing list to receive the latest news and updates.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.