Equipment
~ 1-2L glass brewing jar
~ 1 teaball or sieve
~ Close weave cotton cloth
~ Rubber band
Ingredients
~ 1-2 teaspoons loose leaf tea (we used white peony tea). Green or black is perfect too!
~ 70-80g sugar
~ 1 SCOBY (symbiotic colony of bacteria & yeast) + 200ml of Kombucha from previous batch or high quality live unflavoured shop bought kombucha)
Method
1. Bring 200ml of water to the boil in pan.
2. Steep your tea using a teaball, for 5 minutes at boiling point for black tea or around 75 degrees for green. (waiting a couple of minutes before adding teaball will suffice if no thermometer about)
3. After removing tea ball, dissolve the sugar into boiling water with wooden spoon.
4. Add 800ml filtered/bottled water to bring down to room temperature.
5. Pour the sweetened tea through a sieve into your jar.
6. Add your scoby & 200ml start kombucha liquid to the jar
7. Cover with a cloth & secure tightly with a rubber band (ensuring no gaps available for any airborne critters to enter your brew).
8. Leave for 7 days and start tasting daily until you find the perfect balance between the sour/sweet profile.
Or save yourself the time and order a supply straight from our Brewery in Suffolk to your door
#nonalcoholicdrinks #kombucha