Green Tea Kombucha Recipe
Ingredients
- Green Tea: 5-8 bags of green tea or equivalent loose leaf for 1 gallon of kombucha
- Sugar: 1 cup of white sugar for 1 gallon of kombucha
- Water: 1 gallon of filtered water
- SCOBY Symbiotic Culture of Bacteria and Yeast: 1 SCOBY disc
- Starter Tea: 2 cups of starter tea from a previous batch of kombucha or store-bought unflavored kombucha
Instructions
Preparing The Tea
- Begin by boiling water in your pot. Once boiled, steep the green tea — about 5-8 bags or equivalent loose leaf per gallon of water — for about 5 minutes. Remember, the strength of your tea affects the flavor of your kombucha.
Adding The Sugar
- After steeping, remove the tea bags or strain the loose leaves. While the tea is still hot, dissolve about 1 cup of sugar per gallon of tea. The sugar is vital as it takes care of the SCOBY during maturation.
Cooling And Fermentation
- Allow the tea to cool to room temperature. Hot tea can harm the SCOBY. Once cooled, pour the tea into your glass fermenting jar.
Adding The SCOBY
- Gently add the SCOBY to the jar. It may float, sink, or sit in the middle — all of which are normal. Cover the container with a material or paper towel and secure it with an elastic band. This setup allows the kombucha to breathe while keeping out contaminants.