Making Kombucha Tea

[Guest guest]

MAKING KOMBUCHA TEA

Pour 3 quarts of water into a stainless steel pot (must be ss)

When water comes to a boil, add 1 cup of sugar, stir with a wooden spoon

and boil for 5 minutes. Next, remove pot from range and add 6 tea bags…I

use 3 black tea and 3 green teas – organic if possible. This can be any

brand but I use Liptons. Steep the tea bags for about 15 minutes. Then

remove the tea bags and allow the tea to cool to body temperature. This

is the longest step.

After the tea is about body temperature, you can test by putting some on

your wrist like testing baby’s bottle of milk.

Pour your tea into a one gallon glass container. Pour ½ of your starter

in and then gently put in the mushroom and pour the rest of the starter

in on top of the culture.

Now, cover with a paper coffee filter so that the mushroom can breath

and secure with a rubber band. This is to keep out insects. Find a warm

place for your fermenting tea but not in direct sunlight. I keep mine on

the kitchen table. Try not to move or disturb the fermenting tea once

you have placed it.

After about 7 days, your tea is ready, depending on how tangy you like

it, it could go more than 7 days.

Next remove the old and new culture from the fermented tea and put into

a dish. Set aside 1 - 1/12 cups of the fermented tea for starting your

new batch.

Strain the remainder of the tea into a storage jar for drinking. Do not

strain into metal.

You can either start a new batch now or store the 2 cultures in a glass

jar in the fridge..cover with a coffee filter.

Important – be sure and use stainless steel to brew your tea and for

stirring, use a wooden spoon. The Mushroom does not like other metals,

so the reason for the wooden spoon too.

If you want to test your tea after 7 days, stick a drinking straw into

the liquid, place your finger over top of straw and draw out and

taste…if you want it stronger, let it ferment longer. I go from 7 to 10

days.

[Guest guest]

Good move....switch to a fresh scoby that hasn't been compromised by the

crock scenario....I'm not able to ship ...but had to commend your change of

technique.

Making Kombucha Tea

>I have been making kombucha tea since january 2003. I have a crock pot.

> Iput 3 Qt plus 12 Oz of distill water. Bring to boil then add 1 1/2

> cup of sugar + 1/4 cup of distill vinegar, let it boil for 10 minutes.

> Then i add 6 Pk. of green tea. I take off stove and put in sink. I let

> stand for 15-20 minutes. I take tea bags out and let in cool down to

> where it is cold. Pour in sun tea jar, put the kombucha culture in jar

> and put coffee filter on with rubber band. I let mind stay about 7 days

> in winter and 6 days in summer. I put in dark closet. When i take it

> out i strain and the tea is ready to drink

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