A simple, beginner-friendly fermented tea made with just a few ingredients. Patient fermenters are rewarded with a naturally fizzy, probiotic-rich drink you can enjoy as-is or take to a second ferment for added flavor.
Ingredients:
1 cup starter tea
4 tbsp loose leaf tea (black is best; red rooibos is a great caffeine-free option)
1 cup organic cane sugar (or white sugar)
½ liter hot water, just under boiling
½ liter cold water, plus ice to speed cooling
1 SCOBY
Instructions:
- In a heat-proof bowl, combine the loose leaf tea and sugar. Pour in the hot water and whisk to dissolve the sugar. Steep for 10 minutes.
- Pour cold water into a large pitcher. Add ice if desired to speed up the cooling process.
- Strain the steeped tea into the pitcher and stir well. Allow to cool completely to room temperature — adding warm tea to your SCOBY can damage it.
- Pour the cooled tea into your fermentation container. Add the SCOBY and starter tea and gently stir to combine.
- Cover the opening with cheesecloth or a clean tea towel and secure with a rubber band. Set aside in a warm, undisturbed spot for 1 week.
- After 1 week, check for bubbles on the surface or gentle carbonation. If present, your kombucha is ready! If not, re-cover and check every 1–2 days. First-time batches can take up to 2 weeks.
- Once carbonated, enjoy as-is or move on to a second ferment with your favorite fruits or juices for added flavor and fizz!
Notes:
- SCOBY & Starter Tea: Comment for my favorite brands and sources.
- Equipment needed: heat-proof bowl, large pitcher, fermentation jar, cheesecloth or tea towel, rubber band, whisk, fine mesh strainer.
- First-time batches may take up to 2 weeks to carbonate — don’t be discouraged!
- Second ferment: add fruit juice or fresh fruit to sealed bottles and let sit 2–3 days at room temperature before refrigerating.