Green Tea Kombucha Recipe

Brew Some Kombucha!

Kombucha, an ancient Chinese health elixir, is thought to have detoxifying properties. It is also believe to be a cure for hair loss, to contain cancer preventing agents and is used for high blood pressure relief. Green Tea has grown in popularity because of its high levels of antioxidants. When combined, green tea and Kombucha (pronounced: kom BOO cha) form a beverage that is packed full of health benefits.

Things You'll Need

• Kombucha culture
• Green tea (loose leaf or tea bags)
• Sugar
• Water
• 2 to 4 qt glass jar
• Rubber band or string
• Cheesecloth or a large coffee filter
• Funnel
• Glass bottles with lids or cork stoppers

Instructions

1. Clean the glass jar and bottles thoroughly to sanitize them.

2. Prepare a location where the Green Tea Kombucha can be placed during the fermentation process. The area should not have direct sunlight, and allow for no movement of the jar. Ideal temperature of the tea is between 74°F to 85°F and should not fall below 68°F.

3. Prepare the green tea with boiling water. Use 2 tsp. of loose leaf tea or 1 tea bag per quart of water used. Pour boiling water over tea, and allow it to steep for at least 15 minutes. When making your first batch of Green Tea Kombucha, start with 2 quarts of water. When time is up, strain the tea leaves or remove the used tea bags.

4. While the tea is still warm, add 3 to 5 tablespoons of sugar per quart of tea. Stir the mixture until the sugar is completely dissolved. Cover and allow the tea to cool down to room temperature (68° to 77°). The Kombucha culture will die if placed in hot liquids. Use a kitchen thermometer if you are uncertain about the temperature.

5. Add the Kombucha culture and the liquid that it was packaged in to the green tea. Do not stir.

6. Cover the mouth of the jar with cheese cloth, a coffee filter or other tightly woven cloth and secure it with a rubber band or string. The cloth's weave must be tight enough to prevent dust, plant spores and fruit flies from getting in to the tea. However, it must allow for circulation so that the Kombucha culture can breathe.

7. Store the mixture undisturbed for at least 8 to 12 days to allow the fermentation process to fully develop. Higher temperatures speed up the fermentation process. However, remember not to exceed 85°F.

8. Remove the Kombucha culture from the tea and place it in a new jar if you wish to make more. Use a clean funnel to dispense the tea into individual bottles which can be corked or lidded. After bottling, allow the Green Tea Kombucha to age for at least five days.

Tips & Warnings

• Reserve some of the Green Tea Kombucha to use in preparing a new batch. The Kombucha culture can be divided easily, as it separates in thin layers which make new cultures. Filtering the finished tea removes some of the health benefits provided by the residual yeast sediment.

• When the Kombucha culture turns dark brown it needs to be discarded.

Resources

• Kombucha.org