Lapsang Souchong Tortuga Kombucha Recipe

Inspired by La Cuchara

Time3h

Serves8

Floral, Grassy, Smokey

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Ingredients

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1
Prepare the Tea
Boil 4 cups of water in a saucepan. Once boiling, remove from heat and add 4 tsp of Lapsang Souchong tea. Let steep for 10-15 minutes, depending on desired strength.
2
Strain the Tea
After steeping, strain the tea into a large glass jar or bowl to remove the tea leaves. Allow the tea to cool to room temperature.

3
Add Sugar
Once the tea has cooled, stir in 1 cup of sugar until fully dissolved.
4
Add Starter Ingredients
Add 1 cup of starter tea from a previous batch and gently place the SCOBY into the jar.

5
Add Flavorings
Stir in 1 tbsp of dried hibiscus flowers and 1 tbsp of dried lavender flowers into the mixture to infuse additional flavors.

6
Cover and Ferment
Cover the jar with a breathable cloth or coffee filter secured with a rubber band. Allow the kombucha to ferment at room temperature for 7-14 days, tasting periodically until it reaches desired tartness.
7
Bottling
Once fermentation is complete, remove the SCOBY and reserve it for your next batch. Pour the kombucha into bottles, leaving some space at the top, and add honey to taste if desired.
8
Second Fermentation (Optional)
For added carbonation, seal the bottles and let them sit at room temperature for an additional 3-7 days. Refrigerate before serving.