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Ingredients
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Tea Base
Fermentation
Flavoring (optional)
Method
Brewing the Tea
- 1
Boil Water
In a medium saucepan, bring 4 cups of water to a rolling boil.
- 2
Steep Tea
Remove the saucepan from heat and add the 4 black tea bags. Let steep for about 10-15 minutes.
- 3
Add Sugar
After steeping, remove the tea bags and stir in 1 cup of sugar until fully dissolved.
- 4
Cool Tea
Allow the sweetened tea to cool to room temperature. This can take about 30-60 minutes.
Fermentation
- 5
- 6
Cover and Ferment
Cover the jar with a clean cloth or coffee filter and secure with a rubber band. Place it in a warm, dark place (around 70-85°F / 21-29°C) for 7-14 days.
- 7
Taste Test
After 7 days, taste the kombucha daily until it reaches your desired level of fermentation. The longer it ferments, the less sweet and more tangy it will become.
Flavoring and Bottling
- 8
Prepare Flavoring (optional)
If desired, prepare any flavoring ingredients such as grated ginger, lemon juice, or fresh fruit.
- 9
Strain Kombucha
Once fermented to your liking, remove the SCOBY and set it aside in a clean bowl. Strain the kombucha through a fine mesh sieve into clean bottles, leaving about an inch of headspace.
- 10
- 11
Second Fermentation (optional)
Leave the bottled kombucha at room temperature for 3-7 days for a second fermentation to develop more fizz. Refrigerate once desired fizziness is achieved.
