Nilgiri Fermented Tea Recipe

Boil water and steep

Bring 500 ml filtered water to a boil, then remove from heat and let it cool to about 85°C (185°F). Add 3 tsp Nilgiri green tea leaves, 1 tsp fennel seeds and 0.25 tsp dried iris root (and the 2 lightly crushed cardamom pods, if using) to the hot water. Steep for 3–4 minutes for a brisk, slightly astringent infusion. Do not over-steep to avoid excessive bitterness.

Strain the infusion through a fine mesh strainer into a heatproof bowl or pot. Discard spent tea leaves, fennel solids and iris bits (or reserve a pinch for later aroma if desired). Allow the strained tea to cool to room temperature (under 30°C / 86°F). Cooling fully is essential before adding the fermentation starter to avoid killing the SCOBY or beneficial cultures.

Combine with starter

Once the tea is at room temperature, transfer it to a clean 1 L fermentation vessel (glass jar recommended). Add the unflavored kombucha SCOBY (or 60 ml mature unpasteurized kombucha) to the cooled tea. If using a whole SCOBY, place it gently on top of the liquid.

Cover the jar with a tightly woven cloth or paper towel and secure with a rubber band. Place the jar in a warm, dark place at a steady temperature of 20–25°C (68–77°F). Let ferment for 7–10 days depending on your taste preference: shorter for sweeter, longer for tangier. Check after 5 days and then daily — you may notice a thin film forming (new SCOBY) and a pleasant vinegary aroma.

Prepare bottles

When the primary fermentation reaches desired acidity, remove the SCOBY (reserve with 50–100 ml starter for the next batch). If you want naturally fizzy tea, prepare airtight bottles (flip-top or swing-top glass bottles) and add 1 tbsp sugar per 500 ml of kombucha, or 1 tsp honey/jaggery per bottle for an Indian touch. This small amount of sugar will feed yeast for carbonation.

Pour the fermented Nilgiri kombucha into the bottles, leaving 2–3 cm headspace. Seal and leave at room temperature for 2–4 days for secondary fermentation to build carbonation. Check daily to avoid over-pressurization. When desired fizziness is achieved, refrigerate to slow fermentation and enjoy chilled.

Serve chilled or at cool room temperature in small glasses. The finished Nilgiri fermented tea will carry green-tea freshness, fennel’s sweet-anise notes and a subtle floral/woody base from the iris root. Keep refrigerated and consume within 2–3 weeks for best flavor.

Sanitize all equipment between batches. Reserve at least 100 ml of the finished kombucha as starter for your next batch, and store the SCOBY in a jar with some starter liquid in the refrigerator if not immediately reusing.