What is KOMBUCHA TEA

A sort of fermented tea is called kombucha. As a result, it is a good source of probiotics, which have numerous positive health effects. Kombucha is thought to contain antioxidants, particularly when fermented with green tea. Tea polyphenols and acetic acid, which are abundant in kombucha, have both been demonstrated to inhibit the growth of yeasts and bacteria that are harmful for the body.

This is merely a general overview to give you an ideal of the basic process. It is by no means a comprehensive recipe for making kombucha. If you decide to make your own you will need to get a recipe with the full instructions:

• A SCOBY and starter liquid

• Black or green tea

• Sugar

• 1-gallon glass container to brew it in

• Cotton cup towel or coffee filters to cover the top.

• Rubber band or string

In a clean pot, bring water to a boil. Remove from the heat and stir in the sugar. Allow the tea to steep while the water cools to room temperature (a few hours). Again, room temperature is required. Fill your jar halfway with sweetened tea.

Place the SCOBY into the jar, then cover with a couple layers of coffee filters and secure with a rubber band. Place the jar somewhere dark, still, and at room temperature (70-75 degrees F, 21-24 degrees C) for 6 to 10 days. After about 6 days, start tasting the tea. It should be slightly sweet and slightly vinegary.

The warmer the air temperature, the faster the kombucha ferments. The longer the tea ferments, the more sugar molecules are consumed, resulting in a less sweet tea. Save 2 cups of this batch as starter kombucha for your next batch (just leave it in the jar with the SCOBY(s)). The rest can go on to the second and final fermentation.