Kombucha, I love it, it’s an addiction that I am proud and happy to have. I started making my own kombucha a while ago. I know you can buy it in some health food shop but I try to make my own so I can decide on the taste and what goes in it.
A few things about kombucha, my 10 simple rules:
- Get everything clean… I use boiling water to sterilise everything (and I mean everything)
- Black and green tea are generally used as a base, but experiment when you’ve used your scoby a few times
- To ensure your scoby has a long successful life, do not use teas that contain high levels of essential oils
- Always use filtered water
- Use organic tea and organic sugar to avoid contaminants
- Have a large glass jar, muslin and rubber band at the ready to store your kombucha
- Be patient, it takes between 7-10 days to brew, then you can transfer into bottles
- Kombucha will start off with a neutral aroma and then its smell will get more vinegary. Something has gone wrong if it starts to smell cheesy, rotten or unpleasant.
- It is normal for your scoby to float at the top and/or sideways. If your scoby develops bumps, brown patches or clear funky looking jelly patches, it is still fine to use
- Always keep the scoby in a jar with a tight fitting lid and cover it completely with some of your kombucha to reuse.
Incredible Matcha Green Tea Kombucha
What you will need
- 5L container / brewing jar (I used a Kilner drink dispenser)
- 1 scoby/fermentation disk (and liquid from your last batch – 2 cups)*
- Clean muslin and elastic band
- 1 cup of sugar
- 3 x black tea bags
- 2 tablespoons VivoLife Matcha Green Tea
- To serve (optional): citrus or apple slices/fresh mint and ginger/ice
- Clean and fill your brewing jar with nearly boiling water, your kit needs to be as clean as possible
- Measure 1 litre of water and bring to the boil in a large pan, turn the heat off
- Add the sugar to the pan to gently dissolve, then the tea bags & sifted VivoLife Matcha Green Tea, let to stand and cool for 10-15 minutes
- Take the tea bags out and put the tea water in the brewing jar
- Add 4 litres of water to the jar alongside the scoby + liquid
- Put the muslin on top of the jar (this prevents bad bacteria from entering the jar) and secure the muslin with the elastic band. Leave the jar open and let this ferment for 7 days
- After 7 days, close the jar with a tight fitting lid and let this brew for a further 3 days
- Take the scoby out** and bottle up the kombucha, keep in the fridge and use within 1 month.
*If you are using a new scoby, simply use the liquid in the bag that the scoby comes in.
** To reuse the scoby, put the disc in a container and cover with kombucha (1-2 cups) and a tight fitting lid. Keep in a cool dark place (not the fridge). Next time you make kombucha, put the liquid and scoby in the new brew.