|Brewing kombucha tea, or Manchurian tea, is an easy process which only requires a minimal amount of time, some common
kitchen utensils, and some basic knowledge about cultures and good hygiene. If you look after your mushroom culture and
care for it properly it should last you a lifetime!
|Brewing the kombucha tea is a simple process of boiling water and sugar solution, adding and steeping the green or black tea.
Then allowing this mixture to cool to room temperature before adding the kombucha cultures. Once you have tried it a few
times it will be a very easy process to remember. So Let's Get Started Brewing Your First Batch Of Kombucha Tea!
|First gather all the equipment you'll need
before starting the tea brewing process
|BUY KOMBUCHA KITS
|Bring the filtered water just to a
boil before adding the sugar.
|Brewing Kombucha Tea...
The Brewing Process:
|Add the sugar once the water is
coming to a boil.
Add the cool sugar slowly to the hot
water to prevent boil over!
- To help avoid contamination always keep
the culture covered with a clean covering even
if it is just for a minute or so. The culture
needs oxygen to ferment but you want to
keep everything else out.
- Save 5-10% of your previous batch as
starter for the next batch
- Don't store your brewing cultures in the
kitchen as smoke, cooking smells, and food
particles are unfriendly to the kombucha
cultures. Plus, the kitchen has much more
mold and bacteria than other places in the
house. Also, keep away from cigarette
- Allow your cultures to brew in a nice warm
and dark place, between 70 and 85 deg. No
direct sunlight and keep away from dust and
- Keep a mother culture or SCOBY as a
backup in case your batch is contaminated.
You can simply leave a culture growing
undistributed allowing the culture to go
dormant. Simply add some fresh sweetened
tea solution to this backup once in a while to
give it nutrients.
|Once the sugar is dissolved, turn off
heat & add proper amount of tea.
Steep for 10 mins.
|After 10 minutes remove the tea
bags/tea ball from tea solution.
|Hygiene and sanitation
Whenever you are going to brew a
batch of tea, it is necessary to clean
all items that you plan to use. This
can be done with hot soapy water.
Wash all containers that the
kombucha will be brewing in, too.
Glass is recommended for storing and
fermenting all kombucha products.
Also, wash the pot and any utensils
that you will use to boil the water,
sugar and tea. Next is to rinse all
containers very well to remove any
soap residues. Although it is not a
necessary step, you may also do a
final rinse of everything in vinegar.
This will help remove any residue or
molds that may of been missed during
the cleaning process.
The tea and sugar mixture is a great
source of nourishment for all kinds of
bacteria and molds, so the cleaner the
working area the less chance of
contamination. So, wiping down
your working area is also
recommended. Keeping the area and
utensils clean is important, because,
you do not want to contaminate the
culture or it will be unsafe to drink. If
your culture becomes contaminated
you will have to start over with a new
culture and/or brewing cycle.
Make sure to wash your hands
thoroughly, with soap and water,
before handling the culture or reaching
inside any containers that the culture
is stored in. You must remove any
food and oils that may be on your
hands. The kombucha has a natural
ability to fight or compete with
invaders, however, the cleaner you
keep things, the stronger your
cultures will be.
|Brewing Kombucha Tea...
The Culturing of Your Fresh Tea Solution...
Now that the sweetened tea solution has sufficiently cooled to room temperature,
you are ready to inoculate it with the kombucha cultures.
This step is very easy and will only take a few minutes to perform.
With each new batch you will want to save your best SCOBY or "mushroom" along with 5-10% of
the old tea as a starter or inculum. For a gallon size batch use about 1/4 cup or more of starter tea.
You may also check the pH at this time to insure that enough starter tea has been used.
The pH for the start of the brewing cycle needs to be below 4.6 pH. This is your safety factor and
insures that the cultures will be able to compete with any foreign yeast or molds that may
be present. This lower pH also abates the growth of pathogens that could be
dangerous for human consumption.
Step 6 - Add both the starter tea and mother culture/SCOBY to the sweetened tea solution.
If you did not save any left over tea or received just a SCOBY, from say a friend, you may
use 1/4 to 1/2 cup of white distilled vinegar as a replace/ substitute starter for your first batch.
You have now inoculated the tea solution with the tea cultures!
Step 7 - The last step is to allow the inoculated tea solution to set in a warm place, out of direct light
and undistributed. It will take 2 to 3 days to see the start of the formation of the new kombucha
culture. Which appears as a translucent jelly-type layer forming on the surface of the tea solution.
At 5 to 14 days the fermentation process is complete. This time will very depending on the
environment & temperature, for optimal growth keep the temperature between 75 and 85 degrees.
Having the incorrect temperature, especially in winter time,
seems to be where most people go wrong.
After the 5 to 10 days, you'll want to start checking if the tea is ready to drink.
You may buy pH strips for testing acid content, however, this is not necessary. The easiest way to
tell if your tea is ready is by smell and taste. You may use a straw to pull a small sample from the
side of the jar, trying not to disturb the new culture growing on top of the tea solution.
After brewing a few batches of kombucha tea you'll know when your tea is finished and ready to
drink! If using pH test strips, the pH reading should be between 2.5 - 3.2. This range tells us
that the organic acids, pro-biotics, and nutritional benefits have been fully produced
and that the culturing process is complete.
The finished tea should have a slight vinegar smell, not to strong, and have carbonation. If your tea
still smells sweet and/or is flat, then most likely it needs to set a few more days. After 5 to 10 days,
the taste should be fizzy, semi-sweet, and similar to apple cider in appearance. Allowing it to brew
longer (8-14 days) produces a sharper vinegar taste and contains a higher amount of beneficial
medicinal properties. Now you can simply bottle any extra tea into clean glass containers or jugs.
|Allow the finished tea/sugar solution
to cool to room temperature.
|Inoculating the tea/sugar solution
with the kombucha cultures.
|Benefits of Kombucha : | : Kombucha Use : | : Warnings : | : Cultures & SCOBYs : | : Mold Photos : | : Kombucha Products : | : Brewing Kombucha Tea : | : Organic Starter Kits : | : KT Extracts
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