📝 About This Recipe
Unlock the ancient alchemy of fermentation with this crisp, effervescent, and deeply refreshing probiotic elixir. Originating in East Asia over two millennia ago, this 'Tea of Immortality' balances a sophisticated vinegary tang with a subtle honey-like sweetness. This recipe guides you through the transformative process of turning simple sweetened tea into a living beverage that is as beneficial for your gut as it is delightful to your palate.
🥗 Ingredients
The Brewing Base
- 14 cups Filtered Water (Chlorine-free is essential for SCOBY health)
- 1 cup Organic Cane Sugar (Do not use honey or artificial sweeteners for the first ferment)
- 4 tablespoons Loose Leaf Black Tea (Or 8 individual tea bags; Ceylon or Assam work beautifully)
The Living Culture
- 1 piece SCOBY (Symbiotic Culture of Bacteria and Yeast) (Healthy, firm, and cream-colored)
- 2 cups Starter Tea (Previously fermented raw kombucha)
Second Fermentation (Flavoring)
- 2 tablespoons Fresh Ginger (Finely minced or juiced)
- 1/2 cup Fresh Raspberries (Lightly mashed)
- 10-12 pieces Fresh Mint Leaves (Slapped to release oils)
- 2 tablespoons Lemon Juice (Freshly squeezed)
👨🍳 Instructions
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1
Thoroughly sanitize your 1-gallon glass jar and all stirring utensils using hot water and white vinegar. Avoid using antibacterial soaps, as they can harm the SCOBY.
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2
Bring 4 cups of the filtered water to a boil in a clean pot. Once boiling, remove from heat and stir in the 1 cup of cane sugar until completely dissolved.
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3
Add the loose leaf black tea or tea bags to the hot sugar water. Steep for 7-10 minutes to create a strong concentrate, then remove the tea leaves or bags.
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4
Pour the hot tea concentrate into your gallon jar and add the remaining 10 cups of cool filtered water. This helps bring the temperature down quickly.
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5
Wait until the tea has cooled to room temperature (65-75°F). This is crucial; adding the SCOBY to hot liquid will kill the live cultures.
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6
With clean hands, gently slide the SCOBY into the jar and pour in the 2 cups of starter tea. The starter tea acidifies the brew to prevent mold.
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7
Cover the mouth of the jar with a breathable cloth (like a coffee filter or tight-weave linen) and secure it tightly with a rubber band to keep out fruit flies.
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8
Place the jar in a warm, dark spot (70-80°F) away from direct sunlight. Let it ferment undisturbed for 7 to 10 days.
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9
After 7 days, start tasting. Insert a straw past the SCOBY to sip. It should be tart but still have a hint of sweetness. If it's too sweet, let it ferment for another 2-3 days.
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10
Once the taste is to your liking, remove the SCOBY and 2 cups of the liquid (to use as starter for your next batch) and set them aside in a clean bowl.
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11
For the second fermentation, prepare clean flip-top bottles. Add your desired fruit and herbs (ginger, raspberries, mint) directly into the bottles.
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12
Pour the fermented kombucha into the bottles, leaving about 1-2 inches of headspace at the top. Seal the bottles tightly.
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13
Let the sealed bottles sit at room temperature for 2-4 days. This allows carbonation to build up as the yeast consumes the sugars in the fruit.
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14
Move the bottles to the refrigerator. Chilling stops the fermentation process and helps the CO2 dissolve into the liquid, creating better bubbles.
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15
Carefully open the chilled bottles over a sink (they can be quite fizzy!), strain out the fruit bits if desired, and pour into a glass to enjoy.
💡 Chef's Tips
Always use glass vessels; plastic can leach chemicals and metal can react with the acidity. If you see fuzzy green or black spots on your SCOBY, it is mold; discard the entire batch and start fresh. Temperature is key—if your house is cold, the fermentation will take longer (up to 3 weeks). For the best carbonation, use 'burpable' flip-top bottles designed for pressure. Use organic ingredients whenever possible to avoid pesticides that may hinder the fermentation process.
🍽️ Serving Suggestions
Serve over crushed ice with a sprig of fresh rosemary for a sophisticated mocktail. Pair with a spicy Thai green curry to balance the heat with the kombucha's acidity. Mix with a splash of gin and a squeeze of lime for a refreshing probiotic cocktail. Serve in a chilled champagne flute for a festive, non-alcoholic celebratory toast. Enjoy as a mid-afternoon pick-me-up alongside a handful of raw almonds.