How to Make Delicious Kombucha with Green Tea: A Step-by-Step Recipe

Published by Jean Paul on

How to Make Delicious Kombucha with Green Tea: A Step-by-Step Recipe

How to Make Delicious Kombucha with Green Tea: A Step-by-Step Recipe



Kombucha has become increasingly popular in recent years, thanks to its numerous health benefits and delicious taste. This fermented tea beverage is not only a great alternative to unhealthy sugary drinks, but it also contains probiotics that can improve digestion and boost the immune system. While there are many different recipes for kombucha, making it with green tea provides a unique and refreshing flavor that is sure to please even the most discerning palate. In this article, we will walk you through a step-by-step recipe for making delicious kombucha with green tea at home.

Ingredients:
– 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
– 1 cup of starter liquid (unflavored, unpasteurized kombucha)
– 4-6 bags of green tea
– 1 cup of sugar
– Filtered water
– Glass jar
– Breathable cloth or coffee filter
– Rubber band

Step 1: Prepare Your Equipment
Before you start brewing kombucha, it is important to make sure all your equipment is clean and free of any lingering flavors or bacteria. Wash all your equipment, including your glass jar, thoroughly with hot water and soap. Rinse well to remove any soap residue. This will help ensure that your kombucha turns out delicious and safe to drink.

Step 2: Brew the Green Tea
Bring 4 cups of filtered water to a boil in a large saucepan. Once the water reaches a rolling boil, remove it from the heat and add the green tea bags. You can use any type of green tea, such as sencha or jasmine, but make sure it is unflavored. Let the tea steep for 10-15 minutes, then remove the tea bags, allowing the tea to cool to room temperature. It is important to let the tea cool completely before adding the SCOBY, as the heat can damage the live cultures.

Step 3: Add Sugar
Once the tea has cooled, stir in 1 cup of sugar until it completely dissolves. The sugar is essential for feeding the yeast and bacteria in the SCOBY, allowing them to ferment the tea and create the tangy, effervescent flavor that kombucha is known for.

Step 4: Transfer to Glass Jar
Pour the sweetened green tea into a clean glass jar, leaving a few inches of space at the top. This will allow room for the SCOBY and starter liquid to be added without overflowing. It is important to use a glass jar, as metal or plastic can react with the kombucha and affect the fermentation process.

Step 5: Add SCOBY and Starter Liquid
Gently place the SCOBY on top of the tea, along with 1 cup of starter liquid. The starter liquid can be store-bought unflavored, unpasteurized kombucha, or from a previous batch of homemade kombucha. The SCOBY and starter liquid will kick start the fermentation process, so make sure they are at room temperature before adding them to the tea.

Step 6: Cover and Ferment
Cover the mouth of the glass jar with a breathable cloth or coffee filter, securing it with a rubber band. This will allow air to flow in and out of the jar, while keeping out dust and insects. Place the jar in a warm, dark place, such as a cupboard or pantry, where it can ferment undisturbed for 7-14 days. The length of fermentation time will depend on the temperature of the room and your personal taste preference. The longer you ferment the kombucha, the tangier and more carbonated it will become.

Step 7: Taste and Bottle
After 7 days, carefully taste the kombucha with a clean spoon to see if it has reached your desired level of sweetness and tartness. If it is too sweet, let it ferment for a few more days. If it is too tangy, it is ready to be bottled. When you are satisfied with the flavor, carefully remove the SCOBY and 1 cup of starter liquid from the jar and set them aside in a clean glass or plastic container. This will be used to start your next batch of kombucha. Using a funnel, carefully pour the kombucha into clean glass bottles, leaving about an inch of headspace at the top. You can add additional flavorings, such as fresh fruit or ginger, to the bottles at this point if desired.

Step 8: Carbonate
Tightly seal the bottles and let them sit at room temperature for 2-3 days to carbonate. Check the bottles daily to make sure the carbonation is at the desired level, and release any excess pressure by carefully opening the cap for a moment and then resealing it. Once the kombucha is sufficiently carbonated, transfer the bottles to the refrigerator to stop the fermentation process. The kombucha will continue to develop flavor in the refrigerator, and should be consumed within a few weeks for the best taste.

Enjoy Your Homemade Kombucha!
Congratulations, you have successfully made your own delicious kombucha with green tea! With this simple step-by-step recipe, you can enjoy the health benefits and refreshing taste of homemade kombucha anytime. Experiment with different flavors and brewing times to find the perfect combination for your taste buds, and enjoy the satisfaction of creating a healthy beverage from scratch. Cheers to your newfound kombucha-making skills!




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