Kombucha Recipe by Buddha’s Brew Kombucha
- 1 gallon purified or bottled chlorine-free water
- 4-6 tea bags or 4-6 teaspoons loose leaf tea
- 1 cup (200g) sugar
- Kombucha Culture (SCOBY)
- 1-2 cups (250-500ml) strong starter liquid, aka well-fermented Kombucha (one bottle of Buddha’s Brew Kombucha)
- fruit, juice, flowers, or herbs (optional).
- pot or tea kettle
- wide mouth glass jar at least 1 gallon in size
- wood or stainless steel stirring spoon
- tight weave cloth cover (no cheesecloth) and rubber band
- bottles with tightly closing lids
How To Brew It:
- Boil 4 cups (1 liter) of purified water.
- Add hot water & tea bags to pot.
- Steep 30 minutes, then remove tea bags.
- Add sugar and stir to dissolve.
- Check to make sure the sweet tea is body temperature or below. A clean finger is a perfect tool!
- Once it is, add SCOBY and starter liquid.
- Cover with cloth cover and rubber band or a custom brewer cap.
- Say a prayer, send good vibes, commune with your culture (optional but recommended).
- Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal
- It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
- After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Recipe may vary.
- Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel.
- Strain & flavor your kombucha (optional).