If you’re new to brewing your own kombucha, a simple Green Tea Kombucha is the best place to start. Once you make your first batch, you'll find that there are endless possibilities as to what you can make next.
When making homemade kombucha, you can use just about any tea. Black tea, white tea, red tea, pu-ehr tea, herbal tea. They’re all fine to use and will make delicious kombucha. Depending on the tea you choose, the finished kombucha you brew will take on some of its flavors.
With Green Tea Kombucha, expect gentle herbaceous and floral notes. It’ll be light in flavor and color and not too over-powering. Homemade Green Tea Kombucha can best be described as pleasant. Not too sharp, really easy drinking.
And while Green Tea Kombucha is delicious in its own right, it also makes a great base for all sorts of flavors and ingredients, like herbs and fruit. Get ready for infinite opportunities to experiment and enjoy. And for tons of inspiration, recipes, and helpful tips, definitely check out our book, The FarmSteady Guide to Kombucha.
New to kombucha?
Our Kombucha Making Kit contains everything you need to begin easily brewing your own kombucha at home. The best part is that once you start, you can keep reusing the equipment and SCOBY included in the kit to brew batch after batch. Endless kombucha! All you'll need is more tea and sugar.
Ingredients
- 4 bags green teaAll the tea that comes with the FarmSteady Kombucha Making Kit
- 1/2 cup sugar
- 1/2 cup kombucha starter
- 1 SCOBY
- water
Directions
Bring one quart of water to a boil. Remove from heat, add sugar. and stir until dissolved. Add green tea and allow to steep while it cools.
Let cool to room temperature. Transfer to half gallon fermentation jar and top with cool water. Add kombucha starter. Place SCOBY in jar, cover with cloth, and secure. Let it ferment for 7-10 days out of direct sunlight. Note: your SCOBY may not float but will create a new SCOBY layer at the surface over the course of fermentation. We also find that a new SCOBY takes closer to 10 days to ferment.
When your kombucha has reached your desired levels of tartness it’s ready to drink. Remove SCOBY from kombucha, then transfer liquid to a clean jar. If you want to get started on another batch of kombucha, reserve 1/2 cup kombucha (this will be your starter) and the SCOBY and repeat.
Your kombucha is ready to drink! We drink most of our kombucha straight, over ice. But if you prefer it fizzy you need to bottle your kombucha.
To carbonate: bottle your kombucha (we like swing-top bottles), and allow to sit for 1-2 more days at room temperature before opening and drinking. Enjoy!
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Thank you!😊
Jan Smith