April 12, 2021 FarmSteady

Recipe: Green Tea Kombucha

If you’re new to brewing your own kombucha, a simple Green Tea Kombucha is the best recipe to get you started.

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.

So when making 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, it’s really easy drinking.

It also acts as an amazing carrier for all sorts of flavors like herbs or fruit.

Recipe: Green Tea Kombucha

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Category

Drinks

Servings

8

Prep Time

5 minutes

Cook Time

30 minutes

Author:

FarmSteady

If you’re new to brewing your own kombucha, a simple Green Tea Kombucha is the best recipe to get you started. With gentle herbaceous and floral notes, it’s light in flavor and color and not too over-powering. Homemade Green Tea Kombucha can best be described as pleasant. Not too sharp, it’s really easy drinking.

Image of Recipe: Green Tea Kombucha

Ingredients

Equipment

Kombucha Kit

Ingredients

4 bags green tea (All the tea that comes with the FarmSteady Kombucha Making Kit)
1/2 cup sugar
1/2 cup kombucha starter
1 SCOBY
water

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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!

Recipe Video

Filed in: Fermentation, Kombucha, recipe

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