DIY Kombucha Tea

The Koreans have been drinking kombucha tea since about 414 B.C. A traditional tonic and medicinal drink in China, Japan and India, kombucha tea is renown in Asia as a detox, and for its anti-aging and energizing properties. Kombucha is a combination of acetic acid bacteria and yeast that resembles a jellied mushroom; it is often called kombucha mushroom. Kombucha has become popular in North America, and though it can be purchased as a pre-made drink, it is easy to make at home with a starter mushroom.

Things You'll Need

• 2 1/2 quarts spring water
• Large pot
• Six black or green tea bags
• 1 cup white or raw sugar
• 1 1/2 cups Kombucha starter liquid
• Kombucha mushroom
• One gallon glass, ceramic or stainless steel wide mouthed container
• Wooden spoons
• 1/4 cup white vinegar (if needed)
• Clean coffee filter
• Rubber band
• Plastic sieve
• Clean bowl
• Clean glass storage bottles

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Instructions

Making Kombucha Tea

• 1

  Steep black or green tea bags in boiling water.

  Place 2 1/2 quarts of water in a large pot, and bring it to a boil. When the water has boiled for at least five minutes, turn the heat off. Add six black or green tea bags and 1 cup of sugar, to the water. Stir with a wooden spoon. Then let the mixture steep until the water is thoroughly cooled to room temperature.

• 2

  Use a large glass, stainless steel or ceramic jar.

  When the tea mixture has cooled, remove the tea bags from the water and discard them. Measure 2 1/2 quarts of tea mixture and pour carefully into a 1 gallon, wide-mouthed jar made of ceramic, glass or stainless steel. Make sure you leave room at the top for the air to circulate during the fermentation process.

• 3

  Always use a wooden spoon to stir the kombucha.

  Add 1 1/2 cups of kombucha starter liquid and stir with a wooden spoon. Before storing the jar for the fermentation process, taste the liquid, using a clean wooden spoon. The liquid should have a slightly tart flavor. If it does not, add 1/4 cup white vinegar to the mixture to prevent mold developing.

• 4

  Kombucha is sometimes called a mushroom since it looks like one.

  Next add the kombucha mushroom by placing it carefully on the top of the mixture in the jar. It usually floats on the surface of the liquid, but if it sinks to the bottom, that is OK.

• 5

  Secure the coffee filter lid with a rubber band.

  Cover the opening of the jar with a clean coffee filter. Secure the coffee filter in place with a rubber band. Place the jar in a warm spot, ideally about 23 degrees C, away from direct sunlight. Make sure that you put the jar in a place where it will not be moved or shaken, as this will interfere with the fermentation process.

• 6

  Use a plastic sieve to filter the finished kombucha tea.

  Let the kombucha tea ferment for at least six days, and no longer than two weeks. The ideal fermentation period is usually about one week. A baby kombucha may have form under the kombucha mother. Carefully remove them with a wooden spoon, and place them in a clean bowl.

  You may strain the kombucha tea after removing the mushroom(s). Use a plastic sieve to strain the liquid into clean glass bottles. Discard the sediment that has been strained. The dark liquid at the bottom of the fermentation jar is your remaining kombucha starter; store it in the bowl with the mushrooms, in the refrigerator.