Kombucha tea

The Kombucha tea is a powerful health drink, which is reported to be the answer to many health problems. and works with your body to boost its natural, inbuilt ability to fight sickness and disease as well as bring a healthy balance back to your metabolism and organs. it makes a delicious drink served with water, ginger beer or fruit juice.

5 tablespoons 1/3 cup
3-5 tablespoons of white sugar.
1-2 teaspoons black tea org
1-2 teaspoons green tea org
1 teaspoon elderflower tea
1 tablespoon papaya leaf tea
1 litre water
100 mls of Kombucha tea,
1 piece of Kombucha plant.

Add the sugar to a glass bowl, dangle the tea bags over the side, then pour on boiling water. Use the tea bags to stir the liquid and dissolve the sugar.

Leave the tea bags to steep until the tea has cooled. If you are using loose tea then steep the tea in a teapot, then mix with the sugar and boiled water in a bowl. Some herbs such as papaya leaf will need simmering in boiling water for 2 hours. Strain the herbs through muslin cloth.

When the tea has cooled to below 25C, mix in the Kombucha tea, then float the Kombucha plant on the surface. Cover the bowl with a tea towel held in place with an elastic band and leave it where it won't be disturbed for 2 - 4 weeks at 20-25C.

The longer you ferment the kombucha the less sweet and the more acidic it will become. The Kombucha tea is ready when a new mushroom has covered the surface and all of the sugar has been digested.

When the kombucha is ready, scoop the tea out the bowl with a small jug and transfer to bottles. Discard the sediment. Refrigerate the kombucha before drinking. Store unused kombucha mushrooms covered with kombucha tea in a jar in the refrigerator.

Notes and Tips:
The amount of Kombucha tea that you can culture will depend upon the size of the Kombucha plant and the amount of Kombucha tea that you have available to use as a starter. If you have only a small piece of Kombucha, say 4 inches in diameter and no Kombucha tea then pour 500 ml of boiling water over one black tea bag and 3 tablespoons of white sugar.

Leave to cool to about 25C and add 2 tablespoons of apple cider vinegar or white vinegar to acidify it. The vinegar will lower the pH and should prevent the growth of mold and pathogens. White vinegar is probably sterile but If you use unpasturised apple cider vinegar then you will also introduce some of the vinegar culture. You may like to gently boil the vinegar first so as not to inoculate the kombucha culture with the vinegar mother.

It is preferable to start a kombucha culture using 10% kombucha tea rather than just the mushroom as there is less risk of comtamination from mould and pathogens.

It is preferable to use organic tea. Non-organic black tea contains higher amounts of fluoride. In addition most non-organic teas are irradiated and some are sprayed with pesticides. Use plastic lids or corks as metal lids will corrode.

Kombucha tea
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