Kombucha, a millennia-old fermented tea, has recently gained immense popularity for its unique flavor and health benefits.
Combining this with green tea, known for its rich antioxidants, creates a delicious and beneficial drink.
This article will guide you through making your own Green Tea Kombucha recipe, explaining each step and providing tips for the best results.
Green Tea Kombucha Recipe
Recipe Details:
- Preparation Time: 30 minutes (excluding fermentation time)
- Course: Beverage
- Cuisine: Health/Wellness
- Yield: About 1 gallon
- Calories Per Serving: Approximately 30 calories per 8 oz serving (varies depending on sugar content and additional flavorings)
Ingredients:
- Green Tea: 5-8 bags of green tea or equivalent loose leaf (for 1 gallon of kombucha)
- Sugar: 1 cup of white sugar (for 1 gallon of kombucha)
- Water: 1 gallon of filtered water
- SCOBY (Symbiotic Culture of Bacteria and Yeast): 1 SCOBY disc
- Starter Tea: 2 cups of starter tea from a previous batch of kombucha or store-bought (unflavored) kombucha
Optional For Flavoring (Post-Fermentation):
- Fruits (berries, citrus, apple, etc.)
- Herbs (mint, ginger, etc.)
- Spices (cinnamon, cardamom, etc.)
- Additional sweeteners (honey, agave, etc.)
Step-By-Step Brewing Process
Preparing The Tea
Begin by boiling water in your pot. Once boiled, steep the green tea — about 5-8 bags or equivalent loose leaf per gallon of water — for about 5 minutes. Remember, the strength of your tea affects the flavor of your kombucha.
Adding The Sugar
After steeping, remove the tea bags or strain the loose leaves. While the tea is still hot, dissolve about 1 cup of sugar per gallon of tea. The sugar is vital as it takes care of the SCOBY during maturation.
Cooling And Fermentation
Allow the tea to cool to room temperature. Hot tea can harm the SCOBY. Once cooled, pour the tea into your glass fermenting jar.
Adding The SCOBY
Gently add the SCOBY to the jar. It may float, sink, or sit in the middle — all of which are normal. Cover the container with a material or paper towel and secure it with an elastic band. This setup allows the kombucha to breathe while keeping out contaminants.
Fermentation Tips And Tricks
Ideal Temperature And Environment
Store your jar in a warm (around 70-75°F), dark place for optimal fermentation. Avoid direct sunlight and excessive jostling of the jar.
Duration Of Fermentation
Fermentation time can vary, but generally, it takes about 7-14 days. Taste your kombucha every few days. It’s ready when it reaches a balance of sweetness and tanginess that you like.
Signs Of Successful Fermentation
You’ll know fermentation occurs if you see a new SCOBY forming on the surface and the drink starts developing a vinegary smell. It should taste tangy and slightly sweet.
Flavoring Your Kombucha
Once your kombucha has fermented, you can flavor it by adding fruits, juices, herbs, or spices. This step is done during the bottling process. Some popular flavors include ginger, berry, or citrus.
Add your flavorings to the bottles, then pour in the kombucha, leaving about half an inch of headspace.
Health Benefits Of Green Tea Kombucha
Green tea kombucha is rich in probiotics, which are beneficial for gut health. Additionally, the antioxidants from green tea can help detoxify the body, support immune function, and provide energy.
Common Mistakes And How To Avoid Them
Contamination Risks
Always use sterilized equipment to avoid mold and harmful bacteria. Never touch the SCOBY with your hands; use clean utensils.
Over Fermentation
Leaving kombucha to ferment for too long can result in an overly sour taste. If it becomes too vinegary, it might be best used as a starter for your next batch.
SCOBY Maintenance
Keep your SCOBY healthy by maintaining a clean environment and balanced pH in your kombucha. A healthy SCOBY means tastier kombucha.
Serving And Storage
For the best flavor, serve your kombucha chilled. If you’ve added carbonation through a second fermentation, be careful when opening the bottles, as they can be pressurized.
Store any unopened bottles of kombucha in the refrigerator. They can last for several weeks to a month.
FAQs
Can I Reuse The SCOBY?
Absolutely! You can use the SCOBY for your next batch or share it with friends.
How Much Sugar Is Needed?
Generally, use 1 cup of sugar per gallon of tea. The SCOBY mostly consumes the sugar during fermentation.
Can I Use Flavored Green Tea?
Yes, but be aware that additional flavors might impact the final taste of your kombucha.
Is It Normal For The SCOBY To Float?
Yes, the SCOBY can float, sink, or even change position during fermentation.
Green Tea Kombucha Recipe
Ingredients
- Green Tea: 5-8 bags of green tea or equivalent loose leaf for 1 gallon of kombucha
- Sugar: 1 cup of white sugar for 1 gallon of kombucha
- Water: 1 gallon of filtered water
- SCOBY Symbiotic Culture of Bacteria and Yeast: 1 SCOBY disc
- Starter Tea: 2 cups of starter tea from a previous batch of kombucha or store-bought unflavored kombucha
Instructions
Preparing The Tea
- Begin by boiling water in your pot. Once boiled, steep the green tea — about 5-8 bags or equivalent loose leaf per gallon of water — for about 5 minutes. Remember, the strength of your tea affects the flavor of your kombucha.
Adding The Sugar
- After steeping, remove the tea bags or strain the loose leaves. While the tea is still hot, dissolve about 1 cup of sugar per gallon of tea. The sugar is vital as it takes care of the SCOBY during maturation.
Cooling And Fermentation
- Allow the tea to cool to room temperature. Hot tea can harm the SCOBY. Once cooled, pour the tea into your glass fermenting jar.
Adding The SCOBY
- Gently add the SCOBY to the jar. It may float, sink, or sit in the middle — all of which are normal. Cover the container with a material or paper towel and secure it with an elastic band. This setup allows the kombucha to breathe while keeping out contaminants.
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