Ingredients for green tea kombucha:
- 5,2 l water
- 25 g green tea
- 250 g sugar
- 500 ml kombucha from
- kombucha SCOBY
Green tea preparation
Green tea kombucha is prepared with water tea and sugar. Bring 1 l of water to boil and remove from heat. Prepare the tea and let it steep for 3-4 minutes. Strain the tea and stir in sugar after it cools down a bit. Sugar must be completely dissolved. Top up with remaining water. Cool down completely. Pour in the old kombucha and gently place the SCOBY on top. Cover with a lid that enables airflow or with a piece of cloth.
Leave to ferment at room temperature (21-25 °C) for 7-14 days, away from direct sunlight. After about 5-7 days, you can start tasting your kombucha to find the taste you like. The longer the kombucha ferments, the less sweet and more acidic it will taste.
During the fermentation a new SCOBY may form on top of the kombucha. This is baby kombucha SCOBY that you can use for a new batch of kombucha. It may stick to your old one so you will need to gently peel it off.
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