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Place the tea or tea bags in the sugar water to steep.
NOTE: Using a metal tea ball to contain loose tea for making kombucha is acceptable. The tea ball should be removed before adding the SCOBY and starter tea, so the tea ball will not come into contact with the SCOBY.
Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.
Remove the tea bags or completely strain the loose tea leaves from the liquid.
Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.
Add an active kombucha SCOBY.
Cover the flat open top fermenter with a tight-weave towel or coffee filter and secure it with a rubber band.
Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.
Pour kombucha off the top of the jar for consumption. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
The finished kombucha can be flavored and bottled if desired or enjoyed plain.
Flavor and Bottle to Make Your Kombucha Fizzy!
Once the kombucha has finished culturing, remove the SCOBY and enjoy it plain or add flavoring. There is no limit to the flavoring possibilities. For a fizzy fermented tea, try bottling it in a Grolsch-style bottle or another tightly-sealed container.
Tiantai is Kombucha brewery equipment manufacturer and supplier. 200l, 300l, 500l, 600l, 800l, 1000l, 1500l, 2000l, 2500l, 3000l, 5000l kombucha production line includes kombucha tea boil kettle, aerobic fermentation tank, pressured kombucha fermenter, etc.
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Emily Gong
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