Food trends come and go, and the one of the latest to hit foodies' radars is kombucha tea. Consisting of a symbiotic colony of bacteria and yeast, or SCOBY, the tea is made by adding the culture to sweetener and, most commonly, black, white or green tea and then allowing the liquid to ferment. The final product contains vinegar, B vitamins, live cultures and antioxidants that are the reason why many flock to kombucha.
The American Cancer Society warns that scientific evidence does not support health claims for kombucha tea and that serious side effects, including death, have been associated with its consumption.
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Here's what you'll need:
Favorite tea leaves or tea bag
Sugar, honey or other sweetener
A small amount of pre-made kombucha tea
A starter kombucha culture, which resembles a gray, gooey pancake
Glass jar for the fermentation process
Paper towel or coffee filter
Rubber band
Bottles for storing the tea
Tea-brewing is fairly straightforward, but if you’re hesitant, purchase a starter kit online. As of 2010, kits range anywhere from $10 to $150 and contain a culture, a small amount of pre-prepared kombucha tea and a glass jar at the lower price point; culture, tea, jar, heater, pH strips and even a how-to DVD at the higher price point.
Commence with a Quart
It is recommended that you brew a quart of a first batch and no more, allowing for taste-testing and adjusting to individual preferences going forward. Begin by brewing your tea leaves—or tea bag—using two teaspoons of tea per quart of water; strain the tea when it is brewed, and add sweetener while it is still hot.
Choose a Fermentation Jar
Let the tea cool completely, since warm tea can kill the culture, and pour the tea into a quart-sized glass jar. You can also use porcelain, stainless steel or china containers, but be selective—according to the American Cancer Society, ceramic or painted containers are to be avoided as the acidic tea can absorb elements from the container itself, contaminating the tea. Next, add the pre-made kombucha tea that came as part of the starter kit; this will be approximately ½ cup.
Save the Kombucha Offspring
Place the kombucha culture in the jar, which will eventually rise and grow on top of the tea and reproduce several kombucha baby cultures, which can be supplied to other kombucha brewers, or used to make more tea for you.
Let It Breathe
Affix a paper towel or coffee filter, secured with a rubber band, to cover the jar—you’ll want the tea to be able to breathe while at the same time keeping out dust. Place the jar out of direct sunlight—do not refrigerate—and give the tea approximately seven to fourteen days to ferment. As a result, according to a Cornell study titled “Determination and characterization of the anti-microbial activity of the fermented tea Kombucha,” the tea will produce organic acids such as gluconic acid, acetic acid, butyric acid and usnic acid.
Do a Taste Test
Do a taste test after one week, being careful not to jostle the jar, tasting for tartness. The ideal acidity level should be around 2.9 or 3.0, which you can confirm if you are using a pH strip, but this measurement is optional.
Drink a Small Amount at First
When ready, remove and rinse off the culture using cold water, setting it aside for your next batch of tea. Before bottling your first batch, measure out 1/2 cup of tea to use as a starter for your next batch. Let the first batch of your bubbly, tart tea sit for about a week prior to refrigerating and enjoying. Kombucha enthusiasts advise starting with a few ounces of the tea per day, according to Organic-Kombucha.com, to see how your body reacts because the tea is acidic and contains small amounts of caffeine and alcohol. If you’re puckering your lips after a first taste, simply add a bit more sweetener. Try brewing the next time with a fruity or floral tea blend.
Keep It Clean
Kombucha tea is relatively easy and affordable to brew. The culture can be reused for up to a year but should be replaced at least once a year to reduce the risk of contamination. Pristine conditions are important for brewing, as harmful effects can arise from incorrect home brewing—for example, mold growth or inappropriate acidity levels. If you suspect your brew is moldy or contaminated, be sure to toss it and start over to prevent illness. Brew tea in a smoke-free environment and in a pet-free environment if possible.
References
- Get Kombucha
- Happy Herbalist: How to Make Kombucha
- The Mayo Clinic: Kombucha tea: What are the health benefits?
- American Cancer Society: Kombucha Tea
- “Determination and characterization of the anti-microbial activity of the fermented tea Kombucha”; C.J. Greenwalt, R.A. Ledford and K.H. Steinkraus; 1998
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