Saturday, May 30, 2009

How to Make Kombucha Tea

HOW TO MAKE KOMBUCHA TEA (A completely caffine free version using Roobios instead of Green Tea ;p) (Pronounced kom-BOO-cha) (Roobios pronounced Roy-Boss)

KOMBUCHA is a handmade Chinese tea that is delicately cultured for 30 days (14-30 days). During this time, essential nutrients form like: Active Enzymes, Viable Probiotics, Amino Acids, Antioxidants, and Polyphenols. All of these combine to create an elixir that immediately works with the body to restore balance and vitality.


1 Gallon of filtered water
5 Tbsp + 1 tsp of Roobios tea (or use green, black or white)
1 Cup of white sugar

2 Tea Brewing Methods:

Hot Steeping: Bring gallon of water to a boil. Remove from heat and place tea in water. Let steep for 10 min. then strain and let cool.

Cold Steeping: Place tea in a gallon of water and steep for 24 hours. Then Strain.

Place Tea in a glass bowl. Add 1 cup of sugar. Place culture in the bowl (Do not let it touch metal!!).

Cover with a clean cloth or paper towels and use a rubber band to keep it tight on top. This will keep out other spores from the air.

Let cultivate in a 70-90 degree room temperature for 14 or more days. (Maintain it at a higher level if using Roobios Tea).

*You can place the whole thing in the oven and leave the oven light on.

Harvest tea and leave 1/4 cup of original tea in bowl to maintain the acidity level for the next batch of tea.

*You can also place SCOBY in a quart sized plastic bag with enough tea to cover it up. Then it can be stored in the refrigerator for about a month.

Make sure the tea is cooled enough before you add the SCOBY.

-I bought the large glass container and strainer at Wal-Mart, you can often order large glass containers like this one on-line, just look around. Plus my friend got the SCOBY for me from a lady who grows Kombucha tea locally, it cost her about $20 dollars which I split with her. She also ordered the tea in bulk on-line and split it with me. (Plus some PH test stips as well)

The tea starts at an acidity level of about 5.6 and ends at about 2.5 - 3, test it at about day 14. If you don't have test strips taste it, the more vinegary it tastes the more acidic, if it's sweet it isn't done yet, if it tastes just like vinegar you know its at about a PH of 2, not particularly a bad thing.

You can keep the tea in the fridge when its done.

Roobios - African Red Leaf Tea (No Caffeine)

Tea Steeping For 10 Minutes

Straining The Tea

A Cup of White Sugar (I have tried raw sugar and maple syrup but the SCOBY doesn't like them)

The SCOBY in a baggie, with a bit of the last batch.

Dump SCOBY into the cooled tea, use your clean fingers to spread it out, don't let it touch any metal!!

Cover with a clean cloth and use a Rubber Band to keep it tight

Keep out light by wrapping a paper bag around it and taping it as a cover. (Sorry didn't get a picture)

Benefits of Kombucha Tea

Kombucha Supports
Immune System (also red raspberry leaf tea and if desperate golden seal)
Appetite control
Weight Control
Liver Function
Body Alkalinity
Cell Integrity
Healthy Skin and Hair

(Nutrition Facts on the Back of a Bottle of Komucha Tea that I bought)
Serving Size 8 gl. oz

Calories 30

Total Fat 0g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrate 7g
Sugars 2g
Protein 0g

Additional Nutrients:
Folic Acid 12.5%
Vitamin B2 10%
Vitamin B6 10%
Vitamin B1 10%
Vitamin B3 10%
Vitamin B12 10%

Probiotic Content:
Lactobacillus Bacterium: 1 billion organisms
S. Boulardii: 1 billion organisms

Antioxidants & Organic Acids
EGCG 50mg - Glucuronic Acid 5 mg
L(+) Lactic Acid 12.5mg - Acetic Acid 15 mg


Renee said...

Looks delicious.


Greener Bangalore said...

WOW WOW .....Can I have a cup of tea Plz....

rachel said...

Thank you! I was thinking about making Kombucha with rooibos, but I wasn't sure it would work.

Yay happy! Now to go get myself a scoby...