Loose-Leaf Tea Kombucha
A fizzy, homemade fermented tea beverage, complete with guidance on scoby care, flavor customization, and initial batch preparation.
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Instructions
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Start boiling 3 quarts of water in a large pot; if using a smaller pot, boil 1 quart, steep tea, then add remaining cold water to the brewing jar.
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Remove from heat, stir in sugar until dissolved. Add tea and steep until the water cools completely for a strong flavor, or for 20 minutes for a milder tea; strain out loose-leaf tea if used.
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In a 1-gallon jar, combine the cooled sweet tea with 2 cups of mother tea, then gently add the scoby.
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Cover the jar with a breathable cloth secured by a rubber band, and place it in a warm (70-80F), dark area away from direct sunlight for 7 to 14 days, or up to 1 month.
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After 7 days, begin tasting the kombucha; it is ready when it achieves a desired sweet and tart flavor with some fizziness.
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Carefully remove the scoby and optionally filter the kombucha through cheesecloth.
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Pour the kombucha into bottles, reserving 2 cups and the scoby in the brewing jar for a new batch.
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Store bottled kombucha at room temperature for 1 to 10 days for secondary fermentation, optionally adding flavorings like berries or fruit juices.
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Refrigerate the kombucha to slow fermentation; strain out any fruit or growth before storing in the refrigerator, and consume within 3 to 4 months.