Kombucha is a sweetened tisane that is produced with the use of fermentation. The strength of the tea flavor may be adjusted with the amount of brewed tea bags for each volume. Due to its health benefits, many people are always looking forward for this drink every time they are heading to the grocery store.
Kombucha will never be enjoyed if you do not know how to brew it properly. The brewing process can make or break the good taste it may bring to people. Below are the simple steps that you can follow as you decided to brew your own Kombucha tea.
Make sure your hands are clean. Properly wash your hands with hot water. Never use an antibacterial soap. That may cause contamination of the Kombucha. It can also destroy the good bacteria of its culture. You can use plain vinegar when washing your hands as substitute for antibacterial soap. Use gloves that are non-latex.
Fill up the pot with 3 liters of water. Turn the stove on high.
Purify the water by boiling the water for at least 5 minutes.
You can add 5 of your tea bags into the boiling hot water. Depending on your taste you may remove the tea bag quickly after you brewed it. You may also leave them for the next coming two steps.
Turn off the heat then add 1 cup of sugar. The culture will be fed with the sugar. This makes a necessary part in the fermentation process. The sugar will start to caramelize if the water continues boiling. That is why it is necessary to turn off the heat.
Cover and allow the tea to sit until it is already at room temperature. It may take a while for it to cool down, but if you add the culture when the water is extremely hot it may kill it.
By the time the water is cooled down, it is time to add the culture. You need to wash the jar thoroughly upon transferring the brewed tea.
Slowly put the Scoby in the tea. Cover the top of your jar with a cloth. Tightly secure it with a rubber band.
Put the jar in a dark and warm area where it cannot be disturbed.
Then, you need to wait for about a week. If the tea is starting to smell like vinegar you may also taste and check its pH levels. The culture will float and sink. It is better ig the mushroom floats on its top in order to block the aspergillus contamination.
Take a sample with the use of a straw. Do not drink directly using the straw. Backwashing may contaminate the tea. Never dip your test strip in the brewing vessel.
If the Kombucha tastes too sweet, it probably needs more time in order for the added culture to consume the sugar content.
Brewing Kombucha may entails a lot of your time and effort, so you need to set aside time for it. Never shortcut the process, as it may affect the quality in taste of the Kombucha.