Kombucha tea is very healthy and can be made easily at home with the right type of ingredients. The most important thing to remember is that all of your supplies need to be sterile and you should only touch your Kombucha mushroom if you have sterilized your hands.
When you are storing your Kombucha mushroom, make sure that you do not store it in the refrigerator. This will cause it to do dormant, which will not allow you to use it to make tea. Instead, you can store it for up to two weeks in a plastic bag. Or, you can place it in a bowl and cover it with a paper towel or cloth.
If you care for your Kombucha Mushroom correctly, you will be able to see it continue to reproduce every cycle. By adding tea and sugar to the mushroom each cycle, you will be able to have several years’ worth of Kombucha tea at your disposal. This will also mean that you will have all the health benefits that others have been enjoying for centuries.
After you brew your black tea, you will follow the recipe to make your Kombucha tea. Make sure that you follow the directions carefully so that you will create the best Kombucha tea possible.
As the brewing process takes place, you will notice that your Kombucha mushroom goes through a few different stages. About mid-way through the brewing process, you will probably begin to notice that a new mushroom (baby Kombucha) is beginning to form. It will appear as a clear translucent film, which will eventually develop into a uniform appearance.
Also at this time, you may notice that the CO2 breaks through and forms an uneven distribution or holes due to the vibrations or movement of the substance. At this point, it is important that you leave the substance undisturbed so that the mushroom will be able to form properly.
Many times, the CO2 will lift the baby Kombucha. This will mean that your tea will be at a good carbonated level. The baby will form on top of the mother and will sit on top of the liquid. You will also notice a brown substance in the tea as well. This substance is yeast cells that have been spent. Even though, these are healthy, most people strain their tea before they drink it. However, these cells are something that you should add to your next brew.
Throughout the brewing process, you will need to test the tea to make sure that it is progressing to the taste that you are looking for. You should begin testing it around day 6-8. Remember, the longer that you allow the tea to brew, the more acidic that it will be.
It is also important that you do not drink directly from the container because it has the possibility of contaminating the tea. Instead, you should put your finger over the straw to remove a small portion of the tea for tasting purposes. Once the tea has reached the flavor that you enjoy the most, you can drain the tea, start a new batch and enjoy the Kombucha tea that you have just made.