Also called mushroom tea, fungus tea, sour tea and fermented tea. Kombucha was originated in Korea, Manchuria or Japan and is gaining popularity worldwide. The culture is called SCOBY (Symbiotic Colony Of Bacteria and Yeast) which helps in restoring gut fauna. It is sparkling, and has a slightly sweet tart taste that is enjoyed by most, even non-tea drinkers. Being fermented, it has been used as a substitute for hard drinks by those who like to limit their alcoholic intake.
It is made from sugar, green tea (some use coffee and black tea as well) and water. Free from chemicals, preservatives and with low residual sugar, it is healthier than most packaged colas and juices. Kombucha can be experimented with different spices, fruits and herbs. I typically prefer my kombucha to have about 2-3% residual sugar and pH of 2.5. Fruit kombucha with a slightly higher level of sugar tastes better.
- boiling pot
- glass fermenter with a cloth tied around it
- 1 liter water
- 60 gm white sugar
- 3-4 gm of green tea
- 1 bug ginger or fruit juice as per taste
- Take 1-liter water, add 60gm of white sugar and boil for a couple of minutes.
- After removing it from the flame, add about 2-4gm of green tea leaves and allow it to steep for 15-20 minutes.
- When the temperature of the tea falls to below 30OC, then pour it in a sanitized wide mouth glass container.
- Add the SCOBY and some mother liquid (a portion of tea from the previous batch), cover it with a muslin cloth and wait for a week.
- You can drink it fresh, or bottle in an airtight bottle to get carbonation.
- (Optional) Adding some fruit juice or spices in the glass bottle (secondary fermentation) can help infuse some interesting flavors. If ginger or fruits are added, 2-3 additional days in secondary is advised.