kombucha tea
Fermented strawberry kombucha tea with plain, pineapple and strawberry bottles in the background.

How To Make Kombucha Tea For Good Health

Kombucha tea is a fermented drink made from tea, sugar and has a sweet and sour taste. In addition to the health benefits of tea, kombucha also produces a good amount of beneficial bacteria in the gut. So how to make kombucha, what are the effects of kombucha tea? Find out with Exprevi in the article below.

What is kombucha tea?

ginger kombucha

Kombucha originated in China, then spread to Japan, Russia and gradually became popular in Europe in the early 20th century. This is a drink with many nutritional values for health.

The basic ingredients in kombucha are yeast, sugar, and black tea. This mixture is usually incubated for a week or more. During that process, bacteria and acids form in the tea, along with a small amount of alcohol (alcohol). These bacteria and acids form a film on the surface of the tea called SCOBY, a symbiosis of bacteria and yeast. You can use SCOBY as a seed to ferment more kombucha.

Kombucha bacteria include lactic acid bacteria, a type of probiotic bacteria. Kombucha also contains a healthy dose of B vitamins.

How to make kombucha tea

Ingredients:
  • 200g yellow/white sugar
  • 10g black tea
  • 500ml boiling water
  • 1,500ml cold water
  • 250ml bait tea + SCOBY
Tools:
  • 3-4 liter glass jar
  • Cloth + lanyard
  • Spoon / Chopsticks / Ladle
Notes on ingredients and tools in how to make kombucha tea

Tea bait is the tea that has been fermented from the previous batch. If you harvest, you will be left to make seeds.

With glass jars, you need to sterilize them many times with boiling water.

With the cover cloth, you should choose a fabric of moderate thickness both to prevent dust and insects from entering the teapot as well as to create aeration, helping the microorganisms in kombucha tea to develop normally.

You can buy a set of seeds to make it easier.

Notes on ingredients and tools in how to make kombucha tea
  • Using a glass jar, steep 10g of tea with 500ml of boiling water for 5 minutes.
  • Add 200g of sugar to the brewed tea and stir to dissolve.
  • Pour in 1,500ml of cold water. You should use water that has been treated through a filter faucet.
  • Wait for the water tank to cool completely.
  • Add tea bait and SCOBY.
  • Cover the mouth of the jar with a cloth.

Signs to know how to make kombucha successful or not: after 2-3 days, a thin film will appear on the tea, which is the newly formed SCOBY. If the tea is damaged, the surface of the tea will appear white, black, green, orange … and have fibers, indicating that the batch of kombucha tea has been infected with mold. At that time, the only thing you can do is destroy the batch of tea, disinfect the pot thoroughly with boiling water several times, and make a new batch of tea. Instruments also need to be sterilized with boiling water, dried before being used.

Changes in the tea pot during the progress

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By day 3, you will see a new SCOBY, called the baby SCOBY, forming on the surface of the tea, above the seed SCOBY, called the mother SCOBY. The diameter of the teapot, the baby SCOBY will also have the same diameter. Over time, the baby SCOBY will become thicker and the color of the tea will also fade.

During fermentation, the mother SCOBY can float to the top or sink to the bottom of the jar. This is completely normal so don’t worry. In particular, during the fermentation process, it will produce carbon dioxide gas, so you will see air bubbles between the tea and SCOBY layers. This often causes the baby SCOBY to be pushed up, separate from the tea surface. So we will need to regularly tilt the pot slightly to let the air bubbles out, helping the baby SCOBY touch the surface of the tea.

If you wonder how many days it takes for a teapot to ferment, the answer is that this does not have a specific standard. Because the way kombucha ferments are highly dependent on temperature. While temperatures vary by season and by region, some people will enjoy drinking sour kombucha in moderation, while others may want to drink a lot of sour kombuchas. Therefore, the experience of making kombucha after many times will tell you when to harvest. Taste the tea, if it is still sweet and not as sour as you want, let the tea ferment longer until it reaches the desired acidity.

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