Thursday, September 26, 2019

Making Kombucha Tea

We had a awesome seminar on September 14th on how to make Kombucha tea. For more information here is Joanne's contact information. 
 
Joanne Single 
Sipology Consultant 
204-791-4689
kjams@shaw.ca
 
To make Kombucha, use clean equipment (dishwasher/boiling water) and clean hands.
 
You need:
-1 SCOBY with starter liquid (can be ordered from Joanne)
-7-8 tea bags (plain black tea or green tea)
 
-1 cup natural cane sugar
-6 cups boiling water
-6 cups cool water
 
Pour 6 cups boiling water, 8 tea bags and 1 cup sugar in glass jar.   Stir until sugar is dissolved.  Allow tea to steep all day or overnight.  Remove tea bags and add remaining 6 cups cold water.  
Add your SCOBY with the starter liquid from the package.


Let sit at room temperature with tea towel and elastic band to cover, for a maximum of one week.  Any longer and kombucha will start to taste like vinegar.
 

























After 1 week, take SCOBY out and put in glass bowl with 1 cup liquid (starter liquid for next batch).  Strain kombucha from gallon jar into pitchers.  
You can drink the kombucha at this point or do a second fermentation.  If you are done at this point keep it in fridge in sealed bottles.  
 
New first fermentation:
Make new batch as before with SCOBY from glass bowl and 1 cup of reserved (starter) liquid.
 
Second fermentation:
Strain Kombucha(without SCOBY) in another gallon jar for 3 to 4 days with flavouring.  Leave in warm place with sealed lid.  Not a tea towel.  Once it is done
bottle and refrigerate.
 
 
Flavourings:
-sprig of fresh herb
-handful of fruit - apple, pear, orange
-1-2” piece of peeled fresh ginger, sliced.
 
 
Important: Never put Kombucha with SCOBY in refrigerator. Never put your SCOBY in a plastic or metal container.  SCOBYs do not like the cold.  And remember that Jensen’s Nursery sells all types of fruit trees and shrubs so you can have your own Kombucha factory!!!
 
 
 
Jennifer - Jensen’s Nursery
Posted by Tammy Jensen at 11:25 AM