Kombucha: What is it, and how is it made?

Kombucha is having a bit of a moment lately. But what exactly is it? If it is fermented, can you make it yourself your choice of of loose-leaf tea? The answer is a resounding YES! Let's explore how.

What is Kombucha?

Simply put, kombucha is a fermented tea drink. It's made by adding a SCOBY (Symbiotic Culture Of Bacteria and Yeast) to sweetened tea. This SCOBY (sometimes called a “mother”) is a living colony that transforms the sweet tea into a complex and refreshing beverage by consuming the sugar, producing organic acids, carbon dioxide (hence the fizz!), and small amounts of alcohol (usually less than 0.5%). The result is a drink packed with probiotics, antioxidants, and a unique, tangy flavour profile.

Why Choose Loose Leaf Tea?

While you can make kombucha with tea bags, using loose leaf tea opens a world of flavour options. This means you can experiment with different tea types – from delicate white teas from China to robust black teas from Sri Lanka – to create a kombucha that is uniquely yours.

Brewing Kombucha with Loose Leaf Tea: A Step-by-Step Guide

Here's a basic recipe to get you started:

Ingredients:

• 4 litres of filtered water
• 200g of organic cane sugar
• 4 tablespoons of loose-leaf tea (choose your favourite!)
• 1 SCOBY (you can obtain one from a friend, a reputable online source, or even grow your own)
• 1 cup of starter tea (from a previous batch of kombucha)
• Glass jar (at least 4 litre capacity)
  
• Breathable cloth cover (such as cheesecloth or a clean tea towel)
• 1 Rubber band or string
• Additional flavouring if desired (such as fruit juice, herbs, spices)

Instructions:

1. Brew the Tea: Heat the filtered water until it's just below boiling (depending on the type of tea you're using – check the recommended brewing temperature on the Char label). Add the tea and steep for the recommended time. Be careful not to over-steep, as this can lead to a bitter kombucha.
2. Sweeten the Tea: Remove the tea leaves and stir in the sugar until it is completely dissolved.
3. Cool the Tea: Allow the sweetened tea to cool completely to room temperature. This is crucial, as hot tea can damage the SCOBY.
4. Combine Ingredients: Pour the cooled tea into your clean glass jar. Add the starter tea.
5. Introduce the SCOBY: Gently place the SCOBY on top of the tea.
6. Cover and Ferment: Cover the jar with the breathable cloth and secure it with your rubber band or string.
7. First Fermentation (F1): Let the kombucha ferment at room temperature (ideally between 20-25°C) for between 7-30 days. The exact time will depend on the temperature and your personal taste preference. Start tasting your kombucha after 7 days. It should be slightly tart and not overly sweet.
8. Bottle and Flavour (F2 - Optional): Once the F1 is to your liking, you can bottle the kombucha for a second fermentation. This is where you can add fruit juice, herbs, or spices for flavouring. Seal the bottles tightly and let them ferment for another 1-3 days at room temperature. Be careful with this step as pressure can build up, so 'burp' the bottles daily to release excess carbonation.
9. Enjoy! Once the F2 is complete (or if you skipped it), refrigerate your kombucha to slow down fermentation and enjoy!

Tips for Success:

• Use filtered water: Chlorine and other chemicals in tap water can harm the SCOBY.
• Cleanliness is key: Ensure your equipment is clean to prevent unwanted bacteria growth.
• Be patient: Fermentation takes time, so don't rush the process.
• Trust your taste buds: The best kombucha is the one you enjoy the most. Experiment with different teas and flavours to find your perfect brew!

Brewing kombucha with loose leaf tea is a rewarding experience. It takes time and patience, but also acts as a new means of exploring the vast world of tea flavours. Pop into Char's High Street shop to find your perfect loose leaf tea and get brewing! You might just discover your new favourite drink.