How to make delicious kombucha tea!

I hear from people a lot who started drinking kombucha tea but just had too many failed batches and gave up. Really, kombucha is simple to make, but it can be picky about the environment that it is in. You really need to keep it in a warm place while it is fermenting. You should also make sure that you are using a high quality green tea. Salada and Traditional Medicinals both offer good green tea that is available in many grocery stores.
The key to a good batch of kombucha is also in adding a big hunk of fresh ginger root...this is my opinion. I also only use organic raw cane sugar. My kombucha usually turns out just the way I like it after only 5-7 days of fermentation in a warm spot. You can then take out the culture and put a lid on your kombucha tea and leave it out on the counter for another few days to ferment further. I do not refrigerate my tea too soon because it loses all of the fizz and tastes flat.
Hope this helps someone!

anneatheart

4 post s
26-Mar-2008
8:03 PM

I think I was probably the worst at 'mistreating' my kombucha and it always came out great. I didn't have a lot of info at the time I started making it, and for a long time I totally forgot the step of adding previously brewed kombucha to a new batch. I refrigerated my scobies all the time and they were fine up until about a month ago. The mother just wouldn't produce much of a baby and it would be finished brewing in less than 5 days even in a cool spot. I've even grown new scobies from previous batches of kombucha. Interesting.

I usually used Lipton black tea, regular old white sugar, tap water that I had boiled for a bit and I added either an herbal peach flavored tea or Celestial Seasonings Moroccan Pomegranate tea. Several times I made it with green tea and we really liked it. I found a couple of scobies hanging out in the fridge today and am wondering if I should see if there's any life left in them.

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