Making your own kombucha: refreshing spring drink

With spring just around the corner, it's the perfect time to brew your own kombucha. This sparkling, fermented drink is not only refreshing but also offers numerous health benefits. At Earthly, we believe that the best kombucha starts with quality tea, and we can help you with that!

What is Kombucha?

Kombucha is a fermented tea drink that has been consumed for thousands of years. It is created by fermenting sweetened tea using a SCOBY (Symbiotic Culture Of Bacteria and Yeast). The result? A lightly sparkling, sweet-and-sour drink full of probiotics that are good for your gut health. Ideal as a mocktail!

Basic recipe for kombucha

Supplies:

  • 1 liter filtered water
  • 5-6 grams of tea (see recommendations below)
  • 80-100 grams organic cane sugar
  • 1 SCOBY
  • 100 ml starter liquid (from a previous batch or unflavored kombucha)
  • Large glass jar (1.5-2 liters)
  • Towel (cotton)
  • Elastic band
  • Glass bottles with sealable caps for the second fermentation

Step-by-step preparation:

  1. Brewing tea: Bring water to a boil and let it cool for 2-3 minutes. Add the tea and steep for 10-15 minutes (depends on your tea).
  2. Sugar: Remove the tea and stir the sugar into the warm water until completely dissolved.
  3. Cooling: Let the sweetened tea cool to room temperature (20-25°C). This is crucial, as hot tea can damage your SCOBY.
  4. Fermenting: Pour the cooled tea into a clean glass jar. Add the SCOBY and starter liquid. Cover with a towel and secure with an elastic band.
  5. Resting: Place the jar in a warm, dark place (20-25°C) and let it ferment for 7-10 days. In spring, this may take a little longer due to lower temperatures.
  6. Tasting: After about 7 days, you can start tasting. The kombucha is ready when it tastes slightly sour with a hint of sweetness.
  7. Bottling: Strain the kombucha into bottles, but save the SCOBY and about 100ml of kombucha for your next batch.
  8. Second fermentation: For extra bubbles and flavor, you can do a second fermentation. Add flavorings (see spring suggestions below) and let it stand at room temperature for 2-3 days.
  9. Chilling: Place the bottles in the refrigerator to slow down the fermentation process. After 24 hours, your kombucha is ready to drink!

The best tea for kombucha

For beginners: black tea

Our Earthly English Breakfast is perfect for your first kombucha adventure. This robust tea provides reliable fermentation and a rich, full aroma to your kombucha. Many connoisseurs swear by kombucha made from black tea.

For a lighter taste: green tea

After a few successful batches, you can experiment with our Chinese Sencha. This green tea gives a lighter, fresher taste with subtle grassy notes.

For complex flavors: oolong tea

Our Chinese Oolong offers the best of both worlds and creates a balanced kombucha with interesting fruity undertones.

For subtle elegance: white tea

Try our Pai Mu Tan white tea for a delicate kombucha with a soft, almost honey-like sweetness.

For caffeine-free options: herbal tea

Our Rooibos tea is perfect for a caffeine-free kombucha. Combine it in a 1:1 ratio with a black tea for the best results.

Spring Inspiration

Add per bottle during the second fermentation:

Blossom Bliss

  • 1 teaspoon dried elderflower
  • 1 teaspoon fresh lemon juice
  • A few thin slices of fresh ginger

Spring Fervor

  • 2-3 sprigs of fresh mint
  • 1 teaspoon honey (dissolved in a little warm water)
  • A few slices of strawberry

Fresh citrus

  • Peel of 1/4 organic lemon
  • 1/4 teaspoon turmeric
  • A pinch of black pepper (enhances turmeric absorption)

Frequently Asked Questions

How do I know if my kombucha is fermenting properly?

Healthy fermentation shows a new SCOBY layer forming on the surface, a slightly sour smell, and gradual color change of the liquid.

Can I use flavored tea?

For the first fermentation, we recommend pure, unflavored tea. During the second fermentation, you can experiment with our flavored teas such as Earl Grey Tea or Chinese Jasmine Tea.

How do I store my SCOBY between batches?

Store your SCOBY in a SCOBY hotel: a glass jar with some kombucha in it, covered with a breathable cloth and stored in a cool, dark place.

Is it normal for my kombucha to be less fizzy in spring?

Yes, at lower temperatures, fermentation proceeds more slowly. Give your kombucha some extra time in spring for both the first and second fermentation.

Making kombucha with Earthly tea is a delightful way to welcome spring. Experiment with different tea types and spring flavors to create your perfect refreshing drink. The mild temperatures and new energy of the season make this the ideal time to start your own kombucha brewing adventure!

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