How I make Kombucha

How I make Kombucha

For many years I made Kombucha the standard way (you can check this out at the bottom of this post).

Then I realised that you did not have to use caffeinated teas to make kombucha, but that kombucha can be made with anything which his high in tannins (that bitterness you taste in tea).  The caffeine is not needed at all, but instead any plant parts high in tannins.

I experimented with things like oak leaves and olive leaves (chopped up) to start with, but for me these were too stronger/bitter.  Raspberry and black berry leaves work well and usually grow abundantly, but I fancied something with a nice taste to it, so you don’t have to flavour your kombucha if you don’t want to.

After researching plants high in tannins, I realised Lemon Verbena (which grows really easily year after year once established) was high in tannins, but with a lovely lemony flavour.

So, each year I let it grow and then flower and after that I cut the plant right back, hang the branches up to dry and then once dried I strip the leaves from the branches and store in glass jars until needed.

I then make my Kombucha tea in the same way as mentioned in the comments, but instead of adding a teabag I add roughly a tbsp. of dried Lemon Verbena instead.

I still flavour my Kombucha with things like Hibiscus Flowers (which are also high in tannins) but then there is a slight lemony flavour behind the Hibiscus flavour… it’s so good!

I now have some small Mint Verbena plants too, so next year I’ll be using that sometimes for making Kombucha also, I have dreams of it’s deliciousness now!

Some other herbs that are high in tannins are… cinnamon, oregano, bay leaves, thyme, vine leaves/grapes, banana leaves and mallow.

The great thing about making kombucha like this is it’s almost free (you just buy sugar) and there is no caffeine at all for anyone sensitive to this.

Kombucha Recipe:

Make a jar (1 litre) of tea in the usual way…WITHOUT MILK

Boil your kettle of water, pour over a teabag add 4 tablespoons of organic sugar.

Once the tea bag has brewed for 10 minutes, remove it and allow to cool to room temperature. Place the scoby with starter tea and your freshly brewed but cooled tea all in a mason jar.  Cover your jar with some muslin and secure with an elastic band.

Place jar in a cool, dry place, like a cupboard or on your kitchen side, but away from sunlight.

Leave your kombucha to brew for 7 to 10 days (depending on your taste preference). During this time your kombucha mushroom will grow a baby kombucha mushroom which will look like a clear jelly over the original mushroom piece.

After 7 – 10 days pour around 700ml of your kombucha tea out of your jar  and bottle for either second fermenting or to drink as it is.  Be careful not to pour out your kombucha scobys (you should now have two).

Top up the jar of kombucha tea with fresh, cooled brewed tea as above and start the process again.

2^nd Fermentation

This is when after bottling your drink, you allow it to still for a further 2-5 days (ideally in the fridge to stop it from becoming more sour). The end result is a bubbly champagne-like refreshing drink. Other ingredients such as ginger root, lemon or other fruit can be added at this stage.  These items can be added by cutting them into small pieces or by juicing them then pouring the juice in with the kombucha tea, which is my preferred method.