Materials
- 3/4 gallon of distilled, spring, or well water (chlorinated or treated water can harm the kombucha culture)
- 2 Tbsp. organic black or organic green loose-leaf tea
- 1 cup organic cane sugar
- Kombucha SCOBY
- 1-2 cups starter liquid (brewed kombucha reserved from a previously brewed batch)
- Glass or lead-free ceramic container
- A towel, handkerchief, or clean piece of cloth
- String or rubber band
- Large cotton tea net or mesh tea ball infuser
- 3/4 gallon of spring or distilled water (chlorinated or treated water can harm the kombucha culture)
- 7 organic assam tea bags or 2 Tbsp. organic loose-leaf black tea
Method
- Add tea to large mesh tea infuser.
- Bring water to a boil, then turn off heat.
- Add loose-leaf tea and organic sugar to boiling water.
- Remove from hot burner.
- Let tea steep to desired strength, then remove from liquid.
- Cover with lid.
- Allow to cool to room temperature.
- Pour liquid into fermentation vessel.
- Add SCOBY and starter liquid.
- Cover container with clean cloth, kitchen towel, or handkerchief and tie with string or rubber band.
- When fermentation has reached your taste preference, carefully remove the SCOBY and place it in clean bowl.
- Reserve 1 to 2 cups kombucha to be used as starter liquid for your next batch. Store with SCOBY.
- Use a funnel to pour the fermented tea into bottles.
- In a large pot, bring water to a boil, then turn off heat.
- Add tea bags and sugar to water and stir to dissolve.
- Remove from hot burner and let tea steep to desired strength, then remove tea bags from liquid.
- Cover with lid and allow to cool to room temperature.
- Pour liquid into fermentation vessel (glass or lead-free ceramic work best).
- Cover container with a clean piece of cloth, or kitchen towel and secure with string or rubber band. Make sure the cloth cover is breathable but with a tight enough weave to keep fruit flies out.
- Reserve 2 cups kombucha to be used as starter liquid for your next batch. Store with SCOBY.
This editorial draft organizes preparation facts extracted from 1 research source. It is not ready for publication until every quantity, step and safety note has been checked against the linked source trail.
Preparation overview
Distillation separates volatile constituents using controlled heat and condensation. Equipment suitability, hygiene, temperature control and intended use require specialist review.
At a glance
- Yield: Kombucha at Home
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