How To Make Kombucha With Loose Leaf Tea

How To Make Kombucha With Loose Leaf Tea

Calling all kombucha lovers and homebrew enthusiasts – it's time to elevate your fermentation game with the magic of loose leaf tea! If you're a fan of this fizzy, probiotic-packed beverage, you'll be delighted to know that making your own kombucha at home is easier than you might think. And with the high-quality loose leaf teas from Athletes Apothecary, you can create a kombucha that's not only delicious but also packed with wholesome goodness. So, grab your brewing supplies and let's dive into the world of DIY kombucha!

Homemade kombucha set up in a display

Ingredients:

  • 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
  • 1 cup of starter tea (previously brewed kombucha)
  • 1 cup of organic cane sugar
  • 4-6 bags or tablespoons of loose leaf tea (choose your favorite variety from Athletes Apothecary)
  • 1 gallon of filtered water
  • Glass brewing vessel (avoid metal or plastic)
  • Cloth cover or paper coffee filter
  • Rubber band or string
The process of making homemade Kombucha

Instructions:

  1. Prepare Your Tea: In a large pot, bring the filtered water to a boil. Remove the pot from heat and add your loose leaf tea. Let the tea steep for 10-15 minutes, then remove the tea bags or strain out the loose leaves. Stir in the organic cane sugar until dissolved, then allow the tea to cool to room temperature.

  2. Combine Ingredients: Once the tea has cooled, transfer it to your glass brewing vessel. Add the SCOBY and the starter tea to the vessel, then give everything a gentle stir to mix it all together.

  3. Cover and Ferment: Cover the brewing vessel with a cloth or paper filter and secure it in place with a rubber band or string. Place the vessel in a warm, dark location where it can ferment undisturbed. The ideal temperature for kombucha fermentation is around 75-85°F (24-29°C).

  4. Wait Patiently: Now comes the hardest part – waiting for your kombucha to ferment! Depending on factors like temperature and personal preference, fermentation can take anywhere from 7 to 14 days. During this time, the SCOBY will work its magic, converting the sugars in the tea into healthy acids and probiotics.

  5. Taste Test: After about a week, start tasting your kombucha to see if it's reached your desired level of sweetness and acidity. Once it tastes just right, it's time to bottle your brew!

  6. Bottle and Carbonate: Carefully remove the SCOBY from the brewing vessel and set it aside in a clean container with some of the kombucha liquid to use as starter for your next batch. Pour the finished kombucha into glass bottles, leaving a little bit of space at the top. Seal the bottles tightly and let them sit at room temperature for 1-3 days to carbonate.

  7. Chill and Enjoy: Once your kombucha is nicely carbonated, transfer the bottles to the refrigerator to chill. When you're ready to enjoy, pour yourself a glass, sit back, and savor the fruits of your labor!

The process of making homemade kombucha

Tips and Tricks:

  • Experiment with different loose leaf teas to create unique flavor profiles for your kombucha. Whether you prefer the floral notes of chamomile or the earthy richness of rooibos, the possibilities are endless!
  • Keep your brewing equipment clean and sanitized to prevent any unwanted bacteria from contaminating your kombucha.
  • Have fun and get creative with your kombucha – try adding fresh fruit, herbs, or spices during the secondary fermentation stage to create custom flavor combinations.

With this simple guide and the high-quality loose leaf teas from Athletes Apothecary, you'll be well on your way to brewing your own delicious kombucha at home. So, gather your supplies, channel your inner brewmaster, and get ready to sip on the homemade goodness of freshly fermented kombucha!


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