Kombucha Tea

Several weeks ago, I read all the benefits about kombucha tea on the internet, and I was so interested to give it a try. Kombucha is a fermented beverage of black tea and sugar, and its benefits range from improved digestion, weight loss, increased energy, cleansing and detoxification, immune support, reduced joint pain, to cancer prevention. Although I think the last benefit is hard to prove, I want to see if it will actually improve my digestive system and energy level. So, I bought this large healthy scoby from a local kijiji seller, and my kombucha journey started from here:

Kombucha Scoby

First batch using Russian Breakfast from MARIAGE FRÈRES.

Kombucha Tea

I let it ferment for about 11 days, see the nice scoby baby at the top? Then I bottled them into small mason jars.

Second batch using Earl Grey Cream from Tealish. I just love the heavenly smell of this tea; but unfortunately, none of the smell is left after brewing. I let this one ferment for about 7 days, I didn’t notice any difference in taste. I am brewing my third batch now. The recipe I am using is the 1-quart batch one:

  • 1½ teaspoon loose tea OR 2 tea bags
  • ¼ cup sugar
  • 2-3 cups water
  • ½ cup starter tea or vinegar
  • The kombucha tea right after brewery is quite tasty; but it turns very vinegary the next day even though I store them in fridge. So I have to dilute it with water. Maybe because I let the tea sit for too long. I’ll need to experiment a bit more to find the best taste. Overall, I do see some instant improvement in my digestive system, not sure about other benefits yet. I’ll see how it goes after one or two month.

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