Kombucha recipe

Kombucha Recipe | Organic Assam tea

Kombucha recipe are very simple and easy to follow, but it does require some patience. 

Kombucha is a fermented tea that is made with a SCOBY (Symbiotic Culture of Bacteria and Yeast). You can find the SCOBY online or in health food stores. The SCOBY will grow each time you make Kombucha, so don’t worry about using it all at once!

Organic Assam tea (also known as black tea) is a good choice for making kombucha because it has a high tannin content which helps to control the acidity of the brew. Assam tea has more caffeine than green or white teas, so each batch may be slightly stronger than what you are used to drinking – this can be adjusted by changing the amount of sugar you use when brewing the tea. You can also use decaffeinated Assam tea if desired.

Chai Spice adds an aromatic blend of spices including cardamom pods, cinnamon sticks, cloves and ginger root to your kombucha batch.

 Kombucha Recipe

2 quarts water (use filtered or spring)

1 cup sugar or 2 tablespoons of organic cane sugar

1-2 cups Organic Assam Tea

Organic Chai Spice (optional)

1 SCOBY (Symbiotic Colony of Yeast and Bacteria)

 Kombucha Recipe

1 cup of organic black tea (Assam tea)

3 tablespoons of organic Chai Spice

1/2 cup of sugar

1/2 cup of water

1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)

 Kombucha Recipe

This is a simple kombucha recipe that yields a delicious and refreshing drink. It’s as easy as making tea, and you can use any kind of tea (black, green or herbal) for this recipe. The longer you brew the tea, the more tannins will be extracted from it. If you want a lightly flavored kombucha, steep the tea for 5 minutes only; if you want more tannins, steep it for 10 minutes or more.

The second step in this process is to add sugar (or sweetener of your choice) and starter liquid (which contains live bacteria). You can either purchase commercial starter liquid at health food stores or make one yourself by adding healthy bacteria to store-bought unflavored kombucha. I recommend using organic ingredients whenever possible when brewing kombucha at home — this helps ensure that your end product will be free of pesticides and other harmful substances found in conventional produce, grains and legumes.

 Kombucha is a fermented tea that is commonly known as the ‘elixir of life’. This fermented drink has many health benefits.

Kombucha is made from black tea, sugar and a SCOBY (symbiotic culture of bacteria and yeast). The tea is brewed in a large vat and then poured into smaller jars. It’s left to ferment for a couple of weeks. As it ferments, the bacteria and yeast convert the sugar into an array of beneficial organic acids (acetic acid, gluconic acid) and B vitamins.

The finished kombucha looks like a fizzy, sour soda pop with bubbles on top. When you open the lid, it’s usually bubbling away with carbon dioxide gas escaping from inside the jar.

You can flavor your kombucha any way you want by adding fruits or herbs during fermentation or afterwards by adding juice or fresh fruit pieces.

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