The end result for us is a sour soda that most of my family really loves. We get one gallon a week and it lasts a few days, unless I hide it behind the quarts and quarts of goat's milk, then I might get a sip. I have found that my favorite way to drink it is with a splash of organic grape juice and some chia seeds. You can buy that in stores, by the way, but it costs close to $3 a jar and I guarantee is not made of herbal tea. But it is delicious. My home made version is as well and closer to $3 a gallon.
The key, we have found, to making herbal kombucha is that you need to keep a mushroom growing in a black tea because after a few batches, a new mother will not grow in the herbal concoction. This is a little extra work, but not overwhelming.
Directions for Black Tea kombucha:
When you get a starter from someone, say thank you so much, make sure you also get 2 cups of kombucha to start it in. Then grow a new starter in black tea kombucha.
In a big pot, add:
10 cups of filtered water
8 black tea bags (organic preferred, but we have found not necessary)
1 cup of organic sugar for the bugger to feed off of. (You must use white sugar and must be organic)
Bring water to a boil, add the sugar and the tea. Let seep 8-10 min, but I usually forget and just take the tea bags out of the water once it has cooled. It is not very picky about this.
Once the tea is at room temp, add it to the starter and the 2 cups of komubcha. Put a coffee filter and rubber band over it. Always use glass!
Directions for Raspberry Leaf Tea Kombucha:
10 cups filtered water
1 cup organic white sugar
8 organic raspberry leaf tea bags
Heat the water to a boil, add the sugar and the tea. Allow it to seep for 8-10 min, then throw the tea bags away.
Once the tea is cooled to room temperature, add it to the new starter and the 2 cups of black tea kombucha. You need this to make it go. You will not have to add black tea again.
Cover with a coffee filter and a rubber band. Allow it to "ferment' for 7-10 days. It is done when it is fizzy and sour tasting.
Using a cheese cloth or flour sack, strain the kombucha into a new glass jars. It will be fizzier if you have tight fitting lids.
Always organic sugar
Never let the kombucha touch metal.
Use a wooden spoon or clean hands to handle the mushroom
Always bring the tea to room temperature before adding to the mushroom or it will kill it.
You can grow a new mushroom in the herbal tea, but only one or two, they get smaller and smaller. You need to keep a black tea going (even if it is just a half batch) at all times to grow the new mushroom.
To spice it up!
Add a few drops of stevia and some lemon, lime, grapefruit, or orange essential oil from doTERRA.
Choose an organic concentrated juice like grape or cherry and add a ratio of 1/4 juice to 1 cup kombucha.
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