Kombucha is a Chinese product that originated in China. It is sometimes called the “Champagne of Life”. Kombucha is a fungus that is tea-based and has a tart taste. Kombucha has many health benefits, but none have been scientifically confirmed. Its refreshing taste has made it a popular beverage worldwide. It is made by fermenting black or green tea to create “symbiotic cultures of bacteria and yeast” (SCOBY). Camellia Sinensis is a better-known name for the bacteria that grows from tea leaves. Kombucha is believed to help cleanse the body and make it more efficient at absorbing the vitamins and antioxidants in tea.
The health benefits of the bacteria have not been established. There is also the possibility that it could ferment to make alcohol. Side effects may occur if you are the first to try it. Pregnant women and children should avoid it. Homebrews can also be contaminated because the culture must be grown for almost 4 weeks. Kombucha is a probiotic that the body uses. Therefore, the SCOBY should remain acidic during forming. Otherwise, mold can grow in the jars with a vinegary smell. It is best to buy readymade Kombucha in a shop and then infuse it with your favorite tea.
This important information is now communicated. Let’s concentrate on how to make this delicious fizzy drink with your favorite teas.
- Boil 3.5 cups of water in a stainless-steel pot for 5 minutes.
- To the pot, add 1 cup of white sugar
- The sugar should be completely dissolved.
- Four teabags of green or black tea should be added. You can also use tea leaves
- For ten minutes, steep the tea
- Add 3.5 cups of room temperature water
- Pour infusion into a glass jar
- Add 1 cup unflavoured readymade Kombucha
- Combine the ingredients
- Seal the jar tightly * (This is essential to prevent contamination).
- Cover the jar with a tea towel or rubber band
- Could you keep it in a warm, dark place?