How to Make Kombucha Tea
first step is to obtain a healthy Kombucha.
some parts of old China and Japan, it was often the
custom for families to give a new bride a Kombucha as
a wedding gift. This was nurtured throughout her
marriage and then passed on to her own daughter.
once you have your first Kombucha, you also have your
at your local health food store or put an ad in your
local paper if you don't know anyone with a mother
of Kombucha Organism
Kombucha itself is actually a living relationship of
different, beneficial bacteria and special yeast
looks like tough, rubbery jelly and varies in colour
from cream to browny yellow.
it is a living organism, it grows to fit the shape of
its container. New layers grow on top of the old and
can be peeled off to start new cultures.
Kombucha organism will literally last for centuries
(because it continually renews itself) - but it must
have the right conditions to grow.
allowing the Kombucha to
be contaminated by cigarette smoke - nicotine
will kill Kombucha
allowing it to come into
contact with metal - remove rings before
handling your Kombucha; use only wooden or
plastic spoons etc to stir; keep in a pottery
or glass container.
extremes of temperature
- Kombucha grows best in a warm environment
(not hot). Keep it on the kitchen bench, or
in a cupboard, away from sunny windows and
allowing dust to
contaminate your brew - keep it tightly
covered with a gauze, muslin or fine cotton
cloth secured with a circle of elastic.
allowing insects to
contaminate your brew - they'll be attracted
to it, so keeping it tightly covered (as
above) will keep them away.
using oily herbal teas -
oils can spoil the Kombucha
2 litres of boiling water
160 grams white sugar (approx 1 cup)
2 tea bags (black or green tea)
1 herbal tea bag (cinnamon and apple is delicious)
1 healthy Kombucha organism
1 cup of Kombucha fermented brew (mother tea)
as a starter
Keep the same proportions and vary the amounts to
suit your own family's needs.
use clean utensils
wash hands thoroughly
pour boiling water over the sugar into a glass,
porcelain or pottery container
stir to dissolve the sugar
add the tea bags and leave to infuse (approx 15
remove the tea bags and allow to cool to "baby
add the mother brew to the cooled tea mixture and
then float the Kombucha on the top, cover tightly
the Kombucha will probably sink during the first part
of the fermentation, but will float to the surface
again (how soon this happens often depends on the
temperature - it works best in warm weather).
place the Kombucha brew where it can sit undisturbed
for a week. It doesn't require any light, so it can
be left in a cupboard during this time.
7 - 10 days, your Kombucha is ready to use. Strain
off all but 1 cup of the liquid (this is your mother
brew for the next batch) and set it aside.
can bottle the resulting brew and store it in the
fridge. if you leave it out, it will continue to grow
and ferment. It will still grow, but at a slower pace
in the fridge.
small piece of the Kombucha will also start to grow,
so you may need to strain it again before you drink
should I drink?
with a small serve - 1/4 to 1/3 cup - take it first
thing in the morning (to aid digestion) or last thing
at night (it has a calming effect and helps you
increase your intake until you find a suitable level
- up to 2 cups per day is beneficial.
more won't do any harm - but because it has quite a
strong vinegary quality about it, most people feel
that 2 cups is adequate.
flavour of the brew will vary according to the
sweetness of the tea (don't vary the quantity of
sugar - too much can destroy the Kombucha - not
enough will starve it) and the type of tea used.
your Kombucha will be effervescent - just like
sparkling wine! Again, it depends on the mixture and
the temperature. Water supply will also effect the
with different combinations of teas and waters and
enjoy the experience.
alternative to making a new batch of brew every week,
is to use a larger container and to leave the brew
fermenting in it, drawing off what you need and
topping it up with sweetened tea when it falls below
the half way point.
10 - 20 litre capacity pot is needed for this. It's
possible to buy pottery containers which have a tap
at the bottom and these are ideal. The brew stays at
a constant temperature, it is sealed against
contamination (most have a cork or tightly fitting
lid), and the brew can be tapped very easily.
using this method, it's necessary to thoroughly clean
the pot every 3 - 4 months to remove any sediment
build up and to peel off the older layers of the
Care of your
will notice that your Kombucha renews itself very
quickly, growing new upper layers. Once the total
thickness is approx 5 - 6 cm, you can remove the top
couple of layers and either give them away or use
them yourself and discard the older, bottom layers.
dividing and replacing your Kombucha, ensure that
you've removed any rings, that your hands and all
utensils are spotlessly clean. The Kombucha is easily
contaminated and this will spoil your brew.
can wash the Kombucha in cooled, boiled water to
remove any darker strings that often grow.
the Kombucha on a clean dish with a little of its
brew while you clean the container.
keep a back up Kombucha in case your main
organism is damaged in any way. You can store a
Kombucha in the freezer for months. Get into the
habit of replacing your back up with a new
one each year to keep it healthy.
If you can't
access a fresh Kombucha, you can still start improving your health
now with this age-old tea. Click the link below and enter a search
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simply throw out any excess organisms. If you can't
give them away, you can use them as;
poultices - if you have
a burn or minor injury, cut small pieces of
Kombucha and bandage them to your skin - the
antiseptic qualities of the Kombucha help
indoor garden compost -
cut into manageable pieces and bury just
below the surface in your pot plants to give
them a lift
outdoor compost - if you
have a prolific grower, use the excess on
your fruit trees and garden plants (bury just
below the surface).
have been brewing and using Kombucha for the past
five years (having been given a starter by a friend).
being a school teacher and mixing with hundreds of
children from different backgrounds, I no longer get
the yearly Winter cold. I've been able to cope with
stress much better and have found it easier to sleep
when I take my Kombucha at nights.
Ian You Can Conquer Cancer 1984, Hill of
Max A Cancer Therapy 1958, Totality Books,
Ross The New Health Revolution 1983, Happy
Landings Publishing, Australia
R. & Bobbin T. Anti-Cancer Anti-Heart Attack
Cook Book 1984, Happy Landings Publishing,
Harald Kombucha - the Miracle Fungus 1994,
Gateway Books, UK