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The perfect tea blend for your ‘buch!
Making kombucha at home? Or maybe you want to? This is the perfect blend to create the best ever kombucha! Recipe and instructions below! Make 2 gallons of kombucha per 1 oz of tea!
Green Tea: Astringent with plum-like sweetness "precious eyebrow"
Oolong: Medium body with a light sweetness
India Black Tea: Light body with a slight sweetness
Why do we use 3 types of tea?
I (Jamah) was trained by the Kombucha Master in San Diego, and for 25 years he tested the best combination for the perfect brew. He passed that recipe onto me, and now I am passing it onto you! You can always use black tea (standard), but the complexity that the oolong & green tea offer along with the black tea makes the best buch! Everyone who tastes my kombucha says “why don’t you sell THIS?” “This is the best kombucha I’ve ever had” and so on…
How to make:
Fermented tea is easy to make yourself. I suggest you give it a shot since fermenting your very own unpasteurized fermented tea is awesome with so many benefits, especially when you consider the expense of buying from the store, $4/bottle vs. $4/gallon
What you need – brew by the gallon (easiest):
Tip: Cleanliness is a must with kombucha, keep all tools washed/sanitized and hands very clean during the entire process. Pretend you’re in a lab doing an experiment, maybe you actually are, and you just one-upped all of us.
Put your SCOBY & starter kombucha in large jar, cover with cloth/rubber-band and follow the recipe below.
Note: You may very well find a lot of different recipes/instructions online. This was the recipe and process I was taught by the Kombucha Master who has been brewing over 25 years. Feel free to do your research, play around with different recipes. Kombucha isn’t hard and you can make it so many different ways.
Kombucha Tea Recipe:
Flavoring Kombucha: Only use pure juice or ingredients, never anything with added sweeteners, especially aspartame or artificial flavors/sweeteners.
Once your kombucha is ready after the 2nd fermentation, put it in the fridge. This will pause the fermentation process and will be ready to drink once chilled. Your kombucha will stay fresh in the fridge for weeks. Drink within 3-5 days after opening a bottle. Fresh is best, so try to consume within a couple weeks!
I am not a doctor, and will never claim to be one. I am a tea maker. I’m only providing the recipe and instructions I have used for years to make my personal kombucha. I have done extensive research on kombucha and it’s benefits, and suggest you do the same before embarking on your ‘buch making adventure. I am not listing the plethora of health benefits of kombucha, because again, I’m not a doctor and I wouldn’t want to claim anything that may cause you harm. Always talk to your doctor/naturopath or health professional you trust before drinking kombucha.
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