This is the last blogpost on using teas in healthy recipes for now (in the Wholesome Foods series for these last few months) and here I’d like to share the recipe on Kombucha Making.
You may or may not know of Kombucha, or perhaps are already long into the awesome art of brewing this home made fermented tea. If you’re new to it or have been hearing about it and can’t wait to get started, here’s some information and the recipe:
Kombucha is an ancient Chinese tonic and health elixir, a fermented tea that you can easily brew yourself at home. You’ll need to get yourself a starter culture called a Scoby (Symbiotic colony of bacteria and yeast). You may be able to purchase a Scoby from some health food stores, adopt it from a friend, or google search for local kombucha makers. My yoga studio often have notices on the board with fellow kombucha brewers offering free scobys. Most kombucha makers are happy to give away scobys for free as each batch of kombucha produces a baby scoby, and before you know it, they just multiply with more than you need!
Apart from tasting great, they’re fun to brew and super wholesome and healthy. Ever since my sobriety for nearly seven years now, I routinely enjoy my beautiful cups of kombucha teas as my evening relaxing pre-dinner drinks.
Kombucha is a probiotic tea that’s long been used and known for strengthening your immune system, maintaining and healing your digestive system, restoring life energy and tastes awesome!
1. Brew 2 litres of organic black tea (Tuwawi’s Old English Breakfast or any other blends. I personally love using Restoration Blend for its further immune strengthening and restorative properties) with filtered/natural spring water in teapots.
2. Add ½ cup of raw organic sugar (or rice malt if you’re intolerant to sugar), stirring gently. Leave to cool to room temperature. Then pour into big storage jar/bottle.
3. Pop in the Scoby and cover the top with a muslin/cheese cloth and tie. Sit it in a cool dark part of the kitchen or in your pantry for 7-10 days to ferment.
4. After 7-10 days pour the tea out of the container into bottles, keep the mother Scoby and share away the baby Scoby if you wish. Or keep them both with a bit of residual tea, for making your next double batch. Or you may keep scobys in container and serve straight from there. When the tea gets low, make a new batch of tea and add straight into the brewing container to top up.
5. If the brew tastes too strong, you may dilute it 50% with filtered water, ice blocks, soda water or pure fruit juice. You may also add slices of fruits or lemon or lime. However it will affect the original flavour of the tea. Kombucha tea has to be served cold, cool or at room temperature. Do not heat it up or you will destroy all the valuable probiotics.
Do not use metal utensils in any part of the kombucha making processes. Use a wooden spoon to stir, ceramic or glass teapots and glass containers etc.
If the Scoby gets mouldy (quite rare but does happen) discard the whole batch. Mould appears hairy and on the top surfaces of the Scoby.
Not to be mistaken with some brown discolouration on the Scoby or stringy bits in the tea or Scoby. They’re not mould but the probiotic bacteria, the good stuff!
Kombucha making is complemented with added flavours, zest and restorative properties when brewed with Tuwawi Teablends. Any blend with a black tea base is suited i.e. Restoration Blend, Elation Blend, Passion Blend, Sentimental Blend, Fortitude Blend or just plain good ol Old English Breakfast. Browse each blend page and choose the flavours you like and properties that match your needs. My personal favourite is Restoration Blend for replenishing and strengthening.
Click here to watch the short video of the making
Thank you for following my series of Wholesome Foods and Teas over the last months. Next blog series coming up in a couple of weeks I’d like to take you on a personal journey with me into a major life transformation of alternative and simple living, minimalization and adventures. My life is stepping into unbelievable unknowns with both mixed trepidation and excitement, and if you’ll like to share the journey with me, stay tuned!
Meanwhile put the kettle on, and have a cup of tea!