Kombucha – The tea of Immortality!



Have you heard of Kombucha and wondered what all the hype and craze is about? 80% of our immune system is in our gut. In the west our range of bacteria we get from food is limited due to our diet. By drinking kombucha daily you are adding new good bacteria to your immune system. Not only that it is sooooo good for you.

Kombucha is a fermented tea with amazing health benefits. I have been brewing kombucha for over a year now, and I cant get enough of it. Especially now I have mastered flavouring it with a second ferment. Yum yum!

Kombucha is produced by fermenting tea using a scoby. Friends that come into my kitchen are often shocked when they see the scoby as it does resemble something from an alien life.

It is so easy to make that every household would benefit massively from making and drinking it. I have one glass a day, sometimes more!

The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”. It has been used in Eastern Europe, Russia and Japan for several centuries. It’s from Japan in 415 AD that the name kombucha is said to have come.

After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:

  • Improved Digestion
  • Weight Loss
  • Increased Energy
  • Cleansing and detoxifying
  • Immune Support
  • Reduces joint pain
  • Cancer Prevention

How to make-

  1. Combine hot water and sugar in a glass jar. Stiruntil the sugar dissolves. I use 80g sugar to 1 litre of water. Dont worry you are not consuming all this sugar as the scoby eats it as its fermenting.   
  2. Place the tea or tea bags in the sugar water to steep and allow to cool.
  1. Remove the tea bags or completely strain the loose tea leaves from the liquid.
  2. Add some kombucha from an old batch. I use about half a cup.
  3. Add an active kombucha SCOBY.
  4. Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.
  5. Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-10days.
  6. Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.
  7. The finished kombucha can be flavored and bottled, if desired, or enjoyed plain. To flavour add fruit or 100% juice to the bottled kombucha and leave for a few more days.

If you would like a scoby and to start brewing your own, please get in touch and I can send you one.


Happy Kombucha brewing xx

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