How to Brew Kombucha Tea: The Ultimate Probiotic

Kombucha is a fermented, sweetened black tea made with sugar, tea, bacteria and yeast. Although it is sometimes referred to as mushroom tea, it contains no mushrooms. It gets its nickname (mushroom tea) from the process to make it. The “mushroom” refers to the colony of bacteria that is added to the tea that begins the fermentation process. This colony looks like the top of a slimy mushroom.

Kombucha tea is believed to have originated in China and has been regularly consumed in the eastern culture for over two thousand years. For centuries people have attributed their amazing health to this interesting little drink and it was even called “The Tea of Immortality” by the Tsin Dynasty in 221 BC.

Kombucha tea is an alcoholic drink. But, don't worry, it only contains about 1% alcohol. The byproducts from the process of fermenting this drink is what gives it incredible health benefits. After adding the bacteria colony or “scoby” which stands for “symbiotic culture of bacteria and yeasts”, the scoby begins to feed on the sugar and in return produces an array of beneficial acids, vitamins, and enzymes.

This biochemical super tea is considered by many to be the ultimate probiotic. It contains large amounts of glucuronic acid which aids in detoxing the liver, lactic acid which is essential for the digestive system, and acetic acid which inhibits the growth of harmful bacteria. Let's not forget about the super probiotic enzymes that are also created. These enzymes are present in the tea in much larger quantities than normal over-the-counter supplements.

How to Make Kombucha Tea at Home

What You Will Need...

-1 quart size glass mason jar
-1 wooden stirring spoon
-1 cheesecloth for straining
-1 thin cloth to cover jar
-1 large rubber band to secure cloth
-3 cups distilled water
-2 teabags of black tea
-1/4 cup sugar
-1/2 cup starter tea or distilled white vinegar
-1 scoby culture

Directions for One Quart of Tea (recipe can be adjusted to make larger quantities)

1. Add sugar to the 1 quart glass mason jar. Bring 3 cups of water to a boil and pour it into the glass mason jar. Mix with a wooden spoon until sugar has dissolved.

2. Place two teabags of black tea in the glass jar and allow to steep for 30 minutes. Allow the mixture to cool to room temperature.

3. After the mixture has cooled to room temperature add half a cup of starter tea from a different batch of tea or add half a cup of distilled white vinegar.

4. Add your active kombucha scoby to the mixture. These can be ordered online for only a few dollars.

5. Cover the jar with a thin cloth and secure in place with a large rubber band. Allow the tea sit at room temperature out of direct sunlight for 7 to 14 days. During this period your scoby will grow larger during the fermentation process.

6. Strain the tea to remove any debris before drinking. Save about half a cup of the tea and scoby to make a new batch of kombucha tea.