GUD BLOG: SINGLE POST

A Few Tips for Quality Kombucha Tea

I have been making kombucha tea long enough that my mother culture has spawned multiple babies, many of which have gone to friends. I even know of a grandchild. It is one healthy SCOBY, indeed. Initially cultured from a couple bottles of GT’s, I have raised it to the point where each three liter batch I ferment produces a baby at least 10 millimeters thick, if not thicker, and some really tasty kombucha. Here are a few details that I believe have helped me to succeed:

1. Use a fine grade tea: Though I only have anecdotal evidence to support this, using a good, loose-leaf tea has worked amazingly well. Bagged tea always seems to take longer to ferment. Does this mean there are more nutrients in a quality loose-leaf? Perhaps. I like oolong best. The flavor is milder than black tea and it makes for a lighter, better looking product.

2. Be consistent: Though the type of tea might change, I use the same formula for every batch. Each three liter batch will yield…Read the rest of this article at Total Kombucha