Continuous Brew Kombucha Tea
Discover the art of making your own *Continuous Brew Kombucha Tea*, a simple and sustainable way to enjoy this tangy, probiotic-rich beverage at home. This method allows you to maintain a steady supply of fresh kombucha by fermenting a base mixture of black or green tea, granulated sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast). With a streamlined, hands-off fermentation process that ensures consistent flavor and quality, this recipe is perfect for kombucha enthusiasts looking to save time and reduce waste. Customize your brew’s sweetness and tartness by tasting it throughout the 7-10 day fermentation period, then bottle it for carbonated fizz, or enjoy it straight from the spigot. Packed with gut-friendly benefits, this batch-brewing system is an approachable way to master kombucha making while reaping its health rewards.
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Recipe Information
Ingredients
- 8 teabags Black or green tea leaves (or a blend)
- 4 liters Filtered water
- 1 cup Granulated sugar
- 2 cups Kombucha starter tea
- 1 piece SCOBY (Symbiotic Culture of Bacteria and Yeast)
Instructions
Step 1: Bring 1 liter of filtered water to a boil in a large pot.
Step 2: Remove the pot from heat and steep 8 teabags (or the equivalent in loose tea) in the hot water for 5-10 minutes. Remove teabags or strain out loose tea.
Step 3: Stir in 1 cup of granulated sugar until completely dissolved. Allow the tea to cool to room temperature (approximately 20-25°C or 68-77°F).
Step 4: In a large glass jar (preferably with a spigot at the bottom for easy access), combine the remaining 3 liters of filtered water, 2 cups of kombucha starter tea, and the cooled sweetened tea.
Step 5: Gently place the SCOBY into the jar—it may float, sink, or sit sideways, all of which are normal.
Step 6: Cover the jar with a breathable cloth (like cotton or a paper towel) secured with a rubber band. This protects the brew from dust while allowing airflow.
Step 7: Place the jar in a warm, dark spot (around 21-26°C or 70-80°F). Let it ferment undisturbed for 7-10 days. Taste the kombucha starting at Day 7 by dispensing a small amount from the spigot. The longer it ferments, the more acidic and less sweet it becomes.
Step 8: Once the kombucha reaches your preferred flavor, dispense about 1-2 liters of the fermented kombucha for drinking or bottling. Store it in airtight bottles for secondary fermentation if desired to add carbonation.
Step 9: Replace the amount removed with an equal quantity of cooled sweetened tea (following Steps 1-3) to maintain the continuous brew process.
Step 10: Repeat steps 8 and 9 each week to keep the system going, remembering to clean the jar and SCOBY periodically (about once every 1-2 months).
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 214.0 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
