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According to Wikipedia: Kombucha is any of a variety of fermented, lightly effervescent sweetened black or green tea drinks that are commonly intended as functional beverages for their supposed health benefits. Kombucha is produced by fermenting tea using a "symbiotic 'colony' of bacteria and yeast" (SCOBY).

I would best describe the flavor of Kombucha as a tart ginger ale. Of course the tartness can be somewhat controlled- more or less- by the length of time you allow your SCOBY to ferment.

Don't worry, the sugar in this recipe is consumed by your SCOBY- not YOU!
2nd ferments- the adding of fruits, herbs, spices, or juice- is where the real "fizz" occurs.