Kombucha (or tea kvass) is a fermented beverage produced using a “mushroom,” also known as SCOBY – an acronym standing for Symbiotic Colony of Bacteria and Yeast. Resembling rubbery mushrooms, the SCOBY contains various species of yeasts and bacteria that produce acetic acid, gluconic acid, or other organic acids for production of this delicious beverage.

Stir the brew gently when adding fresh Feeder Solution; too much stirring may agitate the scoby and force it to start over the process of fermentation again.

1. Water

Kombucha tea is a fermented drink composed of tea, sugar and bacteria/yeast that has an acidic vinegar-like flavor and many health benefits. Available at many natural food stores and specialty shops, homemade versions can also be created using a Scoby to provide an environment rich in bacteria and yeast (known as an “Scoby”) as well as some pre-brewed kombucha in clean glass jars; additional flavors such as apple or ginger juices or even added pieces of Reishi mushrooms for digestive support or anti-cancer benefits can make Kombucha an “LIVING TONIC”, lasting two years or more than that!

Your container of choice should be 2 1/2 liters. Bring water to a boil and mix in sugar until dissolved; add tea bags as you stir, allowing them to steep until temperature cools back down to room temperature.

Add the active kombucha mushroom and starter tea to the cooled mixture, and stir carefully. A new SCOBY should form on top of the old one; this “daughter” can then be used to produce additional batches, given to friends, or simply discarded.

Kombucha needs at least a week of incubation before it can be bottle. During this period, its tea will become fizzy and form a sponge-like layer on top. This is perfectly normal and won’t interfere with its health benefits; if any foul odors or discolorations develops from this step forward however, then discard it immediately and start over with a fresh SCOBY culture.

2. Tea

Kombucha tea mushrooms are living cultures that feed off of tea, producing a solution composed of vinegar, sugar and bacteria that is then used to ferment new tea into something delicious and healthy resembling apple cider and champagne with an intriguing sour sweet vinegar taste.

Kombucha was first discovered during China’s Cyn dynasty and originally called “medicine for immortality”. Since then it has become a popular beverage, often used to aid digestion, detoxification, immune support and more. Kombucha is made using naturally fermented tea leaves which provides additional health benefits when added to our diets.

To create your own kombucha tea, first prepare all of the materials that will be used with boiling/filtered water and distilled white vinegar (avoid soap as this contains antibacterial agents that could harm cultures). Add hot tea into a glass container, allow to steep for 15 minutes then strain out into another quart jar containing sugar until it dissolves completely.

Caffeine is essential to creating delicious kombucha and should therefore be present in all tea varieties that you use, which means herbal and certain black tea varieties should not be considered; their caffeine levels do not provide sufficient nourishment to sustain kombucha production. Spring, filtered or distilled water is preferable as its lack of chlorine content won’t hinder its development into your SCOBY culture.

Once your tea has fermented and the SCOBY has formed its layer, pour the finished kombucha into smaller jars for storage with airtight lids to prevent insects from getting inside. Reserve about one cup of liquid from the bottom of the jar as starter tea for your next batch; otherwise if its color turns black or it develops green or black mold it has passed its shelf life and should be disposed of promptly.

3. Sugar

Kombucha tea is an age-old fermented drink with many health claims attached. Proponents claim it can assist with conditions such as baldness, insomnia, intestinal disorders, arthritis, multiple sclerosis and cancer; yet there is limited scientific support behind these assertions.

Kombucha is created by mixing sweetened tea with a culture of bacteria and yeast known as SCOBY (an abbreviation for Symbiotic Culture Of Bacteria And Yeast). As the culture develops, its cells take in sugar from the tea as nutrients are supplied from its surroundings; then the entire mixture is left to ferment, producing a beverage with both tart vinegary flavor as well as active enzymes, organic acids, amino acids, and vitamin C content.

Kombucha can be made using black or green tea, although white and herbal varieties can also be used. Sugars present in the tea are broken down by bacteria during fermentation to produce an acidic vinegar flavor; however, the lactic acid produced by bacteria and yeast helps soften this sharp edge and may even produce L-Malic Acid to provide beer with its smooth flavor profile.

Once finished fermenting, kombucha should be stored in a dark and cool location to reduce the chances of unwanted organisms like mold growing in it. Care should be taken not to move the container around as this would disrupt the brewing process and metal may react with acids found within its composition, creating unwanted acids within kombucha that would react badly with acidity of kombucha liquid. Over several days’ time a baby SCOBY will form on top of the liquid that can be used to start another batch.

4. Mushrooms

Kombucha is made by fermenting bacteria and yeast cultures together into a fermented drink that provides many health benefits, one being its probiotic content. Sometimes called mushroom tea, although mushrooms do not play an actual part in its creation or taste like one; rather, its name most likely comes from its circular brown-tan colored SCOBY which resembles mushrooms and provides its distinctive mushroomy appearance and taste.

Fermenting sweet tea requires a SCOBY that consumes the sugar in order to produce lactic acid byproducts that add flavour. Lactic acid acts as a prebiotic, encouraging friendly gut microbes that aid with digestion, reduce inflammation and boost immune responses – as well as the potential to enhance their growth further.

SCOBYs produce lactic acid which acts as an organic disinfectant for brewing containers. Plastic is recommended over glass to prevent metal reacting with acids produced from fermentation processes.

A SCOBY should not last forever and should be replaced after every few batches of kombucha production. Once it has fulfilled its intended use, the old one may be composted, used as the basis for starting new batches or given away to others to start their own. When darkening or developing green or black mold occurs it should likely have outlived its useful life and should be discarded immediately. Direct sunlight should never be exposed as this may lead to mould growth and contamination; for optimal conditions cloth or paper towel secured with rubber bands works best as covering is best as it prevents fruit flies and other pests from entering.

5. Yeast

Yeast is an essential ingredient in fermentation, producing the popular beverage known as Kombucha tea or mushroom juice – sometimes simply known as Kombucha! – which many compare to a combination of apple cider and champagne in taste and consistency. Kombucha tea also boasts numerous health benefits including strengthening immunity and detoxifying your body.

To create kombucha, you will require a symbiotic culture of bacteria and yeast known as a Scoby (an acronym for Symbiotic Colony of Bacteria and Yeast). Furthermore, very clean glass jars will be required in which to brew your tea as well as clean clamp-top bottles into which to funnel your finished product.

Assemble the ingredients: Sugar and symbiotic cultures in your tea jar. Cover it with a clean cloth secured with rubber bands or paper towel strips and store in a dark, warm location until fermentation takes place – usually seven-14 days later when small bubbles will have appeared at the surface and it should smell pleasant; like a cross between sweet cider and slightly vinegary nail polish.

Sourness in any batch of kombucha is determined by the combination of acetic and gluconic acids produced during fermentation. Acetic acid makes vinegar tart, while gluconic acid softens its harsh edges into more subtle, enjoyable lactic acids. As time passes during brewing, more sour flavors develop – the longer brewed, the greater its acidity; also affected by tea used and size of SCOBY added. It is critical that each batch use similar components with regards to both tea used and size of SCOBY for consistency of taste and outcome.