- Large stainless steel or ceramic stock pot (enough to hold 1 gallon of water)
- Stainless steel or wooden tongs
- 4 cup glass measuring cup (Pyrex is great)
- Wooden or stainless steel spoon
- 1 gallon glass jar
- Dish towel or t-shirt pieces (something with a very fine weave)
- Rubber band
TIP: to add fruity flavor to your tea, add 1/8c. of fruit to the FINISHED tea, right before you refrigerate it. (Fresh or frozen will work). Strawberry and peach work best.
- 1 gallon purified, filtered water
- 4 organic black tea bags
- 1 cup turbinado
- ½ cup Kombucha tea from previous batch
- 1 Kombucha mushroom culture
- Bring 1 gallon of water to a rolling boil.
- Take off heat and add the sugar.
- Stir with spoon until sugar dissolves completely.
- Put in tea bags and let sit until lukewarm or cool.
- Take out tea bags after cooling.
- Pour tea into glass jar.
- Add Kombucha tea and mushroom culture to jar with tongs. (Take care not to touch the mushroom with your fingers.)
- Place dish towel over jar opening and secure with rubber band.
- Place jar in a secure area of your kitchen for 7-10 days.
After 7 days, test the tea for taste. It should taste like apple cider. If it’s still sugar-sweet, allow it to ferment longer (Ferments will take longer to mature when they’re in cooler environment, like TX air condition in the summer). Store tea in a glass container in the refrigerator and enjoy! Your batch will not only have the “mother” mushroom, but will produce a “baby” that you can share with friends or make more than one batch at a time. Each mushroom can successfully be used up to 10 times for future batches. After that, discard.