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+ servings

Green Tea+Honey Kombucha {or Jun}

Kate Schat
Brewing kombucha without processed sugars is easier than you think!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Ferment 3 days
Total Time 3 days 20 minutes
Course Drinks
Cuisine American
Servings 8 servings
Calories 32 kcal

Ingredients
  

  • 2 green tea bags
  • ¼-1/2 cup raw honey
  • ½ cup plain kombucha from a previous batch
  • 1 mother/scoby, it can be a peeled off piece or ripped in half chunk if its from a huge scoby.
  • see notes for flavouring your kombucha

Instructions
 

  • In a half gallon jar, put your tea bags and honey.
  • If your tap water isnt safe, you'll need to boil whatever drinking water you use, otherwise make sure your tap water is running hot (rinse some dishes while it runs to not waste water!) and then fill your jar half way full. My tap water runs about 115F.
  • Stir to dissolve the honey, Let it sit for at least ten minutes, but its okay if you forget and it sits longer.
  • Take the tea bags out, pour ½ cup of plain kombucha (most likely saved from your last batch) into the jar, fill up to about 2 inches from the rim with cold water, then plunk in your scoby.
  • Put either a coffee filter with elastic or metal canning ring as lid, or a piece of cloth with ring or elastic, or even just a plastic lid screwed on loosely to allow air to escape. It already contains all the good bacterias it needs to brew, you're just protecting it from bugs getting in.
  • Depending on your indoor temps, it could take 5 days, it could take 10 days for your kombucha to be ready. I suggest after 3-4 days if your house is hot, (above 25C/80F) 5-7 days if your house is cooler, you simple taste the kombucha. I literally just take a swig from the jar, but you can pour some into a glass or pop a straw in there. If its still too sweet, leave it another day or two. If it tastes right, its time to secondary ferment!
  • Secondary fermentation- aka to flavour your kombucha
  • When I'm ready to secondary ferment, I first get a new batch of kombucha brewing. When the tea is cooled down, I pour out ½ cup of plain kombucha, pull out the scoby, put them both in the new batch like the instructions above, and I'm then left with an almost full ½ gallon jar of finished, unflavoured kombucha, without getting another jar/container dirty storing the scoby/plain kombucha "starter" in the meantime.
  • This is where you get to be creative! Frozen/fresh fruit? Fresh/dried herbs or flowers? The world is your oyster and I encourage you to experiment! Look in notes for our favourite combos, but all your going to do is add the desired combo to the jars, put an actual canning lid/ring on (reused lid, no new one needed) and let it sit on the counter another couple days.
  • You'll want to press on the lid to feel if pressure is building up a couple times a day and burp the jar if needed. When its at your desired fizziness, pop it into the fridge to chill and then you can start enjoying your home brewed kombucha!

Notes

  • Basic green teas are usually something like jasmine, just make sure the ingredients list says only “green tea”. You can buy organic, you can buy loose leaf, buy whatever you want, personally I have loose leaf jasmine green tea, because its what I already have for drinking hot cups of tea, but I prefer using tea bags for streamlined brewing.
Favourite flavour combos:
  • ½ a fresh lemon and a few fresh ginger coins
  • Handful frozen berries
  • Slice the chewed part off a discarded toddler apple and pop that in your jar
  • A tablespoon of dried hibiscus, mint or elderflowers
  • A favourite herbal tea blend
  • Whatever fruit is hanging around in your fridge or freezer you think might be fun
  • Look at your favourite kombucha flavours you used to buy and try to mimic them

Nutrition

Calories: 32kcalCarbohydrates: 9gProtein: 0.03gSodium: 0.4mgPotassium: 6mgFiber: 0.02gSugar: 9gVitamin C: 0.1mgCalcium: 1mgIron: 0.04mg
Tried this recipe?Let us know how it was!