Benefits of Kombucha
Kombucha is a fermented tea that has been consumed for thousands of years. Not only does Kombucha have the same health benefits as tea — it's also rich in beneficial probiotics. Make your own Kombucha flavor with the different kinds of looseleaf tea and start crafting today! We offer a variety of looseleaf teas to use for your Kombucha making.
Warm Kombucha Cider
- 1 quart cinnamon brew Kombucha (recipe below)
- 1 quart apple cider
- ½ cup dried cranberries
- 1 cup diced dried apple
- 2 tbsp mulling/chai spice (clove, allspice, dried orange peel, cinnamon, ginger, etc)
- Cinnamon stick (garnish)
Ingredients:
- Combine apple cider, dried cranberries, dried apple and mulling spice in a pot.
- Simmer on low heat for 20 minutes.*
- Remove from heat and let cool for 5 minutes.
- Add cinnamon brew Kombucha to cider.
Cinnamon Kombucha Instructions
Yield: 1 gallon
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- 3-5 tsp loose leaf tea or 3-5 tea bags of organic tea (black, green, white or combination)
- 1 cup of sugar
- 4 cups of boiling water
- 3 quarts of cold filtered water
- 2 cinnamon sticks, 2 tsp cinnamon bark or 1 tsp powdered cinnamon
- 1 SCOBY Kombucha Culture
- Brew the tea and cinnamon with the 4 cups of boiling water.
- Allow to steep 5-10 minutes.
- Remove tea bags.
- Stir in 1 cup of sugar until dissolved.
- Add 3 quarts of water to bring the temperature down quickly.
- Once the temperature of the sweet tea is body temp or lower, then add the SCOBY and pour the liquid on last.
- Cover with a cloth cover and set aside in a warm, well ventilated location for 7-10 days. If you want the Kombucha to ferment faster, especially if the room is cool (during winter months) use our Heater Belt to apply more heat.
- Take a pH test and when the pH is between 3.0 and 3.5 your Kombucha is ready to bottle and drink. Or taste with a straw until the flavor is the right combination of sweet & sour.