Fermented
20 June 2020
- Method: Brew
- Preparation Time: 30 min
- Cocktail Suggestion: Mizuwari
- Spirit Suggestion: Whisky
- Water 1700 gr
- Caster Sugar 300 gr
- Tea Bags 9 Piece
- Eucalyptus Leaves 100 gr
- Starter Liquid 200 ml
Begin by brewing the tea bags in cold water for 4-5 hours. After this, strain the liquid and dissolve sugar into it. Transfer the sweetened tea into a glass jar, and then introduce the starter liquid. Gently place the Scoby into the sweetened tea and let it ferment for approximately 14 days.
Once the fermentation period is complete, carefully remove the Scoby from the kombucha. Allow eucalyptus leaves to infuse in the kombucha for 24-48 hours. Afterward, strain the liquid to remove the leaves, and store the kombucha in the fridge for a refreshing and chilled beverage.