Making Kombucha Tea: Part One

My father is from Russia and recalls drinking "tea-kvass" as a boy.  He distinctly remembers which of his friends' mothers had the best and worst tea-kvass, a traditional fermented brew that has been a folk remedy there for centuries.  When he moved to the States he couldn't find the drink any where ... until recently when it started showing up in markets labeled "kombucha" - and going for a pricey $3-4 per 16 ounce bottle.

Kombucha is magic: it has superhero-like effects, stimulating a whole complex of health benefits for humans and animals alike.  It is a probiotic that encourages the growth of healthy intestinal flora, specifically lactobacillus, making for good digestion.  In addition to a range of vital organic acids the culture produces, it creates novel nutrients: B vitamins (B1, B2, B4, and B12) and Vitamin C.  Biochemists would call it an "adaptogen," a substance that normalizes the body's metabolism, which prefers an alkaline environment to function properly.  Its detoxifying effects are incredible - it will help out your liver, kidneys and blood.  Perhaps its least quantifiable effect is the zing! of energy that inevitably follows a glass.  But be warned: this is not a cure-all, miracle substance.  It should be consumed in moderation (daily is fine)!

The fermented drink is composed of at least three ingredients: fresh brewed green or black tea; granulated sugar; and a culture.  Although often refered to as a "mushroom," the culture is actually a symbiotic culture of bacteria and yeast (SCOBY).  The culture is like a cellulose pancake - tough, slippery and rubbery.  More on that later ... 

GETTING STARTED

 You will need:

- 10 cups boiling water

- 3/4 cup granulated white sugar

- 3 bags of organic, high-quality green or black tea

- a 3 inch or larger piece of culture in its natural acidic liquid 

- a large, wide-mouth glass container

- cheese cloth & rubber band

Making the Drink:
Cleanliness is key in this process, so wash your hands and clean all of your equipment and utensils before you begin.

Start by bringing the water to the boil.  I'm making a BIG batch, so I've quadrupled everything.  Let the water boil for a few minutes, which will kill any pathogens and evaporate any volatiles (like chlorine, if you're using tap water).





Turn off the water and let it calm down.  Once it is still, add the tea bags.  I prefer to use green tea, for it's EGCGs and flavor.  You can use black or oolong, fermented black tea.  Unfermented green tea is especially nutritious and has anti-carcinogenic properties.  The tea supports the growth of the microorganisms and cellular construction of the culture.  Organic, high-quality teas are best. Skip the herbal and fruit teas - for a reason that nobody seems to know, they just don't work. 



 
Next, measure out the sugar: 3/4 cup.  Set aside and let the tea brew for 15 minutes, then remove the bags.
The sugar provides nutrients to the culture and helps to activate the microorganisms.  The bacteria metabolize the sugar into acetic acid and carbon dioxide.



 A healthy culture (below) is beige/brown (black tea) or pale cream (green tea).  A 3 inch piece is enough if it is thick and tough.  Avoid stringy, thin cultures.  Pictured is my "mother" culture - it's about 14 inches in diameter and 1/2 inch thick.  The culture will grow to the shape of your container if it is fed well and kept happy.  Within a week or two, you will notice that it will produce "offspring" from its underside ... more cultures!

Part two is on its way !!!