I used to buy Komboucha, but it was expensive and I found that some brands had a lot of caffeine. So I started making my own. Now it's pennies a serving rather than $3. And it's caffeine free so I can get my probiotic boost any time of day!
12 Tbsp Arbor Teas Organic Decaf English Breakfast Tea
6 large tea sacks
3 cups white sugar
9 quarts of water
1 scoby in a 5 gallon glass pickle jar
Put 2 Tbsp Arbor Teas Organic Decaf English Breakfast Tea into each tea sack and staple closed. Bring the water to a boil. Turn the heat to low and add the sugar. Let simmer for 10 minutes. Turn off the heat and add the tea sacks, steeping for 5 minutes. Remove the tea sacks and let cool. Transfer to glass container. Let sit for 10 days, then taste. I like my komboucha sour, so I usually let it go for 3 weeks. When you like the taste, ladle it into a jar and put it in the fridge.
Got more questions? Check here for the Arbor Teas easy step-by-step guide on How to Make Kombucha
Recipe by: Kristina Isberg