Make your fermented tea with Kombucha
Kombucha is a fermented tea that is rich in beneficial probiotics, alongside the health benefits that come from regular tea. This makes Kombucha arguably superior as it also possesses antioxidants, which can kill harmful bacteria.
Not to mention it has a taste to die for, while also being incredibly fizzy to drink!
- It possesses the same benefits as green tea, which is already one of the healthiest drinks on the planet.
- It can kill potentially harmful bacteria and eradicate them from the body.
- It helps manage diabetes.
- It helps prevent the growth of cancer cells due to its high concentration of antioxidants.
- Kombucha is simple to make and is very healthy.
- It provides probiotic functions that can help with health and indigestion.
- It contains antioxidants, which are better than supplements.
- It helps reduce heart diseases, which is the world’s leading cause of death.
Now let’s talk about how to make Kombucha tea. For starters, you need some supplies for brewing Kombucha, which is listed as follows:
- Jar with lid.
- Cheesecloth to put on top of the jar.
- Regular tea from stores.
- Scoby (either make your own or get it from a friend)
You can get these supplies alongside a wide range of Kombucha wellbeing products. from the Happy Kombucha site happykombucha.co.uk, so if you’re short on supplies, we recommend checking that site out.
Firstly, you want to make the tea base so put some water to boil. When it starts to boil, remove it from the heat and add in sugar. Stir until it dissolves. Now add the tea and allow it there until the water has cooled down. This can take a few hours, so be prepared.
Once the tea is cooled down, remove the tea bags. Now stir in the starter tea.
Afterward, pour the mixture into a jar. Depending on how big your jar is, you might want to divide it into two. Now, you want to place the scoby into the jar gently. Cover the jar with the cheesecloth and envelop it with rubber bands to keep it secure. You want to keep insects away from the brew, so this is necessary.
Next, leave it to ferment for 7 to 10 days. Remember to leave it at a place with room temperature, and somewhere where it isn’t moved a lot. When you see a new cream layer form on top, that’s a good and healthy sign.
After 7 days, you want to taste the Kombucha. If the sweetness is to your taste, then it’s ready to bottle. Before doing that, remember to remove the scoby for the next batch.