Alright, let’s talk about this kombucha thing, the black tea kind, you know? Folks say it’s good for ya, this here fizzy drink. I ain’t no doctor, but I can tell ya how to make it, the way I learned it. It ain’t rocket science, that’s for sure.

What is this Black Tea Kombucha Anyways?

Well, some smarty-pants folks call it a “fermented drink.” Sounds fancy, huh? But it’s just tea, the black kind, with sugar and this blob thing they call a SCOBY. That SCOBY, it’s like a little pancake, all jiggly and weird lookin’. It’s got bacteria and yeast in it, the good kind, they say. They eat up the sugar and make the tea all bubbly and sour-ish. It’s like magic, but it ain’t, it’s just nature doin’ its thing.

Why Black Tea? Why Not Green or Somethin’ Else?

Now, you can use other teas, I hear. But black tea, that’s the one most folks use. It’s strong, you see? Gives the kombucha a good kick. Plus, it’s what they used back in the old days, way before all these fancy green teas and whatnots came around. Black tea gives it that flavor you expect, you know? The kind that makes you go “ahhh” after a long day of workin’ in the fields, or just sittin’ on the porch, swatting flies. It’s a comfort drink, even if it does taste a little sour at first.

Making this Kombucha: It Ain’t Hard

First, you gotta make some sweet tea. Just like you always do, but maybe a bit sweeter. Boil some water, throw in your black tea bags or leaves – not too many, not too few, just enough to make it nice and dark. Then, sugar, lots of sugar. Don’t be stingy now, that sugar is food for the SCOBY. Let it cool down, though. You don’t wanna kill that little SCOBY fella with hot tea. That’d be a waste, wouldn’t it?

• Boil Water
• Add Black Tea
• Stir in Sugar (lots of it!)
• Let it Cool Down (important!)

Once it’s cool, pour it in a big glass jar. Then, you plop that SCOBY in there, along with some of the old kombucha liquid, if you got it. That’s like a starter, you see? Gets things going faster. Cover the jar with a cloth, like a coffee filter or cheesecloth, and hold it on with a rubber band. Keep out the fruit flies, them little buggers love this stuff. Then you wait. And wait some more. Could be a week, could be two, depends on how warm your house is and how sour you like it.

Tasting and Bottling: The Fun Part

After a while, you gotta taste it. Stick a straw in there and take a sip. If it’s too sweet, it ain’t ready yet. If it’s sour enough, then it’s time to bottle it. But be careful! This stuff gets fizzy. You don’t want glass exploding all over your kitchen, do ya? Use bottles with tight lids and leave a little space at the top for the fizz. You can add some fruit or juice if you want, make it all fancy-like. But me? I like it plain. Good old fashioned black tea kombucha, just the way it should be.

The Second Fermentation: Getting it Bubbly

Now, after you bottle it, you gotta let it sit again, for a few more days. That’s when it gets real bubbly. This is what they call the second fermentation. You can leave it on the counter, but if it gets too warm, those bottles might explode. So, I usually put ‘em in the fridge after a day or two, slows things down a bit. And then, you got yourself some homemade kombucha! Ain’t that something? All from tea and sugar and that weird lookin’ SCOBY.

Keeping your SCOBY Happy: Don’t Throw It Away!

That SCOBY, it’s like a pet. You gotta take care of it. After you bottle your kombucha, you’ll have a new SCOBY, a baby one. You can keep it, start another batch. Or you can give it away to a friend, spread the kombucha love, ya know? Just keep it in some kombucha liquid, in a jar, and it’ll be happy as a clam. Don’t you ever go and throw it away, that SCOBY is precious, it’s the heart and soul of your kombucha, just like the yeast is the heart and soul of a good loaf of bread.

Final Words on This Kombucha Business

So there you have it. That’s how you make black tea kombucha, the way I do it anyway. It ain’t complicated, just takes a little patience and a little bit of know-how. And it’s good for ya, they say. Cleans out your insides, gives you energy. Me? I just like the taste. It’s tangy and refreshing, especially on a hot day. And it makes me feel good, knowing I made it myself. So go on, give it a try. You might just like it. And if you don’t, well, more for me, right?