So, I’ve been getting into this whole kombucha thing, right? It’s like, this fermented tea drink that’s supposed to be good for you. I mean, I’m not totally sure about all the health claims, but it’s kinda tasty and fun to make. But the big question I had was, what kind of tea should I use? I mean, tea is like the most popular drink, I heard, with all those different kinds, it’s just plants soaked in hot water, right? So, I figured, any tea would do, right?

Wrong! Turns out, the type of tea you use actually matters. I did a bunch of reading, and it seems like black tea is the go-to for kombucha. And I want to try this classic choice to make kombucha. Something about it being the traditional choice, and it has this balance of things, like tannins and caffeine, that the kombucha bacteria just love. Plus, I’m all about that classic kombucha taste.

Starting My Kombucha Journey

First, I had to gather my supplies. I grabbed a big glass jar, some sugar, a SCOBY (that’s the weird, rubbery thing that does the fermenting), and of course, some black tea. I just picked up a box of regular black tea bags from the grocery store – nothing fancy. I think it will work well.

Then, I brewed a big batch of sweet tea. Basically, I just boiled some water, steeped a bunch of tea bags in it, and then dumped in a whole load of sugar. I know, it sounds like a lot of sugar, but the SCOBY eats it up during the fermentation. I let it cool down cause the SCOBY is a bacteria and heat will kill it, and poured it into my jar.

Adding the SCOBY and Waiting

Next, I carefully placed the SCOBY into the sweet tea. It kinda just floated there, looking like a weird, alien pancake. I also poured in a little bit of starter tea, which is just some already-made kombucha from a previous batch. This helps to get the fermentation going. Then I brewed for days.

I covered the jar with a cloth and stuck it in a dark corner of my kitchen. Now, the waiting game began. It took about a week for the kombucha to ferment. I’d peek at it every now and then, watching the SCOBY do its thing. It’s kinda cool, actually, how it transforms the sweet tea into this tangy, fizzy drink.

Tasting and Bottling

Finally, after seven days, I decided to give it a taste. I carefully scooped out a little bit of the kombucha and took a sip. It was perfect! Just the right amount of tartness and sweetness. I was so proud of myself, I actually made kombucha!

I removed the SCOBY and bottled up the rest of the kombucha. I added a little bit of fruit juice to some of the bottles for extra flavor. Now, they’re sitting in my fridge, getting all nice and fizzy. I can’t wait to crack one open and enjoy the fruits of my labor!

• Tip 1: Make sure your tea is completely cooled before adding the SCOBY.
• Tip 2: Use a clean cloth to cover the jar to prevent fruit flies from getting in.
• Tip 3: Taste your kombucha every day after the first few days to see how the flavor is developing.
• Tip 4: Don’t be afraid to experiment with different flavors!

So, yeah, that’s my kombucha story. Black tea is definitely the way to go if you’re a beginner. It’s easy to work with and gives you that classic kombucha flavor. Now, if you’ll excuse me, I’m gonna go enjoy a nice, cold glass of my homemade brew!