Okay, so I’ve been brewing my own kombucha for a while now, and I gotta say, it’s been a fun ride. I started with the usual black tea, you know, the basic stuff. It worked alright, nothing to write home about. Then I got a bit adventurous and tried green tea. It was different, a bit lighter, but still pretty good. But then, I decided to try something new – oolong tea. And let me tell you, that’s when things got interesting.

I got my hands on some decent quality oolong tea leaves. Not the super expensive stuff, but not the dirt-cheap kind either. I brewed a strong batch, just like I always do with my kombucha. Boiled some water, steeped the tea for a good while, and then let it cool down. Once it was lukewarm, I added my usual sugar. I know, sugar in a healthy drink, right? But hey, the SCOBY needs to eat something, and sugar is its favorite food, just like me!

• Boil water.
• Steep oolong tea leaves.
• Let it cool down.
• Add sugar.
• Pour the sweet tea into the jar with the SCOBY.
• Cover and wait.

After the tea was all sweet and ready, I poured it into my big glass jar where my SCOBY lives. It’s a weird-looking thing, the SCOBY, kind of like a rubbery pancake. Anyway, I carefully placed it into the tea, made sure it was floating nicely, and then covered the jar with a cloth. You don’t want any fruit flies or dust getting in there, trust me.

Then came the waiting game. I tucked the jar away in a dark corner of my kitchen. It’s like a little science experiment, watching the kombucha ferment. Over the next week or so, I kept an eye on it. You can see the SCOBY doing its thing, creating those bubbles and that slightly sour smell. That’s how you know it’s working.

I read somewhere that oolong has these things called polyphenols, antioxidants that are good for you. Apparently, they help with digestion and stuff. I’m no scientist, but if it’s good for my gut, I’m all for it. Plus, I heard oolong can help with inflammation, which is great because I sometimes get acid reflux. So many great things came from oolong, the tea itself is already a health care product.

After about ten days, I decided it was time to taste my oolong kombucha. I carefully scooped out a bit and took a sip. Whoa! It was different. It had this complex, almost floral flavor, with a hint of that usual kombucha tang. It was way more interesting than the black tea or green tea versions I made before.

The Result

Honestly, I was pretty impressed with myself. My oolong kombucha turned out great. It’s become my new favorite. It’s refreshing, a bit fizzy, and has that unique oolong taste that I’m really digging. I’ve been enjoying a glass every day, and I feel good knowing I made it myself. And, hey, if it’s doing something good for my gut health, even better! The SCOBY baby is good also!

So, that’s my oolong kombucha story. It’s a simple process, really, but it’s so satisfying to create something delicious and healthy with your own hands. If you’re into brewing your own kombucha, I definitely recommend giving oolong tea a try. You might just discover your new favorite flavor, like I did. I don’t think I will ever try matcha flavor again, it is just so bad.