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Chai Tea Kombucha Recipe
Make a kombucha with spicy chai flavours! This recipe uses a traditional chai blend to add enchanting flavours to the kombucha.
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Preparation Time
20
minutes
mins
fermentation
10
days
d
Servings
3
L
Equipment
1
wide mouth jar (1 gal)
1
Cloth and rubber band
4
Pressure-resistant bottles
1
Funnel
Ingredients
Impérial
Métrique
1x
2x
3x
1
kombucha scoby
1
tea bag for kombucha
1
cup
sugar
10
cups
filtered or chlorine-free water
2
cups
boiling water
1
ritual chai tea bag
Steps
Fermenting the kombucha
Place the tea bag in the jar.
Pour 500ml of boiling water and let it brew for 15 minutes.
Remove the tea bag.
Add sugar and stir until dissolved.
Pour 3 litres of filtered water into the jar. The tea should be lukewarm or cold.
Add the kombucha scoby with its liquid culture.
Cover the jar with the cloth and tie it with the rubber band.
Let it ferment for 10 to 15 days at room temperature.
Taste regularly from day 5. As soon as the sugar and acidity levels are to your liking, move on to the next step.
Set aside the kombucha scoby and about 500ml (2 cups) of liquid in an airtight container in the fridge for your next recipe.
Flavouring
Put 1 ritual tea bag (12g) in the jar. Close the jar.
Place the jar in the fridge.
Let it infuse overnight.
Remove the tea bag.
Bottling
Pour the flavoured kombucha into pressure resistant bottles.
Store the bottles at room temperature for 3 to 4 days to allow the fizz to develop.
When the fizz level is reached (watch out for the pressure!), put the bottles in the fridge.
Have you tried it?
Share and tag @revolutionfermentation!