Infuse the tea in 500ml boiling water directly in the jar. After 15 minutes, remove the tea.
Add the sugar and stir to dissolve.
Dilute the sweetened tea with cold water, to make a total of 3L. The tea should be lukewarm or cold.
Add the kombucha scoby and its liquid.
Cover with a cotton cloth and secure with a rubber band.
Kombucha Fermentation
Ferment the kombucha for 10 to 15 days. As the days go by, the kombucha will become less sweet and more acidic.
After the fifth day, taste the kombucha. If it is still too sweet, let it ferment a few more days. When you are satisfied with the taste, move on to the next step.
Remove the kombucha mother and about 500ml (2 cups) of kombucha. Set aside for your next recipe.
Adding Flavour
Add the fir buds to the kombucha. Stir.
Cover and let it sit for 24 hours in the fridge.
Filter to remove the buds.
Pour the kombucha into pressure-resistant bottles and let it sit at room temperature for 2 to 3 days.
When there is enough fizz for your taste, refrigerate.
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