The basic instructions for the Japanese Kombuchq Strain are close to brewing traditional kombucha tea culture, however, the ingredients differ quit a bit. This strain uses ingredients from Japan like seaweed, matcha tea, and fermented sugar for brewing. Traditional Kombucha tea is brewed with black tea and cane sugar. This strain differs
This special strain is known for it’s high mireal contents for detoxing and healing the body. As with traditional kombucha culture, it can last a lifetime if cared for properly, providing you with a daily health tonic and detoxifier.
Instructions: To make a 1 gal batch of Kombucha tea
- Glass Gallon Jar or large food grade glass jar
- Cloth and rubber band for covering top
- 1 to 1 ½ cups organic Jaggery or other raw sugar
- 1 to 1 ½ cup of organic fruits, use sweet fruits and/or juice
- Kombucha mushroom culture and starter tea
A. Bring 1gal of distilled, filtered, or good quality well water to a boil. Water/sugar solution boiled in metal or glass container. After the water starts to boil, remove from heat, do not over boil the water.
B. Once the water is up to temperature, add the sugar and stir until dissolved. Add the fruits and/or juice. Pineapple, orange, and bananas are excellent choices for brewing. For other fruit, ideas…think tropical!
We suggest not using non-organic sugar, honey, or maple syrup, agavé nectar, etc. when brewing kombucha. Alternative sugars may not provide the kombucha yeast cultures with the correct food source and is not recommended.
C. Transfer the fruit/sugar solution to a glass container for brewing the Kombucha culture, never allow metal or ceramic to have long-term contact with the culture.
IMPORTANT NOTE: ADD KOMBUCHA S.C.O.B.Y. MUSHROOM and STARTER LIQUID ONLY AFTER TEA HAS COOLED TO ROOM TEMP !
Add the culture and enough starter liquid to bring the pH to 4.5. If packaged culture was from us, add entire contents of package. Always keep tea solution securely covered with a tight weave cloth to keep out bugs.
D. Allow kombucha tea to set undisturbed in a warm location. After 2 days remove the fruits and discard or consume.
The tea will be ready to drink after 5 to 14 days of fermentation, depending on temp (around 75 -85 deg F is ideal) and amount of fruit/juice added (more sugar = more time). If checking pH of a finished batch of tea, it should be around 3; a reading of 4 is to high and 2 to low. If you don't have pH test strips, the finished brew should have a vinegar smell and have some carbonation. Some like the finished brew sweeter and others more towards the sour side, so when the brew is finished is up to your taste. Checking pH can greatly reduce the chance of contamination of the culture & highly recommended! It helps by checking the starting and finishing pH.
See our kombucha website for more info on pH.
Once the tea is ready to drink, simply pour off what you wish to consume, saving some of the old tea for a 'starter' for your next batch. You may bottle this to prolong the shelf life or store in the refrigerator. If left at room temperature the brew will become stronger in taste.
E. To make new batch of tea, make sure to save 10-15% of the old tea solution (as a starter to lower pH below 4.6) and one or two layers of the kombucha mushroom. When it is time for a new batch, just follow the directions above to start the process again.
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