Kombucha with AnHui Qimen Keemun Black Tea

img_1288Batch #2

Started 9/30/2016 @ 11:35 a.m.

  • 24 gm AnHui Qimen Keemun Black Tea
  • 1.75 liters boiling water

Let cool until 8:15. Then:

  • Pour tea through strainer into 1-gallon mason jar
  • Stir 1-cup organic white sugar into mix
  • Add scoby from original mother (from Kombucha Brooklyn, used to brew Batch #1)  with 1.5-cups kombucha from Batch #1).
  • Fill jar with filtered cold water until it levels out at 1-inch beneath the curve at the top of the jar.
  • Cover lid with cotton cloth and fasten tight with rubber band.
  • Place jar in cupboard.

October 1st Update:

  • Current Temperature: 72°
  • Current pH: 4.0 (desired brewing pH = 2.5-3.5; FDA requirement = <4.6)
  • Taste notes: Good tea flavor but extremely sweet

October 9th Update:

  • Current Temperature: 70°
  • Current pH: 4.0 (desired brewing pH = 2.5-3.5; FDA requirement = <4.6)
  • Taste notes: Slightly sour with good tea flavor

Scoby has grown a baby. Separated mother and baby scobies and placed them both in a mason jar with 3-cups of the brewed tea. Strained the remaining tea into a jug, then added:

  • 4-oz Cherry Juice Concentrate
  • 2-oz Volcano Lime Juice
  • 2-Tablespoons organic sugar

Stirred the mixture thoroughly, rinsed the strainer, then poured it into seven, 16-oz kombucha bottles through the strainer and a funnel. Tightly closed the plastic lids and put in a cupboard for second fermentation.

October 14th Update:

Checked one bottle of the Cherry-Limeade Kombuchi blend. Tea is nicely sweet-sour with good cherry flavor but not enough lime kick. Pleasing effervescence level; moved all bottles to the refrigerator for drinking.

Next time, will modify the recipe to:

  • 4-oz Cherry Juice Concentrate
  • 4-oz Volcano Lime Juice
  • 2-Tablespoons organic sugar

October 29th Update:

This batch has an amazing head of foam. It needs to be strained, as there are quite a bit of floaties in each bottle. However, it is very fizzy and has a good inch of foam after pouring.


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