“Feeding” the SCOBY - Black Tea

Mitchell Genova

Mitchell Genova

— 1 min read
“Feeding” the SCOBY - Black Tea
Photo by Megumi Nachev / Unsplash
This recipe is for a 64-oz (1.9 L) jar of SCOBY and tea. If your jar is bigger or smaller, just scale the ingredients accordingly.

Ingredients

  • 3 black tea bags
  • 32 oz (950mL) filtered water
  • 1/2 cup (100g) organic cane sugar

Instructions

  1. In a container separate from your SCOBY, bring 32 oz (950 mL) of filtered water to a boil
  2. Steep the 3 black tea bags for 5–10 minutes
  3. Remove and discard the tea bags
  4. Add ½ cup (100 g) organic cane sugar and stir until fully dissolved
  5. Let the sweet tea cool completely to room temperature
    • You may add ice cubes to speed up cooling
    • Do not add hot tea to the SCOBY
  6. While the tea is cooling, bottle your finished kombucha
    • From a 64 oz (1.9 L) jar, you should end up with 2–3 bottles
    • It’s important not to use all of the liquid—leave 1–2 cups (240–480 mL) of kombucha in the jar for the SCOBY
  7. Once cooled, pour the sweet tea into the jar with the SCOBY
  8. If needed, top off with room-temperature or cooled filtered water
  9. Cover the jar with cheesecloth or a coffee filter and secure with a rubber band
  10. Store at room temperature, out of direct sunlight

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