We get so many questions on how to make kombucha, when sometimes all you need is a delicious recipe! We hope you tried Ruby Daydream - but here are a few more kombucha recipes to whet your appetite for killer 'buch.
All recipes below are for a 1-gallon brew.
This is an old school blend that saw its heyday at the New Amsterdam Market at Manhattan's South Street Seaport. We made it only a few small batches in a collaboration with our friends at Runa, a company that distributes the delicious Amazonian energizing herb guayusa. We've done lots of brewing with yerba mate, and guayusa is its cousin. The result tasted reminiscent of grapes and flowers, which is where this tasty brew got its name.
- 7 grams gunpowder green tea (though any unflavored green tea will do)
- 6 grams guayusa
- 1 gram lavender
Allow to ferment until it's reached a nice balance of sweetness and acidity. You likely won't see incredible SCOBY growth from this blend, but of course that isn't necessary to make great 'buch ;-).
We got the idea for this one when making a Motley Brü. The Motley Brü is pretty much as it sounds - leftover, unlabeled and orphaned tea is steeped and brewed into a kombucha that can usually never be recreated. One particular blend of this variety contained some Lapsang Souchong, resulting in an incredibly smokey 'buch. Thinking we could balance it out, Velvet Smoke was born. By pulling back on the amount of the smoked tea and supplanting it simply with English breakfast tea, and softening the whole number with some soothing chamomile we were able to create one of the most pleasant small batch brews ever.
- 8 grams English Breakfast tea
- 4 grams Lapsang Souchong
- 2 grams chamomile
Like any brew, ferment until balance is achieved. Allow to undergo secondary fermentation to impart refreshing effervescence, chill and serve. Strange but fantastic, this will be a classic in your 'buch repertoire.
This brew is a real crowd pleaser. If you've ever tasted pineapple tepache, popular in Mexico and Central America, you have an idea of what this recipe will turn out like. Fermented with black tea and herbal chai, it's finished in secondary fermentation with pineapple juice. The result is a citrus-fruity, spicy 'buch that cuts through the summer heat.
- 12 grams English Breakfast tea
- 3 grams herbal chai tea (use regular chai if you don't have herbal)
With this brew, you will be able to let it ferment a little bit longer than normal - maybe a bit past the sweet/acid balance.
Add 3 oz of pineapple juice to a 16 ounce bottle, and fill the rest with the fermented English Breakfast / chai mix. Use the same ratio for other bottle sizes. Allow to become effervescent, but fill the exact same mix into a plastic bottle so you can use it as a model for the carbonation being built up in your glass bottles. Once carbonated, refrigerate and enjoy.
This one is a throwback to a bygone era when information on 'buch was few and far between. I was fermenting with way too much tea per gallon (48g!), but my did the linen closet 'buch flow like wine. Big into secondary fermentation flavoring, but not into the relatively plain flavors available at the store, I used two ingredients that were seasonal and readily available - strawberries and rosemary. Language can often give you hints at flavors to try, and these two words fit together so well I had to make it. I'm glad I did.
Honestly, steep whatever you've got. I'd recommend a blend of black, green and white tea, because strawberry is relatively overpowering and a nice backbone of black tea will maintain more of a tea flavor at the end of this brew. This one is all about secondary fermentation.
Here's where it gets fun. You're going to make a decoction of strawberries and rosemary. For one gallon, you'll want 1-2 cups of this mixture for flavoring your bottles. Dice up a handful of strawberries and add them to 24 oz boiling water, and a tablespoon of dried rosemary. Allow to simmer on low until the mixture has reduced by about half. Taste it periodically in case you need to add more rosemary. Be sure to bottle into plastic as well so you can tell when you've built up a good amount of carbonation. This is another hot day masterpiece that will turn the heads of your BBQ patrons!
The recipes here have been developed with a spirit of fun and experimentation, as outlined in the blog Home Brewing Kombucha: Think Outside the Box. Our tea blends Buffalo Soldier, Red Chai, Holy Diver, Easy Rider and Sunbather have been made in the same spirit.
Great kombucha can come from a bottle at the store, or on tap at a bar or restaurant, but the most satisfying 'buch in the world comes from your home, the product of chaos, courage, and enthusiasm. You're highly encouraged to try these recipes, but really we hope they are springboards for you to develop your own truly unique kombucha!