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Green Tea Watermelon Kombucha

Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Fermentation 7 days
Course: Drinks, Fermented
Ingredients Equipment Method

Ingredients
  

  • 4 bags green tea
  • 4 bags black tea optionally, you can use 8 of either
  • 2 cups boiled water
  • 1 cup granulated sugar
  • 13 cups cold water
  • 1 kombucha SCOBY
  • 1 cup starter tea
For watermelon Kombucha
  • 4 cups watermelon juice or about 8 cups chopped watermelon
  • 15 cups brewed kombucha

Equipment

  • Kettle
  • 1-gallon jar Glass or ceramic
  • Measuring cup Glass or plastic
  • Wooden spoon
  • Glass jars
  • Funnel

Method
 

  1. Brew tea bags with 2 cups of hot water. Steep for 3-5 minutes, discard tea bags. Add sugar and stir to dissolve completely.
  2. Pour into a clean 1-gallon jar, add 13 cups cool or room temperature water.
  3. Add SCOBY and starter tea. Stir gently to combine.
  4. Cover with a cotton cloth and secure with a rubber band. Set aside to ferment. Ideally, somewhere dark and between 68°-78°. After one week, taste the kombucha.
  5. When it's a good balance of sweet and sour, set aside about 1 cup for your next brew, and bottle the rest. Repeat from step one to brew again!
For Watermelon Kombucha
  1. Distribute watermelon evenly between your chosen bottles. Top with kombucha, filling to just about 1 inch shy of full. Seal tightly.
  2. Store at room temperature for 2-4 days, checking occasionally for pressure buildup by popping a cap open. Once the second fermentation is complete, transfer to the fridge and enjoy.