Organic Breakfast Tea Kombucha

Almond Spice Oatmeal

Yield: 6 Cups


3 tablespoons Mighty Leaf Organic Breakfast tea
8 cups 212°F water
1/2 cup sugar
½ cup mature kombucha liquid
1 kombucha scoby
1 teaspoon fresh ginger, chopped


Pour the tea and water into a large glass receptacle. Brew the tea for 20 minutes. Strain out the tea leaves and reserve the brewed tea. Stir the sugar into the tea until dissolved. Once the sweet tea is room temperature (70°F), add the mature kombucha liquid and scoby into the receptacle. Cover with cloth and a rubber band to keep the cloth in place. Allow the kombucha to brew in a dark, warm place for 7days. Strain the remaining kombucha from the receptacle. NOTE: Reserve ½ cup of the mature kombucha liquid and scoby if you want to make another batch. Add the ginger to three bottles or two quart-sized jars. Pour in the strained kombucha, leaving 1 inch from the top. Seal the jars and store for 2 days in a dark spot of your counter. Strain the ginger and yeast from the kombucha. Pour the strained kombucha into bottles and refrigerate for later, or into a glass over ice to drink right away.  

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