Kombucha mushroom tea is a fermented drink packed with probiotics and acids that can aid in improving overall health. The beverage is created by mixing tea with sugar and an ecosystem of bacteria and yeast (known as “SCOBY”) culture; thus the name “tea mushroom”. The term derives from how its appearance resembles that of an actual mushroom; yet the final brew tastes similar to both apple cider vinegar and champagne! But beneath its bubbly surface lies amazing healing properties!

To create your own kombucha, you will require a brewing vessel (such as our Proofer), bottled kombucha, starter tea and a SCOBY culture from many local health food stores or online. Starter tea should contain caffeine. Glass or plastic should be your choice for brewing vessels as metal will react with the acids produced during fermentation by your SCOBY, reacting badly. Once all is ready, place the SCOBY into the Proofer and let it ferment for approximately 10 days without disturbing it too much during that period. It is crucial that nothing jostles your brew during that time if possible! SCOBYs will form on the surface of tea leaves, and if moved too often they can start forming super-thin pancakes which detach from vessel walls over time. Furthermore, direct sunlight may cause overfermentation to occur too rapidly, making for harsh tasting brew.

At some point during the first week, your kombucha should form baby SCOBYs on its surface. They will start out clear but gradually turn less translucent and whiter with age. By week three or four, these should become at least 1/4-inch thick; if they become thinner it’s an indication of something being amiss; you should discard and start again immediately.

Kombucha can be enjoyed once it smells slightly vinegary; initially it will start out smelling neutral before gradually increasing in intensity with time. You can test its level with either a hydrometer or residual sugar kit.

Kombucha may not be indestructible, but with proper care it will certainly last quite some time. To ensure its health and strength, follow your recipe closely when it comes to sugar, tea and starter tea proportions. Commbucha that develops green or black mold should be thrown away immediately, however if you use fresh ingredients and don’t interfere with its brewing process it should continue fermenting, producing additional babies to add to your growing brew and even help others start their own batches of kombucha! SCOBYs produced can either be composted, discarded, or given away to friends to start their own batches; while fermented tea itself can be enjoyed on its own or mixed with fruit to make delicious cocktails kombucha!