Hibiscus Tea Kombucha
This is a recipe/tea option for first fermenting your kombucha, although we don't normally recommend using herbal or artificially flavored teas as a base for kombucha. The plain dried Hibiscus flower works great alongside green or black tea and creates a wonderful fruity flavor much like a natural version of kool-aid! Kids, especially, love this recipe.~Donna
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Servings: quarts
  1. Bring 12 cups of water to a boil.
  2. Add sugar and dissolve.
  3. Add tea bags and Hibiscus flowers in a tea bag, or loose, to water and sugar mixture
  4. After 5 minutes, turn off heat and let brew for at least 10-20 more minutes. The longer you brew, the stronger the flavor.
  5. Strain your tea, if necessary, into your brewing vessel. Let cool.
  6. Once completely cool, add your kombucha starter liquid and SCOBY.
  7. Cover with a thin cloth or a towel and rubber band to secure.
  8. Let brew from 6-14 days. Houses warmer than 70 degrees will take less time than cooler houses.
  9. When your kombucha is to your taste, you can drink right away or store in bottles* in the fridge.
  10. Reserve 1 cup of starter liquid to use on your next brew.
Recipe Notes

* If storing in bottles, make sure you use thick glass bottles made for brewing.

Note: This will create a pink-hued SCOBY. Whatever type of tea and sugar you use will change the color of your SCOBY and that is perfectly fine!