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.
Servings: 3 quarts
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- Bring 12 cups of water to a boil.
- Add sugar and dissolve.
- Add tea bags and Hibiscus flowers in a tea bag, or loose, to water and sugar mixture
- After 5 minutes, turn off heat and let brew for at least 10-20 more minutes. The longer you brew, the stronger the flavor.
- Strain your tea, if necessary, into your brewing vessel. Let cool.
- Once completely cool, add your kombucha starter liquid and SCOBY.
- Cover with a thin cloth or a towel and rubber band to secure.
- Let brew from 6-14 days. Houses warmer than 70 degrees will take less time than cooler houses.
- When your kombucha is to your taste, you can drink right away or store in bottles* in the fridge.
- Reserve 1 cup of starter liquid to use on your next brew.
* 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!