I’m stubborn. (My mom is probably rolling her eyes and telling my father that this is the understatement of the year). I’ve been known to continue doing things the hard way because I know how to do them that way. It’s not that I dislike learning new things. Quite the contrary. I am a research hound. What I am NOT, is someone who loves learning new ways of doing things.
I have been brewing Kombucha for a few years now and after some trial and error fell into a wonderful groove of making a tasty continuous brew. I relied on the awesome tea blend from my affiliate partner Hannah at Kombucha Kamp initially but then I branched out and created the perfect blend for me.
The Hybrid Rasta Mama blend had a base of black teas with a hint of green tea and yerba matte. It produced a very smooth yet slightly tangy end product that could easily be flavored in a variety of ways. It was delicious bottled and consumed plain as well. It is unlikely that I would have deviated from my tea blend.
After Moldaggedon occurred, I did not have much stability in my living situation. I wasn’t in a position to start brewing Kombucha again and made due with store bought varieties. I dearly missed brewing my own Kombucha and when I finally did get somewhere that I thought we would be living for a while (ahem – the Universe had a different plan), I invested in a new stainless steel crock and immediately set to work on Kombucha brewing.
Only this time I made the switch to an all green tea brew.
This shocked my close friends as they know I rarely change up what’s been working. So why the switch from my original tea blend to a green tea blend.
While I was purchasing Kombucha, I fell in love with the mild flavor of a locally brewed green tea Kombucha. It was out of this world. I loved the unflavored version so much that I was literally drinking two or more bottles per day! The flavored varieties were wonderful as well but I just adored the understated flavor of the original green tea brew.
In addition to the incredible taste, the green tea Kombucha seemed to agree with me more. I can’t really pinpoint what changed for me exactly but I felt better drinking it than I did the black tea blend. It’s just one of those things you can feel in your body. I knew that I was getting more health benefits from the green tea brew.
While Hannah from Kombucha Kamp does sell a green tea blend, I decided to see if I could somehow get close to the brew I was purchasing. I very much wanted to replicate the taste that had made my mouth so happy!
I hopped over to one of my favorite tea sites and spent hours reading the descriptions of their green teas. After making a lot of notes about the teas, I selected the Kukicha Tea and the Houjicha Tea. These two green tea varieties seemed to embody exactly what I had tasted in my store bought brew. The links to the teas take you to the best price and brand I have found from my affiliate partner Amazon.
As soon as the teas arrived, I got right to work on my inaugural brew, following Kombucha Kamp’s detailed instructions. (They always work perfectly so why change it up!)
I was very impatient waiting for the brew to reach perfection. Despite it being 110+ outside my apartment was cool and so the brew took a full 14 days to mature to my liking. But oh it was worth the wait!
I couldn’t believe how spot on my blend was. Honestly, I could not tell the difference between my kombucha and the store bought one. They tasted identical. Ahhh…the somewhat sweet somewhat sour taste of victory!
I drank that first gallon all within a few days. It was divine.
I got more creative with my second and third brews and went ahead and added some flavorings. Whoa! Honestly, I impressed myself. Never had I made Kombucha this fantastic. Even my 6 year old (who has a definite flavor preference when it comes to Kombucha) downed every glass I gave her.
So what’s my secret to this perfect green tea brew?
It’s so easy it isn’t funny. Simply steep 1 ½ tablespoons of EACH of the green teas I mention above in a gallon of hot water for 8 minutes. Dissolve 1 cup of turbinado sugar and let cool. Add the sweet tea to your continuous brew vessel and let it do its thing.
If blending tea together is not your thing then I HIGHLY suggest you give any of Kombucha Kamp’s tea blends a try. I am quite sure you will love them all. They really are perfection.