Hibiscus Kombucha

A slightly sweet and tart effervescent fermented beverage brewed from a fragrant herbal tea medley that enhances probiotic and antioxidant health benefits.

Have you ever tasted kombucha? Have you tried making it?

I love drinking and making kombucha. And there are several reasons why. First, I love that I can use a myriad of teas to get different flavors and health benefits, including herbal teas that contain little to no caffeine. I love that much of the sugar is eaten by the scoby <– I love that there’s such a thing called scoby. I love that I can make a batch of kombucha at home for $1, as compared to $3-4 a bottle at the store. Plus, you can brew so many different varieties of kombucha tea! My favorite is this Hibiscus Kombucha made from herbal teas – I absolutely love the vibrant red color achieved from infusing dried hibiscus pieces!

So let’s cover some of the basics.

What exactly is kombucha? Essentially, kombucha is fermented tea. It’s made by adding specific strains of bacteria to sweetened tea and then allowing it to ferment at room temperature. Kombucha reportedly originated in Manchuria or Northeast China more than two thousand years ago and was brewed and consumed for its healing properties. (Forbes)

How is kombucha made? Kombucha is made by placing a scoby in sweetened tea and left to ferment for one to two weeks at room temperature. It is then bottled in glass jars or bottles. At this point, it can be refrigerated and enjoyed or it can be fermented a little longer. The second fermentation encourages carbon dioxide (CO₂) production that gives kombucha its signature fizzy zip. It’s also during this second fermentation that fruits and herbs can be added to infuse different flavors. I like adding berries and mango.

Just take a look at these fizzy little bubbles!!

What is a scoby? Scoby is an acronym derived from Symbiotic Colony Of Bacteria and Yeast. I think you’ll agree that scoby is a much shorter and easier term. It’s also fun to say! Scoby is one of the primary ingredients required to brew kombucha. Simply add the scoby to cooled sweetened tea, cover with a tea towel, and wait about a week, depending on the ambient temperature.

While it’s doing its thing, the bacteria and yeast (from the scoby) form a pale film on the surface of the sweetened tea. In fact, a new layer of scoby grows on the surface of every batch of kombucha. In other words, the scoby is constantly renewing itself. It truly is that easy. Note that my scoby has a reddish tint to it due to the hibiscus and rooibos tea. Most scoby is a pale white or off-white color.

Where can I get a scoby? If you have a friend or relative who makes kombucha, you can ask them to give you a scoby. If you don’t know anyone who brews their own kombucha, you can purchase a scoby from many websites and online stores, including Amazon. That’s how I initially got my first scoby. I bought mine many years ago from a source on Amazon, which is now sold for $9. But you can also grow one yourself. For real. I read about this before and put the experiment to the test when I broke a jar of kombucha during a move a couple of years ago. And you wanna know what happened? It worked great.

To do it, you need to buy or use plain or original unflavored kombucha with “mother” in it. The “mother” is the fibrous bacteria floating around in the kombucha. Have you ever seen a slightly gelatinous substance in a bottle of kombucha? That’s a newly developing scoby. This site explains this process in depth. But essentially, you allow the scoby to grow in a bottle of plain kombucha at room temperature. It just requires a little patience – about two or three weeks of patience. And then you’re good to go. Once you have a thriving scoby, you can make a new batch of kombucha every week!

What kind of tea creates this Hibiscus Kombucha? Virtually any kind of tea you want. I say this because there are so many different health benefits to be gained from a variety of teas. For instance, when green tea is brewed into kombucha, it can reduce heart disease by 31%, blood sugar levels, as well as some of the harmful effects of cholesterol. And get this. When kombucha is made from certain teas, like black or green tea, it possesses antibacterial properties that may prevent harmful bacteria and candida. (Healthline)

In fact, this is the reason I first tried kombucha. I had some crazy health issues and symptoms; and I read that kombucha could help me. I’ve been making it and drinking it ever since.

I recommend using a variety of herbal teas that boast health benefits on their own. My favorite kombucha blend includes hibiscus tea, white tea, pu-erh tea, rooibos tea, and occasionally decaffeinated green tea. When I first started making kombucha, I used a combination of tea bags from the grocery store. They are super convenient and make fantastic kombucha.

Now, I buy loose tea and make my own little tea packets, six at a time. I store them in an air-tight container so that it’s really easy to make kombucha each week. I simply drop one tea packet into my half gallon jar of boiling sugar water and I’m set for a few hours while it cools down. I bought 100 disposable tea bags for about $5 on Amazon. I just combine a few pieces of hibiscus tea and about 1-2 teaspoons of each of the other teas.

I think this herbal tea blend makes an incredible hibiscus and herbal kombucha tea. Whether you use pre-made tea bags from the store or loose tea that you create yourself, it doesn’t seem to make a huge difference. Rather you should use what you are comfortable using and the teas you enjoy drinking.

And I do think this is an important note. Regardless of what you choose and use, your tea is going to make a delicious kombucha.

Let’s take a look at the different nutritional aspects of each of my favorite teas.

1 – Hibiscus sabdariffa or hibiscus tea is slightly tart and has a vibrant red color. Served hot or cold, hibiscus tea or aqua fresca, is enjoyed all over the world. Some studies show that hibiscus is rich in powerful antioxidants that may prevent disease caused by free radicals. It may also lower blood pressure, lower cholesterol, fight bacteria, boost liver health, help prevent cancer, as well as aid weight loss. (Healthline) I purchased a large one pound resealable bag of dried hibiscus flowers on Amazon for about $10, and it has lasted over a year.

2 – Bai Hao Yin Zhen or White Silver Needle tea is produced in the northern district of the Fujian province of China and is renowned for its wide range of health benefits. White tea has a naturally sweet and slightly woodsy fragrance and is made from the Camellia sinensis plant. Because white tea is not as processed as other teas, it is considered to be one of the best types of teas because it retains many inherent nutrients, including catechins, a type of polyphenol that acts as antioxidant that fights free radicals within our bodies. (Healthline)

White tea may also lower the risk of heart disease by relaxing blood vessels, boost immunity, and prevent bad cholesterol from becoming oxidized. It also contains fluoride, and tannins which combat bacteria that cause dental plaque. White tea may also lower the risk of cancer, lower insulin resistance, prevent skin aging, protect against osteoporosis, and lower the risk of developing Parkinson’s and Alzheimer’s disease. (Healthline) I like including white tea in my kombucha for the health benefits but also because it contains a lot less caffeine than black tea. I purchase mine on Amazon.

3 – Pu-erh or Pu’er tea is a type of fermented leaves originating from the Yunnan Province of China. For this reason, pu-erh tea contains healthy probiotics that are believed to maintain blood sugar, improve cholesterol levels, inhibit cancer growth, and boost liver health. (Healthline) I purchase my loose leaf pu-erh tea on Amazon.

4 – Rooibos is a flavorful, a naturally caffeine-free red herbal tea made from the leaves from Aspalathus linearis, a shrub grown on the western coast of South Africa. Like pu-erh, traditional rooibos is created by fermenting the bush leaves and is sometimes referred to as red tea or red bush tea. Rooibos contains less tannin levels than black or green teas which can inhibit nutrient absorption. Some studies show an increase in antioxidant levels, which can reduce the risk of cancer, heart disease, stroke, and diabetes. (Healthline) I purchase my rooibos loose tea from Amazon.

What bottles should I use? I started out recycling GT’s Kombucha bottles. They work great! But a couple of years ago, I purchased glass bottles online. These or similar bottles are great if you’re going to refrigerate your kombucha.

If you’re going to proceed with a second fermentation, you may want to consider purchasing bottles with swing top stoppers that are designed to withstand more pressure, which naturally occurs from the carbon dioxide in the second fermentation.

Does kombucha contain a lot of caffeine, sugar, and alcohol? My official answer is “it depends”. I know, lame. But seriously, it really depends on two things –> the type of tea you use and how long you brew your kombucha. First, I specifically use teas that are naturally caffeine-free or contain relatively low levels of caffeine. This means my kombucha has little to no caffeine.

Second, it may seem like there is quite a bit of sugar in this kombucha. But the scoby consumes the sugar to create the healthful probiotics that result from the brewing process. That means the amount of residual sugar remaining is highly dependent on how long you brew the kombucha. The longer you brew your kombucha, the more sugar your scoby consumes – conversely, the byproduct of this process is a small amount of alcohol. In other words, the amount of sugar and alcohol are dependent upon one another and directly correlate to the amount of time the kombucha spends in the fermentation process.

Is Kombucha healthy? Many people consider kombucha a beneficial beverage because it contains healthful properties as a result of the fermentation process, which produces probiotics, lactic-acid bacteria, and acetic acid, which is found in vinegar and kills harmful microorganisms. Probiotics are the healthy bacteria that promote good digestion and reduce inflammation. Some studies also show that drinking kombucha can significantly reduce liver toxicity. (Healthline) And like I mentioned before, it’s precisely why I started drinking kombucha.

There are a few more key notes to consider. First, all of the materials used to brew your kombucha need to be extremely clean – as in sterilized. The glass jar, bottles, spoon, funnel, tea towel, etc. Everything should be clean so that only your good bacteria grows. You don’t need to worry too much about this if you use the dishwasher. Next, glass is best. I use a large gallon size glass jar to brew my kombucha and keep it covered with a clean tea towel secured with a large rubber band. The kombucha needs a little air flow to allow it to breathe; but you also want to keep bugs out of it – flies love sweet tea.

And third, temperature is very important throughout the entire process. For this reason, I boil filtered water to make my tea using a tea kettle. I then stir in the sugar and add the tea. It’s super important that the tea cools to ambient room temperature, or below 80 degrees before adding the kombucha or scoby. If the tea is too hot, the scoby will die and the fermentation process will fail.

The tea then rests at room temperature for one to two weeks – again, this is entirely dependent on how cool or warm your room is. It also depends on how sweet or tart you prefer your kombucha. For example, if your home temperature averages 70-72 degrees Fahrenheit and you like your kombucha on the sweeter side, it should be ready in seven days. This is the rule of thumb I use in the summer and I’m very satisfied with it. In the winter, the room the kombucha is stored is generally 68-69 degrees. So I let it go eight or nine days. If you prefer your kombucha more tart and your house is cooler, it may take as much as two weeks.

Just taste your kombucha periodically and bottle it when it tastes the way you want it.

And that’s kombucha! Over the past eight years, I’ve never had an issue, but that doesn’t mean I’m an expert. I’ve just been fortunate to make a lot of great tasting kombucha that thrives week after week. If you’re interested in learning more or have any questions, please let me know in the comments below and I’ll answer your questions in this post.

I hope you enjoy this Hibiscus Kombucha as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Hibiscus Kombucha

Ingredients

• 2 quarts filtered water
• 1 cup granulated sugar*
• 5-6 pieces of Hibiscus tea
• 2 Tbsp loose tea** (or 5-6 bags) 
• 1½-2 cups of kombucha*** (starter tea)
• 1 scoby

Instructions

1. Bring the water to a boil.  I use an electric tea kettle. 
2. Carefully pour the water into a clean sterilized half-gallon size glass jar.  Stir in the sugar until dissolved.
3. Add the tea and allow it to steep until it cools to room temperature, about 2-3 hours.

1. Once the tea is cool, remove the tea bags or strain out the loose tea.  
2. Carefully clean a large gallon size glass jar. You can use the dishwasher, just rinse well to make sure to remove all of the soap. I like wiping the inside with vinegar (white or apple cider). Just pour a little vinegar on a paper towel and wipe the inside well. Allow to air dry.
3. Pour the cooled sweetened tea into the clean gallon size jar. Add in the kombucha (starter tea). Using clean hands or tongs, add in the scoby.

1. Cover the jar with a tea towel and secure with a large rubber band.

1. Store at room temperature for 7-10 days.  The place should be away from a heat source, vent, out of direct sunlight, and where it doesn’t need to be moved at all.  I keep mine in a spare bedroom that isn’t used.  
2. Check the scoby every couple days to ensure it doesn’t form mold.  If your materials are clean and you use unpasteurized kombucha and a healthy scobi, this should not be an issue. After about 6 days, taste the kombucha to see if it’s the right sweet to tart ratio you prefer.

1. Once you’re satisfied with the flavor, make another batch of sweetened tea and allow it to cool.  When you’re ready to bottle, carefully remove the scoby and place it in a clean dish or bowl.  And set aside. 
2. Ladle the kombucha into sterilized glass bottles and screw on tight-fitting lids or cap them with a stopper.  A funnel and ladle helps this go quickly without making a mess.  Reserve one bottle to serve as your starter for your next batch.

1. If you’re satisfied with the carbonation level, store your bottled kombucha in the refrigerator.  Alternatively, you can leave the bottles on the counter for a few days for a second fermentation.  You will need to remove the lid once or twice a day to prevent the jars from bursting.  While you can add in a variety of herbs, fruit, or juice, I prefer enjoying the herbal flavors of this Hibiscus Kombucha as is.  
2. You should drink your bottled and refrigerated kombucha within 3-4 weeks.

1. To make more kombucha, clean your gallon size glass jar with vinegar, pour your cooled sweet tea back in the jar, along with the reserved kombucha and scobi.  Secure a clean tea towel with a rubber band and enjoy the brewing process once again.  I have found that each subsequent batch of kombucha has plenty of carbonation (CO₂) so I don’t need a second fermentation.  

Notes

* The scoby prefers regular granulated sugar.  

** I like using a blend of pu-hre tea, white silver needle tea, rooibos tea.  Other great teas include black tea, green tea, and oolong tea.  Try not to use any tea that contains flavors or oils.

*** Reserve 1½ – 2 cups from your last batch of kombucha or use a bottle of store-bought unpasteurized plain kombucha.

• Avoid using metal when brewing kombucha.  It’s okay to use metal to brew the tea, but it should not come in contact with your kombucha, which can weaken your scoby.
• Kombucha will develop a slightly vinegar scent over time.  If it starts to stink, something may be wrong with your scoby.  Discard the kombucha and scoby if you see any mold growing on the surface.  Sterilize your jar and start the process over again. 
• About once each month, I remove the extra layers and place them in the jar until needed. Old scoby’s can be discarded, composted, used to start a new batch of kombucha, or given to a friend to start their own kombucha.  Consider keeping a scoby “hotel” – I store discarded scoby layers in a large mason jar just in case something happens to my scoby or a friend wants one.  When my jar fills up, I compost the excess.
• If you aren’t able to make a batch of kombucha, allow it to continue to brew for up to three weeks.  It may not taste good since the scoby ate most or all the sugar, but the scoby should be fine.  If you’re not able to make kombucha for a longer period of time, place it in the refrigerator to pause the fermentation process.
• Your scoby should have a long and happy life if you maintain the proper tea-sugar-kombucha ratios.

Hibiscus Kombucha

Rachele (Pebbles and Toast)

An effervescent fermented beverage brewed from fragrant herbal tea medley that enhance probiotic and antioxidant health benefits.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Fermentation 7 days d

Course Beverage

Cuisine Chinese, Vegan

Servings 2 quarts

Equipment

• stove or tea kettle
• glass jars and bottles

Ingredients

  

• 2 quarts filtered water
• 1 cup granulated sugar*
• 5-6 pieces of Hibiscus tea
• 2 Tbsp loose tea** or 5-6 bags
• 1½-2 cups of kombucha*** starter tea
• 1 scoby

Instructions

 

• Bring the water to a boil. I use an electric tea kettle.
• Carefully pour the water into a clean sterilized gallon-size glass jar. Stir in the sugar until dissolved.
• Add the tea and allow it to steep until it cools to room temperature, about 2-3 hours.
• Once the tea is cool, remove the tea bags or strain out the loose tea.
• Pour in the kombucha (starter tea) and add in the scoby.
• Cover the jar with a tea towel and secure with a large rubber band.
• Store at room temperature for 7-10 days. The place should be away from a heat source, vent, out of direct sunlight, and where it doesn’t need to be moved at all. I keep mine in a spare bedroom that isn’t used.
• Check the scoby every couple days to ensure it doesn’t form mold. If your materials are clean and you use unpasteurized kombucha and a healthy scobi, this should not be an issue. After about 6 days, taste the kombucha to see if it’s the right sweet to tart ratio you prefer.
• Once you’re satisfied with the flavor, make another batch of sweetened tea and allow it to cool. When you’re ready to bottle, carefully remove the scoby and place it in a clean dish or bowl. And set aside.
• Ladle the kombucha into sterilized glass bottles and screw on tight-fitting lids or cap them with a stopper. A funnel and ladle helps this go quickly without making a mess. Reserve one bottle to serve as your starter for your next batch.
• If you’re satisfied with the carbonation level, store your bottled kombucha in the refrigerator. Alternatively, you can leave the bottles on the counter for a few days for a second fermentation. You will need to remove the lid once or twice a day to prevent the jars from bursting. While you can add in a variety of herbs, fruit, or juice, I prefer enjoying the herbal flavors of this Hibiscus Kombucha as is.
• You should drink your bottled and refrigerated kombucha within 3-4 weeks.
• To make more kombucha, clean your gallon size glass jar with vinegar, pour your cooled sweet tea back in the jar, along with the reserved kombucha and scobi. Secure a clean tea towel with a rubber band and enjoy the brewing process once again. I have found that each subsequent batch of kombucha has plenty of carbonation (CO2) so I don’t need a second fermentation.

Notes

* The scoby prefers regular granulated sugar.

** I like using a blend of pu-hre tea, white silver needle tea, and rooibos tea. These are all healthy teas that have very low to no caffeine.  Other teas include black tea, green tea, and oolong tea. Try not to use any tea that contains flavors or oils.

*** Reserve 1½ – 2 cups from your last batch of kombucha or use a bottle of store-bought unpasteurized plain kombucha.

• Avoid using metal when brewing kombucha. It’s okay to use metal to brew the tea, but it should not come in contact with your kombucha, which can weaken your scoby.

• Kombucha will develop a slightly vinegar scent over time. If it starts to stink, something may be wrong with your scoby. Discard the kombucha and scoby if you see any mold growing on the surface. Sterilize your jar and start the process over again.

• About once each month, I remove the extra layers and place them in the jar until needed. Old scoby’s can be discarded, composted, used to start a new batch of kombucha, or given to a friend to start their own kombucha. Consider keeping a scoby “hotel” – I store discarded scoby layers in a large mason jar just in case something happens to my scoby or a friend wants one. When my jar fills up, I compost the excess.

• If you aren’t able to make a batch of kombucha, allow it to continue to brew for up to three weeks. It may not taste good since the scoby ate most or all the sugar, but the scoby should be fine. If you’re not able to make kombucha for a longer period of time, place it in the refrigerator to pause the fermentation process.

• Your scoby should have a long and happy life if you maintain the proper tea-sugar-kombucha ratios.

Keyword fermentation, fermented, gluten-free, healthy, hibiscus, kombucha, kombucha tea, plant-based, tea, vegan