If you’re looking for new and exciting ways of enjoying matcha tea then a Kineta Matcha Green Tea Kombucha is just what you’re looking for. Though it may not be the quickest of our matcha drink recipes to make, it is certainly one of the more interesting and is definitely one to try if you’re interested in home brewing. Once prepared, Kombucha ought to be lightly sparkling with a complex flavour.
Fans of Kombucha claim that drinking it bestows a myriad of health benefits; including increased ‘vigour’, relief from diarrhoea and insomnia, cancer prevention, reversed signs of ageing, and much more. While we’re not so sure about any of that as scientific studies are still being carried out, we do think that it’s a delicious drink that compliments the flavour of our beloved matcha tea. It also makes a great alternative to standard soft drinks.
Before we get started, this Matcha Green Tea Kombucha recipe requires a fermentation disk, commonly referred to as a SCOBY, to carry out the recipe. SCOBY is an acronym that stands for ‘Symbiotic Culture Of Bacteria and Yeast’ and it creates an almost airtight seal over the drink while it ferments. The Kombucha SCOBY is designed to support the growth of healthy bacteria and yeast, while actively preventing bad bacteria from gaining a foothold. If this is your first time making Kombucha of any kind, then chances are you will not have a SCOBY to hand. Don’t worry though. SCOBYs are readily available online and are perfectly safe and easy to use.
Matcha Green Tea Kombucha Ingredients
- 5L container/brewing jar (Kilner Jars are great!)
- Clean muslin and elastic band
- 350g of sugar
- 15 x green tea bags
- 1 SCOBY/fermentation disk (and liquid from your last batch – approx 750ml)*
- 2 tablespoons Kineta Everyday Matcha Green Tea
- To serve (optional): citrus or apple slices/fresh mint and ginger/ice
*Please Note:If you are using a new SCOBY, use the liquid in the bag that it comes in.
How To Make Matcha Green Tea Kombucha
- Sterilise your brewing jar with nearly boiling water, your kit needs to be as clean as possible
- Measure and heat 4 litres of filtered water in a large pan, turn the heat off
- Gently dissolve the sugar into the pan (the sugar is the food for the SCOBY and will be used up in this recipe), add the tea bags & Everyday Matcha Green Tea Powder, leave to cool for 20 minutes
- Remove the tea bags and put the tea infusion in the brewing jar
- Add the last litre of water to cool the water. When it is no more the 20 Degrees add the SCOBY (anything hotter will kill or upset the SCOBY)
- Put the muslin on top of the jar (allowing oxygen into the jar, but keeping bad bacteria/ bugs from entering) and secure with the elastic band. Leave the jar open and let this ferment for 7-21 days
- After 7 days, keep tasting the Kombucha. It should not be too sweet and each batch takes a different amount of time so just keep checking it.
- Once ready, remove the SCOBY** and bottle up the kombucha, keep in the fridge and use within 1 month.
- If you would like flavoured Kombucha simply bottle up and leave space for fruit, fruit juice or syrup. Top each bottle with your choice of flavour. Leave at room temperature for 3-10 days whilst it second ferments into deliciousness! Favourite flavours for second fermentation are; Ginger, Apple, berries and a combination of all three. Once ready, remove the SCOBY** and bottle up the kombucha, keep in the fridge and use within 1 month.
To reuse the SCOBY, put the disc in a clean container and cover with kombucha (750ml). Keep it in a cool dark place ready for your next kombucha brew.