Kombucha: Green & White Tea

1. Bring filtered water to 80°C (avoid boiling to protect delicate green and white tea). Steep green and white tea leaves for 3–4 minutes, then remove and discard.
2. Add sugar to the hot tea and stir until fully dissolved. Allow the sweetened tea to cool completely to room temperature (below 30°C).
3. Pour the cooled sweet tea into a large sterilised glass jar. Add the starter kombucha and gently place the SCOBY on top.
4. Cover the jar opening with a breathable cloth (muslin or paper towel) secured with a rubber band or lid ring to keep out contaminants while allowing airflow.
5. Ferment at room temperature (20–26°C) away from direct sunlight for 6–12 days. Taste from day 6 onwards using a clean spoon / straw until the desired balance of sweet and sour is reached.
6. Once fermentation is complete, carefully remove the SCOBY and reserve it along with 200ml of the kombucha as a starter for your next batch.
7. Pour the finished kombucha through a fine mesh strainer into bottles. Seal and refrigerate, or leave at room temperature for 1–2 days for a second fermentation to build carbonation and add flavours (see Kombucha F2).
8. Serve chilled over ice and enjoy the floral, caramel, and apple notes with a refreshing sour finish.

Tip: Using white tea alongside green tea keeps fermentation gentle and produces a lighter, more floral flavour profile — avoid black tea if you want to preserve those delicate caramel and apple notes.