2 tbsp. oolong black tea
½ cup raw brown sugar
2.5L spring water
1½ cup active kombucha or 1 kombucha mushroom culture
1 cup of blueberries, pureed
In a large saucepan add the water and bring to the boil. Add tea and sugar and reduce to a simmer and steep until cool with lid on. Strain the tea into a bowl and gently mix thought the mother kombucha, with the opaque side up.
Cover with mesh cloth and store on a countertop or in a cupboard space that is no warmer than 20C. The cooler the temperature the longer it takes to culture, so keep this in mind.
Test your kombucha recipe after a week to 10 days. Sometimes it takes as long as 2 weeks depending on how you like it. If it is too sweet it has not completely fermented and hasn’t consumed the sugar. If it is too “vinegary” or sour, it has gone too long. Somewhere in the middle of sweet and sour with a little fizz to it, is the best kombucha to drink for maximum health benefits.
To serve, pour into a jar or bottle with the blueberries mixed through as desired.