Komucha tea is associated with impressive heath claims. These may or may not be true. I just like it. This is one of my favourites.
Bilberry plants (Vaccinium myrtillus) can be found in open woodland and moors on acid soil.
Ingredients
- 1 SCOBY mat (Symbiotic Colony of Bacteria and Yeast): the kombucha
- 2 litres spring water
- 1 litre bilberry leaves – loosely pressed down in a measuring jug
- 10 tbsp sugar
Method
- Bring all the water to the boil and stir in the sugar.
- Turn off the heat and stir in the bilberry leaves.
- Leave to stand for at least 30 minutes or until just warm.
- Then strain into a clean bowl.
- Place the SCOBY on top and cover the bowl with a clean dry tea towel.
- Secure with string or elastic.
- Leave at room temperature for 2-4 weeks, depending on the level of sweetness/acidity desired.
- The tisane is generally ready when the SCOBY has divided in two.
- Give it to a friend. Bottle and refrigerate. Serve chilled.
Unused SCOBY can be immersed in a little tea and stored in a covered non-metallic container in the fridge. SCOBYS can be made at home. However, the tradition is to pass them on to friends or anyone who wants one for free. Hence, there are a number of websites where they can be obtained for no more than the postage costs.
Here’s a good one. http://www.kombu.de/suche2.htm#uk Enjoy!
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