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Are you a fan of kombucha and matcha? Why not combine the two to create a supercharged, deliciously healthy drink at home? Matcha kombucha drink is a unique blend of two popular beverages that come with an array of health benefits.
Matcha, a powdered green tea, offers antioxidants and energy-boosting qualities, while kombucha, a fermented tea, supports gut health with probiotics. When combined, they create a refreshing, flavorful, and health-promoting beverage.
Let’s get into the simple process of making your matcha kombucha at home.
What is matcha kombucha?
Matcha kombucha is simply kombucha infused with matcha green tea powder. This fusion combines the benefits of both drinks: the probiotics and organic acids of kombucha and the antioxidants and focus-enhancing properties of matcha. Matcha can be added during the first or second fermentation, and each method yields slightly different results.
Now that you know what it is, let’s explore the benefits of this unique combination.
Benefits of combining matcha and kombucha
Both matcha and kombucha offer a range of health benefits. Kombucha is known for its probiotics, which can support gut health. Matcha is packed with antioxidants, particularly catechins, and contains L-theanine, which promotes relaxation and focus. Combining these two creates a drink that's both refreshing & potentially beneficial for your overall well-being.
There are plenty of reasons to brew this vibrant, health-enhancing drink right in your kitchen:
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Full control over ingredients
Making matcha kombucha at home allows you to select high-quality matcha and kombucha cultures, customise the flavours, and ensure you're getting the best probiotics without added sugars or preservatives.
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Cost-effective
Buying kombucha from stores can be expensive. Making your own is far more affordable, and you’ll get more servings for your money.
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Endless flavour possibilities
Brewing at home allows you to experiment with different matcha blends and kombucha flavours, adding fruits, herbs, or even spices to suit your taste.
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Probiotic benefits
Kombucha contains probiotics that are great for gut health, digestion, and boosting your immune system. Combining these with the benefits of matcha makes this drink an all-around powerhouse.
Also read: How to Make Kombucha at Home with Natural Ingredients?
Before you start brewing, let's gather the necessary ingredients.
Ingredients you’ll need for your matcha kombucha drink
To create your matcha kombucha at home, you’ll need just a few simple ingredients:
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Starter tea: 1 cup of strong brewed green tea (avoid flavoured teas, as the added oils can harm your SCOBY). This is kombucha from a previous batch and is essential for jumpstarting the fermentation process.
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Sugar: 1 cup of organic cane sugar (the SCOBY needs this as food for the fermentation process. Don't worry; most of the sugar is consumed during fermentation). Other types of sugar can be used, but cane sugar is generally recommended for consistent results.
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SCOBY (symbiotic culture of bacteria and yeast): This is the live culture that ferments the tea. It looks like a rubbery, pancake-like disc. You can get a SCOBY from a friend who brews kombucha, purchase one online from a reputable supplier, or even grow your own (though this takes time). It's important also to have some of the liquid the SCOBY was stored in (this is your starter tea).
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Matcha powder: 1-2 teaspoons of high-quality matcha powder (culinary grade is fine for brewing). Look for a vibrant green colour and a fine texture.
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Water: Filtered water. Chlorine & other chemicals in tap water can harm the SCOBY.
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Brewing vessel: A large glass jar (at least one gallon). Avoid metal containers, as they can react with the acidity of the kombucha.
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Cloth cover and rubber band: To cover the jar, a tightly woven cloth (cheesecloth, muslin, or even a clean T-shirt) and a rubber band are needed. This keeps out fruit flies and other contaminants while allowing air to circulate, which is necessary for fermentation.
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Now that you have your ingredients, let's get brewing!
Step-by-step guide to making matcha kombucha
Here are the step-by-step instructions for brewing matcha kombucha:
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Brew the sweet green tea:
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Bring filtered water to a rolling boil.
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Pour the boiling water over your green tea (tea bags or loose leaves) in a heat-safe container. Use approximately 1 tablespoon of loose-leaf tea or 2 tea bags per cup of water.
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Steep the tea for 15-20 minutes to create a strong brew. This strong base is crucial for the fermentation process.
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Remove the tea bags or strain out the loose-leaf tea.
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Dissolve the sugar:
While the brewed tea is still hot, carefully stir in the sugar until it completely dissolves. This is important because the SCOBY (Symbiotic Culture of Bacteria and Yeast) feeds on the sugar during fermentation. Using hot tea helps the sugar dissolve more easily.
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Cool the tea:
Let the sweet tea cool completely to room temperature (around 70-75°F or 21-24°C). This is essential. Adding the SCOBY to hot tea will damage or even kill it, preventing proper fermentation. You can speed up the cooling process by placing the container in a cool water bath (being careful not to get any water inside the tea).
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Combine ingredients in your brewing vessel:
Once the sweet tea has cooled, get it into your clean and sanitised glass jar. A one-gallon jar is a good starting point.
Add the starter tea from a previous kombucha batch. The starter tea is the acidic liquid from that batch, and it is crucial for initiating the fermentation process and preventing mould growth. Use about 1 cup of starter tea for a one-gallon batch.
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Introduce the scoby:
Gently and carefully place the SCOBY into the jar. It's okay if it sinks to the bottom or floats on top. The SCOBY will eventually form a new one on the surface. Make sure your hands are clean before handling the SCOBY.
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Cover and ferment:
Cover the jar opening with a tightly woven cloth (cheesecloth, muslin cloth, or a clean tea towel works well) and secure it with a rubber band. This allows air to circulate, which is necessary for fermentation while preventing fruit flies and other contaminants from entering the brew.
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First fermentation (F1):
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Place the jar in a dark, room-temperature (70-75°F or 21-24°C) location. Avoid direct sunlight, as it can affect the SCOBY.
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Ferment the kombucha for 7-30 days. The fermentation time will vary depending on the temperature of your environment. Warmer temperatures will speed up fermentation, while cooler temperatures will slow it down.
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After seven days, start taste-testing your kombucha. Use a clean straw to draw a small amount from the jar, being careful not to disturb the SCOBY. The kombucha should taste slightly sweet and slightly tart. The longer it ferments, the more tart it will become, as the sugar is converted into acids.
Now that the first fermentation is complete, you have two options for adding the matcha.
Option 1: Adding matcha during the second fermentation (F2)
This method preserves more of matcha's delicate flavour and vibrant green colour:
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Remove the scoby and starter tea: Carefully remove the SCOBY and 1 cup of the kombucha for your next batch. Store the SCOBY in starter tea in a covered container in the refrigerator.
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Prepare the matcha: Whisk the matcha powder with a small amount of warm water to create a smooth paste.
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Combine matcha and kombucha: Add the matcha paste to the remaining kombucha and stir gently.
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Second fermentation (f2): Pour the mixture into airtight bottles and let it ferment at room temperature for 1-3 days for carbonation.
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Refrigerate and enjoy: Refrigerate to slow down fermentation and enjoy chilled.
Alternatively, you can add matcha during the first fermentation.
Option 2: adding matcha during the first fermentation (F1)
This method infuses the matcha flavour more deeply into the kombucha:
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Follow steps 1-5 of the first fermentation process above.
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Add the matcha: After adding the sweet tea and starter tea to the jar, whisk the matcha powder directly into the mixture before adding the SCOBY.
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Continue with steps 6-7 of the first fermentation process.
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Proceed with the second fermentation as described above (without adding more matcha).
Read this: Understanding Kombucha and Alcohol: Can People Under 21 Drink It?
Looking for some flavour variations? Here are a few ideas.
Flavouring ideas for your matcha kombucha
Here are some flavour combinations to try:
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Ginger and Lemon (Elevated): Instead of just juice, try using fresh ginger slices and lemon zest in your second fermentation. This adds more complex aromatic compounds. You could also add a pinch of turmeric for extra earthy notes and potential anti-inflammatory benefits.
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Ginger and Pear: The subtle sweetness of pear pairs beautifully with ginger and complements the earthy undertones of matcha. In the second fermentation, use fresh pear juice or a few slices of ripe pear.
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Earthy Spice Blend: Combine ginger with warming spices like cardamom, cinnamon, and a tiny pinch of black pepper. This blend creates a chai-like experience that complements matcha's earthy profile.
Adding Sweetness and Warmth:
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Honey and Ginger (Variations):
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Spiced Honey: Infuse honey with ginger, cinnamon, or cloves before adding it to your kombucha.
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Raw Honey: Using raw honey can add a more complex flavour profile with subtle floral notes.
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Maple Syrup and Vanilla: A touch of maple syrup and a vanilla bean pod or extract can create a smooth, almost dessert-like matcha kombucha.
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Date Syrup and Orange Zest: Date syrup adds a rich, caramel-like sweetness, while orange zest provides a bright citrus counterpoint.
Refreshing Citrus Twists:
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Citrus Medley: Combine orange, grapefruit, and lime for a vibrant and tangy kombucha. Add a few mint leaves for extra freshness.
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Yuzu and Ginger: Yuzu, a Japanese citrus fruit, has a unique aromatic profile that pairs wonderfully with matcha and ginger.
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Lemon and Rosemary: The herbaceous notes of rosemary complement the citrusy lemon and earthy matcha, creating a sophisticated flavour.
To ensure your brewing process goes smoothly, here are some helpful tips.
Tips for successful matcha kombucha brewing
Brewing kombucha, especially when adding matcha, requires attention to detail to ensure a healthy and flavorful final product. Here are some expanded tips for success:
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Use high-quality matcha
The quality of your matcha directly impacts the flavour and colour of your kombucha. Culinary-grade matcha is generally sufficient for brewing, but ceremonial-grade matcha will provide a smoother, less bitter flavour and a more vibrant green colour.
Avoid matcha that is dull green or yellowish, as this can indicate lower quality or oxidation. Using high-quality matcha enhances the taste and ensures you're getting the full range of beneficial compounds it offers.
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Sanitise everything
Maintaining a clean brewing environment is crucial to prevent mould and unwanted bacteria from contaminating your kombucha.
Before you begin, thoroughly wash all equipment that will contact your kombucha, including the brewing jar, bottles, utensils, and even your hands. Use hot, soapy water and rinse thoroughly.
For extra precaution, you can sanitise your equipment with a food-grade sanitiser or by rinsing with white vinegar. This step is essential for a healthy and safe fermentation process.
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Monitor the fermentation
Fermentation is a dynamic process influenced by temperature, humidity, and the activity of your SCOBY.
Regular taste-testing is the best way to determine when your kombucha has reached your desired tartness.
Start taste-testing after about seven days of the first fermentation. Use a clean straw to draw a small sample from the jar, being careful not to disturb the SCOBY.
The kombucha should taste slightly sweet and tart, with a pleasant effervescence. If it's too sweet, continue fermenting. If it's too tart, it has fermented for too long. Monitoring the fermentation also allows you to catch any signs of mould early on.
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Control the temperature
The ideal temperature for kombucha fermentation is between 70-75°F (2 and -24°C). Temperatures outside this range can slow down fermentation or promote the growth of unwanted microorganisms.
If your home is cooler, you can use a heat mat designed for brewing or wrap the jar in a towel to maintain a warmer temperature. If your home is warmer, try placing the jar in a cooler location.
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Use the right type of tea
Green tea is generally recommended for matcha kombucha, as it complements the matcha's flavour. Avoid using flavoured teas, as the added flavours can interfere with the fermentation process and potentially harm the SCOBY.
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Don't overdo the matcha
Start with a smaller amount of matcha (1 teaspoon per gallon) and adjust to your taste in subsequent batches. Adding too much matcha can make the kombucha overly bitter or acidic.
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Proper bottling for the second fermentation
Use airtight bottles designed for carbonation (like flip-top bottles). This will allow the carbon dioxide produced during the second fermentation to build up, creating the fizz you expect in kombucha. Avoid using thin glass bottles, as they can explode under pressure.
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"Burp" your bottles (if needed)
During the second fermentation, check your bottles daily for excessive pressure. If they feel very hard, carefully "burp" them by briefly opening the lid to release some of the carbon dioxide. This will prevent explosions.
Even with careful preparation, problems can sometimes arise. Here’s how to troubleshoot.
Troubleshooting common kombucha problems
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Mould: Discard the entire batch if you see fuzzy mould.
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Fruit flies: Use a tightly woven cloth cover.
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Weak carbonation: Ensure airtight bottles and a warm room temperature for the second fermentation.
Finally, let’s talk about enjoying your homemade creation.
Now that you've brewed your matcha kombucha, it's time to enjoy it! Serve it chilled and experiment with different flavour combinations.
Creating your matcha kombucha drink at home is easy, fun, and packed with health benefits. By combining the antioxidants of matcha with the probiotics of kombucha, you’re giving your body a nourishing boost while indulging in a refreshing beverage. Whether you're looking to improve digestion, boost energy, or simply enjoy a unique drink, this homemade matcha kombucha will hit the spot.
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Visit our website to grab your favourite drink and enjoy a gut-friendly delight!
References:
https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858
