Making Kombucha with Green Tea: A Simple Guide

Making Kombucha with Green Tea: A Simple Guide

When you think of kombucha, what's the first image that pops into your head? Probably a jar filled with that familiar, tangy brew made with black tea, right? That's the classic image, and for good reason—black tea kombucha is a staple. But what if you use green tea?

If you enjoy experimenting with different flavours, you might have wondered, 'Can you make kombucha with green tea?' This blog is your guide to making kombucha with green tea at home, exploring the unique characteristics this variation brings to your brewing experience. So, let's give a fresh twist to the traditional brew!

What is kombucha?

Kombucha is a fermented tea beverage that has been enjoyed for centuries. It has roots in ancient China and is celebrated for its distinctive tangy, fizzy flavour and probiotic benefits. Kombucha is made by adding a SCOBY (Symbiotic Culture of Bacteria and Yeast) to sweetened tea. The SCOBY is a living colony of beneficial bacteria and yeast that resembles a rubbery pancake.

During fermentation, the yeast within the SCOBY consumes the sugars and converts them into alcohol and carbon dioxide. Further, the bacteria work their magic and transform the alcohol into organic acids like acetic and lactic acid. This conversion process gives kombucha its characteristic tartness and effervescence.

Fermentation occurs over two stages:

  • Primary fermentation: It starts with adding SCOBY to the sweet tea and letting it ferment for 7-12 days. This phase allows the transformation from a sweet to a notably sour beverage and is conducted in a quiet, dark environment at temperatures around 70-75°F (21-24°C). With time, the sweetness diminishes as the sugars are consumed, leaving behind a unique sour undertone and light fizziness.

  • Secondary fermentation: After the primary fermentation, you can take your kombucha to the next level with a secondary fermentation. This involves bottling the kombucha and adding fruits, herbs, spices, or juices for flavouring. During this stage, which typically lasts 1-3 days, the kombucha becomes even more carbonated, and the added ingredients infuse their flavours into the brew.

You've probably tried making kombucha with black tea. But what if you swap it with green tea?

Can you make kombucha with green tea?

While black tea is the most commonly used tea for making kombucha, it's not the only option. Green tea is also popular due to its distinctive taste and appealing health benefits. In fact, experimenting with different types of tea is a great way to discover new and exciting kombucha flavours.

Using green tea instead of black tea to make kombucha will yield a product with a noticeably different flavour and texture:

  • Lighter taste: Green tea is less oxidised than black tea, which results in a lighter, more delicate, and often more floral taste in the finished kombucha. Black tea kombucha often has a richer, more robust flavour, while green tea kombucha is more subtle and refreshing. 

  • Less tangy: It tends to be less tangy than black tea kombucha and often has a slightly sweeter undertone. Black tea kombucha typically has a pronounced tartness, whereas green tea kombucha leans towards a gentler tang.

  • Smoother texture: Green tea kombucha often has a smoother, silky mouthfeel compared to the slightly thick texture of black tea kombucha. This is due to the differences in the tea's chemical composition and its interaction with fermentation.

If you find black tea kombucha a bit too strong for your palate, you'll love the fresh, grassy notes of the green tea. You can also consider combining green and black tea during brewing. This approach will give a balanced flavour while still achieving the beneficial characteristics of green tea kombucha.

Are you keen to start crafting your own green tea kombucha? Grab your aprons, and let’s break it down step by step!

Also read: Is Kombucha Suitable for Vegans?

How to make green tea kombucha?

The good news is that despite the subtle differences in flavour and texture, making green tea kombucha at home is just as easy as making it with black tea. The process is virtually identical. So, if you've made kombucha before, you'll be a pro at this in no time. If you're a beginner, don't worry! We'll walk you through it step by step.

Ingredients

  • 8 cups filtered water

  • 2 tbsp green tea leaves or 6 tea bags (organic is recommended)

  • 1 cup organic cane sugar (white sugar is also fine)

  • 1 and a half cup starter tea (from a previous batch of kombucha)

  • A healthy SCOBY (Symbiotic Culture of Bacteria and Yeast)

  • A large glass jar (at least one gallon is recommended)

  • Breathable cloth cover (cheesecloth, muslin cloth, or a clean tea towel)

  • A fine mesh sieve

  • Rubber band or string

  • Bottles for secondary fermentation (swing-top glass bottles are ideal)

  • Flavouring ingredients for secondary fermentation (optional, such as fruit, herbs, or spices)

Instructions

  • Brewing green tea: Bring filtered water to a near boil (just before it starts to bubble). Add your green tea leaves or tea bags. Steep the tea for 10-15 minutes. The longer you steep, the stronger the tea will be.

  • Dissolving the sugar: Remove the tea leaves or tea bags. While the tea is still hot, stir in organic cane sugar until it is completely dissolved. The sugar is for the SCOBY; most of it will be consumed during fermentation.

  • Cooling the tea: The next step is cooling the tea to room temperature. This is crucial since higher temperatures could kill the beneficial microorganisms in the SCOBY. One tip is to use room-temperature water to speed up the cooling. Verify the temperature with a kitchen thermometer, ensuring it ranges between 75℉ and 85℉ before proceeding.

  • Adding the starter tea and SCOBY: Once the tea has cooled, pour it into your large glass jar. Add starter tea from a previous batch of kombucha. This starter tea helps to acidify the new batch and prevents mould growth. Gently place the SCOBY on top of the tea. It might float, sink, or rest somewhere in between – all are perfectly normal.

  • First fermentation: Cover the jar with the breathable cloth cover and secure it with a rubber band or string. This allows air to circulate while keeping out fruit flies and other unwanted guests. Let the kombucha ferment in a dark, room-temperature (around 70-75°F or 21-24°C) location for 7-21 days.

  • Taking taste test: Start tasting your kombucha around day 7. Use a clean straw or spoon to sample it. It will become progressively less sweet and more tart as it ferments. The ideal fermentation time depends on your taste preference and the temperature of your environment.

  • Second fermentation: Once your kombucha has reached a tartness you enjoy (but not too vinegary), it's time for bottling and secondary fermentation. This step is optional but highly recommended for adding flavour and extra carbonation. Pour the kombucha into glass bottles, leaving about an inch of headspace at the top. Add your chosen flavouring ingredients (fruits, herbs, spices, or juices). Seal the bottles tightly and let them sit at room temperature for 1-3 days.

  • Refrigerate and enjoy: Burp the bottles (open them briefly) once or twice daily to release excess pressure and prevent explosions. After the second fermentation, refrigerate your kombucha to slow down the fermentation process and enjoy it cold. Remember to reserve about a cup of unflavoured kombucha from this batch to use as starter tea for your next batch!

Do you need inspiration for flavouring your green tea kombucha? Read on to find out some amazing combinations!

Flavouring ideas for green tea kombucha

Green tea kombucha is delicious on its own, offering a light, refreshing, and subtly floral flavour. But introducing additional flavours can transform it into an even more exciting beverage. Green tea pairs particularly well with bright, citrusy fruits and delicate floral notes. Here are a few suggestions to get your creative juices flowing:

  • Hibiscus lime kombucha: The tartness of hibiscus and lime creates a vibrant and refreshing brew.

  • Raspberry lemonade kombucha: A classic combination that works just as well in kombucha as it does in lemonade, bringing a sweet and tart balance to your drink.

  • Peach mint kombucha: The sweetness of peach and the coolness of mint create a perfectly balanced and summery flavour.

  • Strawberry basil kombucha: A slightly more sophisticated flavour profile with the sweetness of strawberry pairing beautifully with savoury basil notes.

  • Pomegranate orange kombucha: A tangy and slightly sweet combination that's both refreshing and flavourful.

  • Lavender chamomile kombucha: A calming and floral blend that's perfect for relaxing in the evening.

With these combinations, your green tea kombucha will become a versatile and refreshing delight.

Sounds yummy, right? But let’s not forget why this beverage is not just a treat for your taste buds but also a boon for your health.

Health benefits of green tea kombucha

Kombucha has a wide fan base, and much of its popularity stems from its potential health benefits derived from the fermentation process. This process introduces probiotics, or beneficial bacteria, that contribute to gut health, a cornerstone of overall well-being. When you combine the power of fermentation with the inherent goodness of green tea, you get a beverage brimming with potential advantages:

  • Power of antioxidants: Green tea is renowned for its rich antioxidant content, and these powerful compounds are beautifully preserved in kombucha. These antioxidants play vital roles in reducing inflammation and protecting cells from damage caused by free radicals, reducing the risk of chronic diseases such as heart disease and certain cancers.

  • Low-caffeine drink: Green tea kombucha offers a welcome alternative for those who are mindful of their caffeine intake. Green tea naturally contains less caffeine than black tea, and this lower caffeine content is maintained in the kombucha. This makes it a suitable beverage for individuals who are sensitive to caffeine or who prefer to limit their consumption, allowing them to enjoy the refreshing taste and potential health benefits without the jitters.

  • Holistic wellness: Green tea kombucha may help with weight management by boosting metabolism. Additionally, its components have been linked to improved brain function, potentially enhancing focus and cognitive abilities. While more research is needed to fully understand the extent of these benefits, incorporating green tea kombucha into a healthy lifestyle could be a positive step toward overall wellness.

The Good Bug takes it a step further by offering our new and improved probiotic, Supercharged Metabolically Lean, to support your weight management goals. Watch the video below to understand what's special about this product.

Is green tea kombucha the same as jun?

You might have heard of both green tea kombucha and Jun kombucha and wondered if they're interchangeable. While both beverages utilise green tea as a base, they are distinctly different products.

Jun kombucha is a fermented tea beverage that is similar to kombucha but has some key distinctions. It's often referred to as the 'champagne of kombucha' due to its lighter, more delicate flavour profile. Here's how it's different from green tea kombucha:

  • Sweetener used: Traditional kombucha, including green tea kombucha, uses cane sugar, while Jun kombucha uses honey.

  • SCOBY: The difference in sweetener also necessitates a different SCOBY. The SCOBY used for Jun kombucha is specifically cultured to thrive on honey (often thinner and sometimes sinking to the bottom of the jar), and it's not interchangeable with a standard kombucha SCOBY.

This distinction leads to different taste profiles and fermentation behaviours. The honey in jun kombucha infuses it with a natural sweetness and a smoother flavour, diverting from the sharper, more acidic notes typical of kombucha brewed with sugar. These unique characteristics make Jun kombucha a distinct beverage with its own set of enthusiasts.

So, there you have it: You can make kombucha with green tea in a few simple steps. Crating green tea kombucha is a fantastic way to enjoy the refreshing tang of kombucha combined with the unique benefits of green tea. For those who love experimenting in the kitchen, the world of flavour possibilities with green tea kombucha is vast and inviting.

If you're someone who prefers convenience or wants to sample before committing to brewing, The Good Bug's kombucha offers an array of ready-to-enjoy options. Visit our website to experience what high-quality kombucha tastes like and get inspired for your next homemade brewing adventure!

References

https://brewbuch.com/green-tea-kombucha/

https://fermentaholics.com/green-tea-kombucha/

https://throughthewildwood.com/green-tea-kombucha/

https://farmsteady.com/blogs/field-guide/recipe-green-tea-kombucha

https://createmindfully.com/green-tea-kombucha/

 

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