After months of testing, we have finally found the recipe that works best for our scobies in our location.
Everyone will have a slightly different outcome depending on the weather conditions of their city and scoby, but so far, in autumn, this is our #1
- 3 Cups of White sugar
- 45 grams of Dilmah loose leaf black tea.
- 5.6 Liters of water
- After your sugar water has boiled, add in the tea.
- Let sit for 80 minutes.
- Then strain out tea and let cool
- When cool, add 2 cups of starter tea and your scoby.
Standard generic instructions for what to do next:
Let brew for 10 days or so, after about that amount of time, start tasting it daily, till it get’s how you like it, then when it is, remove scoby and put in plastic bottles, let sit till they are firm (upto 2weeks ish) then put in fridge for drinking.
- Half cup of sugar
- 8 Grams of black tea
- 1 Liter of water