Kombucha: Re-Imagining an Ancient Brew

Hibiscus, Coffee & Tibetan Tea Ferments

I’ve always liked tea - in all its forms. Earl Grey, Jasmine, Classic Orange Pekoe; I’ve written extensively about its curative powers. There’s nothing a cup of tea can’t make better. It is the universal solver of all problems. A trusty friend in times of need.

However, it wasn’t until fairly recently that I discovered there was another way to drink tea. My first taste of this fermented delicacy was a revelation.

A photo of my first encounter with Kombucha. This irresistible floral creation was purchased from a small stall holder I found brewing in a side street in Jerusalem. Although the elaborate decoration made it rather hard to drink, the intrigue of what it would taste like was too much for a herbalist to resist.

A few years ago, the idea of drinking tea that had been left to “go off” would most likely have been met with turned-up noses. Yet the current trend for all things fermented has thankfully led to a resurgence of interest in this ancient brew.

This potent potion couldn’t be easier to make. No specialist equipment or ingredients are required. Almost any liquid that contains enough sugar can be turned into kombucha; including fruit juice, sweetened herbal tea, and even tree sap. The possibilities are endless.

In short, if you can make a cup of tea, you can make kombucha.

The following recipes outline some of my current experiments using hibiscus infusions, coffee, and Tibetan tea. I’m excited to explore what’s possible with this simple ferment, and as usual, I’m encouraging you to join in and have a go.

Here’s my failproof method.