如何制作康普茶

康普茶是通过使用‘scoby’(细菌的共生培养&酵母)在有氧环境中发酵甜茶。它的历史可以追溯到2200年,但是在最近的几十年中才获得广泛的商业普及。口味从柑橘到甜到泥土再到酸苹果,几乎总是尖酸。人们喝红茶菌的原因有很多,在家制作它很容易,而且出人意料地具有成本效益。

康普茶入门

Acquiring a 斯科比:

康普茶史考比特写
The 斯科比 is the most important ingredient for brewing kombucha. Start with the healthiest 上 e you can find, and make sure it is an appropriate size for the scale you will be brewing. Avoid using a dehydrated 斯科比. I’他们从来没有碰到任何运气。从新鲜和无味的开始,您会更加快乐’需要几个冲泡周期才能进入战斗状态。

 

If you have a friend that is already brewing kombucha, ask them to help you get started. Odds are they will be more than happy to offer up a healthy chunk of 斯科比 and some 起动液. If you order 上 e, make sure it is as fresh as possible. There are plenty of reliable 上 line retailers. Wherever you get your 斯科比, make sure it includes some 起动液 (more 上 that in a second).

要点:

食品级玻璃或陶瓷宽口容器(无塑料)
4夸脱锅& Lid
糖量杯
红茶袋
咖啡过滤器& Rubber Band

所需玻璃的大小和数量取决于您预期的批次大小和频率。我在一个加仑的腌制罐中发酵,然后将制成的康普茶放在半加仑的玻璃容器中。一种‘one gallon batch’ actually 上 ly yields about 3 quarts of kombucha. The 4th quart is lost to the space the 斯科比 takes up and the 1 to 1.5 cups of kombucha, aka ‘starter liquid’, that’保留添加到下一批。

The acidity of the 起动液 drops the pH to a range beneficial to the 斯科比 while also reducing the risk of contamination. When making your first batch you obviously won’t have any 起动液 in reserve. That’s why it is so important to find a retailer that ships some along with the 斯科比.

罐子和糖

您的第一批

列出的所有数量均适用于一加仑发酵罐。如果您不同,请根据需要进行调整。 

茶壶茶包Carefully wash your hands and everything that will come into contact with the 斯科比 and kombucha. It is a living thing that is susceptible to infection. The carbon filter will remove chlorine from the water, which can be harmful to the bacteria in the 斯科比. If you don’没有碳过滤器,将水烧开5分钟,或使其静置过夜以除去氯。

将1夸脱水倒入4夸脱锅中煮沸。煮沸后,从火上移开并添加5-6茶袋。盖好,静置15分钟。

罐茶取出茶袋,加1杯砂糖。搅拌直至溶解。唐’不必担心最终的康普茶中所有的糖分。细菌和酵母几乎全部以食物为食。

在将茶转移到加仑罐之前,向锅中加入2夸脱冷过滤水。这样,玻璃上的热应力就减少了,大大降低了玻璃破裂的风险。盖上咖啡过滤器。

Before adding the 斯科比 and 起动液, make sure the 茶 is below 85°F. Prolonged exposure to heat will negatively impact the health of the 斯科比. If you don’没有温度计时,请摸一下玻璃杯。它不应该’摸起来感觉温暖。

发酵

成品康普茶Once the 茶 is cool enough, drop in the 斯科比 and pour in the 起动液. To maximize yield, top up the jar with cool, filtered water. Return the coffee filter lid to the jar.

放置在无气流,温度稳定的位置。康普茶酿造在室温或略高于室温(75-80°F)的环境中效果最佳。低于70°会降低发酵速度并增加霉菌感染的机会。高于85°会使酵母菌胜过细菌而引起问题。

大约7-10天后,您应该注意‘mother’ 斯科比 has become thicker and a new ‘baby’ 斯科比 has developed 上 the surface of the 茶 . That’s means it’s working!

 

 

随着康普茶的继续发酵,它将失去甜味并变得更酸。知道什么时候’根据您的喜好,这需要反复试验。我碰巧喜欢它的酸,所以我的发酵通常在室温下进行整整3周。每隔两天用吸管抽取一个小样本。当天平适合您时’是时候收集红茶菌并准备下一批茶了。

第二批

Now begins the process of rotating fermentations to always have an abundance of kombucha 上 hand. Keeping a regular brewing cycle also protects and maintains 斯科比 health. The procedure for making all subsequent batches is 上 ly slightly different from the first. The key differences are having to collect your own 起动液 and keeping the 斯科比 clean during the transfer to a new vessel.

斯科比和入门液体With clean hands carefully remove the 母亲 and new 宝宝 斯科比 from the kombucha. Sometimes they stick together, but it’如果他们撕开就可以了。将它们放在干净的碗中,然后在其上倒入1至1.5杯新鲜煮熟的红茶菌。那’s为下一批注入您的启动液。唐’不要从发酵容器的底部使用康普茶,因为它含有过多的酵母,会导致不平衡。
将剩余的红茶菌倒入广口瓶中,然后放入冰箱。低温将停止进一步的发酵。

Brew the next batch of 茶 using the same procedure from the first batch. When it is properly cooled in the fermenter, add the 斯科比 and 起动液 before topping up with water. Place it back where you want it to sit during fermentation, and you’re done!

什么’s Next

在我们即将发布的帖子中,我们将通过讨论以下内容进一步深入研究康普茶的世界:

  • Maintaining 斯科比 health & storage techniques
  • 尝试不同品种的茶
  • 碳化& bottle conditioning
  • 用水果调味& spices
  • 简单过滤
  • & more