My passion for lemon balm tea inspired me to branch out from my normal black tea Kombucha brew. Even though most herbal teas fail in the world of Kombucha my lemon balm was a success! I did start with a healthy SCOBY (Symbiotic colony of bacteria and yeast) and starter tea from a long-line of black tea ancestors. This recipe is for experienced Kombucha brewers and those that long to branch out and try something different and delicious. The lemon balm was grown and dried by me, which makes it even better!
Ingredients:
SCOBY and starter tea
1/2 gallon glass jar
Lemon Balm Infusion
Organic Sugar
Coffee filter/paper towel/cloth(sterile)
rubber band or canning ring
Infuse a few handle fulls of Lemon Balm for at least 4 hours/overnight
Let cool to room temperature and strain
Add 1 cup or organic sugar and stir
Add the SCOBY to the cooled tea and cover it
Put your tea in a dark warm corner or in a cabinet and check it in a week. I let my lemon balm Kombucha brew for 2 weeks and then I bottled it with a teaspoon of sugar in each bottle for a 2nd fermentation. I let that sit for 2 weeks and then drank it. It was delicious!!!
This is exactly what I was searching for. I too am a fan of the lemon balm and have some bushy plants outside.
ReplyDeleteDid you try to continue the scoby with successive lemon balm brews? I'm wondering how the nutrients work out for it. I'm thinking that I'll try a black tea + lemon balm blend to see how that works and maybe a lemon balm on its own.
Nice website!
Greetings Aubree!
ReplyDeleteThank you for publishing this. I found this page at the top of about one thousand search results for "lemon balm kombucha"! I too would like to know the longevity of succeeding generations of a total lemon balm kombucha brew.
Cheers!
http://www.curezone.org/blogs/fm.asp?i=2233834