Many of our “familiar foods” such as cheeses, cured meats, yogurt, pickles, sauerkraut, and miso all undergo fermentation, and while fermented tea might sound very weird, there are many documented benefits for bringing fermented foods into your diet.

An Overview of the Process

Through the art and science of fermentation, just a normal caffeinated tea can turn into a delicious, bubbly beverage boasting a healthy dose of probiotics.

A SCOBY, which stands for a Symbiotic Culture of Bacteria and Yeast and an inoculant (some started liquid from another batch) are added to a fresh batch of sweetened tea and undergoes a fermentation process of usually 7-14 days. It is fascinating to read about the symbiotic relationship between the yeast and the healthy bacteria that is your SCOBY and the roles that each of them plays, however, it can get very sciency very quickly, so here is a simplified version. During this fermentation time the SCOBY feeds upon the sugar in the sweetened tea, the yeast begins producing carbon dioxide and ethanol, which the healthy bacteria use to synthesize acids. This process is what creates the incredible tangy carbonated brew that we know and love.

Once the tea has reached the optimum level of tartness, I then move to the second fermentation. This is where the real creativity begins because this is where you add your flavor combinations. By adding fruit, spices, or herbs to the tea and letting it infuse for a day or two you can create delicious brews with fun flavors that also pack a nutritional punch.

Truly, the flavors are endless. Some of my favorite brews I have made in the past have been: Peach & Sumac, Cacao Nibs, Apricot & Lemon Verbena, Cranberry & Lime, Hibiscus & Ginger, and Elderberry & Plum.

If you are interested in trying to make your own “booch,” find a friend who can give you a SCOBY and some starter liquid and give it a go!