清爽自制康普茶：益生菌茶的乐趣
(Refreshing Homemade Kombucha: Probiotic Tea Delight)
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份量
每份大小
准备时间
烹饪时间
总时间
食材
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4 bags 红茶
(Use organic tea for best results.)
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1 cup 糖
(Can use raw or organic sugar.)
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1 piece SCOBY
(Symbiotic Culture Of Bacteria and Yeast.)
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1 cup 开胃茶
(Use from a previous batch or store-bought kombucha.)
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4 cups 过滤水
(Chlorine-free water is preferred.)
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to taste various 调味料（可选）
(Ginger, fruits, or herbs can be added.)
(Use organic tea for best results.)
(Can use raw or organic sugar.)
(Symbiotic Culture Of Bacteria and Yeast.)
(Use from a previous batch or store-bought kombucha.)
(Chlorine-free water is preferred.)
(Ginger, fruits, or herbs can be added.)
营养
- 份量: 4
- 每份大小: 1杯 (250ml)
- Calories: 30 kcal
- Carbohydrates: 8 g
- Protein: 0 g
- Fat: 0 g
- Fiber: 0 g
- Sugar: 6 g
- Sodium: 0 mg
- Cholesterol: 0 mg
- Calcium: 0 mg
- Iron: 0 mg
制作步骤
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1 - Brew Tea:
Boil 4 cups of filtered water, add tea bags and sugar. Steep for 10 minutes, then remove tea bags.
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2 - Cool Down:
Allow the tea mixture to cool to room temperature.
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3 - Combine Ingredients:
In a large glass jar, combine the cooled tea, starter tea, and add the SCOBY.
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4 - Fermentation:
Cover the jar with a cloth and secure with a rubber band. Let it sit in a warm, dark place for 7-14 days.
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5 - Taste Test:
After a week, taste the kombucha. If it's tangy enough, it's ready for bottling.
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6 - Bottle the Kombucha:
Remove the SCOBY and set aside. Pour the kombucha into bottles, leaving some space at the top.
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7 - Second Fermentation (optional):
Add flavoring if desired, cap the bottles, and let them sit for another 3-7 days at room temperature.
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8 - Refrigerate:
Once bubbly, refrigerate the bottles to slow fermentation.
Boil 4 cups of filtered water, add tea bags and sugar. Steep for 10 minutes, then remove tea bags.
Allow the tea mixture to cool to room temperature.
In a large glass jar, combine the cooled tea, starter tea, and add the SCOBY.
Cover the jar with a cloth and secure with a rubber band. Let it sit in a warm, dark place for 7-14 days.
After a week, taste the kombucha. If it's tangy enough, it's ready for bottling.
Remove the SCOBY and set aside. Pour the kombucha into bottles, leaving some space at the top.
Add flavoring if desired, cap the bottles, and let them sit for another 3-7 days at room temperature.
Once bubbly, refrigerate the bottles to slow fermentation.
关于 清爽自制康普茶：益生菌茶的乐趣 :的更多信息
享受自制康普茶的气泡和酸味的美味，这是一种既清新又健康的益生菌茶。
康普茶：一种清爽的发酵茶
康普茶是一种令人愉悦的气泡饮品，深受全球健康爱好者的喜爱。这种发酵茶不仅是一种清爽的饮料，还富含促进肠道健康的益生菌。这种饮料起源于东亚，已有超过2000年的历史，因其健康益处而受到推崇。
康普茶的主要成分包括红茶、糖、SCOBY（细菌和酵母的共生培养物）和水。发酵过程将甜茶转变为一种酸味、气泡饮料，可以单独享用，也可以用水果、草药和香料调味。康普茶的魅力在于它的多样性；你可以通过在第二次发酵时加入生姜、浆果或柑橘来创造独特的风味。
在家制作康普茶是一个愉快的过程，需要耐心和细心。确保所有器具和罐子都经过消毒，以防止不必要的细菌破坏你的酿造。发酵时间可以根据个人口味偏好而有所不同；有些人喜欢更甜的饮料，而其他人则享受更酸的风味。
康普茶不仅美味，而且提供了许多健康益处，包括改善消化、增加能量和增强免疫力。它已成为含糖苏打水和酒精饮料的流行替代品。
在开始你的康普茶酿造旅程时，请记住每一批可能会有所不同，受到温度、时间甚至你独特的SCOBY等因素的影响。享受这个过程，尝试不同的风味，尽情享受你自制的康普茶的气泡美味！
