Kombucha Journal- Mandarin Kombutcha

9 August, 2019

Wow! It’s been a while in-between drinks, a fermented tea that is……

We have most certainly still been enjoying our Kombucha brews, but it’s been a long while since we’ve tried a new flavour though. But our latest concoction was a mandarin-infused Kombucha.

Makes 3 bottles.


3 Pieces of mandarin peel (1.5 inch by 1.5 inch)

3 Slices of Mandarin flesh


Step 1: Slice each mandarin peel into thin 1 inch match-sticks (be sure to keep each peel’s match sticks in its own portion).

Step 2: Dice the mandarin flesh into little chunks and add the diced flesh and strips of peel to their respective bottles.

Step 3: Add in Kombucha, fresh from its week of fermentation.

Step 4: Allow Kombucha to undergo its secondary fermentation in the bottle.

Step 4: Refrigerate after a week of secondary brew.

And then enjoy a mandarin infused Kombucha, perfectly tart and perfectly tasty!

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