Smoky Kombucha

I have been brewing Kombucha 茶菌, a scoby (symbiotic colony of bacteria and yeast feasting on black tea and sugar), claims to produce probiotic, not so much for the health benefit (do not feel any change) but more for the good taste.

smoky Kombucha

My favorite recipe is to use Lapsang Souchong smoked tea and brown sugar to brew for 6 days. There is a little residue sweetness, when diluted with 1/3 of water, it tasted like smoked prune juice (酸梅湯)