Peachy Keen Kombucha
Peachy Keen Kombucha is a unique and flavorful kombucha flavor that combines the tastes of black tea, oolong tea, peaches, black peppercorns, and basil leaves. The black tea and oolong tea provide a strong, bold base that is balanced by the sweetness of the peaches, while the black peppercorns add a spicy kick and the basil leaves offer a fresh, herbaceous flavor.
To make Peach Keen, you will first need to make kombucha with 75% black tea and 25% oolong tea and complete primary fermentation of your kombucha. See step 2 of how to make kombucha for detailed instructions.
Kombucha Fermentation Overview
There are two fermentation phases when making kombucha:
Primary Fermentation: This is when you transform sweet tea into tart and tasty kombucha. Get all the details at my article on how to make kombucha.
Secondary Fermentation: This is when you carbonate your homemade kombucha by adding flavors (like peaches, peppercorns and fresh basil) and sugar and bottling it.
Preparing for Secondary Fermentation
This recipe makes about 7 x 16 fluid ounce bottles of finished kombucha (from a 1-gallon batch of unflavored homemade kombucha aka from your primary fermentation).
Reserve 2 cups (about 16 oz / 0.47L) kombucha and your SCOBY from your completed primary fermentation and set aside – you will use this as your starter for your next gallon batch of kombucha.
With your kombucha starter tea and SCOBY placed aside, you now have enough kombucha left to flavor and fill your bottles. This guide assumes are using 16 oz. glass bottles which are a popular choice for kombucha; however, there are many options for bottling kombucha.
Ingredients to make Peachy Keen Kombucha
Kombucha Finished kombucha from your first fermentation is the base to which you will add the peaches, peppercorns and basil.
Black tea: Black tea is a type of tea that is fully fermented, resulting in a strong and robust flavor profile. During curing, black tea leaves are allowed to fully oxidize and turn black, which intensifies their flavor and aroma. The oxidation process also contributes to the development of tannins, which gives black tea its characteristic astringency and bitterness.
Oolong tea: Oolong tea is a traditional Chinese tea that falls between green and black tea in terms of oxidation, flavor, and health benefits. It is made from Camellia sinensis leaves that are partially oxidized, giving it a unique taste that is both floral and fruity. Oolong tea is known for its complex flavor profile, which can range from light and fresh to rich and full-bodied, depending on the variety and processing methods.
Peaches: Peaches are a sweet and juicy stone fruit that have a velvety, fuzzy skin that is usually yellow or reddish in color, and a sweet, fragrant flesh. The flesh can range in color from white to yellow and is juicy and tender, with a slightly tart flavor. Fresh or frozen will work for this recipe.
Black peppercorns: Black pepper is a spice that is made from the dried and ground berries of the Piper nigrum plant. It is known for its pungent, sharp flavor and aroma. The berries are harvested when they are unripe and green, and then left to dry in the sun until they turn black.
Basil leaves: Basil is an herb that is a member of the mint family and has fragrant, green leaves that are highly aromatic and flavorful. The flavor of basil is sweet, slightly peppery, and somewhat reminiscent of anise or licorice.
Sugar: A touch of additional sugar for bacteria and yeast to feed on which creates carbonation–extra fizzy goodness. When filling 16 ounce bottles I’ve found a sugar cube has the right amount of sugar (1 tsp) for carbonation and is a convenient way to add the right amount without the mess.
How to make Peachy Keen Kombucha
Add Flavors: Divide chopped peaches, basil leaves and peppercorn between the bottles.
Bottle: Transfer kombucha to fermentation bottles.
Condition: For 3 to 10 days, until it reaches the carbonation level you like.
Enjoy: Chill in the fridge before serving and strain out fruit pieces when pouring (optional)
Peachy Keen Kombucha Recipe
Yield: 7 bottles • Active time: 20 minutes • Total time: 3 -10 days
This recipe assumes you are doing a secondary fermentation (flavoring and carbonation) in the bottle. You may also incorporate a third fermentation using the same proportions but following the third fermentation steps.
Ingredients:
1 gallon homemade kombucha from a first fermentation, 3.7 L – made with 3/4 (6 bags or 6 tsp) black tea tea and 1/4 (2 bags or 2 tsp) Oolong tea
1 whole fresh or 2 cups sliced frozen peaches
1 tablespoon whole black peppercorns
1/2 cup fresh basil leaves
7 sugar cubes or 2 Tbsp. white sugar, 12 g
Instructions:
Make Kombucha: If you haven’t already, make a 1 gallon batch of kombucha using 75% (6 bags or 6 tsp) black tea and 25% (2 bags or 2 tsp) oolong tea.
Prepare fruit: Remove pit (if fresh) and coarsely chop peach into small pieces. Remove basil leaves from stems, bruise slightly and cut leave approximately in half.
Flavor: Evenly divide chopped peach, peppercorns and basil leaves between the bottles
Sweeten: Add sugar cube or 1 tsp sugar to each bottle to provide the SCOBY another food source to create carbonation.
Fill bottles: Transfer kombucha into fermentation bottles, leaving about 1 inch empty space at the top.
Cap: Cap the filled bottles and tighten the cap snugly.
Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
Enjoy: Chill your Peachy Keen Kombucha bottles in the refrigerator before serving and strain the kombucha to remove zest when serving (optional).
Homemade kombucha can be stored in the fridge, tightly sealed, for several weeks
Tips & Tricks:
Make sweet tea for your next batch the night before you flavor and bottling and let it cool on the stove overnight so that you can flavor your kombucha and get your next batch started at the same time.
If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a recyclable plastic bottle with kombucha (leaving 1.5 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottles are also ready. This will help you gauge how long it take for kombucha to carbonate your climate and will prevent bottle explosions.
Nutrition Information:
Kombucha Recipes You Might Also Like
Helping you learn to brew kombucha, find inspiration for new kombucha flavors and use kombucha to make kombucha mocktails
The materials contained on this website are intended to be used for educational purposes only, and the website’s use is solely at your own risk. It is important to use good judgment when consuming kombucha. Never consume kombucha that looks, tastes, or smells unpleasant. Further, before consuming kombucha or any other fermented or cultured food, you should receive full medical clearance from a licensed physician. Author and publisher claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material on this website.