*To make Sencha kombucha, use our Sencha Tea Blend in your initial fermentation. It’s an earthy, energizing tea that pairs well with the rosemary added during the second fermentation.

To prepare your kombucha take one sprig of rosemary, give it slap between your hands to release the oils, and place into each bottle. Divide the grapefruit juice evenly across the four bottles (about 1 tsp per bottle) or pour the entire mixture into the ½ gallon growler. Add lemon zest to each bottle or growler, then cap. Move to dark, warm place for 2-4 days, and chill and strain before serving.

Makes 4 16 oz bottles (or ½ gallon growler) of kombucha.