tea uses the warmth of the sun to steep the tea. If you have a glass
sun tea jar with a plastic spigot that works, you can use it, but many
people complain the plastic spigot gets plugged up, or leaks or both
after a few uses, so I do not recommend buying one. A plain glass jar
can last forevert. Fermenting the tea is done in the conventional
method of adding sugar and yeast. If you have some sugar syrup on hand
to pour into the tea, and some yeast starter from any previous
fermentation, you can start fermenting your sun tea as soon as it has
steeped enough to be dark enough for you. You can use any kind of tea,
including herbal tea or teas from leaves you have foraged
yourself, although foraged leaves may take longer to steep and release
To make the tea, put tea bags or leaves and
water into a glass jar, cover and
place in the sun. When tea becomes brown, remove the tea bags or
leaves, add sugar and yeast starter and cover with an
airlock. Sucanat or raw cane sugar is better than white sugar, but any
kind of sugar will do. When fermentation begins (bubbles appear)
transfer to plastic
soda bottles and screw on tops. Strain through a cotton cheesecloth or
jelly bag if you used loose tea leaves or added spices.
bottle is firm to the
touch and cannot be squeezed, refrigerate and drink within a couple
days. If you want a more alcoholic beverage, add more sugar and let it
ferment longer under the airlock before transferring to plastic soda
pop bottles. See Adjust Alcohol..
1/4 cup of dried tea,
1 cup of fresh herbs, any kind
• 1/4 cup unrefined sugar
3 tablespoons of honey or sugar syrup -or-
3 tablespoons of malt or sorghum syrup
• 1/4 cup of kefir whey
1/4 cup of yeast
1 tablespoon of brewing yeast
2 tablespoons of "sourdough tea" from the top of a sour dough
• Add 2 quarts of water, cover with an airlock and
set in sun (in
summer, or a warm place in winter, such as a sunny window sill or near the stove.).
Iced Tea if
you want a stronger, hard iced tea.
An airlock is
anything that keeps bugs out but lets gas escape.
When signs of fermentation appear (bubbles
in liquid) strain
out tea leaves with a tea strainer, jelly bag or any fine strainer.
Pour into plastic soda pop
bottles, add a
pinch of sugar or 1/4 teaspoon honey or syrup per cup of liquid.
Fizzy tea is ready when bottles are firm to the touch and cannot be
bottle can still be squeezed and is not ready to drink yet.
Make an herbal syrup
with herbs and sugar. To sun ferment, add water
and yeast starter and set in sun.
1 cup water
1 cup sugar
1 cup fresh herbs such as lemon balm, basil, fennel or any other
herbs you like or have.
Combine ingredients and put into baked enamel pot. Bring to a boil and
simmer until sugar is dissolved. Turn off heat and let cool.
and Herbal Healing Beers by Stephen
Fermentation by Sandor Katz.