In a large pot, bring 4 cups of water to a boil. Remove from heat and add the tea bags. Let steep for 10-15 minutes.

Brew the Tea

Remove the tea bags and stir in 1 cup of sugar until fully dissolved. Allow the sweetened tea to cool to room temperature.

Add Sugar

In a clean glass jar, combine the cooled sweetened tea, 1 cup of starter tea, and gently place the SCOBY into the jar.

Combine Ingredients

Cover the jar with a breathable cloth or coffee filter secured with a rubber band. Let it ferment at room temperature for 7-14 days, tasting occasionally until it reaches the desired flavor.

Ferment

Once fermentation is complete, remove the SCOBY and reserve it for the next batch. Add 1 cup of coconut water and 1 cup of freshly squeezed lime juice to the kombucha and stir well.

Add Flavors

For added fizz, bottle the flavored kombucha in sealed bottles and let it ferment for an additional 3-7 days.

Secondary Fermentation (Optional)

Chill the kombucha in the refrigerator. Serve over ice and garnish with lime slices and mint leaves.

Serve

Tea (black or green)

Sugar

SCOBY (Symbiotic Culture of Bacteria and Yeast)

Starter tea (from a previous batch or store-bought)

Coconut water

Lime juice (freshly squeezed)

Lime slices (for garnish)

Mint leaves (for garnish)

Kombucha on tap - coconut lime

Make Kombucha On Tap - Coconut Lime Recipe in just 3h . KC Kombucha

Kombucha On Tap - Coconut Lime Recipe

Frequently paired with

Local Coupons