Kombucha Tea Recipe

Boil water and steep teas

Bring 3 liters of filtered water to a rolling boil. Remove from heat and add organic black and green tea leaves (or tea bags). Cover and steep for 10 minutes to extract a robust but not overly bitter infusion.

After steeping, strain out tea leaves or remove tea bags. While the tea is still hot (around 80–85°C), stir in 1 cup granulated cane sugar until fully dissolved. Cooling too much before adding sugar can reduce dissolution and fermentation consistency.

Allow the sweetened tea to cool to room temperature (20–26°C). This can take 2–4 hours at room temperature; to speed up, place the pot in an ice bath and stir gently until cooled. It is important that the tea is no warmer than 27°C before adding the SCOBY and starter to avoid damaging the culture.

Transfer and inoculate

Once tea is cooled to 20–26°C, pour it into a clean, wide-mouthed 3–4 liter glass jar, leaving 5–8 cm headspace. Add 250 ml unflavored, unpasteurized starter kombucha. Gently place the SCOBY on top of the liquid. The SCOBY may sink initially and should float up within a few days.

For light botanical infusion during primary fermentation, add dried hibiscus (2 tbs), dried chamomile (1 tbs), sliced fresh ginger (about 50 g), and lemon zest (1 tbs) directly into the jar. These botanicals will impart color and subtle flavors while the SCOBY forms a new pellicle. If you prefer a clearer kombucha during primary fermentation, skip adding botanicals here and instead add them during secondary (bottling) fermentation.

Cover the jar with a breathable cloth or paper towel secured with a rubber band to keep out dust and insects while allowing airflow.

Place the jar in a warm (20–26°C), dark or dim location out of direct sunlight. Let the kombucha ferment undisturbed for 7 to 12 days depending on temperature and desired acidity. Taste starting day 7 by ladling out a small sample with a sanitized spoon: a mildly sweet-tart balance indicates readiness. Warmer temps speed fermentation; cooler temps slow it.

During primary fermentation, the SCOBY will produce a new pellicle on the surface. Bubbles and a vinegar-like aroma are normal. If any mold (fuzzy, colored spots) appears, discard batch and sterilize equipment.

Prepare botanicals for flavoring

If you delayed botanicals in the primary stage, prepare them now: combine additional sliced fresh ginger (optional, 20–30 g), a small handful of fresh herbs (6 mint or thyme leaves), and a teaspoon of additional hibiscus or lemon zest as desired. You can also leave the botanicals used in primary if you like a stronger infusion.

Carefully remove the SCOBY and set aside in a clean bowl with 200–250 ml starter kombucha if you plan to reuse it. Strain the kombucha through a fine mesh strainer or cheesecloth into a clean pitcher to remove large botanical pieces and sediment, reserving the flavor solids if you intend to add them to bottles.

Pour the kombucha into sterilized flip-top bottles or a growler, leaving about 2–3 cm headspace for carbonation. Add 1 tsp of cane sugar or a small piece of fresh fruit per 500 ml bottle if you want faster or stronger carbonation (sugar feeds the yeast during secondary fermentation). If using botanicals in bottles, add the prepared ginger, herbs, or hibiscus to each bottle before filling.

Seal bottles tightly and leave at room temperature (20–24°C) for 2–5 days to build carbonation. Check pressure daily by gently opening one bottle to monitor fizz and prevent over-pressurization. For lightly carbonated kombucha, 2–3 days is usually sufficient; for stronger carbonation, allow up to 5 days.

Once desired carbonation and flavor are achieved, move bottles to the refrigerator to slow fermentation and settle flavors. Chill at least 24 hours before serving or filling a tap/growler for customers.

Serve chilled. When pouring from a growler or tap, tilt the glass and pour gently to avoid disturbing sediment. Garnish with a slice of lemon, a sprig of fresh herb, or a thin slice of ginger if desired.

Refrigerated kombucha will keep for 2–4 weeks; flavor will continue to evolve slowly. Always burp bottles occasionally to release excess pressure and inspect for off smells or mold before consuming.