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Traditional kombucha is made with black tea, which naturally contains caffeine. However, those of us who are caffeine-sensitive might not want to be consuming any beverages with caffeine content – at least not in the evenings. A bubbly kombucha tea is one of my favorite treats to have at the end of a long summer day. Decaf kombucha is my go to, so that I can enjoy the bubbles and still get a good night’s rest. This post will tell you all you need to know about brewing your own kombucha with decaffeinated tea, and the many variations you can explore. 

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Why you will love decaffeinated kombucha 

If you already love conventional kombucha, it’s decaf counterpart will be you new favorite thing. 

• many flavor varieties – you can you regular decaffeinated tea, or explore the world of herbal kombucha like I do in this post
• no caffeine means you can enjoy it any time of day or night 
• having more tea options creates an endless number of possibilities for pairing tea + fruit flavors and getting creative 
• it is just as simple & fast to make as caffeinated kombucha
• it’s generally more difficult to buy decaf kombucha at the store – making your own will be unique 

Types of decaf tea to use 

This is the part where decaffeinated kombucha gets super fun. You can use tea bags or loose-leaf tea. I generally prefer loose tea leaves because I have a wider choice of flavors as well as the quality of tea. Always go for organic tea when possible. If using tea bags, go for unbleached. 

The most obvious choice is regular tea that has been decaffeinated. If you really enjoy regular kombucha flavors but just want to remove the caffeine, this is the right choice for you. 

If you are not completely opposed to caffeine, but just want to reduce the amount slightly, green tea or white tea are great options. Those teas only contain small amounts of caffeine. 

I love to get creative with my kombucha and experiment with different types of tea. My go-to at the moment is Hibiscus Tea Kombucha. I love the crimson color and tart taste. But I have also made kombucha with only herbal teas. You can find the whole post about herbal tea kombucha here. 

How to make decaffeinated tea kombucha 

If you’re new to kombucha brewing, I suggest you start off by downloading my FREE EBOOK that will walk you through everything you need & the whole process. Once you become familiar with brewing kombucha, substituting decaf tea will be easy. 

Here is a short summary of the process. For an in depth dive, download my FREE EBOOK or check out this or this post. 

Brewing Equipment

Gallon Jar 

I love to just order mine online. Gallon jars are typically hard to source otherwise, and you will end up using it again and again. Getting more than one is always a good idea. Your SCOBY​ (symbiotic colony of bacteria) will soon start to multiply & you will want to have more space to extend your brewing!

Scoby + Kombucha Starter

You can purchase these online or easily grab from a friend. Kombucha scoby multiplies all the time, so if you know anyone in your area making their own kombucha, they will probably have backup scobys. Always make sure you’re getting a healthy scoby. Scobies come in all shapes and sizes, but they should not be showing signs of mold, be surrounded by fruit flies or have maggots. 

Sugar

This is your scobys food. You can use a variety of different sugars. I like organic cane, but white sugar works just as well. 

Tea 

As discussed above, you have a wide variety of options. Always opt for quality tea, preferably loose-leaf.

Cheesecloth/Kitchen towel + rubber band 

You can purchase a cheesecloth or just use an old cotton tea towel that you have at home, or a large coffee filter. A large rubber band is the easiest way to secure the tea towel on the gallon jar. You can alternatively use string, but that gets tricky. The best way is to make or buy a kombucha jar cover like this one.

16oz glass bottles

Reusing store-bought kombucha bottles works the best. You can use any type of jar, but I find that a narrow opening makes it easier to create more carbonation. Flip-top bottles work really well and are cute. 

Funnel – This will make pouring your kombucha much easier, but it’s not strictly necessary. 

Measuring cups 

Fruit of choice

​This will create different flavors when added to your fermented tea. I love using seasonal fruit when I can, or my favorite go to is ginger + turmeric.

First fermentation

1. Sterilize gallon glass jar – You can do this by washing with hot water & soap or running through a dishwasher.
2. Boil 4 cups of water – Make sure to use filtered water and bring it to a rolling boil.
3. Measure 2tbs of loose-leaf tea – You can place it in reusable tea bags, or a tea strainer, or just keep it loose Tea bags are also an option.
4. Brew tea for 10-15mins – Stirring occasionally
5. Remove tea & add sugar – Remove tea bags or use a strainer to remove tea leaves. Mix 1 cup of sugar until dissolved.
6. Leave to cool to room temperature – Then mix sweet tea with cold water halfway up. 
7. Add SCOBY + 1 cup of starter tea – Make sure the mixture is at room temp. Use clean hands/utensils or minimize contact with the starter culture altogether.
8. Fill all the way up with filtered water – cover with cloth & secure with a rubber band
9. Leave to stand for 4-12 days in a dark place – Out of direct sunlight, tasting daily until you reach the desired flavor. Fermentation times vary, depending on the temperature. 

Second Fermentation

1. Sterilize small glass bottles/jars – You can do this by washing with hot water & soap or running through a dishwasher.
2. Cut up the fruit of your choice – Divide it between your smaller containers. 
3. Take SCOBY out of the jar – Place it into a smaller bowl. You can use a sterilized utensil or wash hands. I prefer to minimize any contact at all costs to limit exposure to bacteria & prevent other possible problems with my brew
4. Measure 1 cup of kombucha – Add to the SCOBY bowl. This will be your starter tea for the next batch of kombucha. 
5. Pour the rest of the brew – into your smaller containers using a funnel
6. Seal & let stand – Place out of direct sunlight & let stand for 3-5 days (depending on your room temperature)
7. Burb & Taste daily – taste daily, if a lot of carbanion starts building up, “burb” your bottles by releasing the build-up gas
8. Refrigerate & Enjoy! – When carbonation & taste is to your liking, refrigerate & enjoy your delicious kombucha!

Additional Brewing Tips

• When you’re ready to make a new batch, always measure out 1 cup of starter liquid first. Use clean hands or a clean utensil to add your scoby to it and set aside. 
• Fill your 16oz jars as much as you can, leaving very little space at the top. This will increase carbonation. 
• If you’re using tight-fitting lids/flip tops for secondary fermentation, make sure to burb your bottles to prevent explosions. 
• Use filtered water for your brew when possible
• If you want to create more carbonation, do not refrigerate. Just pour over ice and enjoy all the bubbles.

Happy Brewing!