The best way for brewing kombucha with any teas

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Learn the best way to make kombucha with any tea (even herbal tea) in a few simple steps.

What is Kombucha?

Kombucha is a fermented beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast, also known as a SCOBY. The SCOBY is a jelly-like mass that resides on the surface of the tea and sparks the fermentation process. Kombucha SCOBY is often referred to as the “kombucha mother” or “kombucha mushroom.”

What is Raw Kombucha?

Raw kombucha refers to the unpasteurized and unfiltered form of fermented tea. It retains the live cultures, enzymes, and symbiotic colony of bacteria that are a natural byproduct of the fermentation process. It is usually characterized by its tangy and slightly effervescent taste, along with the presence of small strands or sediment from the SCOBY.

Can you make kombucha with herbal tea?

Yes, you can make kombucha with herbal tea. While traditional kombucha is typically made with black or green tea, herbal teas can also be used to create unique and flavorful kombucha variations. Herbal teas such as chamomile, hibiscus, or mint can infuse their distinct flavors into the fermented beverage. More on this topic and what teas to choose below.

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Health Benefits of Kombucha

1. Probiotics: Kombucha contains live good bacteria and yeast, which are considered probiotics. Probiotics are beneficial for gut health and help promote a healthy balance of bacteria in the digestive system.
2. Digestive health: The kombucha probiotics support digestion and improve nutrient absorption. Some people find that consuming kombucha helps alleviate issues such as bloating and indigestion.
3. Detoxification: Raw kombucha contains glucuronic acid, which is believed to support the body’s detoxification processes. Glucuronic acid is involved in the liver’s phase II detoxification pathway, which helps eliminate toxins from the body.
4. Antioxidants: Kombucha contains various antioxidants, such as polyphenols, which can help reduce oxidative stress and combat free radicals in the body. Antioxidants have been linked to a range of health benefits, including reduced inflammation, lower risk of chronic diseases, and overall health.
5. Immune support: The probiotics and antioxidants present in kombucha may contribute to a more robust immune system. A healthy gut microbiota and a balanced immune response are crucial for immune function.
6. Anti-microbial Properties: Kombucha fermentation produces acetic acid and other organic acids, which may possess antimicrobial properties and help inhibit the growth of harmful bacteria.

Why make your own Kombucha?

1. Brewing your own kombucha can be more cost-effective in the long run. While store-bought kombucha can be relatively expensive, making it at home allows you to save money on each batch
2. It allows for the customization of flavors and ingredients to suit personal preferences. Different tea, fruits, herbs, and spices can be experimented with to create unique flavor combinations.
3. Making kombucha at home allows for quality control of the brewing process and ingredients used, including high-quality tea, organic sugar, and filtered water. Monitoring the fermentation process also allows for customization to desired taste and level of carbonation. Making your own kombucha at home offers several advantages compared to buying it at the store:
4. Making your own kombucha allows you to enjoy the benefits of live probiotics and enzymes that are naturally produced during fermentation, which store-bought kombucha often lacks due to pasteurization. Additionally, homemade kombucha is typically fresher and may contain a higher concentration of beneficial compounds.
5. By creating your own kombucha, you can promote sustainability and reduce environmental impact. This is because you’ll no longer need to rely on single-use bottles and packaging that come with store-bought options.
6. Crafting kombucha at home is a fulfilling and imaginative activity that provides opportunities for skill-building, experimentation, and sharing with loved ones.

Equipment for Brewing

Let’s talk about the essential equipment needed for crafting homemade kombucha. From brewing vessels to utensils and accessories, each piece of equipment serves a specific purpose in the art of kombucha-making, contributing to the success of your batches. This comprehensive overview covers fundamental necessities to optional tools that can enhance your brewing prowess, empowering you to create unique, refreshing concoctions that satisfy your taste buds and nourish your body.

important tip for new brewers:

If you’re new to brewing kombucha, it’s best to start with the basics. Begin by acquiring the essential equipment and simple ingredients to avoid overcomplicating things. You can always add extra items later on, but it’s important not to get overwhelmed. Remember, brewing kombucha can be a very minimalistic process.

Basic brewing equipment

Gallon jar 

This is non-negotiable. Sometimes big box stores sell certain pickled items in gallon jars, in which case you can reuse them – but I’ve never been able to find one in the US & always end up buying one. I recommend getting a 2 pack. Before you know it, your Scoby will start to multiply, your family will fall in love with drinking your Kombucha & you will be ready to get a second jar going. The package I linked is a great value. Always make sure to use a clean glass jar.

Scoby+ Starter Tea 

You can purchase a Scoby, grab one off from a friend, or even find one for free on Facebook Marketplace. I’ve done all of the above – but have had the most consistent results with a freshly purchased Scoby & starter tea pack. Always make sure you’re using a healthy SCOBY.

Sugar

I’ve used many different types of sugars to make my kombucha over the years – mostly depending on what I had on had or what was available in the current country I was in. I’ve always had the best results with organic cane sugar, but you can also use white sugar. 

Loose-Leaf Tea

This is where you can begin to get creative and experiment with different types of tea. The best tea for starting out is basic black tea (or its variations like earl grey tea, English breakfast, etc.) to craft your first regular kombucha brew. After your first few brews, you can try any tea to make your kombucha – herbal tea blends, hibiscus tea, chamomile tea, or white tea. Keep in mind that the best option to create optimal conditions for kombucha cultures to grow is that which comes from the camellia sinensis tea plant. Those contain a nutrient called l-theanine which is one of the essential nutrients that feed the kombucha cultures. However, I have made my brews with hibiscus flowers, rooibos tea, and other herbal tea infusions and have had great success with my kombucha.

Avoid teas that contain oil – such as oolong tea or chai tea. You can also use tea that comes in tea bags, but always make sure it’s organic tea.

Cheesecloth + Rubber Band 

You can use cheesecloth, a kitchen towel, or any other type of cotton fabric you have on hand. Fasten it with a large rubber band or a piece of string. Alternatively, you can get a ready-made kombucha jar cover – or make one yourself!

Measuring cup

Most will have those at home, but I’ve been in scenarios while traveling when a measuring cup wasn’t available. In that case, use any cup or glass that is approximately the same size & keep your measurements constant that way.

Funnel

This one is optional, but extremely helpful, especially when using narrow-neck bottles for secondary fermentation. Stainless steel or glass is preferred to plastic.

16 oz glass bottles/jars 

You can either purchase a pack or collect store-bought kombucha bottles and reuse those. Any other jar will work too, regardless of size. The one thing to keep in mind is, the tighter the seal the more carbonation your brew will have.

Fruit of choice 

You can use any fruit you have on hand, or get inspired by your favorite store bought kombuchas. One of my favorites is Ginger & Turmeric.

Fermentation Process of Kombucha

Kombucha brew undergoes a two-step fermentation process that contributes to its distinct characteristics and flavor profile. Understanding the differences between the first and second fermentation stages is fundamental to comprehending the art of kombucha brewing.

The first fermentation sets the foundation for kombucha by combining sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). Over a period of time, the SCOBY consumes the sugars, producing organic acids, trace amounts of alcohol, and carbon dioxide. This initial fermentation gives kombucha its signature tangy and slightly effervescent taste as the sugars are consumed by the live yeast and bacteria.

1st Fermentation

The first fermentation sets the foundation for kombucha by combining sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). Over a period of time, the SCOBY consumes the sugars, producing organic acids, trace amounts of alcohol, and carbon dioxide. This initial fermentation gives kombucha its signature tangy and slightly effervescent taste.

2nd Fermentation

After the completion of the first fermentation, the kombucha is ready for the second fermentation. During this stage, the fermented tea is transferred to airtight containers, often bottles, to undergo further flavor development. Additional ingredients, such as fruit, herbs, or juices, can be added to enhance the taste and create unique flavor profiles. The sealed environment enables the production of additional carbonation as the remaining sugars are consumed by the live yeast and bacteria.

1st Fermentation Steps

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, 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 fill halfway up with filtered water
7. Add SCOBY + 1 cup of starter tea – Make sure the mixture is at room temp. Use clean hands/utensils or minimize contact with SCOBY 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 – Out of direct sunlight, tasting daily until you reach the desired flavor

Determining When Your Kombucha is Ready for Secondary Fermentation

When it comes to identifying the ideal time for your kombucha to undergo secondary fermentation, there are both taste and visual cues to consider:

Taste: To get the right balance of sweetness and tartness, give your kombucha a taste test. It should be slightly sweet but not overwhelmingly so. 

pH Level: For a more precise indication of fermentation progress, monitor the pH level of your kombucha with test strips or a pH meter. Typically, a pH level between 2.5 and 4.2 is suitable for transitioning to secondary fermentation. 

Visual Clues: A healthy fermentation process can be indicated by the presence of a new SCOBY forming on the surface or a slightly fizzy appearance. Bubbles on the surface and within the liquid are also signs of active fermentation.

Important tip: 

When tasting your brew, pour a tiny amount out of the jar. Try to avoid inserting any utensils into the jar to avoid contamination with bacteria. if you do use a utensil, make sure it’s sterilized. 

2nd fermentation steps 

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 into a smaller bowl. You can use a sterilized utensil or washed 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 2-7days (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!

Flavor Favorites

The possibilities for flavoring your kombucha tea during secondary fermentation are literally endless. You can experiment with all the different flavors.  To get your creative juices flowing and make your first time easier,  here is a list of my tried, tested & favorite flavors that my family & I enjoy on the regular.

• Apple & Ginger
• Ginger & Turmeric
• Strawberry & Jalapeno
• Blueberry Ginger
• Raspberry, Lemon, Ginger
• Watermelon & Basil

Grab some organic freeze-dried fruit to use if you ever run out of fresh fruit but need to make another kombucha batch. Fruit juice is another convenient way to add flavor to your brew. Not in the mood for flavors? You can also enjoy plain kombucha! Just add 1 tsp of sugar instead of fruit to your secondary fermentation glass container. 

Your choice of tea will also affect the flavor of your brew. Green tea kombucha will be a lot lighter in color & taste than black tea kombucha. Another type of tea you can experiment with is mint tea or other types of herbal teas or hibiscus teas, to create herbal kombucha that will be caffeine free. Keep in mind that using different teas can produce different results, but there is no one right tea to use. 

Want to go deeper & start brewing your own?