How to Make Kombucha Tea at Home?

Kombucha tea is a great beverage for alleviating tension. Due to its fermented origin and golden hue, it is also liked by people with diabetes and tea drinkers searching for a low-calorie non-alcoholic beverage for a sporting event. This contains antioxidant-containing bioactive compounds, such as polyphenols. Antioxidants protect your cells from harm. However, studies have yet to prove that the same effects occur in humans. Kombucha is a tea that has been fermented for thousands of years.

SCOBY (Symbiotic Colony Of Bacteria and Yeast) is a culture that aids in the restoration of gut flora. It also goes by mushroom, fungus, sour, and fermented tea. It is sparkling and has a somewhat sweet, tangy flavor that is loved by most people, including those who do not drink tea. Because it is fermented, It has served as a stand-in for alcoholic beverages by persons who wish to consume less alcohol.

How to Make Kombucha Tea?

Experimenting with various spices, fruits, and herbs can be done with Kombucha. It is comprised of sugar, green tea (some sometimes include coffee and black tea), and water. It is healthier than most bottled colas and juices due to its absence of additives and preservatives, as well as its low level of residual sugar. I prefer my Kombucha to have 2% to 4% residual sugar content and a pH of 2.5. A fruit kombucha with a smidgen more sugar tastes better.

What is Kombucha Tea?

Black tea that has been fermented, sweetened, and is lightly fizzy is known as kombucha (sometimes referred to as tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture. Juice, spices, fruit, or other flavorings are frequently added to the beverage, also referred to as kombucha tea, to distinguish it from the culture of bacteria and yeast.

What does Kombucha Taste Like?

This bubbling, fermented tea has a complex flavor profile that is tart and delightfully delicious, reminiscent of sparkling apple cider. Kombucha is carbonated, sour, and almost sweet. Depending on the added flavors, it may have floral, herbal, or fruity undertones.

How to Make Kombucha Tea?


  • 3.5 quarts of water
  • One sugar cup (regular granulated sugar works best)
  • Eight bags of black, green, or a mixture of teas (or two tablespoons of loose tea)
  • 2 cups of starting tea from the most recent batch of Kombucha, or Kombucha from the store (unpasteurized, neutral-flavored)
  • One scoby Per fermenting jar,

Extra flavorings that are optional for bottling

  • 1 to 2 cups of fruit, chopped
  • 1-2 cups of fruit juice
  • 1-2 tablespoons of flavoring tea (like hibiscus or Earl Grey)
  • 1/4 cup Honey,
  • 2-4 teaspoons of fresh spices or herbs


Prepare the Tea Base

Get the water to a rolling boil. As soon as the sugar is dissolved, remove it from the fire. Once the water has cooled, pour the tea and let it steep. This process will take a few hours, depending on the size of your pot. Placing the pot in an ice bath will help to hasten the chilling process.

Embrace the Starting Tea

Add starting tea after stirring. (Because the liquid is acidic thanks to the starter tea, harmful bacteria cannot settle in during the first several days of fermentation.) As soon as the tea has cooled, take out the tea bags or sieve the loose tea.

Add the Scoby and Pour it into Jars

The mixture should be put into a 1-gallon glass jar. (Or, split the mixture between two 2-quart jars.) In that case, you’ll need two scobys. Then, using clean hands, carefully put the SCOBY into the jar. Cover the jar’s mouth with several layers of paper towels, coffee filters, or tightly-woven cloth with a rubber band. (If you experience issues with fruit flies or gnats, use paper towels or a closely woven cloth; these methods will be more effective in keeping the insects out of your brew.)

Ferment Seven to Ten Days

Keep the jar steady, at room temperature, away from bright lights, and in a place where it won’t be moved. Check the Kombucha and the SCOBY occasionally during the 7 to 10 days of fermentation.

The SCOBY frequently floats at the top, bottom, or sideways during fermentation. A fresh cream-colored SCOBY layer should begin growing on the Kombucha’s surface within a few days. Although it normally adheres to the old SCOBY, it’s okay if they don’t stay together.

Additionally, sediment building up at the bottom and bubbles accumulating around the SCOBY may be visible. Brown stringy particles floating above the SCOBY are also possible. The indicators of healthy fermentation are all present and normal.

Once the Kombucha has been fermented for seven days, you may start sampling it daily by pouring a little into a cup. The Kombucha is prepared for bottling when the sweetness and tartness are evenly distributed, and you enjoy it.

Get Rid of the Scoby

For your subsequent batch of Kombucha, prepare and cool a new pot of strong tea as described above before continuing. Remove the SCOBY from the Kombucha and place it on a clean plate by carefully lifting it with clean hands. If the SCOBY is becoming excessively thick as you go, examine it and take off the bottom layer.

Finished Kombucha Should be Packaged

For the subsequent batch of Kombucha, measure out the starter tea from this batch and keep it away. Using the small funnel, pour the fermented Kombucha into the bottles, adding any juice, herbs, or fruit you wish to use as flavoring. If preferred, strain the liquid. Per bottle, leave a headspace of about half an inch. (Alternatively, to make a clearer kombucha with less “junk” in it, flavor the Kombuchafor a couple of days in another closed jar, then filter and bottle.)

The Completed Kombucha Should be Carbonated and Stored in the Refrigerator

Consume your Kombucha within a month, then refrigerate it to stop fermentation and carbonation. Allow 1 to 3 days for the carbonation of the bottled Kombucha before storing it at room temperature away from direct sunshine. It’s advisable to store your Kombucha in plastic bottles until you acquire a feel for how quickly it carbonates; When the bottles are firm as a rock, the kombucha is carbonated.

A New Batch of Kombucha Should be Made

To ferment Kombucha:

  1. Clean the jar.
  2. Pour the freshly made sweetened tea and starter tea into the fermentation jar. The starter tea should be from your previous batch of Kombucha.
  3. Put the SCOBY on top, cover it, and let it ferment for 7 to 10 days.

Benefits of Kombucha Tea

1. Potential Probiotics Source

Live microorganisms can be found in kefir, sauerkraut, and other fermented foods. Numerous probiotic microorganisms are created during the fermentation process that results in kombucha. These probiotic bacteria have the potential to balance gut bacterial populations and enhance digestion when present in certain amounts.

However, more research must be done to determine whether kombucha contains enough good bacteria to qualify as a probiotic. Probiotic microbe concentrations and strains will also range depending on several variables, such as how kombucha is created and how long it ferments.

2. It Might be an Antioxidant Source

The body is shielded from oxidative damage brought on by free radicals by antioxidants. Free radicals are a common byproduct of bodily functions, but the trick is to reduce their negative effects by eating and drinking foods and beverages high in antioxidants.

A class of antioxidants known as polyphenols, particularly catechins, is abundant in tea, especially green tea. However, various factors, such as the type of tea used to make the kombucha, and the length of the fermentation process, may affect the antioxidant qualities of the beverage.

3. Can Provide Minerals and Vitamins

When the yeast breaks down the sugars, it releases trace amounts of vitamins and minerals, including vitamin C and vitamins from the B group, including B1, B6, and B12. Levels amongst products are likely to differ.

4. Potentially Antifungal

Acetic acid, one of the byproducts of fermentation, and other substances contained in green and black tea are thought to promote more good strains of bacteria and yeast while suppressing the growth of undesirable strains.

5. Encourages Heart Health

According to animal studies, drinking kombucha may help regulate cholesterol levels and, when combined with the heart-protective polyphenols found in tea, particularly green tea, may lower the chance of developing heart disease.

Reference: A review of health benefits of kombucha nutritional compounds and metabolites

Is Kombucha Secure for All People?

Due to its potential benefits when consumed as part of a diverse and balanced diet, kombucha is categorized as a functional food; nonetheless, it may not be suitable for everyone, and there may be some dangers.

Women expecting, nursing, or with weakened immune systems should avoid kombucha. It is crucial to emphasize that there have been few clinical trials on humans to demonstrate its safety and effectiveness.

According to some studies, excessive drinking might cause unpleasant side effects like nausea, dizziness, and stomach aches. Long-term fermentation is not advised because of the buildup of organic acids that could reach dangerous levels.

Due to the high histamine content of fermented foods like kombucha, those who are histamine intolerant should be aware that doing so could worsen their symptoms.

Does Kombucha Purify the Body?

Drinking Kombucha regularly is essential for absorbing the effects. The natural bacterial acids and enzymes found in Kombucha that occur in our bodies help us detoxify, easing the strain on our livers and pancreas. Additionally, it contains many glutaric acids, which recent research has indicated may help prevent cancer.

Who Should Avoid Consuming Kombucha?

Even though they are uncommon, severe allergic reactions, acidosis, and liver problems have all been linked to the ingestion of Kombucha that may have been tainted. Pregnant or nursing women should not consume Kombucha because it is unpasteurized and has trace quantities of alcohol and caffeine.

Is Kombucha Good for Weight Loss?

Rehydrating and recharging your body after a workout is terrific with Kombucha. Studies have shown that Kombucha’s main ingredient, green tea, may also increase metabolism and promote fat burning, making it an excellent pre-workout beverage.

Probiotics supply beneficial bacteria to your intestines. These bacteria can improve numerous facets of health, including digestion, inflammation, and even weight reduction. Because of this, incorporating drinks like kombucha into your diet may benefit your health in various ways.

Is Kombucha Required to be Chilled?

Pasteurising involves heating a liquid to destroy all living things present. Real Kombucha must be chilled to keep its strength since it contains live bacterial cultures. It is vital to refrigerate Kombucha because it is never pasteurized (if it is, it is dead Kombucha!).

Many people mistakenly believe that because kombucha is a fermented beverage, it doesn’t need to be chilled until the bottle is opened. But it isn’t at all the case. Kombucha must always be chilled, even if the bottle is still sealed.

What Percentage of Alcohol is in Kombucha?

The alcohol produced during fermentation is typically around 1.5% alcohol, comparable to the amount in unpasteurized fruit juice. As wine and beer makers do not use the same techniques, it is difficult to determine the amount of alcohol in kombucha.

However, as kombucha ferments, the lactic acid bacteria continue to turn alcohol into acids, further reducing the amount. Since kombucha is a fermented beverage, the fermentation process results in the production of alcohol. The alcohol in the final product results from yeast consuming and fermenting sugar into CO2 and ethanol.

Since authentic kombucha ferments naturally without being pasteurized, the trace amount of alcohol in each batch varies. In other words, we’re saying that alcohol is produced naturally during brewing and cannot be prevented. Alcohol can be found in all fermented foods, including vinegar, sauerkraut, kefir, and soy sauce. This group includes kombucha as well.

It’s crucial to understand that kombucha’s alcohol content varies from brand to brand (we can’t speak for the other guys and their alcohol policies, though!). And when making your kombucha, remember it probably contains much more alcohol.


Kombucha is traditionally made at home using a home-scale fermentation procedure involving converting sugar-dissolved black tea by a SCOBY. For a long time, fermented beverages have been reported to offer various health-promoting and antibacterial benefits in various parts of the world.

Kombucha typically contains 1.5% alcohol, a natural byproduct of fermentation. This modest amount of alcohol has several health benefits, including anxiety reduction and a nice, relaxed feeling.