Brew Your Own Kombucha Tea

There’s no denying that kombucha tea has been a hit this year. It’s delicious, an easy way to increase your water intake, and contains caffeine and probiotics. Unfortunately, it has a steep price tag if it’s something you want to enjoy every day.   I love it with my breakfast/while I’m getting ready for the day to get in an easy 16 ounces of water first thing in the morning (fact: you need at least half your body weight in ounces of water a day, especially when you’re working out and/or trying to lose weight). Try out this recipe and you’ll never go back to buying kombucha! It is so easy once you have all the materials.

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Materials needed:

  • 1 gallon glass jar
  • 6 glass bottles
  • SCOBY – A SCOBY is a symbiotic culture of bacteria and yeast
    • They grow and multiply, so I always have extra if you live near me and want one 🙂
  • 2 c starter tea or distilled white vinegar
  • 1 c white sugar
  • 8 Tea Bags – can be black tea, green tea, white tea, oolong tea or even a mix of these.  I like to mix 4 green tea bags and 4 black tea bags. Don’t use flavored teas.
  • Large pot for boiling water
  • Plastic or wooden stirring utensil
  • A piece of a paper towel
  • Rubber band
  • Funnel
  • Ladle or 1 c measure

*Avoid prolonged contact between the tea and metal. This can affect the flavor of the tea and weaken the SCOBY. That is why I use these bottles with plastic tops.

Optional flavoring:

  • Almond extract
  • Vanilla extract
  • Lemon juice
  • Strawberries
  • Raspberries
  • Cinnamon sticks
  • Apple slices
  • Sliced ginger
  • Chia seeds
  • 100% pure cranberry juice


  1. Bring ~105 ounces (13 cups) of water to a boil
  2. Add 1 c sugar and stir until it dissolves
  3. Place the tea bags in the water to steep (the longer the tea is left in, the stronger the tea will be)
  4. Let cool and remove the tea bags
  5. Transfer the brewed tea into your 1 gallon glass jar 
  6. Add 2 c of starter tea or distilled white vinegar
    • This can be from a previous batch or a bottle of plain kombucha you bought from the store
    • This SCOBY comes with a 1/2 c starter tea
    • The starter tea makes the liquid acidic which prevents unfriendly bacteria
  7. Slide the SCOBY into the jar (make sure your hands are clean when you are handling the SCOBY)
  8. Cover with a paper towel and secure with a rubber band
  9. Allow this to sit undisturbed out of direct sunlight for 7-10 days (I like 10 days)
    • The less time you let it sit, the sweeter the kombucha will be (less time for the SCOBY to eat the sugar)
    • The more time you let it sit, the more acidic the kombucha will be (less sugar left)
    • You can taste test by inserting a straw, covering one end, and pulling it out
  10. Pull the SCOBY out and set aside in a glass bowl/Tupperware with 2 cups of tea from this batch
  11. Optional: add flavoring to your glass bottlesMy favorite is 1/2 t almond extract, 1/2 t vanilla extract, and 1 T lemon juice
      • This is the closest flavor I’ve gotten to the Boogie Down Revive Kombucha
      • One of the best purchases I ever made for my kitchen is this lemon juicer
    • Just lemon juice
    • A cinnamon stick (make sure they’re small enough to get out of the bottle when you’re done) and apple slices
    • Sliced strawberries
    • Raspberries
    • Sliced ginger
    • 1 T chia seeds
    • A couple of tablespoons cranberry juice
    • Get creative! But I have noticed powdered things don’t do well (powdered ginger, powdered cinnamon)
  12. Use your ladle or 1 c measure to funnel the tea into your bottles over your flavoring (or no flavoring if you prefer plain)
    • You will sometimes notice some floating pieces.  You can strain these out before/during bottling.IMG_0588
  13. Leave flavored bottles for a day or two before consuming
  14. To make your tea fizzy, store at room temperature for a couple of days (the longer you leave, it the more fizzy it will get)
    • Storing in the fridge will stop this second fermentation and it will not get more fizzy
  15. Wash your gallon jar and start the whole process over again (this time using your own batch of tea for starter tea)
    • If you’re not starting a new batch right away, keep the SCOBY and 2 c starter tea in your glass Tupperware covered with a paper towel and secured with a rubber band. Store in the fridge until you use it next (change out the starter tea every month to retain a healthy SCOBY).
      • Fun fact: this is called a SCOBY hotel
    • After a few batches, your SCOBY will start to reproduce. You can either peel this off and throw it away or give it to a friend to share the SCOBY love

Let me know how yours turns out! Comment any flavors you like to drink below.


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