Workflow

Buy and prepare tea

Buy enough tea for a batch of Kombucha. The classic recipe is a combination of black and green tea. But you can use any other tea, or even coffee.

Calculate with 4-5 tea bags (about 30g) on 1l of water.

Make tea

Warm up water to 80°C and add the tea. Let it sit for 20 minutes.

Add sugar

Add 60-90g of sugar per liter of tea. Ideally use unrefined, high-quality sugar. Let it dissolve completely.

Let it cool

Cool down the tea, so it reaches room temperature. A big difference to the temperature of the SCOBY can damage it.

Add SCOBY

Make sure you also add the sour liquid, that will create the base environment for the SCOBY.

Start fermentation

Let it sit at room temperature for about 7 days if you want a sweet beverage. It will still contain sugar.

Let it ferment for 50-60 days if you are aiming for an acidic Kombucha with little or no sugar.

Store

Fill the Kombucha into airtight bottles. If it fermented over 7 days, you can store it in a fridge. It will become carbonated over time.

If you fermented it for longer, add the "substrate" to an existing drink. Like tea, sparkling water and stevia for a Kombucha drink.