Kombucha Tea

Kombucha Tea


    • 1.5 litres water
    • ½ cup white sugar
    • 4 bags black tea (such as Lipton, Trinco or Rooibos)
    • 1 cup starter tea (from the last batch of kombucha made or store-bought)
    • 1 scoby

Flavour options

  • 1 cup chopped fruits (of your choice)
  • 1 cup fruit juice
  • 1-2 tbsp fresh mint



  • Add your water in the pot and put on the stove until it reaches boiling point.
  • Remove the water from the stove and add sugar, stir until the sugar has dissolved completely.
  • Drop in the tea bags and then let the mixture cool down completely.
  • Once the mixture has completely cooled down, remove the tea bags and add your starter tea. The main purpose of the starter tea is to make the mixture acidic which speeds up the fermentation process and prevents nasty bacteria from invading your drink during the first few days of fermentation.
  • Transfer the mixture into your fermentation pot/ fermentation jars and add your scoby. Cover the jars with a cheesecloth or fermentation jar if you are using a fermentation crock pot.
  • Ferment the mixture for 7 to 10 days, for the best results keep out of direct sunlight, ferment at room temperature, check the ferment and the scoby on a regular basis.
  • Your kombucha is ready when it reaches the perfect balance between sweet and tangy and the taste appeals to your taste buds.
  • Bottle the finished product, you can add the optional flavouring to this mixture, leave for a day or 2 and then strain your tea.The remaining tea should be left at room temperature for give or take 3 more days so it becomes just the right amount fizzy.  Refrigerate to slow down the fermentation process and drink as desired.

#Tip - Avoid major contact between metal and your kombucha during and after the fermentation, this affects the flavour of your brew and can weaken the scoby over time.

Did you know?

Kombucha is excellent for detoxing the liver, improving digestion, nutrient absorption and it tastes so good.