Kombucha tea: how to brew, flavor, and stay safe

Want fizzy, tangy kombucha at home without the guesswork? This page gives clear, practical steps to brew kombucha tea, simple flavor ideas, and safety tips so your batches stay tasty and safe.

Start with the basics: kombucha is sweetened tea fermented by a SCOBY (symbiotic culture of bacteria and yeast). You need brewed tea, sugar, a SCOBY, and a jar with a breathable cover. That’s it.

Quick home brew steps

1) Make tea: boil 1 liter of water, steep 1–2 tea bags (black or green) for 5–10 minutes. Remove bags.
2) Add sugar: stir in 50–100 g (about 1/4–1/2 cup) white sugar until dissolved. Cool to room temperature.
3) Combine: pour sweetened tea into a clean glass jar, add the SCOBY and 100–200 ml starter liquid (unflavored kombucha from a previous batch or store-bought raw kombucha).
4) Cover: use a tightly woven cloth or coffee filter secured with a rubber band. Let air in, keep bugs out.
5) Ferment: keep the jar at 20–25°C (68–77°F) away from direct sunlight for 7–14 days. Taste from day 7. When it’s tangy enough for you, it’s ready.

Want fizz? Do a second, sealed fermentation. Bottle kombucha with a splash of juice or fruit, seal the bottle, and leave it at room temperature 2–5 days. Chill before opening to slow carbonation.

Flavor ideas and small tweaks

Keep flavors simple: ginger and lemon, mixed berry, hibiscus, or green apple work well. Use 10–30 g fresh fruit or 10–20 ml juice per 500 ml bottle for second fermentation. For herb flavors, add a small sprig of mint or basil—remove after 24–48 hours to avoid bitter notes.

Temperature affects speed and taste. Warmer = faster, tarter results. Cooler = slower fermentation, smoother taste. If your SCOBY produces a thin new layer of film on top, that’s normal; it’s a new SCOBY forming.

Safety first: always use clean equipment. If kombucha smells rotten, shows fuzzy mold (blue, black, or green spots), or tastes clearly off, toss the batch and sanitize the jar. A vinegary smell and cloudy strands are normal.

Alcohol content is low in most home batches but can rise with long fermentation or warm conditions. If you need zero alcohol, buy pasteurized non-alcoholic kombucha from trusted brands instead of home brewing.

Where to buy: local health food stores often stock raw kombucha and starter kits. Online marketplaces and specialist brands offer flavored bottles and SCOBY kits—check reviews and look for raw, unpasteurized labels if you want active cultures.

Quick tips: use plain white sugar (alternatives change fermentation behavior), avoid metal contact for long periods, and label bottles with brewing and bottling dates. Your first few batches will teach you your preferred taste and timing—embrace the little experiments.