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How to Make Kombucha Tea.

Have you ever seen something about this tea? Asking yourself. I should try this out, but where do I even start? I’m here for you. How to Make Kombucha Tea is easy to make. and here is a brief history of this drink and then you have the recipe and then you can enjoy this tea and even have a new site to read stories from 🙂 Enjoy

History of How to Make Kombucha Tea First off.

Kombucha originated in Northeast China (historically referred to as Manchuria) around 220 B.C. This tea was initially prized for the healing properties it has in the tea. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo.

Unlike other teas that you can purchase at the store in a bag or a box, Kombucha tea is something that you will have to grow on your own. Many find the extra effort to be well worth it when they decide to weigh the benefits, which include a distinct sweet taste and possible aid for individuals who suffer from excema and other types of skin problems, hair loss, arthritis, hypertension, digestive and intestinal problems, high cholesterol and more.

Kombucha tea has been used in China for thousands of years and is believed by many to be a fountain of youth elixir. The ancient beliefs surrounding Kombucha tea seem to signify a combination of magic, mystery, and power. In addition to the aforementioned benefits, Kombucha tea is also thought to lengthen an individual’s lifespan, soften the appearance of veins, speed the healing process, increase blood circulation, lessen the symptoms associated with menopause, and eases anxiety, etc. Side note: I am making this right away! the healing it has in the drink is so incredible

It is important to note that only a few of the benefits that Kombucha tea is thought to provide actually have a scientific basis to back them up. It is equally necessary that individuals realize that too much Kombucha tea is not good for them. In fact, if consumed in large quantities, it can even be harmful. This adds further credence to the old saying that reads, “more is not always better.”

Prior to using any product as a remedy or for medicinal purposes, individuals should consult their physician and inquire about potential side effects. This is very important when using any type of product in hopes of aiding in one illness or another. All too often, individuals continue using a product without fully realizing its potential harm and may never even know until it’s too late.

Therefore, prior to using Kombucha tea, individuals are urged to provide their physician with a detailed medical history and a list of any current medications that they are currently taking. This will help the doctor to make a well-informed decision on whether Kombucha tea will be a good or bad step toward better health.

The information in this article is intended for informational purposes only. It should not be considered as, or used in place of, medical advice or professional recommendations regarding the use of Kombucha Tea. If necessary, individuals should consult a medical doctor for information regarding Kombucha Tea and it’s potential benefits and/or side effects.

Here is How to Make Kombucha Tea

How to make scoby for your tea.


  • 7 cups of water
  • 1/2 cup white granulated sugar
  • 4 bags of black tea, or 1 tablespoon loose-leaf.
  • 1 cup unflavored, unpasteurized store-bought kombucha

What you’ll need.

  • 2-quart or larger saucepan
  • Long-handled spoon
  • 2-quart or larger glass jar, like a canning jar (not plastic or metal)
  • Tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar
  • Rubber band


How To Make Kombucha Tea!

  1. Make the sweet tea. Bring the water to a boil. Remove the pan from heat and stir in the sugar until it is completely dissolved. Add the tea and allow steeping until the tea cools to room temperature. Remove and discard the tea. (Alternatively, boil half the amount of water, dissolve the sugar, and steep the tea, then add the remaining water to cool the tea more rapidly.)
  2. Combine the sweet tea and kombucha in a jar. Pour the sweet tea into the jar. Pour the kombucha on top — if you see a blobby “baby scoby” in the bottom of your jar of commercial kombucha, make sure this gets transferred. (But if you don’t see one, don’t worry! Your scoby will still form.) Stir to combine.
  3. Cover and store for 1 to 4 weeks. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.) Place the jar somewhere at average room temperature (70°F), out of direct sunlight, and where it won’t get jostled. Sunlight can prevent the kombucha from fermenting and the scoby from forming, so wrap the jar in a cloth if you can’t keep it away from sunlight.
  4. First, bubbles will gather on the surface. For the first few days, nothing will happen. Then you’ll start to see groups of tiny bubbles starting to collect on the surface.
  5. Then, the bubbles will collect into a film. After a few more days, the groups of bubbles will start to connect and form a thin, transparent, jelly-like film across the surface of the tea. You’ll also see bubbles forming around the edges of the film. This is carbon-dioxide from the fermenting tea and a sign that everything is healthy and happy!
  6. The film will thicken into a solid, opaque layer. Over the next few days, the layer will continue to thicken and gradually become opaque. When the scoby is about 1/4-inch thick, it’s ready to be used to make kombucha tea — depending on the temperature and conditions in your kitchen, this might take anywhere from 1 to 4 weeks.
  7. The finished scoby: Your finished scoby might look a little nubbly, rough, patchy, or otherwise “not quite like a grown-up scoby.” It’s OK! Your scoby will start to smooth out and take on a uniform color over the course of a few batches of kombucha — take a look a before and after pictures of a baby and grown-up scoby in the gallery above.
  8. Using the liquid used to grow the scoby: The liquid used to grow the scoby will likely be too strong and vinegary to drink (and if you’re not used to drinking kombucha or very vinegary beverages, it can give you a stomach ache). You can use it to start your first batch of kombucha, or you can use it as a cleaning solution on your counters.


INGREDIENTS  ON How To Make Kombucha tea!.

  • 3 1/2 quarts water
  • 1 cup sugar (regular granulated sugar works best)
  • 8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
  • 2 cups starter tea from the last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
  • 1 scoby per fermentation jar, homemade or purchased online (If you need a recipe for that look above for that.)

Optional flavoring extras for bottling

  • 1 to 2 cups chopped fruit
  • 2 to 3 cups of fruit juice
  • 1 to 2 tablespoons flavored tea (like hibiscus or wonderful Earl Grey)  I have to tell you, this tea is my favorite one to enjoy.
  • 1/4 cup honey (I love wildflower honey best in my teas but whatever kind you have is good too)
  • 2 to 4 tablespoons of fresh herbs or spices


  • Stockpot
  • 1-gallon glass jar or two 2-quart glass jars
  • Tightly woven cloth (like clean napkins or tea towels), cover filters, or paper towels, to cover the jar
  • Bottles: Six 16-oz glass bottles with plastic lids, swing-top bottles, or clean soda bottles
  • Small funnel

INSTRUCTIONS on How to Make Kombucha Tea

Tea Tip: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.

1: Make the tea base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it steeping until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.

2: Add the starter tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)

3: Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you’ll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.)

4: Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight, and where it won’t get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.

It’s not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it’s OK if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.

After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.

5: Remove the scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.

6: Bottle the finished kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as a flavoring. Leave about a half-inch of headroom in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another covered jar, strain, and then bottle. This makes a cleaner kombucha without “stuff” in it.)

7: Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it’s helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.

8: Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.

Holy Cow! That was a lot of reading to do, but now you know How To Make Kombucha tea!! but I’m not done just yet. I really love this tea for so many reasons. The first one is that this tea as you read on the top of this post has healing properties in it! that’s amazing! OK, before I let you go make this drink or one of my others, a side note is. This is a very sour tea, now this tea is not sour like a lemon but it’s kinda like champagne sour with its fuzzy taste when you have that first sip.

Now, If you liked this post then check this one out. Check this one that is about gunpowder tea.

Stop by anytime to learn more about new teas and even your favorite ones. I do love to hear from my readers! if you want to let me know what you think of this and the other thing is I know a site that is filled with great things to read as you sip on this tea. Click here to find it.

Have a great day!

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