How to Brew Kombucha

What Is Kombucha?

Kombucha is a naturally fizzy fermented tea drink made by combining sweetened tea with a SCOBY — a Symbiotic Culture of Bacteria and Yeast. Over one to two weeks, the SCOBY transforms the sweet tea into a tangy, lightly effervescent beverage. It's a fun and rewarding brewing project for tea lovers of all experience levels.

What You'll Need

  • 1 SCOBY with 1–2 cups of starter liquid (kombucha from a previous batch or a store-bought raw, unflavored kombucha)
  • 8 cups (2 liters) of filtered or non-chlorinated water
  • 4–6 teaspoons of loose-leaf black or green tea (or 4–6 tea bags)
  • 1 cup of plain white sugar
  • A 1-gallon glass jar
  • A breathable cloth cover (coffee filter, cheesecloth, or a clean cotton cloth) and a rubber band

Step 1: Brew a Strong Sweet Tea

Bring about 4 cups of water to a boil. Add your tea and steep for 5–7 minutes, then remove the leaves or bags. While the tea is still hot, stir in 1 cup of sugar until fully dissolved. Add the remaining 4 cups of cool water to bring the temperature down. Your sweet tea base should be at room temperature (below 90°F / 32°C) before moving to the next step — hot liquid can harm your SCOBY.

Step 2: Add the SCOBY and Starter Liquid

Pour the cooled sweet tea into your clean glass jar. Gently add the starter liquid, then carefully place the SCOBY on top. The starter liquid is important — it acidifies the brew right away, which helps keep unwanted bacteria out.

Step 3: Cover and Ferment

Cover the jar with your breathable cloth and secure it with a rubber band. Place the jar somewhere warm (ideally 70–80°F / 21–27°C), away from direct sunlight. Let it ferment for 7–14 days. The longer it ferments, the more tart and less sweet it becomes.

Step 4: Taste and Decide

Starting around day 7, use a clean straw or spoon to taste your kombucha. You're looking for a balance of sweet and tangy that you enjoy. When it tastes right to you, it's ready.

Step 5: Bottle and Enjoy

Remove the SCOBY and set it aside with 1–2 cups of the finished kombucha — this becomes your starter liquid for the next batch. Pour the rest into clean bottles. You can drink it right away or seal the bottles and leave them at room temperature for 1–2 more days to build natural carbonation, then refrigerate.

Tips for Success

  • Always use clean equipment — soap residue can affect fermentation. Rinse jars thoroughly with hot water or white vinegar.
  • Avoid metal containers or utensils, which can react with the acidic kombucha.
  • Black tea produces a reliable, classic kombucha. Green tea creates a lighter, more delicate flavor.
  • If you see a new thin layer forming on top of your SCOBY, that's a healthy baby SCOBY — a great sign!

Get Started with Solstice Tea Traders

The tea you choose makes a real difference in your kombucha's flavor. We recommend starting with a quality black or green loose-leaf tea for a clean, well-rounded brew. Browse our selection and find the perfect base for your next batch.