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Refreshing Kombucha Tea made at home

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Adjust Servings:
Preparing the SCOBY
600 ml Filtered water non chlorinated
2 1/2 TBSP Black tea leaves
5 1/2 TBSP White sugar
300 ml store bought pasteurized Kombucha Live and unpasteurized
Making Kombucha
600 ml Filtered water non chlorinated
300 ml Water from the SCOBY culture
2 1/2 TBSP Black tea leaves
7 1/2 TBSP White sugar

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Refreshing Kombucha Tea made at home

Make your own flavored kombucha at home

  • Gluten Free

    Kombucha is a fizzy and refreshing black or green tea which has multiple health benefits.

    • Serves 4
    • Easy


    • Preparing the SCOBY

    • Making Kombucha



    Kombucha was something we had for the first time in a Japanese restaurant, since then we always had the urge of making it at home. With so many things happening in our lives it got pushed back day by day.  One long weekend gave us the chance to try it out. Surprisingly, something so refreshing and Fizzy could be made from tea. Kombucha is simply the tea that is fermented with a strange jelly-like organism called SCOBY. SCOBY is a symbiotic culture of bacteria and yeast. Making Kombucha is super easy and takes very little time, if you like fermented food this is an ideal thing for you. Fizzy Tea with a sweet and sour taste together although can be an acquired taste is a must-try for anyone. You can make your own Kombucha with any different combination of fruits and flavours that you like. You can use green or black tea for this we prefer the taste of black tea. For those who like soda, this would be a great alternative as the natural bacteria in the drink will add a sparkling sensation to the beverage.


    Kombucha has many health benefits as well. Most importantly it helps with digestion and it is packed with antioxidants. If check the web you will find many articles with health claims whatever it is, this is a unique beverage.

    The first step in making the SCOBY  îs to find an unpasteurized kombucha with a living SCOBY in it. Usually, this will be written on the bottle and it would be great if this is unflavored. We found a locally available MOHKSHA Kombucha (www.mohksha.lk/) in an odd but tasty flavour that was good for the job.

    The process from SCOBY to the beverage will take 2-3 weeks. So the process will be two-part, the first is making the SCOBY and the second is making the final Kombucha.

    Here is some useful information.

    When making the SCOBY

    • Do not add any fruits or flavours during this stage, if you have a flavoured kombucha this is fine just follow the instructions on how to grow the SCOBY
    • Keep the bottle away from direct sunlight and preferably in a location with an ambient temperature between 20-30C, ours was kept at 28 C and it grew just fine
    • Cover the bottle with a thick cotton cloth to ensure dust would not go inside
    • This is especially important do not move the bottle once you have kept it in pace let it chill and grow DO NOT be tempted to check on it every so often by moving the bottle

    When making the Kombucha

    • All the same as above
    • Adding flavours can happen once the beverage is fermented and when you start bottling
    • Once you bottle do not keep the lid closed for more than few days as the pressure inside can crack open the bottle

    The Scoby itself looks odd and weird (Check our images) but at no point, you should see any moulds formed on this if so you need to discard the batch.

    Enjoy the process




    1 hour 15 minute( including the cooling time)

    Preparing the base

    Boil 300 ml water in a medium-sized saucepan, Bring the water to boil and add black tea leaves, let it boil for 10 minutes. Strain the tea into a jar. add rest of the filtered water, stir well and pour it into the bottle. Add sugar to the tea and let it cool for 1 hour. you may use an ice bath to speed up the process and bring it to room temperature.


    Add the live kombucha

    To the rested tea mixture add 300 ml of store-bought live and unpasteurized Kombucha. Cover the bottle with a thick breathable cloth and leave it in a cool dark place for 10-14 days. Make sure its not too warm.
    After few days you should start seeing sludge-like substance growing in the media, and after two weeks there should be a few millimetres thick layer formed on top of the liquid and the beverage colour will change to a murky brown colour.

    15 minutes

    Making Kombucha after two weeks

    Boil 300 ml of water in a medium-sized saucepan, we used the regular saucepan. Bring the water to boil adding black tea leaves, you can use tea bags instead. Let it boil for 10 minutes, strain the tea into a jar and add the rest of the filtered water to the same. Pour the tea into a glass bottle and add sugar to the same.

    depends on how you do it, it may go up to 1 hour to cool it naturally

    Let the tea cool down

    Let the temperature of the tea drops to room temperature, you may use an ice bath to cool it or leave it in a glass jar until it comes to room temperature naturally.


    Add the starter culture

    Add the SCOBY and 300 ml of the SCOBY cultured water to the cooled down tea.


    Let the Kombucha ferment

    Cover the bottle with a breathable cloth, we used thick cheesecloth and tighten it up by using a thread. Leave it in a dark area for 7-10 days. Place it in a place away from sunlight in a room that is below 30 C temperature, if you have a room with air conditioning this would be an ideal place.


    Separate the SCOBY

    After seven days you will see that scooby has grown in size and done its process. Take out your SCOBY and place it in a clean jar with some of the solutions, you can keep on using this to make any future batches.


    Bottle your Kombucha

    Using a clean cloth filter the rest of the liquid into a glass bottle that you can shut seal. At this point, you can add any matching fruits and flavours. We added hydrated basil seeds and three different types of mint. Once bottled you can leave it in the fridge for many weeks but you should open the lid every few days to release the build-up gas otherwise the bottle may crack under pressure.


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