How To Make Kombucha Tea

Byline: Patsie Smith

how to make KombuchaKombucha is an ancient Chinese elixir and tonic, a fermented tea that you can easily make yourself. You will need to obtain a starter culture called SCOBY (Symbiotic Colony of Bacteria and Yeast), sounds disgusting? Not really! Its actually quite a cute little guy :) You can buy a SCOBY from some health food stores, adopt it from a friend or google search for local kombucha makers. Often other kombucha makers are most willing to give away SCOBYS for free as each batch of kombucha produces a baby SCOBY.

Kombucha is a probiotic tea, excellent for strengthening your immune system, maintaining and healing your digestive system, restoring life energy, and tastes awesome!

How to make Kombucha

  1. Brew 2 liters of organic black tea (or any kind of favorite tea) with filtered/natural spring water in a tall glass bottle or jar.
  2. Add 1/2 cup of raw organic sugar (or rice malt if intolerant to sugar), stir gently. Leave to cool to room temperature.
  3. Pop in the SCOBY and some SCOBY liquid (from previous brew) and cover the top with a muslin cloth, secured with a tie.
  4. Sit it in a cool dark part of the kitchen or in your pantry for 7-10 days.
  5. After 7-10 days pour the tea out of the container. Don’t be concerned if there are white stringy bits in the tea, they’re the ‘good bugs’. And the tea will be slightly effervescent from the fermentation.
  6. Keep the mother SCOBY with a small residual amount of tea and you may share away the baby, or keep them both and make your next double batch of kombucha.
  7. Serve and drink anytime, or along with your Asian noodle meal.

The tea can be kept in a closed bottle in the fridge for freshness and consumed slowly. Please note: no metal or plastic utensils should be used in the whole SCOBY making process or it will taint the brew. Also, examine to ensure it does not grow mold, to prevent this you may spray some apple cider vinegar over the surface. In the rare event that it does get moldy (usually in humid environments) discard the batch and start afresh.

Please share your experiences in making kombucha in the comments section. Blessings to you…namaste.

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Patsie Smith is a spiritual author and guide, intuitive and energetic healer, meditation and yoga teacher. She helps facilitate healing on every level of one’s being. To connect with her weekly wisdom, meditation and guided healing journeys visit