• 1 scoby
  • 1 Gallon filtered water
  • 8 Bags black tea
  • 1 cup sugar
  • 1 Gallon glass or ceramic jar
  • 1 paper towel or cheese cloth
  • 6 - 8 Flip top bottles or glass jars


You can use a combination of black, green and white tea bags

You can also use loose tea. 1 tsp loose tea = 1 tea bag


Boil water. Add tea bags and 1 cup sugar and boil for half hour. Let cool for a few hours.
Fill glass jar with cooled tea. Add scoby and 1 cup starter kombucha tea
Cover with a paper towel, fasten with tie or rubber band and store in a dark, cool place
let tea ferment for at least 7 days, tasting and checking in between. When the tea tasted like vinegar it is ready to harvest which will be anywhere between 7 to 14 days
Once tea has fermented for required time, gently take the scoby out along with 1 cup of fermented tea and keep aside. You can use this for your new batch.
Flavor the tea with flavorings you like as pictured in the post and store in flip top bottles or glass jars. Let stand for 3 to 4 days to get a nice fizz.
After 4 days your kombucha is ready to drink. You can refrigerate or keep it out to get extra fizz