Kombucha Tea

How to Make Kombucha Tea

A couple of weeks ago I had my great friend and fellow health coach Liz Curran as a special guest on my weekly #WTMKlive show on Facebook, and we had a fabulous time learning how to make Kombucha Tea.  If you missed that episode, I’ve got the video on here so you can watch it.

Kombucha tea for some may be somewhat of an acquired taste, however, it would be well worth your while to try to get some into your diet at least three (3) times a week.

Why?  Well, because it is a super healthy way to feed (or heal) your gut and improve your digestion.

So what is Kombucha Tea?  Well, it is basically just fermented tea.  And it’s that fermentation process that grows the healthy bacteria that feeds the bacteria in your gut and provides you with the amazing health benefits.

After being fermented, kombucha becomes carbonated and contains vinegar, b-vitamins, enzymes, probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:

Sounds like all good reasons to me, plus, I really love the taste.

Bon Appetit!

Kombucha Tea

How to make Kombucha

Gut healing and delicious
Course: Drinks, Kombucha
Cuisine: Kombucha
Keyword: Kombucha
Prep Time: 10 minutes
Cook Time: 3 minutes
Brewing Time: 14 days
Total Time: 14 days 13 minutes
Servings: 20 servings
Calories: 58kcal
Author: Coach Collette
Print Recipe Pin Recipe


Tools You Will Need

  • 1.5 gallon glass container
  • cheesecloth
  • rubber band

For the Kombucha Tea

  • 12 Cups water distilled, purified or filtered
  • 1 1/2 Cups refined sugar
  • 6 tea bags black, green or herbal
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • 1 Cup starter tea from previous kombucha batch


To Make The Kombucha Tea

  • Boil 6 cups of water and add to glass container
  • Add sugar into water and dissolve by stirring with wooden spoon until water is clear again. Don't use a metal spoon as this will destroy your SCOBY.
  • Add tea bags and allow tea to steep for 10-20 minutes Remove tea bags
  • Fill glass container with an additional 6 cups of COOL (not cold) water (12 cups water total). (This will help cool down the brew to room temperature more quickly.)
  • Once brewed, and the tea is cooled to room temperature, add SCOBY and starter liquid to the glass container. Your SCOBY may either sink or float on the top.
  • Cover with breathable white cloth and rubber band around top.
  • Place glass container in a dark place out of direct sunlight, where it won’t be disturbed or moved, temperature should stay between 68-78 degrees.
  • Allow tea brew for 2-3 weeks.

To Harvest the Kombucha Tea

  • After a couple of days, you will see a SCOBY “baby” forming on the top of your tea. This is a great sign that fermentation is going as planned.
  • By the time you are finished brewing, you’ll have two SCOBYs - the original “Mother” and the new “baby” which you can store or share with a friend. Your new baby will look and feel similar to a jelly fish and be thick enough to pick up with your fingers.
  • Make sure you reserve at least 1 cup of your batch of Kombucha to keep your SCOBY healthy and to start a new batch.
  • You can taste test after a week to determine how sweet/tart you like your tea. I prefer 2 weeks or so for my desired sweetness.
  • When the tea has reached your desired flavor, carefully remove both SCOBYs and set them aside in a separate glass jar submerged in 1-2 cups of Kombucha.
  • Strain your kombucha slowly into mason jars, using a plastic or non-metal strainer (to catch any extra pieces of SCOBY from being bottled. It is edible, but some prefer not to drink it). It should be carbonated so don’t be surprised if it starts to fizz.
  • Refrigerate your jars of kombucha and it will no longer ferment.



If you’d like to flavor it, add fruit, herbs, ginger etc.. to the brewed kombucha and store for an additional 3 to 4 days. You may see a small SCOBY form around the fruit as it floats. The color may drain from the fruit and change the color of your tea. This is a sign that it is ready to drink.
You can save your extra SCOBY by storing it in a small glass jar submerged in kombucha in your refrigerator. Cover with a breathable cloth and rubber band. As you continue to brew, you’ll collect these extras in the jar creating your own SCOBY hotel. Continue to add fresh kombucha to your hotel every month or so to keep it alive. *It is very good to have extras stored in case something goes wrong with your primary batch.
You can repeat this process again using one SCOBY and 1 cup Starter Liquid.
Useful Info:
Always clean your hands, utensils, and anything that might touch your kombucha with hot water and distilled vinegar. Between brews you can simply wipe glass container with white vinegar and a paper towel to clean it out and begin your next batch.
Only use lead-free glass and ceramic for fermenting. Kombucha will absorb toxins out of the container that it’s brewed in (much like how it pulls toxins out of our bodies).
The easiest place to get a SCOBY is from a friend with their own SCOBY hotel.  Can’t find a one locally or don't know anyone who is currently brewing Kombucha?  No problem, you can purchase your very own SCOBY here!


Nutrition Facts
How to make Kombucha
Amount Per Serving
Calories 58
% Daily Value*
Sodium 8mg0%
Potassium 4mg0%
Carbohydrates 15g5%
Sugar 15g17%
Calcium 5mg1%
* Percent Daily Values are based on a 2000 calorie diet.

If you’d like more information, I found a great article by Dr. Josh Axe that explains it in further detail, as well as his own recipe for this healthy drink.  You can read it HERE.  And also, make sure that you go and check out my friend Liz Curran!

I sure hope you enjoy this recipe as much as I do and would love to hear what you think about it, so don’t be shy, let me know in the comments!

Also, make sure you share it with all your friends and join our community so you don’t miss any of my other great recipes, events and offers. 

Here's to your health!

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