Kombucha tea

You will need:


1 pot

1L filtered water

¼ cup (about 4 tablespoons) organic cane sugar

2 organic black tea bags

1 glass bowl/jug (I use a large Pyrex measuring jug with pouring spout)

250ml kombucha starter

1 SCOBY (Symbiotic Colony Of Bacteria & Yeast)



In a medium pot bring 1L of water to simmer, add in ¼ cup of organic cane sugar and dissolve.  Turn the heat off and add 2 organic black tea bags to steep while it cools.

HINT: cooling takes hours – brew the tea in the morning so you can set it aside and go about your day J


Once the mixture has completely cooled remove the tea bags and add to the starter and SCOBY in the glass bowl.  Cover with a tea towel and find a spot on the bench where it will be out of the way and leave it to do its thing for a week.  You can check it if you like and do taste tests with a clean spoon until it is to your liking – the longer you leave it the more tart it will become as more of the sugar undergoes fermentation.


On the seventh day…..set the SCOBY aside in a clean glass jar or bowl, pour the kombucha into a clean 1L bottle – some ‘bits’ will go in – they are perfectly OK to drink, or you can strain them off.  Be sure to reserve at least 250ml to start your next batch.  


Don’t have a SCOBY? 

Not to fear, you can grow your own with a bottle of ready-made kombucha.

Good quality ready-made kombucha ferments well and will set you up with a SCOBY for future batches.  I bought my first kombucha (Sa en Aungkh brand) from the Oratia markets in West Auckland – popped it in a Pyrex jug with a tea towel on top and left it to do it’s magic on the bench.  Within 7-10 days I had a lovely thin SCOBY on top.


*Recipe adapted from Sarah Wilson at www.iquitsugar.com 

Yoga Mama Studio

53 Crawford Crescent








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