Kombucha made from tea

This is the base recipe for kombucha. The SCOBY you can order from any specialized shop online or from an other chef who makes it's own kombucha. The end result should be a beautiful complex tartness, perfect for adding acidity in your kitchen. 

Recipe makes 1300 grams.

Kombucha made from tea

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cane sugar



black tea



green tea



kombucha, in which the SCOBY get's delivered




Preparation method

  • Bring the water to a boil and stir in the cane sugar to dissolve.
  • Add the black and green tea and allow to infuse for 5 minutes.
  • Sieve out the tea and allow to cool down to 35°C.
  • Pour into a jar and add the kombucha and SCOBY.
  • Fit the top with a muslin cloth using an elastic band.
  • Allow the tea to ferment for 2-3 weeks in a dark place and at room temperature.
  • Measure the pH, it should be around 3,5 to 4.
  • Filter the kombucha using a coffee filter for the best result.
  • Use the kombucha straight away or keep in the fridge or freezer.
  • To keep the kombucha and SCOBY alive, keep repeating the recipe every 3-5 weeks.

Serving suggestions

  • From now on, you can use this recipe as a base for new kombucha's. Always use 20% base kombucha of the total yield of the recipe and a piece of SCOBY. 
  • To use as a cooldrink, store the kombucha in a pressure proof bottle at room temperature for 2 days. Refrigerate the kombucha and serve with some sparkling water and sugar syrup.
  • Delicious as an acid for ceviche with radishes and mung bean sprouts.

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