Kombucha, First Brew


You will need:

1 gallon spring or filtered water

1 cup sugar

6 bags black tea (or 2 tablespoons loose tea)


– Black tea consists of fermented tea leaves and has traditionally been used to brew kombucha. Black tea will maintain the most consistent pH level. it is important to avoid black teas that contain oils such as Earl Grey tea, chai tea, and flavored teas.

( you can make less then a gallon by doing a per quart of water mix by adding 1/4 cup sugar and 2 tea bags, 4 quarts = 1 gallon)


2 cups starter tea from last batch of kombucha

1 scoby per fermentation jar


Equipment needed to start and have continuous brewing:

Stock pot

1-gallon glass jar with spout

clean cotton cloth


PH strips (optional)

Note: Use glass and plastic, Avoid prolonged contact between the kombucha and metal both during and after brewing it can affect the flavor of your kombucha and weaken the scoby over time.


1. Make the Tea Base: Boil water and add tea bags. Remove from heat, remove tea bags, and stir in the sugar. Then allow to reach room temperature.


2. Add brewed tea, started tea, and scabby to glass jar


3. Cover with cloth and tie off with string or large rubber band


4. let brew for up to 7 days : Keep the jar at room temperature, out of direct sunlight, and safe from too much movement. Check the kombucha and the scoby periodically. Taste daily to find the right balance of sweet and tangy. Using PH strips to find a balance of less then 4.0 can also be helpful.

Note: For me the first brew starting with a new jar took 3 days after that point my first brew only needs 1 day.

Find out more about Kombucha:

Why Kombucha?

Kombucha, 2nd Brew