How to Brew Kombucha with Loose Leaf Tea

In short: to brew kombucha with loose leaf tea, steep about 15 g of plain black or green tea in 1 gallon (3.8 l) of hot water, dissolve 1 cup (200 g) of sugar, let it cool to room temperature, then add a SCOBY and 2 cups of starter liquid. Cover the jar with cloth and ferment at 68-78°F (20-26°C) for 7 to 14 days. Bottle it with fruit for a second fermentation if you want fizz and flavor.

Kombucha is simply sweet tea fermented by a culture of yeast and bacteria. The tea you choose shapes the final drink more than anything else, and loose leaf gives you more control than tea bags: you can weigh it, blend it and pick a clean, unflavored leaf the culture likes. Here is a step-by-step method that works in any kitchen.

What you need

• A 1 gallon (3.8 l) glass jar, washed with hot water and rinsed well
• 15 g loose leaf tea (about 5 tablespoons of black tea, or 6 of a fluffier green tea)
• 1 cup (200 g) white cane sugar
• 14 cups (3.3 l) filtered water
• 1 SCOBY (the rubbery culture disc) and 2 cups (475 ml) of unflavored kombucha from a previous batch or a trusted friend
• A tightly woven cloth or coffee filter and a rubber band
• Swing-top glass bottles for the second fermentation

Not sure how to measure leaves without a scale? Our guide to how much loose leaf tea per cup has spoon-to-gram conversions for every tea type.

The best tea for kombucha

The culture feeds on sugar, but it also needs the nutrients in real tea leaves from the Camellia sinensis plant. Plain, unflavored teas work best. Teas with added oils, such as bergamot in Earl Grey or flavored blends with essential oils, can weaken the SCOBY over time.

A bright, clean leaf like Orange Pekoe Ceylon gives a reliable, brisk base. For a lighter brew, try a Japanese green such as Fukujyu Sencha, or blend the two. Browse more options in our black tea and green tea collections.

How to brew kombucha: step by step

1. Make the tea concentrate. Heat 4 cups (950 ml) of water. Use 200-212°F (93-100°C) for black tea or 175°F (80°C) for green tea. Steep the 15 g of leaves for 5 to 7 minutes (black) or 3 minutes (green), then strain.
2. Dissolve the sugar. Stir the sugar into the hot tea until it disappears completely.
3. Cool it down. Pour the sweet tea into the jar and add the remaining 10 cups (2.4 l) of cold filtered water. Check that it is at room temperature, below 85°F (29°C). Hot tea can kill the culture.
4. Add the culture. Pour in the 2 cups of starter liquid and gently lay the SCOBY on top. It may float, sink or sit sideways; all are normal.
5. Cover and wait. Secure the cloth with a rubber band to keep out fruit flies and dust. Place the jar somewhere warm, dark and still, away from other ferments.
6. Taste from day 7. Slide a clean straw under the SCOBY and taste. It should be tart but still a little sweet. Most batches are ready in 7 to 14 days; warmer rooms are faster.
7. Save the starter. Before bottling, set aside the SCOBY with 2 cups of the liquid for your next batch.

Second fermentation: flavor and fizz

This is where kombucha gets fun. Fill bottles with the finished brew, leaving about 1 inch (2.5 cm) of space at the top, and add flavor. Seal and leave at room temperature for 2 to 4 days, then refrigerate to slow fermentation.

Ideas per 16 oz (475 ml) bottle:

• 2 tablespoons of fruit juice or mashed berries
• A few slices of fresh ginger and a strip of lemon peel
• A small pinch of dried hibiscus, such as Pure Hibiscus, for a ruby color and cranberry-like tartness
• Mint leaves with a little pineapple juice

Herbal flowers and fruit are perfect at this stage because they only flavor the drink and do not have to feed the culture. You will find more ideas among our herbal teas. Open bottles over the sink the first time, as carbonation can build quickly in a warm room.

Common problems and simple fixes

• Too vinegary: it fermented too long. Bottle sooner next time, or use it as a salad vinegar.
• Too sweet: give it a few more days, or move it to a warmer spot.
• Flat after bottling: add a little more fruit or sugar to each bottle and make sure the caps seal tightly.
• Brown strings under the SCOBY: these are yeast strands and are normal.
• Fuzzy, dry spots of white, green, blue or black on the surface: that is mold. Throw away the whole batch and the SCOBY, clean the jar and start again with fresh starter.

Good hygiene keeps things simple: clean hands and utensils, glass or food-grade stainless steel only, and always enough starter liquid so the brew turns acidic quickly.

Frequently asked questions

Can I use any loose leaf tea for kombucha?

Use plain black, green, oolong or white tea from the Camellia sinensis plant. Avoid teas with added oils, such as Earl Grey, as the main base, and save herbal and fruit blends for the second fermentation.

How much loose leaf tea do I need per gallon of kombucha?

About 15 g per gallon (3.8 l), which is roughly 5 tablespoons of black tea. You can go up to 20 g for a bolder, darker brew.

Does homemade kombucha contain caffeine?

Yes, some. The caffeine comes from the tea and only part of it is used up during fermentation, so a glass usually has a fraction of what a cup of the same tea would contain.

How long does it take to brew kombucha?

The first fermentation takes 7 to 14 days at 68-78°F (20-26°C). The optional second fermentation in bottles adds 2 to 4 days.

Can I reuse the tea leaves?

Fresh leaves give the culture the most to work with, so use new tea for each batch. Spent leaves are better enjoyed as a light second cup or added to compost.