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Green Tea Kombucha


  • 3 green tea bags
  • 16 cups water
  • 1 cup of sugar
  • 1 SCOBY
  • 1/2 cup already brewed Kombucha (can use store bought)

Alternate measurements for the 2.5 liter Weck jar (10.5 cups)

  • 10 cups water
  • 5/8 cups sugar


  • Bring water to a boil. Turn off stove once the water has boiled. Add tea bags and sugar to water. It’s important to let it cool to room temperature.
  • Add the SCOBY and the 1/2 cup of Kombucha starter Into a large jar.
  • Add room temperature tea into the jar. Cover jar with a dish cloth and secure with a rubber band.
  • Leave in a cool, dark place for 7 to 14 days (depends on the temperature).
  • Once you think your Kombucha is ready, wash your hands thoroughly and remove the SCOBY by hand.

Green Tea Kombucha v1

  • Brewed for 14 days (weather in the 70s)
  • Success: Unique green tea flavor. More sweet than vinegar taste. But should use spring water next time, not tap water.

Green Tea Kombucha v2

  • Brewed for 14 days (weather in the 70-80s)
  • Partial Success: Flavor is quite strong in vinegar, too much for me. Need to brew for short time when weather is hot.