Kombucha Recipe is a fermented tea that has been consumed for over 2,000 years. It is believed to have originated in China during the Qin Dynasty (around 221 BCE), where it was known as the “Tea of Immortality.” From China, it spread to Japan, Russia, and Europe, gaining popularity for its supposed health benefits, including improved digestion and increased energy.
The name “kombucha” is said to come from a Korean doctor named Kombu, who brought the fermented tea to Japan to help an emperor with digestive issues. However, this story is debated, and the exact origins of the name remain unclear.
Today, kombucha is enjoyed worldwide for its probiotic properties and delicious tangy taste.

Authentic Kombucha Recipe
Ingredients:
- 4 cups (1 liter) filtered water
- 4 black or green tea bags (organic is best)
- ½ cup (100g) organic cane sugar
- 1 cup (240ml) starter tea (from a previous batch or store-bought raw kombucha)
- 1 healthy SCOBY (Symbiotic Culture of Bacteria and Yeast)
Equipment:
- A glass jar (at least 1 gallon)
- A cotton cloth or coffee filter (for covering the jar)
- A rubber band (to secure the cover)
- A wooden or plastic spoon (avoid metal)
Step-by-Step Instructions:
Brew the Sweet Tea
- Boil 4 cups (1 liter) of water and remove from heat.
- Add 4 tea bags and let them steep for 10-15 minutes.
- Remove the tea bags and stir in ½ cup sugar until fully dissolved.
- Let the tea cool to room temperature (hot tea can kill the SCOBY).
Add the SCOBY
- Pour the cooled tea into a clean glass jar.
- Add 1 cup of starter tea (to lower the pH and prevent harmful bacteria).
- Gently place the SCOBY on top—it may float or sink, both are fine.
Ferment the Kombucha
- Cover the jar with a cloth or coffee filter and secure it with a rubber band.
- Place the jar in a dark, warm place (70-80°F or 21-27°C) and let it ferment for 7-14 days.
Taste and Bottle
- After 7 days, taste your kombucha with a clean spoon. If it’s too sweet, ferment longer.
- When the flavor is tangy and slightly sweet, remove the SCOBY and save 1 cup of kombucha as a starter for the next batch.
- Pour the kombucha into glass bottles, leaving a little space at the top.
Optional Second Fermentation (For Fizz & Flavor)
- If you want fizzy kombucha, add fruit juice, ginger, or herbs before sealing the bottles.
- Let the bottles sit at room temperature for 3-7 days, then refrigerate.
Enjoy Your Homemade Kombucha!
Now, you have authentic, probiotic-rich kombucha just like ancient brewers made centuries ago! Experiment with different teas and flavors to make it your own.
Would you like some flavoring ideas or troubleshooting tips? 😊
NOTE:
If you love our recipes you must visit our website and learn more recipes you want thank you for visiting.
One Reply to “kombucha Recipe Homemade Base Guide Step by Step Litters and Scoby”