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Close-up shot of a kombucha fermenting.

Beginner Kombucha Tea Recipe (Easy Step-by-Step Method)

Learn how to make kombucha tea at home with this simple, beginner-friendly recipe. Uses basic ingredients, minimal equipment, and clear steps to help you brew safely and confidently.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Drinks
Servings 8 (1 gallon batch)

Equipment

  • 1 large glass jar (1 gallon)
  • 1 cloth cover or paper towel
  • 1 rubber band
  • 1 medium pot (for brewing tea)
  • 1 wooden or silicone spoon
  • 2-4 glass bottles with lids (for storage)

Ingredients
  

  • 8 cups water
  • 4-8 tea bags (black or green tea)
  • 1 cup granulated sugar
  • 1 SCOBY (symbiotic culture of bacteria and yeast)
  • 1 cup starter tea (plain, unflavored kombucha)

Optional for second fermentation

  • fresh produce (berries, ginger, citrus)
  • fresh herbs (mint, basil)

Instructions
 

  • Brew the Tea. Bring water to a boil. Add tea bags and steep for 5–10 minutes. Remove tea bags and stir in sugar until fully dissolved.
  • Cool Completely. Let the tea cool to room temperature. This step is critical. Hot tea will damage the SCOBY.
  • Add Starter and SCOBY. Pour cooled tea into a clean glass jar. Add starter tea. Gently place the SCOBY on top.
  • Cover and Ferment. Cover the jar with a breathable cloth and secure with a rubber band. Store at room temperature, away from direct sunlight. Let ferment for 7–14 days.
  • Taste and Adjust. Start tasting around day 7. When it reaches your preferred balance of sweet and tangy, it is ready.
  • Bottle the Kombucha. Remove the SCOBY and set aside with 1 cup of liquid for your next batch. Pour kombucha into bottles.
  • Optional Second Fermentation. Add fruit or flavorings to bottles. Seal tightly and let sit at room temperature for 1–3 days to build carbonation.
  • Refrigerate and Serve. Refrigerate to slow fermentation. Serve chilled.

Notes

  • Sour smell is normal. Fuzzy mold is not. Discard if mold appears.
  • Always use clean equipment to reduce contamination risk.
  • Avoid metal and ceramic containers during fermentation.
  • If kombucha becomes too sour, reduce fermentation time in future batches.
  • SCOBYs can be reused indefinitely and will produce new layers over time.