Ingredients You Need

  • Filtered Water (Chlorine and Fluoride Free)
  • Kombucha SCOBY
  • 1/4th Cup Starter Tea
  • 2 tbsp Black Or Green Tea
  • Wide Mouth Glass Jar
  • 4 tbsp Organic & Sulphur-less Sugar
  • Rubber Band
  • Filter Paper or thick tight weave cloth.
  • Thermometer


  1. Wash your hands thoroughly and the entire work area with piping hot water to avoid contamination.
  2. Take 1 Litre water in a pot and bring it to a boil. Add 4 tbsp (60g) sugar and 2 tbsp regular tea to the water.
  3. (You could add more tea if you like your Kombucha strong.) Sieve and keep the tea aside.
  4. Make sure you leave it, to bring it to room temperature (20-34°C) or till it is completely cooled down.
  5. Rinse a wide mouth glass jar with hot water. You can also mix a little white vinegar with water and clean the jar. (Optional)
  6. Fill the jar with the freshly prepared cool tea. Carefully add the Mother SCOBY and the starter tea.
  7. Tightly cover the jar with a thick cheesecloth or coffee filter, and seal with a rubber band.
  8. Culture in temperatures between 20-29°C for 7-15 days, depending on how strong you like your Kombucha.
  9. After 7 days or once prepared, keep aside 150-200 ml Kombucha tea as the starter for your next batch.
  10. A new baby SCOBY will form on top of the jar. You can repeat the process with the baby SCOBY and the prepared Kombucha as your starter culture.
  11.  Strain the remaining Kombucha in a glass bottle. Your Kombucha is now READY to drink.