Kombucha Tea


  • Large stainless steel or ceramic stock pot (enough to hold 1 gallon of water)
  • Stainless steel or wooden tongs
  • 4 cup glass measuring cup (Pyrex is great)
  • Wooden or stainless steel spoon
  • 1 gallon glass jar
  • Dish towel or t-shirt pieces (something with a very fine weave)
  • Rubber band

TIP:  to add fruity flavor to your tea, add 1/8c. of fruit to the FINISHED tea, right before you refrigerate it.  (Fresh or frozen will work).  Strawberry and peach work best.


  • 1 gallon purified, filtered water
  • 4 organic black tea bags
  • 1 cup turbinado
  • ½ cup Kombucha tea from previous batch
  • 1 Kombucha mushroom culture


  • Bring 1 gallon of water to a rolling boil.
  • Take off heat and add the sugar.
  • Stir with spoon until sugar dissolves completely.
  • Put in tea bags and let sit until lukewarm or cool.
  • Take out tea bags after cooling.
  • Pour tea into glass jar.
  • Add Kombucha tea and mushroom culture to jar with tongs. (Take care not to touch the mushroom with your fingers.)
  • Place dish towel over jar opening and secure with rubber band.
  • Place jar in a secure area of your kitchen for 7-10 days.

After 7 days, test the tea for taste.  It should taste like apple cider.  If it’s still sugar-sweet, allow it to ferment longer (Ferments will take longer to mature when they’re in cooler environment, like TX air condition in the summer).  Store tea in a glass container in the refrigerator and enjoy!  Your batch will not only have the “mother” mushroom, but will produce a “baby” that you can share with friends or make more than one batch at a time.  Each mushroom can successfully be used up to 10 times for future batches.  After that, discard.


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