Originally from Asia, known in China as ‘the exlir of life’, Kombucha is fermented, sweetened tea. The Kombucha SCOBY is a gelanitous layer of cellulose which grows on the surface of the sweetened tea. It is composed of different yeasts and acetobacter. The yeasts convert the sugars into ethanol and the acetobacter convert the ethanol into acetic acid. There are smaller amounts of several other bacteria strains within the SCOBY, including lactobacilli. As well as sugar, tea is essential for the growth of the SCOBY. It is thought that at least 75% of the caffeine is consumed during the fermentation. 


  • 160grams sugar
  • 2 litres filtered or spring water
  • 8 teaspoons or 8 teabags of green tea
  • 1 x SCOBY large enough to ferment 2 litres (you can purchase a SCOBY from us - just email)
  • 200 ml of ready Kombucha


  • Sieve
  • Plastic spoon
  • Plastic Jug
  • 2 litre glass jar
  • Muslin or tea towel
  • Muslin for teabag
  • String
  • Elastic band
  • Scales


  • Wrap tea in muslin and tie with string
  • Boil 1 litre of filtered or spring water and add to 2 litre glass jar
  • Add tea and sugar to jar and stir, then leave to infuse for 20 minutes
  • After 20 minutes add remaining litre of water to glass jar
  • Add the SCOBY as well as the 200 ml of ready Kombucha
  • The jar can now be placed somewhere warm to ferment. This needs to be between 20 and 30 degrees Celsius, ideally between 24 and 28 degrees Celsius. A Kombucha will take anywhere between 7 to 14 days approximately. When to stop the fermentation (by decanting the liquid and bottling) is to some extent down to personal taste. Generally it is ready when most of the sweetness is gone and there is a slight but pleasant sourness. The longer it is left to ferment the more sour it will become.