How To Make Kombucha

Oh dear, I’d completely forgotten that I’d made a video showing my first attempt at how to make kombucha with green tea. I was reminded about it by my family, as it is probably more than ready by now…

The video was shot back on, oooh 15 October 2013 and my sister is desperate for me to empty the jar. The big chicken won’t even sniff it and thinks once the jar is empty that will be the end of things. (Shhh, it won’t be).

So I’m about to shoot Part 2, showing you what’s happened since I left it and to decant and taste it!

My niece Phoebe did have a little sneaky preview taste the other evening and she liked it, so we shall see..

I’ve had lots of questions about what exactly kombucha is. Actually, the questions were more based around “What IS that THING in that jar?!!!”.  Haha. So I will do a bit of research and write something coherent to explain what it is and why I’m bothering to make it.

I hope you enjoy this video and I look forward to reading about your own kombucha experiments. Please leave your comments and any links, by scrolling further down this page :)

PS. Written instructions on what I did are below the video too


  • 1 x scoby
  • 6 x unbleached bags of green or white tea – I used Clipper
  • 12 x tablespoons of raw cane sugar – I used Billingtons
  • 2.5 x litres of filtered water
  • 1 x 3 litre glass jar
  • 1 x elastic band to go round the rim of the jar and a bit of cloth to cover the opning.


Note! Do NOT use metal utensils or containers with the scoby, it doesn’t like it!

  • boil the water and pour into the glass jar
  • add the tea bags, give a quick stir with a wooden spoon and leave alone for 20 minutes
  • remove the tea bags
  • add the sugar and stir until dissolved
  • leave until the tea has cooled completely
  • put the scoby in the tea
  • cover with the cloth and secure with the elastic band
  • leave for at least two weeks, preferably three, in a warmish spot
  • watch your scoby grow

It is normal to have brown strands on your scoby and for it to grow babies. It is NOT normal for mould to grow. If you have mould then please bin it.


  • I bought my glass jar from Dunelm Mill
  • The scoby came from eBay – store it at room temperature, not in the fridge

Prefer to read? Here’s the transcript:

Hi, ok! What I’m going to do today, is… make… kombucha tea. Well, I’m going to make the tea and hopefully it will be cool enough by the end of the day to put a thing called a kombucha scoby into it.

I’ve got no idea if I’m pronouncing this right but the kombucha as I’m pronouncing it (kom-boo-cha) will make a probiotic tea. Something that will aid digestion and fill my body with lots of good things.

I will be talking more about this but I just wanted to show you the process I’m going to do.

As you can see, this is – well, we’ve had some debate in our house. Some people thinks it looks like a breast implant. Some people think it looks like a placenta. Mmm mm mm. But this is what is known as a scoby.

I went online, on eBay in fact, and purchased my scoby. I did, very naughtily put it in the fridge when I first got it because I worried that it needed to be in the fridge. But it doesn’t. It needs to be in the warmth.

So I pulled it out again and hopefully it is going to work fine.

What I first need to do is make the tea.

The instructions that came with my scoby said to use organic white tea which apparently is young green tea. They recommended using Clipper which I went out and got this from my local health food shop. You could use green tea too. These come in tea bags that are unbleached, which is pretty important. You don’t want any nasties in your tea.

Here is my jar of filtered water. As you can see I’m using charcoal filters. These don’t cost much, they are about £5 for four I think. I wish I’d bought 8, I’m probably going to go back and buy some more. They start to drop down after a few days. They are filtering all the impurities out of the tap water.

And the last thing I need to make this, is some raw cane sugar. It’s unrefined that was recommended and again, it was very handily in my local health food shop.

So what I’m going to do is make the tea first.

For that, I’m going to need to put this camera down haha! And look at my instructions.

Back again. Ok I have my instructions as you can see. So what I’m going to do is boil 2.5 litres of my filtered water, I’m then going to pour that into my jar which isn’t around, it’s obviously been tidied away but I’ve got a 3 litre glass jar. I got mine from on of my sister’s favourite shops, Dunelm Mill and to that…

let’s have a read…

I’m going to add six bags of white or green tea, I’ve got the white tea I will then let the tea bags sit in there for about 20 minutes, then I’m going to hook them out and add 12 tablespoons of raw organic cane sugar. That is what’s going to feed my scoby.

It does sound a bit rank, doesn’t it. And it looks a bit dodgy too but that’s what it needs.

I’ll then stir it until the sugar dissolves and let it cool down completely.

It’s really important that the tea is cooled down completely until it’s like room temperature, cool to the touch.

Then I get to place my scoby in. So I will make the tea and show you the end results and I’ll be back later.

Right, I’ve got the scoby. My sister, Nicola, says she hopes it doesn’t slither away. Which… you know, really… look at it.

It is quite big isn’t it. It’s as big as my hand and it comes with a little bit of liquid that it grew in. People keep saying to me, what exactly is a scoby?

I presume the answer to that is it’s a culture. But I will look it up and give you a proper answer and write it in a blog post. So you’ll have to check out my website – – and have a read of the blog that goes with this video.

Sorry… I just opened the bag and I felt a bit sick *laughs*

It smells really vinegary. Nice and tart. So it’s obviously a very powerful scoby.

It’s got lots of… oh I don’t know if I can show you. Let’s have a look. Oooh I don’t want it to spill out everywhere. Ok, let’s hold it up like this.

You see it’s got brown stringy bits, this is good. It’s not mould. So I’m going to touch it. My hands are very clean.

(My sister is shrieking in the background which makes me laugh).

Look at the stringy brown bits. It looks a bit like snot doesn’t it. Yuck.

It feels… OOOPS. Oh no I’ve spilled a lot of the juice.

(Nicola says – that’s not juice that’s blood)

It’s not blood!

Look, it looks a bit like a crumpet. But definitely a placenta sort of thing.

I don’t know if there’s a right way or a wrong way up. Goodness knows. But I’m just going to slip it in the top of the jar and there you go.

It’s sort of floating towards the top. I’m going to put in some of this as well because that will help get it started. That is the kombucha the scoby was grown in.

And uh, there we have it.

One kombucha tea to brew.

I don’t think I should be closing the lid of the jar. The instructions have said I should cover the top with either tissue paper, which I presume means kitchen roll, or I should use a bit of cloth and just secure it on with an elastic band. I don’t think I’ve got either of those.. That’s a bit of bad planning isn’t it. I’ll have to nip round the shop and get some kitchen roll to cover this.

And how am I going to turn the video off… Look, look. It’s all stuck to my fingers.

Ok this will sit now and do whatever it does for at least two weeks, two to three weeks. The sugar in the tea will feed the scoby and it will ferment and when it’s ready it will smell a little bit sour I think, and it will be fizzy.

Apparently, this scoby grows as well. I don’t know if it grows another one or bigger.. I’m not really quite sure.

But it will be interesting to see. It’s a nice experiment isn’t it and it will be very good for my guts and I am quite preoccupied with that.

I’ll show you in two weeks time when I come back and taste it. Bye!

Note: do not let your scoby come into contact with metal containers or utensils as this will affect it

It’s a cold and rainy Monday, here in Sussex and I need to FREE my kombucha from the jar.

So, I shall show you what has happened since I first brewed the tea and stuck that scoby in there. I bet you can’t wait.

Well, here it is with its lovely little hat on. Let’s take that off. So you can see it in all its gory glory.

Ok, now… I’ll see if I can get a really good angle on this. What you can see is the scoby… this is a big jar – let’s get some proportion… That’s my hand and the scoby, the original one is here and it just grew and grew and it was huge within the first week and it had to go sideways as it was too wide to sit across the top of the jar.

I don’t know if you can see, just along here, that’s the first baby it grew and up here is another baby. So I’m just hoping, it’s all going to be ok.

I’m going to hook the scobies out. Now you can’t use any metal container or utensils otherwise it damages the scoby apparently, and you can’t use it again to make more tea.

So I’m going to get a plastic spoon and fish them out and then decant the kombucha into some glass bottles I’ve saved and have a taste.

I’ve taken out the scobies. That was the really little one right on the very top – the newest one… This was the first baby that grew. And this is the original mother, which is just huge.

And what I’ve got here, is a plastic strainer and here’s my jar of kombucha tea. And as you can see there’s some brown stringy bits in it so I’m just going to sieve the tea through the strainer into this ceramic bowl.

Ok, the moment of truth. What does it taste like? I’ve got two full bottles of kombucha and this glass so…

It’s funny. I can smell it and it smells sweet to me actually. And it’s been… what’s the date today Nicola? It’s the 11th November today, so it’s been nearly a month actually.


Yeah, it’s pretty punchy. What do I mean by that? It’s sweet but it’s got quite a vinegary after-taste. If I hadn’t left it so long, it wouldn’t be so vinegary but it’s got the sweetness there as well. It’s actually quite nice.

When my niece tried it – she had a little preview taster the other day – she said it tasted lemony.

It’s sort of sweet with a lemon taste and then it’s got that vinegar burn going down the back of your throat. It’s actually really pleasant to drink.

It’s slightly fizzy, I don’t know if it goes fizzy once it’s been decanted and stuck in the fridge but we shall see what happens to it. (It does!)

It’s a lovely colour. It’s this golden amber, nice and clear and yeah, mmm, I like that. I shall be making some more.


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