Have you ever wondered how to make kombucha at home using black tea? This fizzy, slightly tangy, and refreshing drink is a powerhouse of probiotics and gut-friendly goodness. Kombucha has been around for centuries, praised for its potential health benefits, including improved digestion, boosted immunity, and natural detoxification.

While store-bought kombucha is widely available, making your own at home is not only cost-effective but also allows you to customise the flavour and control the fermentation process. When it comes to brewing kombucha, organic black tea is one of the best choices to achieve a well-balanced, rich, and full-bodied brew.

Let’s dive into everything you need to know about making kombucha with black tea, from understanding its benefits to mastering the brewing process step by step.

What is a SCOBY?

If you’re new to kombucha brewing, you might be wondering—what exactly is a SCOBY? The term stands for Symbiotic Culture of Bacteria and Yeast, and it’s the heart of kombucha fermentation. The SCOBY is a rubbery, pancake-like culture that floats on top of the brewing tea, feeding on the sugar and producing beneficial acids, probiotics, and carbonation.

Without a SCOBY, kombucha wouldn’t exist—it’s responsible for transforming sweet tea into a tangy, probiotic-rich beverage. Over time, a SCOBY grows and thickens, allowing you to reuse it for multiple batches or share it with friends who want to start brewing their own kombucha.

Now that we know why SCOBY is so important, let’s move on to why black tea is the ideal choice for brewing kombucha.

Why brew kombucha with black tea?

Kombucha is a fermented tea beverage made by adding a SCOBY (Symbiotic Culture of Bacteria and Yeast) to sweetened tea. The SCOBY feeds on the sugar and ferments the tea, creating a slightly tangy, fizzy, probiotic-rich drink. The fermentation process also produces organic acids, antioxidants, and beneficial enzymes, which contribute to kombucha’s health benefits.

Among all the tea varieties, organic black tea is preferred for several reasons:

• Rich in nutrients: Black tea contains polyphenols, tannins, and caffeine, which provide the necessary nutrients for the SCOBY to thrive.

• Consistent fermentation: The structure of black tea ensures a stable and predictable fermentation process.

• Stronger flavour: Black tea kombucha has a deeper, bolder taste, making it perfect for those who enjoy a robust brew.

• Balanced acidity: Black tea helps maintain the right pH balance, reducing the risk of contamination.

If you're new to brewing kombucha, black tea is the ideal starting point for a successful batch. Now, let’s go over what you’ll need to get started.

Ingredients and equipment needed

Before you start brewing, gather the essential ingredients and tools:

Ingredients:

• 4 cups (1 litre) filtered water

• 4-6 organic black tea bags (or 2 tablespoons loose-leaf black tea)

• 1 cup (200g) white sugar

• 1 SCOBY

• 1-2 cups (250-500ml) starter liquid (previously brewed kombucha)

• 3-4 cups (750ml-1 litre) additional filtered water

Equipment:

• A large glass jar (1.5-2 litres capacity)

• A clean piece of cloth or a paper towel and a rubber band (to cover the jar)

• A plastic or wooden spoon (don't use metal as it can react with kombucha)

• A strainer (if using loose tea leaves)

With everything ready, let’s move on to the step-by-step brewing process.

How to brew kombucha with black tea

Making kombucha may seem complicated at first, but once you understand the process, it’s incredibly rewarding. Let's follow these steps closely.

Step 1: Brewing process

• Boil 4 cups of water and steep black tea for 10-15 minutes.

• Remove tea bags or strain loose tea.

• Stir in sugar until fully dissolved.

• Allow the sweetened tea to cool to room temperature.

• Now, pour the tea into a glass jar.

• Add additional filtered water to lower the temperature further.

• Place the SCOBY into the jar and pour in the starter liquid.

• Cover the jar with a clean cloth or paper towel and secure with a rubber band.

Step 2: First fermentation (7-14 days)

• Store the jar in a warm, dark place (21-26°C).

• Let it ferment for 7-14 days, checking taste after 7 days.

• If it’s too sweet, let it ferment longer.

• Once it reaches the desired tanginess, proceed to bottling.

Step 3: Bottling and carbonation

• Remove the SCOBY and set it aside for the next batch.

• Pour the kombucha into airtight glass bottles, leaving space at the top.

• Add fruit, herbs, or spices for flavouring (optional).

• Store bottles at room temperature for 3-7 days for carbonation.

• Refrigerate and enjoy once fizzy.

With these simple steps, you’ll have a delicious homemade kombucha ready to drink. But what if something goes wrong? Let’s look at common mistakes and how to fix them.

Also read: 10 Healthy Summer Drinks to Make with Kombucha

Common mistakes and how to avoid them

Even with a simple recipe, first-time brewers might run into issues. Here’s how to troubleshoot them:

• Weak flavour: If your kombucha tastes too mild or lacks depth, the tea may not be strong enough. Use more tea bags or loose leaves, or extend the steeping time to extract more flavour. The strength of the tea directly affects the final taste of the kombucha, so don’t rush this step. Choosing a high-quality organic black tea will also enhance the richness of the brew.

• Mould growth: Mould can develop if the brewing environment isn’t clean or if the SCOBY isn’t fully submerged. Always sanitise your jars, utensils, and hands before handling kombucha. Avoid using tap water with chlorine, as it can disrupt the fermentation process. Ensure the SCOBY remains completely covered by liquid at all times, as exposure to air can encourage mould formation.

• Lack of carbonation: If your kombucha isn’t fizzy after the second fermentation, the bottles may not be properly sealed, or the fermentation period may be too short. Use airtight glass bottles to trap the carbonation effectively. Adding a small amount of sugar, fruit, or juice before sealing the bottles can also help stimulate carbonation.

• Too sour or too sweet: If your kombucha is too sour, it has likely fermented for too long. You can dilute it with fresh juice or sweeten it slightly before drinking. If it’s too sweet, allow it to ferment for a few more days to let the bacteria consume more sugar.

• Over-fermentation: If kombucha is left to ferment for too long, it can become too acidic and taste like vinegar. To prevent over-fermentation, monitor your brew closely and transfer it to the fridge once it reaches your desired taste.

Getting the perfect kombucha batch takes practice. Don’t be discouraged if your first attempt doesn’t turn out exactly as expected. As you gain experience, you’ll develop a better understanding of how to avoid these mistakes.

Now, let’s explore how you can take your kombucha to the next level with exciting flavours.

Adding flavour to your kombucha

Flavouring kombucha during the second fermentation enhances its taste and adds an extra layer of fun. Here are some creative options:

• Citrus & ginger: A zesty, immune-boosting combo.

• Berry blast: Blueberries, raspberries, or strawberries for a fruity kick.

• Spiced infusion: Add cinnamon, cloves, or cardamom for a warm depth of flavour.

• Indian-inspired twist: Tulsi (holy basil), mango, or mint for a local touch.

To flavour your kombucha, simply add your chosen ingredients to the bottles before sealing them for the second fermentation. Let them sit at room temperature for 3-5 days, then strain and refrigerate.

Making kombucha at home is easier than you think, and with organic black tea, you get a strong, delicious brew every time. The process allows for creativity, as you can adjust fermentation times and experiment with different flavours to suit your taste preferences. Whether you enjoy a slightly sweet brew or a tangier, more fermented version, you have full control over how your kombucha turns out.

If you’re looking for high-quality probiotics or ready-to-drink fermented beverages, check out The Good Bug’s range of gut-friendly products. Their selection ensures that you can continue enjoying the benefits of kombucha effortlessly, whether you choose to brew it yourself or grab a bottle on the go.

References:

https://farmsteady.com/blogs/field-guide/recipe-black-tea-kombucha#:~:text=The%20process%20is%20simpler%20than,ferment%20for%207%2D10%20days

https://www.freshcarton.com/blogs/news/how-to-brew-kombucha-using-black-tea

https://www.dadshack.in/blogs/blog/how-to-make-kombucha?srsltid=AfmBOoo7fPAURtYdyxj0ZgglXy1qbm6xjTnYkribCQAFy3teShYCYvAf