What is Kombucha Tea?


Kombucha (pronounced com-boo-ka) is a fizzy fermented tea beverage that is a health-seeker’s delight. So in short, it’s fermented tea. “Fermented foods are foods produced or preserved by the action of microorganisms.” -Wikipedia Fermentation is the healthy transformation in which “good” or healthy bacteria begin to form in foods. Other fermented foods include pickles, yogurt, sauerkraut, kimchee, tempeh, miso and more.


Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis. Finished kombucha may contain any of the following components:


Acetic acid, which is mildly antibacterial

Butyric acid



Gluconic acid

Lactic acid

Malic acid

Oxalic acid

Usnic acid


Normally kombucha contains less than 0.5% alcohol, which classifies kombucha as a non-alcoholic beverage.[8] Older, more acidic, kombucha might contain 1.0% or 1.5% alcohol, depending on more anaerobic brewing time and higher proportions of sugar and yeast.



Kombucha Tea Recipe Directions:1. Start with a clean glass gallon container. 2. Use 6 tea bags. EX. Peppermint Tea: 4 peppermint tea bags, 1 black tea and 1 green tea. Plain Kombucha: 3 Black tea bags and 3 Green tea bags.                 3. 1 cup organic sugar in a pan of boiling water until it melts.              4. Steep the tea for at least 15 minutes.                       5. Wait until it cools to room temperature or the heat will kill the mushroom. Fill the rest of the jar with water.               6. Add the starter and the mushroom from the last batch.                        7. Cover with cheese cloth or a thin towel so it can breath. Keep in a warm dark place for about 8-12 days. A new SCOBY will grow, about 1/4" thickness.                      This picture shows the baby SCOBY being separated from the mother. It's OK if it has a hole in the middle. You can actually start a batch with just a chunk of a ripped SCOBY.                 Put the baby SCOBY or the mother into a jar and fill it up with your tea. This now a starter to share! Pour the rest into jars. Keep Kombucha and any starters in the fridge. You might want to lable and date any jars. Always keep 1-2 cups of starter for your next batch. Starters go into hibernation while in the fridge and wake up at room tempature. Need A SCOBY? Reach out and ask... Enjoy Kombucha!