Kombucha Recipe by Buddha’s Brew Kombucha


  • 1 gallon purified or bottled chlorine-free water
  • 4-6 tea bags or 4-6 teaspoons loose leaf tea
  • 1 cup (200g) sugar
  • Kombucha Culture (SCOBY)                   
  • 1-2 cups (250-500ml) strong starter liquid, aka well-fermented Kombucha (one bottle of Buddha’s Brew Kombucha)
  • fruit, juice, flowers, or herbs (optional).


  • pot or tea kettle
  • wide mouth glass jar at least 1 gallon in size
  • wood or stainless steel stirring spoon
  • tight weave cloth cover (no cheesecloth) and rubber band
  • bottles with tightly closing lids


How To Brew It:

  1. Boil 4 cups (1 liter) of purified water.
  2. Add hot water & tea bags to pot.
  3. Steep 30 minutes, then remove tea bags.
  4. Add sugar and stir to dissolve.
  5. Check to make sure the sweet tea is body temperature or below. A clean finger is a perfect tool!
  6. Once it is, add SCOBY and starter liquid.
  7. Cover with cloth cover and rubber band or a custom brewer cap.
  8. Say a prayer, send good vibes, commune with your culture (optional but recommended).
  9. Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal
  10. It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
  11. After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip. If too tart, then reduce your brewing cycle next time. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Recipe may vary.
  12. Set aside your SCOBY(s) and starter liquid (2 cups if possible) for the next batch from the top of the current brew. You may put them in any vessel.
  13. Strain & flavor your kombucha (optional).

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