Kombucha, the fermented tea drink and health elixir du jour has been popping up in healthy hot spots everywhere. The drink, which has been brewed for thousands of years in China and Russia, is now almost as ubiquitous as green juice. Devotees claim that it is a magical cure-all that can prevent illness, detox the system and increase energy and it’s rich in antioxidants and pre and probiotics, which help populate the gut with good bacteria. In our video Beauticate founder Sigourney (who did a course on fermenting with Cultured Artisans) shows you how you can brew your own Kombucha tea at home.

How to do it

You’ll need:

  • 3 x litres of filtered water
  • An extra large glass mason jar
  • A tea towel
  • 5 x green or black tea bags
  • A cup of raw sugar
  • A SCOBY (Symbiotic Colony of Bacteria and Yeast)*
  • A cup of starter Kombucha *

1. Before starting, make sure all surfaces are clean and it’s also recommended that you sterilize your glass jars – never use ceramic vessels to make it as it can leach toxins into the tea.

2. Boil your water and pour it into your jar. Add your tea bags and sugar – stir and let it cool completely.

3. Add your SCOBY and cup of starter kombucha and cover with a breathable cloth/tea towel and rubber band to keep it in place. Put it in a dark cupboard or place another cloth on top to hide it from the light.

4. Leave it for between 7 and 21 days – depending on how strong you like it.

*You can find a SCOBY and starter liquid through a friend, online or by doing a course like Cultured Artisans.

Disclaimer: Kombucha is made from a live culture in your own home which may come with certain risks and it is recommend you take all necessary care when preparing it. It is also recommended you seek advice from a healthcare professional to confirm its suitability for your own personal circumstances.


Video by Manuela Leigh. Shot on a Canon EOS70D with a EF-S 18-55mm lens

Have you tried Kombucha Tea before?

Comment (0)

  1. September 12, 2016

    I miss making kombucha so much ! I actually smuggled my mother scoby to where I live and had prolific batches of tea until it got to be summer and a maggot infestation happened. 🙁