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A bottle of kombucha flavoured with raspberry, kombucha brewing vessel and SCOBY hotel
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5 from 2 votes

Unflavoured kombucha

This recipe (aka the first fermentation) will produce a batch of unflavoured kombucha. This can be drunk as it is or flavoured during a second fermentation.
Prep Time30 mins
Fermentation time7 d
Total Time7 d 30 mins
Course: Drinks
Keyword: kombucha
Servings: 2 litres


  • 3 litre brewing vessel
  • Cotton cloth


  • 4 teabags black, green or white (see note 1)
  • 2 litres water
  • 150 grams white sugar caster or granulated is fine
  • 200 millilitres starter tea either store bought or from a previous batch if doing the continuous brew method
  • 1 SCOBY optional


  • Add your teabags to a jug and pour over 2 litres of boiling water.
  • Let the tea steep for 5-10 minutes depending on how strong you want the final flavour of tea to be.
  • Remove the tea bags and stir in the sugar.
  • Keep stirring until all of the sugar has dissolved.
  • Let the sweetened tea cool until it is roughly 20C (68F).
  • Pour the sweetened tea into your brewing vessel before adding the starter tea and the SCOBY if you have one.
  • Cover your brewing vessel with the cotton cloth and secure with a loose lid or a rubber band.
  • Leave to ferment for at least 7 days before tasting - in this time a new SCOBY may begin to form over the top of the tea, this is perfectly normal.
  • The kombucha is ready to bottle and/or flavour when the balance of sweet and sour is exactly to your liking! Depending on the time of year and the size of your SCOBY this can take between 1 week and 1 month.
  • Decant into bottles and either flavour or refrigerate until ready to drink.


Note 1:
If you'd prefer to use loose-leaf tea that's fine, just make sure you remove all of the tea leaves before adding to the starter liquid and SCOBY.