The Making of Kombucha


Lets start with what Kombucha is .  It is a sweet tea drink that is made with a live culture  known as a “Skoby”, “mother” or “mushroom”.  It was given this name because it can reproduce.  Well that doesn’t sound appetizing does it.  I will let you know in a week after mine has brewed.


As always there are tons of websites on Kombucha, its history and its benefits.  Briefly it was believed to first appear in China and then in Germany and Russia where there were scientific studies done on the cancer curing effects.

There are claims that it has benefits for detoxification of the liver and also cancer prevention.  It contains glucosamine which helps with all types of arthritis and contains probiotics which help with the digestive system. It is also thought to help with fibromyalgia, depression and anxiety.  So I figured I would give it a try.

One of my close sisters in the Lord gave me one of her Skoby’s and some starter so it was time to make my brew.

Oh and on a side note a bottle of Kombucha is approx. $3.50 in the stores, so why not make it yourself.

You will need:

  • 2 black tea bags
  • 2 green tea bags
  • 1 cup sugar
  • 3 quarts filtered water
  • 1 pan (stainless steel)
  • 1 wooden spoon
  • 1 glass container to hold 3 quarts of water
  • Cheese cloth or flour sack towels (I got mine at Target)
  • 1 large rubber band
  • 1 Skoby – get from a friend or on-line
  • 3/4 cup starter (Kombucha tea) – get from a friend or on-line


Boil the water in the stainless pot until boiling.  Add 1 cup of sugar, stir with wooden spoon, cover, and boil for 5 minutes.  Turn the heat off and add the tea bags.  Once cooled to just about room temperature take out tea bags and pour into glass container.  Now you will add your Skobie and starter.  Cover with cloth and rubber band and wait 7 days.


There are some issues that can arise when making Kombucha such as mold on your Skobie or in your tea.  Here is a website and video that discusses these issues.  I used Earl Gray which you are not supposed to use so will see if I get any mold.

I will update you on my Kombucha when it is ready.

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4 Responses to The Making of Kombucha

  1. Even though kombucha is made with SWEET tea, it is not a sweetened drink…the sugar gets all eaten up by the SCOBY — that stands for symbiotic culture of bacteria and yeast…as for using flavored teas like early gray and others, most recipes recommend against that. I have used earl gray and read of one other person who did with no problems. Of course, the drink might be a little sweet depending on the fermentation time. I am having trouble determining whether some of the spots on my SCOBY and strange “animals” growing in my kombucha (I am currently trying a continuous brew recipe) are mold or dangerous…back to the research. My arthritis is improving…could it be the kombucha and kefir I have been drinking?? Time may tell.

    • Can’t wait to see how it tastes. I already have a baby growing so assume things are OK. Yes I have “stuff” in mine also but my SCOBY came from you, lol. Hope I can get my hubby to drink it since he has so many problems with arthritis. Thanks for the help.

  2. Denise Kauke says:

    After talking to a lady who lives in Florida and has been making it for ever 20 yrs., I use the Lipton tea from Costco, I also buy the 25# bag of white sugar there- it is very inexpensive to make. Also, after getting mold once, I now let my sugar water and tea bags sit ALL night to completely cool. The next morning I put the mixture in my 3 gallon glass jars with 3/4 c. Kombucha starter in each jar from my last batch, add the mushroom, put a paper towel secured with a rubber band on top and sit them wrapped in a towel in the corner of our bedroom. Up here it is taking 14 days or longer to get to where I like it. I have read it is not good to tightly seal Kombucha after it has been brewed, so I leave the paper towel secured with a rubber band on the jar and store some on my counter and some in the fridge.

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