If you use only green tea in your brew, it will take longer to ferment. In order to avoid this use half green and half black tea.

White sugar is considered to be better for brewing than brown sugar because it is completely fermentable and produces drink with a better taste and higher content of healthy organic acids than brown sugar. You can boil sugar with the water for about a minute. Longer can cause caramelization.

If you have difficulties finding a warm place for Kombucha, you can put it in a kitchen cabinet above the refrigerator or on the top of electric heating tank.

The culture when placed in the jar might sink to the bottom or flow to the top or stay vertical, all are fine. The culture is about to produce a new baby mushroom (scoby).

Moving or shaking the jar with Kombucha will slow down the fermentation; it’s better to leave it alone for a week.

The acidity of the finished tea should be a little below 4.0 pH depending on individual taste. Using pH stripes at the beginning, later will help you determine right acidity just by the taste of your tea.

If the new mushroom has risen over the surface of the brew because of carbonation, take a straw and gently push it back down to prevent from drying.

Make sure there is no smoke, dust or chemicals next to the fermenting jar.

Strands forming in your Kombucha bottles are normal. It is a sign that the drink is healthy and alive!

If you see mold growing in your culture, discard it immediately and start a new batch using a fresh culture.


Follow the instructions carefully! Keep your working area, hands and utensils clean, use good hygiene habits!

Keep the room temperature between 70 and 75 degrees, especially at the beginning of fermentation.

Add some distilled or apple cider vinegar to the first batch.

Do not let any foreign substances like grease or little particles food get into the jar.


The few wonders of the world only exist while there are those with the sight to see them.

- Charles de Lint