Short answer: tea, sugar, a SCOBY and starter tea
Black tea kombucha is made from four main ingredients: plain black tea, plain cane sugar, a SCOBY (the culture) and some starter tea from a previous batch. Each one has a job. The tea feeds the culture, the sugar fuels fermentation, the SCOBY does the work, and the starter gives the batch a head start.
The ingredients, and why each one matters
- Black tea. Plain, unflavored black tea from the Camellia sinensis plant. It gives the culture nutrients, a steady base, and the classic full, earthy flavor. Assam is a common choice, and English Breakfast is widely available in the UK.
- Sugar. Plain cane sugar, usually about ¾ to 1 cup per gallon. See how much sugar for 1 litre of kombucha for metric amounts. Most of it is used up during fermentation. It is the culture’s food, not a flavoring. Honey and artificial sweeteners do not work in the same way.
- Water. Filtered or chlorine-free water. Tap water can work if you boil it or let it stand, but it can affect the taste.
- SCOBY. A symbiotic culture of bacteria and yeast. It forms a thin, rubbery layer on the surface, and it can be reused for many batches.
- Starter tea. Unflavored kombucha from a previous batch, or unpasteurized plain kombucha from a shop. It brings acidity and a live culture, which helps keep the batch safe during the first days. See what is a kombucha starter? for more.
Is there black tea in kombucha?
Usually, yes. Most kombucha is made from black or green tea, and black tea is the most common base for home brewers. Some commercial brands use green or other true teas. The label or recipe will tell you which tea is used. Herbal teas are not usually used as the main base. For more on the options, see the best tea for kombucha.
What is the live ingredient in kombucha?
The live ingredient is the SCOBY, a culture of bacteria and yeast. It is what turns sweet tea into kombucha. Unpasteurized kombucha still contains live cultures, which keep working in the bottle, especially if it is kept warm. Pasteurized kombucha has been heated to stop the cultures, so it does not contain live ingredients in the same way. Check the label.
A simple black tea recipe
This recipe is based on a half-gallon batch, then scaled up to a gallon. Use it as a starting point.
For a half gallon:
- Steep about 12 grams (roughly 2 tablespoons) of plain black tea in 2 cups of near-boiling water for about 10 to 20 minutes, until strong. Use the shorter end if you prefer a lighter brew.
- Strain the tea into a clean container. Stir in about ½ cup of plain cane sugar until it dissolves.
- Add 2 cups of cold water to cool the mixture. Keep adding cool water until the tea is around room temperature.
- Place your SCOBY and about 1 cup of starter tea in a clean jar. Pour the cooled tea over them.
- Cover with a breathable cloth and a rubber band. Keep the jar at about 68 to 78°F (20 to 26°C), out of direct sunlight.
- Start tasting around day 7 with a clean straw. Ferment for about 7 to 12 days in total.
For a gallon: about double the tea, sugar and starter, and use a gallon jar. For a fuller set of steps, see how do I make kombucha tea?
Important: never pour hot liquid onto the SCOBY. Hot tea can kill the culture. Always let the sweet tea cool first.
Is kombucha tea healthy for you?
Kombucha is a fermented tea drink. It can be a lower-sugar alternative to soft drinks, depending on the product, and it contains some live cultures if it is unpasteurized. The evidence for specific health benefits is limited, so it is best to treat it as a drink you enjoy, not a remedy. Check the label for sugar and alcohol content, and see the best tea for kombucha for more on bases.
Does kombucha clean the liver?
There is no good evidence that kombucha cleans or detoxes the liver. Your liver handles this work on its own. If you have a liver condition, talk to a clinician before drinking kombucha. For more on this question, see does kombucha clean the liver?.
Bottom line
Black tea kombucha needs four things: plain black tea, plain cane sugar, a SCOBY and starter tea. Keep the sugar in the batch, keep the hot tea out of contact with the culture, and taste from around day 7. For other base teas, see green or black tea for kombucha.