Short answer: yes, if it is plain white tea
White tea is a true tea, from the Camellia sinensis plant, so it can feed a SCOBY. Use plain white tea with no added flavors, and expect a lighter, more delicate kombucha than one made with black tea. Results vary, so taste as you go.
What white tea is
White tea is made from young buds and leaves that are withered and dried. It is processed less than black tea, which is fully oxidized, and it is usually lighter in color and flavor. Some white teas are sold as very fine, expensive loose leaf. Many are sold in ordinary tea bags.
Does white tea work in kombucha?
Yes. Plain white tea can be used for kombucha, and some brewers prefer its lighter flavor. Keep three points in mind:
- Flavor. Expect a lighter, sometimes floral or fruity kombucha. Fermentation tends to mask the finest notes of an expensive tea, so you do not need to buy the most costly leaves.
- Strength. White tea can taste weak when brewed lightly. Use enough tea for a concentrated base, and check the flavor before you add the culture.
- Quality. Some white teas are flavored, for example with peach or vanilla. Flavors and oils can harm the SCOBY, so read the label.
We did not find reliable, detailed guidance on exact white tea ratios for kombucha. Treat the steps below as a starting point and adjust them to your taste.
Choosing a white tea for kombucha
- Look for tea labeled simply as white tea, with no added flavor, oils or scent.
- Loose leaf and bags both work. Bags are cheaper and easier, while loose leaf is often a better-quality choice.
- Organic tea is a reasonable choice to avoid pesticide residue, and some brewers prefer it for this reason.
Brewing a first batch with white tea
- Sterilize your equipment. Wash and sanitize the jar, spoons and cover.
- Brew a concentrated sweet tea. White tea is usually brewed cooler than black tea, often around 175 to 185°F (80 to 85°C). Follow the steep time on the tea’s packaging, and test a small sample first. Use the upper end of the usual range for tea (about 6 to 8 bags or 2 to 4 tablespoons loose leaf per gallon) so the batch does not taste thin.
- Sweeten. Dissolve about ¾ to 1 cup of plain cane sugar in the hot tea, then cool the mixture.
- Cool and add the culture. Let the tea cool to around room temperature, then add 1 to 2 cups of starter tea and the SCOBY.
- Ferment for 7 to 10 days. Keep the jar at about 68 to 78°F (20 to 26°C), out of direct sunlight. Start tasting around day 5.
- Bottle. Bottle the finished kombucha. If you want fizz, add a little fruit or juice and seal the bottles for 1 to 3 days at room temperature before refrigerating. For the full process, see how to make kombucha tea.
Blending white tea with black or green tea
Some brewers blend white tea with black tea to add body while keeping a lighter finish. A small share of black tea can make a thin white tea batch taste fuller. Blend in small steps, and keep notes on the ratio so you can repeat it.
Troubleshooting a white tea batch
- Thin or weak flavor. Use more tea, or blend in some black tea.
- Slow fermentation. Check the temperature, and make sure you used enough starter tea.
- Off or flat taste. Check that the tea has no flavoring or oil, and check how long it steeped.
- Mold. Discard the batch. Do not try to save it.
Safety notes
The safety steps for any kombucha apply to white tea too. Keep equipment clean, check for mold, and do not drink a batch you are unsure about. Kombucha is not recommended for everyone, including people who are pregnant, have a weakened immune system or take medicines that may interact with it. For more on health questions, see is homemade kombucha safe to drink?, how to make kombucha tea and the green or black tea comparison.