How to brew Kombucha at home (FYI: it’s RIDICULOUSLY easy) plus my favourite Kombucha recipes

I first learned how to brew Kombucha a few years back, while taking a break from drinking alcohol. At the time, I’d bottle it up, pop it in my handbag and head on out to social occasions, enjoying the small buzz it gave me while my friends got tipsy on wine and Aperol Spritzers. I even concocted my own “Blood Orange ‘Bucha” so as not to feel left out.

Back then, bottled Kombucha was only available from the humble shelves of health food stores and trendy cafes. Fast forward to 2018, and you can find it nestled earnestly amongst the sugary sodas and bottled juices of any supermarket or convenience store.

Yet unbeknown to most, Kombucha is ridiculously easy (and really cheap) to brew at home. Not just that, but as brewer, you have full control over its strength, fizziness and flavour.


Why drink Kombucha?

The health benefits of Kombucha are touted to be endless, but for me it’s all about increasing good gut bacteria. Kombucha is brewed with a SCOBY (Symbiotic Culture of Yeast and Bacteria) that “eats” the sugars in sweetened tea and creates an acidic, vitamin and probiotic-rich beverage. The second major win for me is the energy kick I get when I drink it, without the crash I get from guzzling coffee or energy drinks.

So, what is a SCOBY?

Well, it looks and feels exactly like one of those clear, round, blubbery jellyfish you find washed up on Aussie beaches. SCOBYs are mysterious things. You can’t make a SCOBY from scratch, you have to either be gifted one, or, these days, you can buy a Kombucha homebrew kit online. No one actually knows where the first SCOBY originated (the Chinese have been brewing Kombucha for thousands of years, so go figure) – all we know is that you can’t actually physically make Kombucha without it.

The brilliant thing about a SCOBY, however, is that with each brew, a baby SCOBY is born.  My biggest advice for hunting down a free SCOBY is to ask around (maybe post on social media) to see if any of your friends are brewing Kombucha, or find a local forum where you can ask a fellow brewer to pass one on, OR if all else fails, simply buy one, which seems fairly easy these days (not the case when I first started SCOBY hunting).


My SCOBY family

Once you have your SCOBY and starter liquid, you can get brewing. The recipe below uses 300ml of starter liquid. If you find you have less than 300ml, simply adjust the ingredients accordingly (eg. for 100ml, divide by three).

What you’ll need

  • A clean glass jar or vessel to brew in
  • Kombucha SCOBY and stater liquid from a previous batch
  • 300ml starter liquid
  • 3 litres of chemical/ chlorine free water. Don’t use tap or chlorinated water unless it has been boiled for 10-15 minutes and then cooled to room temperature.
  • 5 teabags or 2.5 teaspoons of organic leaf tea in tea bags (I recommend only using plain black tea, green tea, rooibos or Oolong, Avoid using tea with extra ingredients, like Earl Grey. Going for plain black teas like Darjeeling or Orange Pekoe is perfect.)
  • 1 cup of organic white or raw sugar. Do not use Rapadura sugar
  • 1 large saucepan
  • 1 funnel
  • Clean glass bottle or flip top bottle (for storage of the brewed Kombucha)
  • For the second ferment (in 7-21 days): Your choice of fresh fruit, vegetables, herbs or spices (see suggestions below)

Pictured here: glass jar, raw castor sugar, flip-top bottle, SCOBY and starter liquid, bags of Oolong tea, SENCHA tea, empty tea bags, cheesecloth and elastic band


  1. Bring the water to the boil and turn off the heat
  2. Add the tea bags
  3. Add 1 cup of sugar and stir to dissolve. Let it all sit and brew
  4. Remove the teabags after 15 to 60 minutes (depending on how strong you like your brew!).
  5. Cool the liquid to body temperature
  6. In your clean jar, add the sweetened tea, the starter liquid and place the SCOBY on top
  7. Cover the top of the jar with a loose, clean cloth such as muslin or cheesecloth and secure it tight with an elastic band or string.
  8. Cover the jar with a clean tea towel to block the light. Store it on a shelf, away from direct sunlight
  9. Brew for 7-21 days depending on the flavour you prefer and the air temperature (if it’s warmer, you might want to brew for less. If it’s cooler, longer. Optimum temperature is 22-24degrees.) You can start to taste test after 6 days, but do not disturb the new SCOBY while fermenting.
  10.  When your brew is ready, remove the original SCOBY and new SCOBY and some of the fermented kombucha as a new starter liquid.
  11. Pour the remaining liquid into clean flip top jars and add your flavour (fresh fruit, vegetables, herbs or spices) for a second ferment. Favourite combinations of mine are below.
  12. Second ferment for 24-48 hours depending on air temperature and potency of flavour.
  13. Remove any fruit or vegetables from the second ferment and place in a bottle in the fridge,
  14. After it chills, pour a small glass and enjoy your first brew! It’s best to start with a small amount daily, and observe your body’s reaction. Over time, increase your intake. If you are pregnant and haven’t tried Kombucha before, please only test a very small amount in a tablespoon.

Kombucha recipe ideas

Suggestions for your second ferment (adjust the amount depending on your strength preference):

  • Pineapple and Cilantro with sencha green tea
  • Strawberry and Mint with Darjeeling
  • Cucumber and Ginger with green tea and Oolong
  • Manuka Honey and Apricot with Rooibos (caffeine-free)
  • Cinnamon and Orange with organic black leaf tea and Rooibos
  • Blueberry and Star Anise with Orange Pekoe
  • Lime and Jalapeno with green tea
  • Red currants and Allspice with Oolong
  • Blood Orange with organic black leaf tea


Some important things to note while brewing

  • It’s ok if the original SCOBY sinks during the fermenting process
  • Avoid using teas containing oils or spices – they can upset the SCOBY
  • To save space, you can store youre excess SCOBYs in one jar with starter liquid. Just ensure you remove and replace the starter liquid with each brew
  • The shorter you ferment, the more sugary your Kombucha will be. The longer you ferment, the more vinegary it will be.

Happy Bucha-ing!

Share pics and Insta Stories of your brew with @the_tealady on Instagram

Recipe: the best chai in India!

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India: the land of yoga, ‘cha’ (tea) and Ayurveda… just a few of my favourite things.

But strangely enough, as I traveled through India (from the jungles and tea plantations of the south to the snow-capped Himalayas), I seldom came across an ashram or Ayurvedic hospital. While India is revered for giving the western world many treasured spiritual hand-me-downs, I only occasionally met a local who practiced yoga. Or who meditated on a daily basis. Or who followed an Ayurvedic diet. Sadly, many Indians do not have access to the health and wellbeing resources born of their own country, yet so readily available in the west.

But there is one thing consistent through India that we don’t do so well in the western world. Most Indians do meditate daily in their own special way. Over a cuppa. Tea. Everyone… drinks it. All day. And they stop everything and chill while they drink it.

Sydney is a city of hardcore on-the-go espresso coffee drinkers, so to be surrounded by my own kind was utterly divine. Streets are lined with cha carts. On the train, a tea man or ‘cha walla’ will appear on the platform with a freshly poured pot of tea, serving it to you through your window for 10 rupee (20 cents) a cup. Black tea is sipped at dawn, while ginger tea is sipped at dusk. Even on a trip through the desert, in the sweltering heat, camels stop, drop and break so that their riders can enjoy tea intermissions.

There is one downside to all this tea drinking: sugar is often added to the vat or pot of tea, making it impossible to ask for cha sans-sucre. After a week or so of traveling through India, I just gave in. I was sipping sweet tea like a local. It’s been a few months since my return, and I still battle sugar cravings.

Masala cha is the most commonly sipped tea in India. It translates to, quite simply, black tea with spices, and has been adopted by other languages as ‘chai’. It is most commonly brewed in a metal or copper pot using ginger, cloves, cinnamon, cardamom, and/or other spices and black tea leaves.


Of all the cha I tasted in India, brewed at home, in a restaurant or from a cart, nothing was as refreshing or unique as a tea we tried in Rajasthan, from a café called ‘Base Camp’ run by a guy called Sandeep. I think it’s fair to say I’ve tasted nothing like it before. Refreshing, fiery, cleansing… I love it and make it at home all the time back in Australia. How? Because I was lucky enough to be passed down the recipe. It’s called ‘Magic Pinch Masala’.


We met Sandeep at the foot of Savriti temple mountain, in the holy city of Pushkar. It was a hot winter’s afternoon, and my my husband and I had just climbed up and down the mountain. As we dragged our feet along the dusty road, a man called to us from his empty café. At first we said no and kept walking, but when I heard him say ‘Ayurvedic herbal tea’, I about-turned.

We walked back to the café and sat down. I’m so glad we did, because this guy was serious about his tea. He brought out a beautiful leather-bound handwritten menu, consisting only of Ayurvedic or ‘herbal mix drink’ tea items. I went for the ‘Mint Magic Pinch Masala’ mint tea, while Stu went for ‘Lemon Magic Pinch Masala’.


Sandeep invited us into his kitchen to demonstrate how he brews the tea. He explained this recipe was his grandmother’s, of which she learnt many years ago from Ayurvedic doctors. He told us he had been drinking Magic Pinch since he was a child. In his 30 years, he claimed he had never fallen ill or visited a doctor.

I told Sandeep about my tea blog and asked if I could share the recipe here. He said the more people in the world that benefit from Magic Pinch the better. He told us he wanted to share his “Om Shanti” with the world.

Magic Pinch acquires its namesake because quite literally, all you need is one pinch. “Add it to curry, add it to soup, tea, anything…” says Sandeep. “Just one pinch is all you need.” In this instance, he boiled some fresh mint in one saucepan along with one pinch of Magic Pinch and a teaspoon of sugar (by this point I was well and truly addicted) and boiled another pinch in a second saucepan. After 3 minutes, he squeezed lemon into a tall glass and added the contents of the first saucepan. The mint concoction was poured into a  glass handed to me. We headed outside to sit in big comfortable leather armchairs in the winter sun.


IMG_2513After the first sip, we glanced over the rims of our glasses at each other with grins. This tea was special: fiery, flavoursome and soothing on the stomach. Our two separate additives, mint and lemon, each complimented the spice blend in their own unique way.

We gladly purchased a tin of Magic Pinch from Sandeep for 300 rupees ($5) and have been drinking Magic Pinch ever since (boiled, not brewed. I tried brewing it once and it wasn’t the same). Sometimes I mix it up with dried peppermint leaves from the garden or boil it with black tea and soy milk to make a masala chai.

When I come down with the cold or flu, I mix Magic Pinch with lemon and honey and it clears me right up. it also helps soothe stomach upsets.

We also use it for cooking. Magic Pinch tastes great in a pineapple and cashew nut curry, but be careful: don’t over do it! It’s called a ‘pinch’ for a reason., anything more and the flavour is way too intense. Once we do finish the tin (which Sandeep assured us would take years) I’ll tackle the following recipe myself.


So here’s the recipe. Sandeep didn’t give me measurements, so I guess it’s up to personal taste!

Magic Pinch Ayurvedic Masala Tea

Black pepper
Star anise
Tulsi (holy basil) dried leaves
One tulsi root

Dry herbs and blend together to taste.
Add one pinch to a saucepan of 350 ML water.
Add one pinch of raw sugar if you dare, or maybe a pinch of coconut sugar or a drop of honey. Otherwise this tea is perfectly delicious without sweetness.
Boil (don’t brew!) for 3mins.

Note: if you wanted to make this as chai, simply boil Magic Pinch in a saucepan or chai pot with black tea leaves and milk.

~Thank you Sandeep for this recipe and spreading Om Shanti through the world~