This Green Tea Kombucha is light and refreshing, making it the perfect tea to try! It's mild in flavor compared to a first fermentation made with black tea.
If you or someone you know thinks they don't like kombucha, this Green Tea Kombucha is the flavor to try! I've met quite a few people who aren't into kombucha.
After making this first fermentation with green tea, I know what to recommend to them.
The difference between kombucha made with black tea vs. green tea is strikingly different. Green Tea Kombucha is mild compared to kombucha made with black tea.
Matcha Lemon Kombucha is another fun flavor to try.
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
This Green Tea Kombucha is the first fermentation.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor.
- Kombucha starter pack, which includes a kombucha scoby in some kombucha liquid - or - 1-2 cups freshly made kombucha and a scoby
- Filtered water
- Green tea
- Gallon sized jar
- Tea towel or coffee filter
- Thick rubber band
- Kitchen thermometer
Step 1 : Bring 2 cups of water to a boil. Remove from the heat.
Step 2 : Add green tea. Let it steep 5 - 10 minutes. Remove tea bags.
Step 3 : Add 1 cup of sugar, and stir until dissolved. Reheat the tea to get the sugar to dissolve faster if needed.
Step 4 : Add the tea mixture to a gallon sized jar, along with room temperature filtered water, the kombucha scoby, and the fermented tea that it came in. Check to make sure the mixture is between 75°-85°. It will most likely be on the hotter side, but it will cool down as long as the room is between 75°-85°.
Step 5 : Secure the jar with a tea towel or coffee filter and rubber band. Place the jar in a warm location - between 75°-85°. Colder temperatures = mold, so make sure the room is between those temperatures!
Step 6 : Let it sit between 7- 21 days out of direct sunlight in a ventilated area. Begin tasting the kombucha on day 7. If it tastes too sweet, let it ferment longer. I like to brew mine for 14-21 days, depending upon the season.
After the kombucha is done brewing, pour into bottles and place in the fridge, or you can start a second fermentation with flavors.
The video below is for homemade kombucha with black tea, but the process is the same since they are both the first fermentation:
To make this homemade kombucha sweeter and bubbly, you can add maple syrup, agave syrup, brown sugar, or your favorite sweetener after it is done brewing.
You will need some bottles with flip top lids, and a funnel. I like 2 tablespoons of maple syrup per 25 oz. bottle of kombucha, or ½ cup per gallon.
Pour maple syrup, then the finished homemade kombucha into each bottle, leaving 1-2" head space. Let sit 3-5 days, popping the bottles each day to let out carbon dioxide. Taste each day to test its flavor and fizziness.
You can also add flavors, like vanilla simple syrup or fruit.
Other First Fermentation Recipes
Both taste great in kombucha. Green tea in kombucha results in a milder tasting drink.
You can do all black tea, all green tea or a mixture of both teas.
5 Secrets To Making Kombucha
Kombucha just got easier!
We respect your privacy. Unsubscribe at any time.
🥃 Kombucha Recipes
*Don't forget to come back and leave your feedback and star rating.
Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Green Tea Kombucha
- 14 cups filtered water
- 6 green tea bags
- 1 cup cane sugar
- 1 kombucha starter culture with starter tea (or scoby from previous batch and 1-2 cups freshly brewed kombucha)
- Bring 2 cups filtered water to a boil.
- Add tea bags and remove from heat. Allow to steep 5-10 minutes. Remove tea bags.
- Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar.
- Add sweetened tea to a clean gallon sized jar. Fill with room temperature filtered water. Using a kitchen thermometer, make sure the tea is 75°-85°. (By adding room temperature water to the hot tea mixture it will be around 85°-87°, but it will cool down to room temperature.)
- Add the starter tea culture and starter tea (1-2 cups) to the sweetened tea (or scoby from previous batch and freshly brewed kombucha). Secure a tea towel or coffee filter over the jar with a sturdy rubber band.
- Place the jar in a warm area that is between 75°-85°. Cold temperatures cause mold, so a warm area is necessary for the success of your kombucha!
- The kombucha will be ready between 7-21 days. Taste it at day 7. If it's too sweet, ferment it longer. I like to brew mine for 14-21 days depending on the season. Save 1-2 cups for the next batch and start another batch!
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Leave a Reply