This refreshing lemony Matcha Lemon Kombucha is the perfect afternoon pick-me-up. No sweetener needed!

Matcha Lemon Kombucha in a mason jar with slice of lemon.

💌 SAVE THIS

I'll email this post to you, so you can come back to it later!

This Matcha Lemon Kombucha combines sweet kombucha with tart lemon for the perfect flavor combination. Matcha green tea adds a subtle earthy flavor.

There's no sweetener in this second fermentation recipe. It really isn't needed in my opinion.

If you haven't gotten on the matcha tea bandwagon, this kombucha is a great place to start. It is very mild in this recipe; the lemon juice is the star here.

Adding matcha powder to smoothies is another great place to use it.

Another refreshing drink is my Strawberry Limeade drink.

Jump to:

❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
🥃 Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It is healthy and refreshing.
It's cheaper than store-bought.
If you like matcha, this kombucha recipe is for you.

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.

For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation, and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.

You can ferment the flavored kombucha for up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.

Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.

What Makes Kombucha Fizzy?

The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Matcha green tea powder: I used a decent quality matcha green tea. Use your favorite.
Lemon juice: I used fresh squeezed lemon juice. You might be able to use store-bought lemon juice, but I have never tried it and do not suggest it. I don't know how the preservatives would affect kombucha.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

Matcha powder being poured into a funnel into a bottle.

Step 1: Pour 1 teaspoon matcha green tea powder into each bottle.

Lemon juice being poured into a funnel into a bottle.

Step 2: Pour ¼ cup lemon juice into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 3: Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 4: Place bottles in a cool dark place. Pop open the lids at least once a day. Pressure builds, and this allows it to escape.

Should I Burp My Second Ferment Kombucha?

Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.

How Long Does It Take To Get Fizzy Kombucha?

It can take anywhere from 1-14 days. It depends on a few things.

It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.

💭 Tips

You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener if you prefer a sweeter kombucha. I like maple syrup in my kombucha recipes. I would use anywhere from 2 tablespoons to ¼ cup maple syrup to start.
Refrigerate after the kombucha is done fermenting.
Add fresh mint or a different citrus fruit like orange or lime for a different flavor.