Kombucha Basics FAQ

What is kombucha?

Kombucha is a fermented tea made by adding a SCOBY (Symbiotic Culture of Bacteria and Yeast) to sweetened tea. During fermentation, the yeast break down the sugar into alcohol and carbon dioxide, and the bacteria convert the alcohol into organic acids.
The result is a slightly sweet, slightly tangy, naturally fizzy drink that contains live cultures, organic acids, and small amounts of alcohol. Kombucha has been brewed and enjoyed for thousands of years for its unique flavor and potential digestive health benefits.

What is a SCOBY?

SCOBY stands for Symbiotic Culture of Bacteria and Yeast. It’s a cellulose-based biofilm produced by acetic acid bacteria during fermentation, and it serves as the home for the microbial community that transforms sweet tea into kombucha.
Here’s how it works:

• The yeast in the SCOBY break down the sugar (sucrose) into glucose and fructose, and then ferment those into ethanol (alcohol) and carbon dioxide (which creates natural fizz).
  
• The bacteria primarily species like Gluconacetobacter or Komagataeibacter convert the ethanol into acetic acid and other organic acids that give kombucha its tangy flavor and preserve the brew.
  
  

The SCOBY itself forms at the top of the liquid as a thick, rubbery layer of microbial cellulose. It’s not a fungus or mushroom, even though it’s sometimes called a “tea mushroom.”
It might look odd, but it’s essential—and it’s doing all the hard work of fermentation behind the scenes.

How do you make kombucha?

Kombucha is made by fermenting sweetened tea with the help of a SCOBY and some already-brewed kombucha (starter tea). Here's the basic process:

1. Brew tea (typically black or green tea) and dissolve sugar into it.
   
2. Cool the tea to room temperature.
   
3. Add the SCOBY and starter tea to the sweetened tea.
   
4. Cover the jar with a breathable cloth and let it ferment at room temperature (68–78°F) for 7–14 days.
   
5. Taste your kombucha—once it’s reached your preferred balance of sweetness and tanginess, it’s ready.
   
6. Remove the SCOBY, save some kombucha as starter liquid, and either bottle your finished kombucha or move on to a secondary fermentation if you want to add flavors and extra fizz.
   

The yeast and bacteria work together during fermentation to transform the sweet tea into a naturally fizzy, slightly sour, probiotic-rich beverage.

What does kombucha taste like?​

Kombucha tastes slightly sweet, tangy, and lightly fizzy. The flavor can vary depending on how long it ferments and what you add during secondary fermentation.​

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