Tea, Sugar & Starter Tea FAQ

TEA

What kind of tea should I use for my kombucha?

I recommend using plain black tea - it's the most reliable option and provides important nutrients that help keep your SCOBY strong and healthy.
You can also use other true teas from the Camellia sinensis plant, such as:

• Green tea
• Oolong tea
• White tea
  

Each will give your kombucha a different flavor and fermentation speed. If you’re using green, oolong, or white tea,

Avoid flavored teas (like Earl Grey or peach tea) and herbal teas (like chamomile, mint, or hibiscus) during primary fermentation. They often contain oils or added ingredients that can interfere with fermentation or harm your SCOBY.

If you want to use herbal or flavored teas, save them for your secondary fermentation, when your SCOBY is no longer involved.

SUGAR

How much sugar should I use?

My go-to ratio is 1 cup of sugar per 1 gallon of sweet tea. This amount provides the right fuel for the yeast and bacteria in your SCOBY to ferment properly.
You can scale the amount up or down depending on how much kombucha you're brewing. Just be sure to keep the ratio the same for consistent results.

Don't worry - most of the sugar will be consumed during fermentation, so the final drink will be much lower in sugar than what you started with.

What kind of sugar should I use for brewing kombucha?

The best sugar for brewing kombucha is plain granulated cane sugar, ideally organic. This type of sugar is easily metabolized by the SCOBY, providing a consistent and reliable fermentation process. It supports a healthy balance between yeast and bacteria, resulting in a well-balanced brew.​

Why cane sugar?

• Cane sugar (sucrose) breaks down into glucose and fructose, which are readily consumed by the SCOBY.​
  
• It lacks the minerals found in less refined sugars, which can sometimes disrupt the fermentation process or lead to off-flavors.​

Sugars to approach with caution:

• Raw or brown sugars: These contain molasses, which can introduce additional minerals and compounds that may interfere with the SCOBY's health and fermentation consistency.​
• Honey: While honey can be used, it has natural antimicrobial properties that might inhibit the SCOBY. If you choose to use honey, consider maintaining a backup SCOBY that has been cultured with white sugar.
  Alternative sweeteners (e.g., agave nectar, coconut sugar): These can lead to inconsistent fermentation results and may affect the flavor profile of your kombucha. ​
  
  

Best practice:
For consistent and safe fermentation, stick with plain cane granulated sugar, preferably organic. Once you have experience and a healthy SCOBY, you can experiment with other sugars, keeping in mind that they may alter the fermentation process and flavor of your kombucha.

Do I have to use sugar to make kombucha?

Yes. Sugar is essential to the kombucha fermentation process. But don’t worry, the sugar in your sweet tea isn’t meant for you—it’s for the microbes that make kombucha possible.

Here’s what happens:

• The yeast in kombucha consumes the sugar and converts it into alcohol and carbon dioxide (which creates natural fizz). Then, the bacteria convert much of that alcohol into organic acids, which give kombucha its tangy flavor and help preserve it.
  
• If you reduce the sugar too much or skip it, fermentation slows down or stops completely. The kombucha culture won’t have enough fuel to do its job, and the brew may not acidify properly—raising the risk of mold or contamination.
  
• By the time your kombucha is ready to drink, much of the sugar has been consumed. So while sugar starts the process, a smaller amount remains in the finished beverage.

What if I don’t want my kombucha to be too sweet?

If you prefer less sweetness, the easiest solution is to let your kombucha ferment longer. The yeast and bacteria will continue to consume the sugar over time, resulting in a more tangy and less sweet brew.
For example, a typical 14-day fermentation will leave around 3 to 6 grams of sugar per 8 oz of plain kombucha—much lower than what you started with.

If you’re flavoring your kombucha in a second fermentation, you can keep sugar content low by using herbal ingredients like ginger, cinnamon, or dried flowers instead of sweet fruit or juice. These add great flavor without extra sugar.

STARTER LIQUID

What is starter liquid/tea and how much should I use?

Starter liquid (also called starter tea) is plain, unflavored kombucha from a previous batch. It’s essential because it helps lower the pH of your new batch right away, creating an acidic environment that protects against mold and kickstarts fermentation.

You should use at least 2 cups of starter liquid per gallon of sweet tea.
For best results:

• Use the liquid from the top of your previous batch—this tends to have fewer yeast strands and more balanced acidity.
• Alternatively, stir your kombucha before bottling to evenly distribute yeast and bacteria, then pour off what you need.
  

Always avoid using flavored or carbonated kombucha as starter tea. Stick with plain, fully fermented kombucha for a healthy, active brew.

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