Kombucha Tea Continuous Brew Recipe

How to Make Kombucha


This recipe is designed for a 1-gallon vessel.


  • 1/4 gallon (1 quart/4 cups) of purified water
  • 1 muslin bag with 1 tbsp Organic Northern Assam Black Tea or 1-2 tbsp of your chosen tea
  • 1 cup of sugar
  • 3/4 gallons (3 quarts/12 cups) of cool water
  • 1 Kombucha Culture (also called Kombucha Scoby)


  1. Heat 16 oz of purified water to just below boiling.
  2. Combine hot water and tea. Allow the tea to steep for 5-15 minutes, then strain loose leaf tea with your Easy Teamaker or a mesh strainer you have handy. Be careful if the vessel has a spigot, as it can crack with too much heat.
  3. Add the sugar (1 cup) to the hot tea and stir until it dissolves.
  4. Add room temperature water to the steeped hot sweet tea to accelerate cooling.
  5. Dip a clean finger into the mixture to gauge temperature. If it feels warmer than body temperature (about 100F [38C]), let it cool down further.
  6. Once it reaches room temperature, with clean hands, add the Kombucha Culture and pour the liquid from the bag over the top of the brew for best results.
  7. Cover the vessel with the Brewer Cap for stylish, convenient protection.
  8. Set in a warm location, where the temperature is within the 75-85oF (24-290C) range, 80oF (279C) is ideal.
  9. In 7-10 days, take a small sip from the spigot. It will likely be too sweet at this stage. Taste once a day until the flavor achieves the right balance of sour and sweet for your preference.

Note: The first round of brewing may take between 10 to 28 days to reach the desired taste, depending on your brewing conditions and personal taste preference. After you refill the vessel, the brew will typically reach maturity faster. For subsequent brewing rounds, you can use the same recipe to top off the tea.

Top off Tea for Your Kombucha

Use the same recipe above for your gallon sweet tea. Top off and it will be ready to use in a few days.