6 DIY Fermented Tea Drinks for Gut Health

by Kalah Garcia

We know our fellow kombucha nuts are always looking for new, exciting, and original recipes to brew at home. Look no further.

Here is a recipe guide of unique probiotic drinks that spans beyond traditional kombucha. Implement loose leaf teas to your brew to include added antioxidants and health benefits. Enjoy!

1. Tepache with Black Tea and Ginger

Why it works: Black tea adds tannins and a robust depth to the fruity sweetness of tepache. Ginger enhances both digestion and flavor.

Ingredients:

  • 1 ripe pineapple (rinds only, washed)
  • ½ cup piloncillo or brown sugar
  • 1-inch knob fresh ginger, sliced
  • 1 tablespoon loose leaf black tea (Assam or Ceylon work well)
  • 6 cups water

Instructions:

  1. Boil 2 cups of the water and steep the loose leaf black tea for 5 minutes. Strain and set aside to cool.
  2. Combine pineapple rinds, sugar, ginger, and cooled tea in a large jar.
  3. Add remaining water and stir to dissolve sugar.
  4. Cover loosely and ferment at room temperature for 2–3 days.
  5. Strain and refrigerate. Serve chilled.

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2. Kvass with Hibiscus Tea and Citrus

Why it works: Hibiscus offers a vibrant red color, tartness, and antioxidant properties that complement kvass’ sour profile.

Ingredients:

  • 3 slices rye bread, toasted
  • 5 cups water
  • 1 tablespoon loose leaf tea containing hibiscus
  • Zest of ½ an orange or lemon
  • ¼ cup sugar or honey
  • ⅛ tsp active dry yeast (optional for faster fermentation)

Instructions:

  1. Steep toasted rye and hibiscus in boiling water for 15 minutes.
  2. Strain into a fermentation jar and stir in citrus zest and sugar.
  3. Add yeast if using. Cover and ferment 2–3 days.
  4. Strain, bottle, and chill before serving.


Hawaiian Paradise is the tart, hibiscus-packed blend you need for your DIY drink. Take a look!

3. Green Tea Water Kefir with Mint

Why it works: Green tea offers gentle caffeine and polyphenols, while mint adds freshness and digestive support.

Ingredients:

  • 2 cups water kefir from first fermentation
  • 1 tablespoon loose leaf green tea (sencha or jasmine)
  • Handful of fresh mint
  • Optional: ½ tsp honey

Instructions:

  1. Brew green tea and mint in 1 cup hot water, steep for 3–5 minutes, strain and cool.
  2. Combine with 2 cups water kefir in a swing-top bottle.
  3. Add honey if desired and seal.
  4. Ferment for 1–2 days at room temperature, then refrigerate.
  5. Open slowly to release pressure and enjoy.


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4. Jun Kombucha with Lavender Earl Grey

Why it works: Jun already uses green tea and honey; Earl Grey adds citrusy bergamot while lavender contributes calming aromatics.

Ingredients:

  • 1 tablespoon Earl Grey loose leaf tea with lavender
  • 1 cup raw honey
  • 1 gallon filtered water
  • SCOBY and starter tea (from a previous Jun batch)

Instructions:

  1. Brew 1 gallon of water with the Earl Grey blend. Steep for 5–6 minutes, then strain and cool.
  2. Stir in raw honey until dissolved.
  3. Add SCOBY and 1 cup starter tea. Cover and ferment 5–7 days.
  4. Bottle and optionally add lavender or lemon zest for second fermentation.

Florida Grey is just the right lavender delight for this special drink. Click here and add to your cart!

5. Boza-Inspired Millet Drink with Chai Tea

Why it works: Chai spices like cinnamon, cardamom, and cloves blend naturally with boza’s creamy grain base.

Ingredients:

  • ½ cup millet
  • 4 cups water
  • 1 tablespoon loose leaf chai tea
  • 2 tablespoons sugar or honey
  • Pinch of cinnamon or nutmeg

Instructions:

  1. Simmer millet in water until soft (about 30 minutes).
  2. Brew chai tea in 1 cup boiling water and strain.
  3. Blend millet and tea together until smooth.
  4. Add sweetener and cinnamon, stir well.
  5. Chill and serve. Optional: ferment for 24 hours at room temp for probiotic development.

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6. Tejuino with Roasted Green Tea (Hojicha)

Why it works: The smoky, toasted notes of hojicha enhance tejuino’s earthy corn base.

Ingredients:

  • ½ cup masa harina
  • 3 cups water
  • 1 tablespoon hojicha (roasted green tea)
  • ¼ cup piloncillo or brown sugar
  • Optional: lime juice and salt for serving

Instructions:

  1. Simmer masa harina with water and sugar until thick.
  2. Brew hojicha separately, strain, and combine with cooled masa mixture.
  3. Ferment for 12–24 hours.
  4. Serve cold with lime and salt if desired.
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