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How To Make Kombucha With Herbal Teas Australia Herbal Teas


Herbal Teas Australia herbal tea blends are ideal for making Kombucha fermented tea.

You can choose from any of the blends.

Making Kombucha with herbal blends means you get the added therapeutic benefit of the herbs in an enzyme rich probiotic drink.

The Kombucha starter culture consists of a small bag of Kombucha “mother” tea and a starter culture, also known as a “Scoby” (Symbiotic Colony of Bacteria & Yeast). You can use the Scoby to make your own Kombucha tea, a beverage well-known for its probiotic & health giving properties.


Fermented foods such as Kombucha, yoghurt, Kefir & raw sauerkraut are all enzyme rich food sources which are vital for gut health. Rich in enzymes, vitamins, minerals & probiotics, this good bacteria is beneficial to the digestive tract as it kills bad yeast & pathogenic bacteria and increases enzyme & the nutrient content in foods.

Kombucha tea is made by adding the colony (starter culture) to sugar & tea, and allowing the mix to ferment. The resulting liquid contains vinegar, B vitamins and a number of other chemical compounds.

Kombucha is a delicious healing and detoxifying drink that you can make yourself. The cost is minimal, but it has a reputation for healing hundreds of different ailments. Most importantly, it is an effective chelator that removes heavy metals and a wide range of other toxins from your body.


1 Kombucha Scoby

1 litre of your choice of herbal tea made following the packet directions

¼ cup of sugar (either white, raw, coconut, rapadura – different sugars will give different flavours)

1 glass jar

1 cotton cloth

1 tea towel

1 rubber band


Brew the herbal tea according to directions and then add the sugar.

Cool tea to room temperature

Pour cooled tea into glass jar

Add the start culture and then the Scoby

Cover the top with cotton cloth and secure with a rubber band

Cover with a second cloth and store out of light, must be dark for culturing to work.

Leave at room temperature for 7 to 14 days (optimum temp 22-26c)


Culturing period depends on your taste, longer culturing time will make the Kombucha more sour. When ready, take out the Kombucha Scoby and Scoby “son” (another Scoby forms during the fermentation process).

Strain the Kombucha tea, drink or bottle for later (keep in fridge).

Keep 150ml of previous Kombucha tea for the next batch. If you are going to use both the Scoby & son, keep 150ml for each.

If you want to make 2 litres per Scoby, double all the ingredients.

For the first two batches per Scoby, use only 1 litre of water to create a strong Scoby.

Start all over again with the next batch.

You can add fruits or berries to your Kombucha. This is called a second fermentation.

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