Which organic tea is just right for your brew?
Check out our comparison guide below.
Mixed Tea Blend for Kombucha
✓ Best seller
✓ Best SCOBY health
White Tea Blend for Kombucha
✓ Raw Brewing Fam Favorite
✓ Prettiest color
✓ Best antioxidant profile
Green Tea Blend for Kombucha
✓ Crispy flavor, light color
✓ Rich in antioxidants
✓ Easy drinking booch
Black Tea Blend for Kombucha
✓ Most traditional brew
✓ Darkest color
✓ When you love it, you love it
Rooibos + Tea Blend for Kombucha
✓ Rooibos #1 Ingredient
✓ Packed with antioxidants
✓ Weight and heart health benefits
Mate + Tea Blend for Kombucha
✓ Mate #1 Ingredient
✓ Improves energy and focus
✓ Boosts immune system
We explored the world to find the best organic loose
leaf teas for kombucha brewing.
ORGANIC TEA BLENDS FOR KOMBUCHA
Our fanning blends are hands-down the best choice for
kombucha for a few simple reasons:
- More nutrition for a healthy scoby:
fannings are the small particles of tea used in almost every tea-bag around the world, and when brewed, the surface area of fannings is exponentially more than the surface area of whole leaf tea. This means a much higher nutrient extraction rate, versus whole leaf, and (gram for gram) much more nutrition for your scoby than whole leaf tea.
- Better flavor:
more nutrients for the scoby means more kombucha goodness and better flavor in the end product.
fannings are much less expensive than whole leaf teas, with no loss in quality. While different general types of tea (white, black, green) can produce slightly different flavor profiles in finished kombucha, we’ve found no noticeable difference between expensive whole-leaf teas and fannings. This isn’t pinky-up tea with The Queen – it’s food for your a scoby, and fannings are what your scoby wants!
Use only with paper drawstring filter bags
Do not use tea balls
Do not use muslin bags
We import them directly, blend and package them in-house,
and pass the savings on to you.
16 oz. store-bought
1 lb Organic Tea Blend
1 lb Brew Booster
|Per 16 oz.||$3.99||6¢||27¢|
Save over 90% vs. store-bought kombucha
Brewing with our system makes it exceptionally easy
to make your own kombucha at home.
ACT 1: Brew tea for kombucha
Put desired amount of tea into disposable kombucha.com Drawstring Filter Bags (tea balls and muslin bags not recommended for this blend). PRO TIP: tea will expand in water, so only fill your tea bags up about half way, otherwise bags may burst.
Add your sugar and filtered water to a pot, heat to a rolling boil, then add filled tea bags. Immediately remove from heat, cover, and allow to cool to room temperature. Remove tea bags. PRO TIP: Need to cool your brew more quickly? Use only 1/4 to 1/3 of the total water to boil, allow tea to steep, then add the remainder at chilled or room temperature.
Add your cooled brew to your scoby and starter liquid. Cover with a piece of cloth (or kombucha.com Fer-Mesh) and an elastic band, then place in a well-ventilated area between 72-80 degrees. Do not place in direct sunlight.
ACT 2: Ferment your booch
Allow your brew to ferment for 5-10 days (warmer >temperatures take less time), or until your brew reaches desired flavor.
Optional: flavor withkombucha.com Brew Booster or your favorite booch fixins, and bottle for secondary fermentation. Enjoy your creation!
ENCORE: Boost your brew with Brew Booster
For kombucha and other living beverages, reserve your scoby
and/or any starter liquid needed for your next batch, before adding
Brew Booster. Use during first (primary) fermentation not
Put desired amount of BrewBooster into muslin bag or tea ball and add to your brew (drawstring paper filter bags not recommended). Muslin bag or tea ball is not required, but you’ll likely want to strain later
Put your brew in the refrigerator and allow to steep for 4-72 hours, or longer (the longer it steeps, the stronger the flavor). Optional: for kombucha and other living beverages, leave at room temperature for higher levels of carbonation.
Remove the bag, tea ball, or strain your brew. For kombucha and other living beverages, bottle for secondary fermentation and carbonation if desired. Store in refrigerator. Enjoy your brew!
Super premium, potent deliciousness inside. Begin with the
suggested starting usage – you can always add more 😉
Brewing kombucha at home is an easy way to
reduce your environmental impact.
Let’s go through the lifecycle of a bottle...
Sand and energy are precious resources, and you need both to make a bottle. Sand is mined and shipped to the bottle factory using fossil fuels. Then (usually) fossil fuels are used to heat the sand, melt it to create molten glass, and form it into a bottle.
Depending on how close the factory is, bottles are nearly always shipped (at least part way) across the country, and often even imported from other counties, requiring significant amounts of fuel and additional cost.
Filling & Production
It takes 7 gallons of water to make 1 gallon of kombucha in a commercial brewery setting. For less efficient breweries, it can take 10. We also use huge amounts of energy to do it, because of the rapid heating and chilling required in the production cycle. Then we store it cold.
Transportation to Distribution Centers
That booch on the shelf almost always went through a distribution center before it got to the store. We shipped it there in a refrigerated truck that requires more diesel than a standard tractor-trailer to keep cold on the road
Transportation to Store
Usually your bottle will sit in cold storage for a week or two at the distribution center before making it to the store. But getting it there requires the same supply chain logistics the bottle has been through twice already. Can you even keep fresh booch in your fridge that long? We can’t!
Recycle / Landfill
It takes almost as much energy to recycle a glass bottle as it does to make one from sand, because it’s got to be melted back down to be made into something new. And that’s the best case scenario. Worst case, it winds up in a landfill.