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Scoby Starter Recipe


  • 7 cups Distilled water
  • 3 tbsp Loose Leaf Black Tea 4 Black Tea Bags work as well. We Use
  • 1 cup White or Cane Sugar Like This
  • 2 cups Unflavored Kombucha Can be brought at most grocery stores in the produce department.

Tools You will Need

  • 1 gal Wide Mouth Glass Jar Best to Buy 2.
  • Measuring Cup
  • 1 Thin Cloth Dish Towel
  • Rubberband or String Larger size that will fit snuggly around the Wide Mouth Jar
  • Glass Bowl (Optional) To steep tea in.
  • Wood Spoon
  • Strainer or Tea Ball (Optional) if you are using loose leaf tea


  1. Sterilize all equipment and jar with boiling water for 5 mins.

  2. Bring 3 cups of distilled water to a boil.

  3. Add 1 cup of sugar to the boiled water and stir until the sugar is dissolved.

  4. Add tea to the 3 cups of boiled water/sugar mix and let steep for 20 mins.

  5. Let the sweet tea mix is room temperature.

  6. Add the sweet tea mix to the 1-gallon jar, and dilute with the remaining 4 cups of water.

  7. Add in 2 cups of Unflavored Kombucha

  8. Cover the top of the jar with the tea cloth (Do not add the original jar's lid), and secure with a rubberband or string.

  9. Set your jar in a warm, dark area of the house.

Recipe Notes

Do not move or disturb your batch too much after you have set it into a warm, dark area of your house.

The SCOBY will start to form over a few weeks. Usually 4 weeks. This will depend on the temperature of your home. You should try to maintain a temperature of 75-85 for proper SCOBY growth.

At first not much will happen, you will notice some small white flakes floating on the surface of your brew, then these will start to form a mass at the top of the jar. Once your SCOBY is around 1/4 inches thick it is ready to use in your first batch of Kombucha.

In cooler months to help maintain the temperature, you can use a Brewing & Fermentation Heat Pad

*Keep your SCOBY in the liquid until you are ready to start making Kombucha, you will also need to use some of the liquid from this starter batch.