How to Make Kombucha Flavors (Drink) without Third-Party

Make Kombucha Flavors is from Kombucha which is a slightly acidic, fermented drink made from a base of tea, sugar, bacteria and yeast.

Kombucha originated in China about 2,000 years ago. It has been growing in popularity at health food stores and among holistic health consumers, who drink it for its many alleged health benefits.

HISTORY OF Kombucha Flavors

Kombucha Flavors  which is from Kombucha originated in Northeast China (historically referred to as Manchuria) around 220 B.C. and was initially prized for its healing properties.

Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo.

Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as “Kambucha”) and Germany (as “Kombuchaschwamm”).

Despite a dip in international popularity during World war II due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt.

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Kombucha most meaningfully gained popularity in domestic markets in the 1990s. Sandor Katz, a leading fermentation expert and author of The Art of Fermentation, noted that this initial popularity was due in part to consumers who believed that the beverage was a powerful health aid for serious medical conditions and probiotic benefits that encourage gut bacteria diversity and aid digestion.


To make your kombucha drink at home, you will need a Kombucha Tea Starter Culture (also known as a SCOBY, mother, or mushroom) and some ingredients and equipment.

What is a SCOBY?

Scoby is a leathery, pancake-like blob. The acronym stands for symbiotic colony of bacteria and yeast. Due to its appearance, it is sometimes referred to as a “mushroom,” although it is not technically a mushroom. It is the mother culture required to make kombucha tea. And one of the questions you should be asking is, the true taste of this Kombucha Flavors, and their drinks.


Kombucha Scoby can be gotten from three (3) sources.

Purchase a Scoby.

 Get a Scoby from an acquaintance

 Grow a Scoby from Kombucha tea


Scoby can be bought from any health retail store. It can be sold separately as kombucha tea starters cultures (Scobys) or as part of their kombucha tea starter kit. These starter cultures are shipped in a dehydrated state and you have the benefit of knowing that they have been pathogen-tested for your safety.


Anyone who is making kombucha tea usually has more than enough to share. Ask around, or check for fermenting groups in your area. When you find a good source, ask for a SCOBY and at least ½ cup starter tea, enough to make your first-quart batch.


 An interested and curious person can decide to grow his Scoby at home. If you are up for a little experimenting and have a lot of patience, growing your own SCOBY from a bottle of raw kombucha is another option. It is relatively simple, just follow the instructions below.


Purchase a bottle of raw, unflavored kombucha.

NOTE: Make 1 cup of black or green tea. While the water is hot, add 1-2 tablespoons white sugar. Mix until the sugar is thoroughly dissolved, then cool completely to room temperature.

While this step is not critical to the process, adding a cup of sweet tea to the bottle of ready-made kombucha gives the yeast and bacteria additional food to consume during the process of growing a new culture.

Pour the raw kombucha and the cooled tea into a glass jar.

Cover the jar with a tight-weave dish towel or a paper coffee filter. Secure the covering with a tight rubber band.

Ferment the tea in a warm spot, 68-85ºF, out of direct sunlight, for about 7 days.

After a week, it is common to see a baby SCOBY developing across the surface of the liquid. A new SCOBY starts off as a clear film or blob and then slowly become less translucent, more white, and thicker as time goes on. If no signs of SCOBY development appear after 3 weeks, discard the batch and start over.

Usually, it’s better to wait until the SCOBY is at least ¼-inch thick before using it to brew the first batch of kombucha tea. Reaching that thickness may take up to 30 days.

Retain the kombucha tea and the new SCOBY for making your first batch of kombucha.


Equipment you Need for Making Kombucha Tea. For making your kombucha drink, the following equipment will be needed to be used with the Kombucha Flavors:

Quart-Size Glass Jar


Tight-Weave Cloth or Paper Coffee Filter

Something to secure the cover to the jar (rubber band or canning jar rings work well)

Plastic Mesh Strainer

Measuring Cups

Note. Most of the supplies and equipment you need can also be found in any DIY Kombucha Kits. These kits make getting started easy.


Below is a list of ingredients needed for making kombucha, most of which can be found in the Kombucha Tea Starter Kit.

3 cups Water free of chlorine and fluoride (bottled spring water works well)

¼ cup white or plain organic cane sugar

2 Tea Bags or 1 ½ teaspoon Loose Tea

½ cup Starter Tea or Distilled White Vinegar

Active Kombucha SCOBY


Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.

Place the tea or tea bags in the sugar water to steep.

Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.

Remove the tea bags or completely strain the loose tea leaves from the liquid.

Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted.

Add an active kombucha SCOBY

Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.

Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste.

Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.

The finished kombucha can be flavored and bottled, if desired, or enjoyed plain.


Kombucha is good for more than just drinking! Some people use new SCOBYs for making extra batches of kombucha. However, at some point, most people find they are overrun with extra SCOBYs. Your Scoby can be used for other purposes such as;

Share! The best way to use extra SCOBYs is to help others start their own kombucha brew.

Experiment. Try a making a batch with a different sweetener, tea or juice. Since the SCOBY is an extra, it can be discarded once the batch is finished culturing.

Add to a Smoothie. Add a piece of SCOBY to a smoothie or other blended food.

Make Candy. There are a few ways to make kombucha SCOBY candy. Choose one that works for you, using your sweetener of choice.

Substitute for Raw Fish in Sushi. With a texture similar to squid, kombucha SCOBYs can be cut up and eaten along with the nori, rice, vegetables, etc.

Use as a Face Mask. Kombucha SCOBYs can be used as a face mask, either whole or ground up.

Use as a Bandage. SCOBYs can be used as a live bandage, or under a bandage. It will sting a little. The acidity is believed to help support healing.

Feed to Pets. Kombucha SCOBYs can be fed to pets either fresh or using the same process for making kombucha jerky to make a dried pet treat.

Add to Chicken Feed. Many chicken owners find their chickens really appreciate a fresh SCOBY as a treat.

Compost. SCOBYs can be added whole to the compost pile or ground up and added directly to the soil of plants.

Make Crafts. Kombucha SCOBYs can be dried until they are stiff but flexible. Use as a replacement for leather in toy drums, shoes, or other craft items.


Kombucha rink aids digestion

Rids the body of toxins.

Boasts the immune system.

Helps to lose weight

Wards off high blood pressure and heart disease.

Kombucha drink has a lot of benefits to the human body and the procedure for making it has been discussed extensively making it possible to make your homemade kombucha drink at your convenience.  But now, I want to know if you love the taste of the Kombucha Flavors.

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