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Rooibos Kombucha

Rooibos Kombucha Tea


Make this easy 'Tea of Immortality’

  • Yields: 2l |
  • Difficulty:

  • Prep Time : 2:0 hours |
  • Cook Time : 2:48 hours
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For The Kombucha Tea

2 l boiling water
4 rooibos tea bags
½ C (125 ml) unrefined cane sugar
1 C (250 ml) kombucha tea from the previous batch
kombucha SCOBY (buy or ask a friend who is also brewing)

optional flavourings (will only be needed when bottling)
– slices of fresh apple, vanilla pod, freshly picked mint leaves, fresh ginger, cloves, star anise.

You will also need glass mason jars to brew in (enough to hold 2l of liquid, as well as muslin or cheesecloth to cover and string or a rubber band to seal.

To Make the Kombucha

Put the water into a saucepan, add the tea bags and bring the water up to a boil. Once boiling, switch off the heat and let the tea bags steep for about 15 mins. Stir occasionally. Allow the tea to cool down slightly and then add the sugar. Stir until it is all dissolved

Pour the tea into your brewing container/s – preferably clean, glass mason jars with wide necks. (Note: do not wash containers with cleaning products that may kill the SCOBY, instead clean with boiled water or distilled vinegar and allow to dry naturally).

Allow the tea to cool to room temperature and then add the tea from the previous kombucha batch and stir. Lastly, place the SCOBY into the tea. (Note: also keep your hands free from chemicals, such as cleaning products, when handling the SCOBY. It is very delicate!)

Cover the top of the jar with a piece of cheesecloth or muslin, ensuring that it does not come into contact with the SCOBY. Leave sealed in a warm spot, but away from direct sunlight for 7-10 days.

Brewing kombucha will require some trial and error to get the right flavour profile. Brewing speed will also be dependent on weather conditions, the hotter the temperature, the faster the fermentation will happen and conversely the cooler, the slower. If the tea tastes too sweet, it may be that it has not fermented enough, as most of the sugar should have been converted – the resulting flavour should be slightly tangy with a mild fizz. A vinegary, or very sour brew may have gone past the correct stage.

Once you feel your brew has reached the correct flavour profile, scoop the SCOBY out and place into a clean jar along with enough brew to keep it covered. Decant the remaining tea into smaller mason jars and add flavourings if using. Flavourings can be added in quantities depending on the strength of flavour you prefer.

Rough Guidelines

For apple, add 2-3 slices per jar.
For vanilla, split the pods lengthways and add the whole pod (1-2).
For ginger, slice ginger and add a few slices depending on the strength preferred.
For mint, add a small handful of freshly picked, washed mint leaves.
For a spicy flavour, add a combination of cloves, star anise, 2-3 per jar. Vanilla can be added as well.

Seal with a proper lid, label with the flavour and the date of brewing and then refrigerate so that the flavours infuse. Drink and enjoy all the healthy benefits!

Note: Each batch will produce a new SCOBY, ensure that you reserve this one and the original, as well as 1-2 cups of the finished brew, in order to carry on with the next brew (called continuous brewing). Even better, share a SCOBY with a friend!