What is kombucha?

Kombucha is a fermented drink. It is made by taking sweetened tea and adding a culture of bacteria and yeast – called a SCOBY (Symbiotic Culture Of Bacteria and Yeast). Over a period of days to weeks, the microorganisms transform the sugar into organic acids, light carbonation and (very small) traces of alcohol. The result is a bubbly, slightly acidic and refreshing drink that many people appreciate both for its taste and potential digestive benefits.

Jun is a variation of kombucha traditionally made with green tea and honey, as opposed to kombucha's black tea and sugar. Jun often has a lighter, milder, and more floral flavor.

Where does kombucha come from?

Kombucha has its roots in East Asia, with early use documented in China over 2,000 years ago. From there, it spread via the Silk Road to Russia and Europe. In the West, kombucha has become particularly popular in recent decades as part of the health food movement – ​​but many drink it simply because it tastes good! Jun, on the other hand, has more obscure roots, but is often associated with Tibetan or Mongolian origins and has become popular among fermentation enthusiasts who want a more delicate taste.

How do you make kombucha?

Making kombucha at home is surprisingly easy, but requires a little patience, good hygiene, and a clean environment.

In short, you do the following:

1. Brew a sweetened tea (either with sugar or honey, depending on whether you are making kombucha or jun).
2. Let the tea cool before adding the SCOBY and a small amount of finished kombucha/jun as a starter liquid.
3. Cover the jar with a breathable fabric and let it ferment at room temperature for 7–14 days.
4. When the drink tastes the way you want it – sour and slightly sweet – you can bottle it and possibly flavor it further with fruit, berries or herbs.

We have teas that go perfectly with kombucha

The actual tea base you use has a big impact on the flavor of your kombucha. We have many teas that add depth, complexity, and fresh flavors to your home-brewed fermentation.

Here are some suggestions:

Green Tea with Raspberry - A wonderful tea for a summery kombucha! The mild green tea provides a light base, while the raspberry tones provide natural fruitiness and a subtle reddish color during fermentation.

Sencha Superior – First flush - A high quality Japanese green tea that gives a clean, vegetal and fresh taste to jun. Ideal for those who want to highlight the floral and light character of the ferment.

Ceylon (Single estate) - This black tea provides a classic base for kombucha with a clean and bright flavor. Known for its balance of strength and freshness, Ceylon is great on its own or with flavorings like citrus or ginger.

Darjeeling 2nd flush - Gives a more aromatic and muscatel-like kombucha. Perfect for those who want complexity and depth of flavor - especially good for further fermentation with berries or stone fruit.

Breakfast Blend - Our rich breakfast cereal makes a robust and malty kombucha. Pairs well with flavorings like apple, cinnamon or cloves in post-fermentation.

Dragon well (Long Jing) - A Chinese green tea with nutty and lightly toasted notes. Provides an unusual but very good base for jun. Pairs well with honey and mild flavorings such as pear or cucumber.

Flavored teas in kombucha?

Yes, but be careful! Flavored teas can work well in kombucha – especially during the second ferment, but it is recommended to use pure teas in the first fermentation to avoid disturbing the balance of the SCOBY. That said, many have had good experiences with flavored teas as a base – so it’s all about experimenting.

Here are some of our most popular flavored teas that go well in kombucha:

Earl Grey Blue Flower - Provides a classic kombucha with a citrus edge and floral undertones. Perfect for bergamot fans!

Green tea with lemon - A refreshing base for June – light, tart and citrusy. Especially good with ginger or peach.

Summer Berry and Tulsi - This herbal and green tea blend offers an aromatic and complex flavor. Tulsi adds a spicy depth, while the berries make it fruity and fresh.

French Earl Grey - Elegant and lightly floral with lavender and bergamot. Gives a sophisticated kombucha with hints of perfumed notes. Try with blueberries in post-fermentation.

Jade Oolong - A lightly oxidized oolong with a floral and creamy mouthfeel. Makes a smooth and delicate kombucha with great depth – lovely as is, or with a hint of lychee or hibiscus.

Try kombucha!

Want to start with kombucha or jun? Choose a tea you like to drink hot – then you will probably love it fermented too. Combine with fruits, berries or herbs in other fermentations – and you have a healthy and sparkling drink completely on your own terms.

Tip: Remember to use pure teas and untreated sugar or honey for the first ferment, and feel free to experiment with flavored teas in small batches afterwards. Good luck with your brewing!