Tea, Sugar & Flavoring for Kombucha

Black Tea

The standard base tea — full oxidation gives the culture nitrogen, tannin and a reliable starting point.

First Fermentation 4–8 g (1–2 tsp) per gal of finished tea

Green Tea

Less oxidised, lighter and greener — a gentler base with a fresher finished flavour.

First Fermentation 4–8 g (1–2 tsp) per gal of finished tea

White Tea

Delicate and lightly processed — subtle, floral, and more sensitive to over-steeping.

First Fermentation 5–9 g (1.5–2.5 tsp) per gal

Oolong Tea

Partially oxidised between green and black — aromatic, rounded and adaptable.

First Fermentation 4–8 g (1–2 tsp) per gal

Herbal Tea Blends

Tisanes and botanicals for flavouring — best used as an addition, not as a whole base.

Flavoring 1–2 tsp per gal as an addition

Cane Sugar

The culture’s food source — plain white cane sugar, about 1 cup per gallon.

First Fermentation About 1 cup (200 g) per gal

About this category

Tea gives structure and tannin, sugar feeds the culture, and flavourings shape the second fermentation. Getting the ratio right is the single most reliable way to make your batches repeatable.

Every tool page states the fermentation stages it applies to, the batch size it suits and the safety notes that matter for it. Batch sizes are given as ranges because the right size depends on how much you drink and how often you want to brew.