Top 15 Best Kombucha Flavors: Recipes Guaranteed To Blow Your Tastebuds

When it comes to flavoring kombucha, the sky’s the limit, with the exception of a few ingredients that have the potential to damage your SCOBY (the Symbiotic Colony Of Bacteria and Yeast the does the work of fermenting sweet black tea into the tart-sweet probiotic kombucha brew). Although some people prefer the taste of plain kombucha, most home brewers experiment with different flavors and techniques.

In this article, you’ll get 15 different flavor recipes that you can use to make your own amazing kombucha. Each recipe uses a combination of the two main flavoring techniques for kombucha:

• adjusting the ingredients and techniques during the primary fermentation
• adding flavor during bottling and second fermentation

There are so many combinations of tea, sugar, brewing time, and flavoring ingredients that you’ll never run out of new ways to make delicious kombucha!

General Flavoring DOs and DON’Ts

DO use fresh ingredients, and get the best possible quality. You can substitute frozen fruit for fresh fruit without a problem, but using old stale tea instead of good-quality fresh tea leaves will give you a stale-tasting brew. When at all possible, use FRESH fruits (or make your own fruit juice from fresh fruits) over pre-made juice or frozen — it makes for a must fresher, better tasting second ferment.

DON’T add too many extra ingredients during the primary fermentation. It is possible to include certain herbs and spices during the initial brewing along with the water, tea, sugar, and starter liquid, but most extra flavoring ingredients will slow down the process and may even damage your SCOBY.

DO keep track of what ingredients you use, and in what quantity. You’ll want to note down things that are particularly good, and things that didn’t work. Yes, becoming a ‘Kombucha Scientist’ will help you produce BETTER tasting brews. So keep a record of what works and what does not!

DON’T assume that you can cover up a bad batch of kombucha by adding flavor to it afterwards. Bad or “off” flavors may mean that your kombucha is not safe to drink  so rather than risking your health, it’s better to throw away that batch and start over. Make sure you are using a healthy SCOBY  and discard any SCOBY that you think may have caused the problems. If you are worried about MOLD, read our SCOBY Mold Guide.

DO make sure that you have the right equipment for bottling kombucha. When you’re adding extra flavor and sugar you’re going to be increasing the level of carbonation in the bottle, and so you need to use containers that are in good shape, and ones that you can seal correctly for fermentation and storage. We have an entire guide to the best kombucha brewing equipment if you want to know what brewing equipment you should get your hands on.

DON’T leave your SCOBY in the kombucha when you’re adding flavors. This will contaminate the SCOBY and will eventually kill it. If you’re adding flavor during the primary fermentation process by using different types of tea, keep in mind that strong-flavored teas may change the “flavor” of the SCOBY as well, which may change the flavor of any kombucha you make with that SCOBY in the future.

Kombucha Flavor Recipes

NOTE: These recipes assume you already know the basic method for brewing kombucha at home. Click here for detailed instructions on how to make kombucha tea. If you’re not familiar with second fermentation kombucha, click here for details on how to control the process.

All recipes make one gallon of kombucha tea (eight 16-ounce bottles).

Orange Blossom Kombucha

A floral, fragrant brew that will conjure up dreams of a lush desert oasis.

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Ingredients

  

• 1 gallon filtered water
• 4 bags lime blossom herb tea 4 teaspoons loose tea *
• 4 bags jasmine green tea 4 teaspoons loose tea
• 3/4 cup organic white cane sugar
• 1/4 cup plus 8 teaspoons orange blossom honey **
• 2 cups starter unflavored kombucha tea made with green tea
• 4 tablespoons freshly grated orange zest
• 2 to 4 teaspoons orange flower water ***

Instructions

 

• Add the lime blossom herb tea to the hot water and let steep for 10 minutes, and then add the jasmine green tea and steep for 15 minutes. After removing the tea, stir in the white cane sugar and 1/4 of the honey. When the liquid is at room temperature, transfer to the brewing container along with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 5th day. The kombucha should still be slightly sweet at the end of the brewing time. Remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Stir in the remaining 8 teaspoons honey until dissolved. Put half a tablespoon of orange zest in each bottle along with 1/4 to 1/2 teaspoon orange flower water, then pour in the honey-sweetened liquid. Seal and leave in a darkened spot at room temperature for 1-2 days, checking the seals if needed to release excess carbonation. Store the bottles in the refrigerator for up to 3 weeks.

Notes

* also called “linden blossom” or “tilleul”

** or any floral honey like wildflower or clover

*** available at Indian food stores or natural foods store

Ginger and the Professor

Take a three-hour tour to your own tropical island paradise.

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Ingredients

  

• 3 quarts filtered water
• 8 bags lapsang souchong tea 8 teaspoons loose tea *
• 1/2 cup organic white cane sugar
• 1/2 cup coconut sugar **
• 1 quart plain organic coconut water
• 2 cups starter unflavored kombucha tea made with green or black tea
• 1/2 cup freshly grated ginger

Instructions

 

• Boil the water and steep the tea for 30 minutes. Stir in the white cane sugar and the coconut sugar. Add the coconut water when the liquid has cooled to room temperature. Transfer to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 3rd day. When the kombucha has changed from sweet to just barely sour, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Put a teaspoon of grated ginger in each bottle and fill the bottles with the kombucha tea. Seal tightly and put at room temperature for at least 1 day and up to 3 days, “burping” the bottles regularly (the ginger creates a lot of carbonation). Store the bottles in the refrigerator for up to a week.

Notes

* a black tea with a smoky taste

** available at natural food stores and many Asian markets

Sweet SCOBY Dreams

Sage, Chamomile, Oregano, Basil, Yerba mate.

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Ingredients

  

• 1 gallon filtered water
• 2 bags yerba mate 2 teaspoons *
• 6 bags hochija tea 6 teaspoons loose tea **
• 1 cup organic white cane sugar
• 2 cups starter unflavored kombucha made from green tea
• 1/2 teaspoon dried sage
• 1/4 cup dried chamomile flowers
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup agave syrup ***

Instructions

 

• Boil the water and steep the yerba mate and green tea for 15 minutes. Stir in the white cane sugar and cool to room temperature. Remove the tea and transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 4th day. When the kombucha is still slightly sweet, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Use a clean piece of muslin or cheesecloth to wrap up the dried herbs, tie the bundle with a string, and add the bundle to the kombucha. Cover the brewing container again (using a cloth, not a lid) and let sit overnight at room temperature. Remove the herb bundle and stir in the agave syrup, then fill and seal the bottles. Leave at room temperature for at least a day, or until you have the level of carbonation you like. Store the bottles in the refrigerator and drink within two weeks.

Notes

* an herbal tea from South America

** a smoked green tea available at most Asian markets

*** a sweetener made from the agave plant, found in natural food stores and Mexican groceries

Mint Chocolate Chip

Better than cookies and ice cream together.

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Ingredients

  

• 1 gallon filtered water
• 1 cup organic white cane sugar
• 4 bags plain green tea 4 teaspoons loose tea
• 4 bags plain black tea 4 teaspoons loose tea
• 1 cup organic white cane sugar
• 2 cups starter unflavored kombucha made from green or black tea
• 1/2 cup vanilla syrup *
• 8 tablespoons dark chocolate chips
• 1/2 cup fresh mint leaves

Instructions

 

• Boil the water, remove from heat, and stir in the white cane sugar. Add the tea and steep until the liquid is at room temperature. Remove the tea and transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 2nd day. When the kombucha is still slightly sweet, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Stir in the vanilla syrup. Put 1 tablespoon of chocolate chips in each bottle, add a few mint leaves to each bottle, and fill the bottles with the kombucha tea. Seal the bottles and let sit at room temperature for 1 to 3 days, then store in the refrigerator for up to a week. You can also add the cacao nibs and mint to the brewing container, seal it with a lid and leave at room temperature for 1 to 3 days, and then strain the tea into the bottles before storing in the refrigerator. If you have strained the tea, you can leave it in the refrigerator for up to three weeks.

Notes

* often used to make flavored coffees, available in grocery stores

Kombucha Toddy

Perfect for those chilly winter evenings by the fireside.

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Ingredients

  

• 1 gallon filtered water
• 3/4 cup organic white cane sugar
• 1/2 cup light honey not raw
• 8 bags pu-erh tea 8 teaspoons loose tea *
• 2 cups starter unflavored kombucha made from green or black tea
• 4 sticks cinnamon broken in half
• 4 tablespoons freshly grated lemon zest
• 1/2 cup freshly grated ginger
• 1 teaspoon rum extract **

Instructions

 

• Boil the water, remove from heat, and stir in the white cane sugar and the honey. Add the tea and steep for 30 minutes, or until the liquid is at room temperature. Remove the tea and transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 4th day. When the kombucha is still slightly sweet, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Add the cinnamon sticks and lemon zest to the kombucha tea and close the container tightly. Put in a darkened place for 24 hours. Divide the grated ginger between the bottles and pour the kombucha tea into the bottles, using a strainer to remove the cinnamon and lemon zest. Seal the bottles and leave at room temperature for 1 to 2 days, “burping” the bottles when necessary. Store in the refrigerator and drink within two weeks.

Notes

* a rich, smokey black tea available in specialty tea shops

** found in the baking supplies aisle of most grocery store

Pumpkin Spice Kombucha

Perfect for those chilly winter evenings by the fireside.

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Ingredients

  

• 1 gallon filtered water
• 3/4 cup organic white cane sugar
• 1/4 cup plus 1/2 cup pure maple syrup
• 8 bags oolong tea 8 teaspoons loose tea *
• 2 cups starter unflavored kombucha made from black tea
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 tablespoon ground cinnamon
• 1 tablespoon dried ground ginger

Instructions

 

• Boil the water, remove from heat, and stir in the white cane sugar and the 1/4 cup maple syrup. Add the tea and steep for 15 minutes, then remove the tea (which can be saved to brew another batch) and let the liquid cool to room temperature. Transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 4th day. When the kombucha is still slightly sweet, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Stir together the ground spices and the 1/2 cup maple syrup in a large container and pour in the kombucha tea. Close the container tightly and leave in a darkened place for two days, releasing excess carbonation as necessary. Strain the tea into the bottles, seal the bottles, and store in the refrigerator for up to one month.

Notes

* a fragrant full-bodied tea between green and black

English Country Garden

A breath of fresh air on a warm sunny day.

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Ingredients

  

• 1 gallon filtered water
• 4 bags English Breakfast black tea 4 teaspoons loose tea
• 4 bags jasmine green tea 4 teaspoons loose tea
• 1 cup organic white cane sugar
• 2 cups starter unflavored kombucha made from black or green tea
• 2 tablespoons organic dried lavender buds *
• 1/2 cup light honey not raw
• 1 teaspoon rose water **

Instructions

 

• Boil the water, remove from heat, and stir in the white cane sugar. Add the tea, keeping the bags separate (use two tea balls or muslin bags if using loose tea). Remove the black tea after 15 minutes, and let the green tea continue to steep until the liquid has cooled to room temperature. Remove the green tea and transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 4th day. When the kombucha is no longer sweet (but not yet sour) remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Put the lavender buds into a tea ball or muslin bag and add to the brewing container, cover the container with a cloth, and let sit overnight. Remove the lavender and stir in the honey and rose water. Pour the tea into the bottles, seal the bottles, and let sit at room temperature for 1 to 3 days, checking for excess carbonation regularly. Store in the refrigerator for up to a week.

Notes

* available in the bulk section of natural foods stores

** available at Middle Eastern groceries and some supermarkets

Kowloon Kombucha

Remembering kombucha’s origins on the shores of the South China Sea.

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Ingredients

  

• 1 gallon filtered water
• 8 bags gunpowder green tea 8 teaspoons loose tea *
• 1 cup organic white cane sugar
• 2 cups starter unflavored kombucha made from black or green tea
• a 20-ounce can of whole lychee fruit in syrup **
• 1 cup syrup from the can of lychee fruit
• 8 whole star anise ***

Instructions

 

• Boil the water and remove from heat, then add the tea. Let steep for 30 minutes. Remove the tea and stir in the white cane sugar. Let the liquid cool to room temperature, transfer the liquid to the brewing container, and add the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 3rd day. When the kombucha is still slightly sweet remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Put one whole lychee fruit into each bottle (use the rest in a tropical fruit salad) and add one cup of the syrup from the can to the kombucha tea, stirring well. Put one whole star anise in each bottle, and fill the bottles with the kombucha tea. Seal the bottles, and let sit at room temperature for 1 to 3 days, “burping” as necessary. Store in the refrigerator for up to a week.

Notes

* a strong-flavored, lightly smokey green tea

** available in Asian grocery stores and some supermarkets

*** available in Asian grocery stores and the baking aisle of most supermarkets

Springtime in Paris

You won’t regret making this sweetly delicious kombucha, mon ami.

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Ingredients

  

• 1 gallon filtered water
• 1 cup raw organic sugar crystals
• 6 bags green tea 6 teaspoons loose tea
• 2 bags black tea 2 teaspoons loose tea
• 2 cups starter unflavored kombucha made from black tea
• 1 pint fresh strawberries crushed (or 1 cup frozen strawberries)
• 1 whole vanilla bean split in half
• 1/2 cup clover honey not raw
• 2 teaspoons almond extract *

Instructions

 

• Boil the water and remove from heat, then stir in the sugar. Add the tea and steep until the liquid has cooled to room temperature, then transfer the liquid to the brewing container. Add the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 5th day. When the kombucha is still slightly sweet remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Add the whole split vanilla bean to the brewing container along with the crushed strawberries, the honey, and the almond extract. Seal the container with a lid and put in a cool place for two to three days, checking for excess fermentation. Strain the tea into bottles, seal the bottles, and store in the refrigerator for up to 10 days.

Notes

* available in the baking aisle of most supermarkets

The All-American

Skip the beer at your next softball game and try a pitcher of this instead.

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Ingredients

  

• 1 gallon filtered water
• 3/4 cup raw organic sugar crystals
• 1/2 cup plus 1/4 cup maple syrup
• 8 bags black tea 8 teaspoons loose tea
• 2 cups starter unflavored kombucha made from black tea
• 1 cup cranberry juice
• 1 pint fresh blueberries crushed (or 2 cups frozen)
• 1 tablespoon vanilla extract *

Instructions

 

• Boil the water and remove from heat, then stir in the sugar and the 1/2 cup maple syrup. Add the tea and steep for 20 minutes, then remove the tea and cool the liquid to room temperature. Transfer the liquid to the brewing container. Add the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 3rd day. When the kombucha is just barely sour, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Add the cranberry juice, the crushed blueberries, and the 1/4 cup maple syrup to the brewing container. Stir well and close the container with a sealed lid. Set in a darkened place at room temperature for two to three days, releasing the seal periodically to get rid of excess carbonation. Strain the tea into bottles, seal the bottles, and store in the refrigerator for up to a week.

Notes

* available in the baking aisle of most supermarkets

Peachy Keen Kombucha

The peppercorns add a special “pop” to the flavor of this kombucha.

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Ingredients

  

• 1 gallon filtered water
• 1 cup organic white cane sugar
• 1 tablespoon unsulphured molasses
• 6 bags black tea 6 teaspoons loose tea
• 2 bags oolong tea 2 teaspoons loose tea
• 2 cups starter unflavored kombucha made from black tea
• 2 cups sliced fresh or frozen peaches
• 1 tablespoon whole black peppercorns
• 1/2 cup fresh basil leaves

Instructions

 

• Boil the water, remove from heat, and stir in the sugar and molasses. Add the tea and steep until the liquid is at room temperature. Remove the tea and transfer the liquid to the brewing container. Add the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 3rd day. The kombucha should still be quite sweet at the end of the fermentation period, but check the pH of the kombucha to make sure it is between 2.5 and 3.0 before removing the SCOBY and setting aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Add the peaches, peppercorns, and fresh basil leaves to the brewing container. Stir well and close the container with a sealed lid. Set in a darkened place at room temperature for two to three days, releasing the seal periodically to get rid of excess carbonation. Strain the tea into bottles, seal the bottles, and store in the refrigerator for up to a week.

Very Veggie Kombucha

This would make an excellent Bloody Mary, don’t you think?

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Ingredients

  

• 1 gallon filtered water
• 1/2 cup organic white cane sugar
• 1/2 cup plus 1/4 cup agave syrup *
• 8 bags hochija tea 8 teaspoons loose tea **
• 2 cups starter unflavored kombucha made from green tea
• 1 cup freshly grated raw carrots
• 1 cup freshly grated raw beets
• bottled hot sauce

Instructions

 

• Boil the water, remove from the heat, and stir in the cane sugar and 1/2 cup agave syrup. Add the tea and steep until the liquid is at room temperature. Remove the tea and transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 2nd day; agave tends to make a sour kombucha more quickly. When the kombucha is still slightly sweet, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Stir the grated raw carrots and beets into the brewing container and seal with a lid. Leave for two to three days at room temperature, out of direct sunlight. Check daily for excess carbonation. Put a dash or two of hot sauce into each bottle, and strain the kombucha into the bottles. Seal the bottles and store in the refrigerator for up to 10 days.

Notes

* a sweetener made from the agave plant, found in natural food stores and Mexican groceries

** a smoked green tea available at most Asian markets

Kombucha Chai

Chai ‘cha? Cha!

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Ingredients

  

• 1 gallon filtered water
• 1/2 cup organic white cane sugar
• 1/2 cup unrefined palm sugar jaggery *
• 8 bags black tea 8 teaspoons loose tea
• 2 cups starter unflavored kombucha made from black tea
• 6 whole cardamom pods lightly crushed
• 2 tablespoons whole black peppercorns
• 1 large stick cinnamon broken into pieces
• a 2-inch piece of fresh ginger sliced
• 1 tablespoon whole cloves
• 1 teaspoon vanilla extract
• 4 tablespoons honey not raw

Instructions

 

• Boil the water and remove from the heat. Stir in the cane sugar and palm sugar, add the tea, and let cool to room temperature. Remove the tea and transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 4th day. When the kombucha is still slightly sweet, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Use a clean piece of muslin or cheesecloth to wrap up the whole spices and the fresh ginger. Tie the bundle with a string, and add the bundle to the kombucha. Cover the brewing container again (using a cloth, not a lid) and let sit overnight at room temperature. Remove the herb bundle and stir in the vanilla extract and honey, then fill and seal the bottles. Leave at room temperature for two to three days, or until you have the level of carbonation you like. Store the bottles in the refrigerator and drink within two weeks.

Notes

* a dark brown sugar found in Asian, Indian, and Indonesian markets

Tangy Mango Tango

A carnival of flavor in every bottle.

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Ingredients

  

• 1 gallon filtered water
• 1/2 cup organic white cane sugar
• 1 cup coconut sugar
• 4 bags green tea 4 teaspoons loose tea
• 4 bags rooibos tea 4 teaspoons loose tea *
• 2 cups starter unflavored kombucha made from green tea
• 1 cup fresh or frozen mango chunks or 3/4 cup mango puree
• 1/2 cup tangerine juice
• 1 tablespoon lime juice
• 1 teaspoon lemon juice

Instructions

 

• Boil the water, remove from heat, and stir in the white cane sugar and 1/2 cup of the coconut sugar. Add the tea and steep until the liquid is at room temperature. Remove the tea and transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 2nd day. When the kombucha is still slightly sweet, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Add the mango to the brewing container along with the other 1/2 cup coconut sugar, and all of the fruit juice. Cover the brewing container again (using a cloth, not a lid) and let sit for 1 to 3 days at room temperature, releasing excess carbonation regularly. Strain the tea into bottles, chill in the refrigerator, and store for up to 10 days.

Notes

* an herb tea from Africa

Fifty Shades

black tea, white tea, Earl Grey tea for second ferment, white sugar, blackberries, pinch grey sea salt

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Ingredients

  

• 1 gallon filtered water
• 1 cup organic white cane sugar
• 4 bags white tea 4 teaspoons loose tea *
• 4 bags black tea 4 teaspoons loose tea
• 2 cups starter unflavored kombucha made from black tea
• 2 bags Earl Grey tea **
• 1/2 cup honey not raw
• 2 cups fresh or frozen blackberries
• 1/8 teaspoon grey sea salt ***

Instructions

 

• Boil the water, remove from heat, and stir in the white cane sugar. Add the white tea and steep for 15 minutes, then add the black tea and let the liquid cool to room temperature. Remove the tea and transfer the liquid to the brewing container with the starter and the SCOBY.
• PRIMARY FERMENTATION: Begin checking the flavor on the 5th day. When the kombucha is still slightly sweet, remove the SCOBY and set aside 2 cups of tea for the next batch.
• SECONDARY FERMENTATION: Add the Earl Grey tea bags to the brewing container, stir in the honey, and add the blackberries and sea salt. Seal the container tightly with a lid and leave at room temperature overnight. Remove the tea bags, seal the container again, and continue fermenting for 1 to 2 days at room temperature, releasing excess carbonation regularly. Strain the tea into bottles, chill in the refrigerator, and store for up to 10 days.

Notes

* a delicately sweet tea high in antioxidants

** a black tea perfumed with bergamot

*** mineral-rich sea salt, found in specialty food shops and some supermarkets

The Final Word

There you have it, 15 delicious Kombucha flavor recipes. Don’t feel that this is your ONLY guide to all the flavors out there you can use. Think of my article merely as a starter guide. There are literally an infinite amount of flavor ‘Kombuchanations’  you can come up with.

So get out there and experiment! If you have a flavor combination not mentioned on this list you’ve discovered or that you particularly like, please share it on this page in the comments!