How to Add Flavor to Kombucha?

Move over plain kombucha – flavored booch is on the rise! From fruity infusions to botanical blends, more and more kombucha brewers are discovering ways to make this fizzy fermented tea pop with custom flavors. But what’s the best way to add that dash of flavor and still retain the probiotic power of raw kombucha? Should flavorings be added before or after the ferment? What kinds of ingredients work well? With some simple brewing techniques and a few flavorful ingredients, creating deliciously flavored kombucha at home is easy. Let’s look at the methods for taking kombucha to tasty new heights.

Contents show

Snapshot Summary

There are a few easy ways to add flavor to homemade kombucha. The simplest method is to add fruit, herbs, spices, or juice after primary fermentation when bottling kombucha for the second ferment. Mashed berries, citrus slices, ginger, vanilla, or fruit juice can infuse flavor. Before primary fermentation, you can add flavoring agents, like fruit purees or tea blends. But avoid oils that may contaminate the SCOBY. When adding flavorings, use about 20% of the total batch volume for best results. Adding flavor takes basic kombucha to the next level while retaining its probiotic benefits!

Second Fermentation

Kombucha gains complex flavor and carbonation from a two-stage fermentation process. While the initial ferment creates the base kombucha tea, the second fermentation infuses additional flavors and natural carbonation. This simple technique opens up endless possibilities for crafting distinctly flavored kombucha at home.

Second Fermentation

After the first 7-10 days, fermentation produces the raw kombucha liquid, and the brew is bottled for a second fermentation. This stage allows additional ingredients to:

Flavor the kombucha
Interact with kombucha acids
Produce carbon dioxide for natural carbonation

Almost any fruit, herb, spice, or juice can be added when bottling raw kombucha for the second ferment. Popular choices include:

Berries like strawberry, blueberry, and raspberry
Citrus fruits like orange, grapefruit, lime
Fresh ginger, mint, basil
Fruit juices like apple, pineapple, cherry

During 2-3 days bottled, yeasts and bacteria consume residual sugars and added flavorings, creating CO2 bubbles that carbonate the kombucha.

Once desired carbonation and flavor intensity are reached, the kombucha is refrigerated to stop fermentation and preserve flavors.

Tips for Second Ferment Success

Use about 20% flavoring by volume – excess can inhibit fermentation
Lightly mash soft fruits to release juices
Slice fruits and herbs for quick infusion
Add spices to each bottle for Variety
Burp bottles daily to prevent excessive buildup

Second, fermenting kombucha opens up a new world of flavors beyond the original tea base.

The simple second fermentation technique allows homeowners to create signature flavored kombuchas.

Different Tea

Kombucha is a fermented tea drink that has become popular for its tangy flavor and potential health benefits. While black tea is the traditional tea used to make kombucha, experimenting with different types of tea can bring unique flavors and aromas to your homemade kombucha. The type of tea used impacts the taste, color, and mouthfeel of the finished kombucha. Let’s explore some of the options for crafting distinctive blends.

Green Tea

Green tea makes a lighter, more delicate kombucha. The flavors tend to be grassier and vegetal compared to black tea kombucha. Many people describe green tea kombucha as refreshingly bright or crisp.

Compared to black and oolong teas, green teas are unoxidized and processed to stop oxidation sooner after harvest. This retains their fresh, green color and gives them a more subtle, delicate taste. Popular green tea varieties like Sencha, Gunpowder, or Matcha can be used to make kombucha.

The lower oxidation also means green tea kombucha tends to be lighter in color – ranging from pale yellow to light green depending on steeping time. The more delicate astringency leads to a softer, smoother mouthfeel.

White Tea

White tea is the least processed and will create a very mild flavored kombucha. Made from young tea buds and leaves harvested early in the season, white tea undergoes minimal processing.

The flavors are incredibly delicate with soft, floral notes—the lack of oxidation results in a pale yellow or golden kombucha that is mellow and smooth. Common white tea varieties used include Silver Needle and White Peony.

Because of its gentle flavor, white tea kombucha pairs well with fruit additions like peach, berries, citrus, or apple, the fruit can shine against the light backdrop of the white tea.

Oolong Tea

Oolong tea lands in the middle between green and black tea. Partially oxidized, oolong tea leaves are processed to halt oxidation sooner than black tea but not as soon as green tea. This results in complex flavors with notes of honey, flowers, roasted nuts, butter, and other aromas.

Popular varieties like Ti Kuan Yin, Da Hong Pao, and Milk Oolong can be used to brew unique flavored kombuchas. The oxidation level also impacts the brewed color, ranging from light greenish-gold to deep amber.

Oolong kombucha will be more full-bodied than green or white tea, with an often bold, smooth mouthfeel. The flavors lend themselves well to grapefruit, passionfruit, ginger, and honey additions.

Herbal Teas

Herbal teas made from flowers, roots, fruits, spices, and other botanicals can also be used as the base “tea” for kombucha. Options like hibiscus, rosehip, rooibos, and chamomile can create caffeine-free kombuchas with fresh flavors.

However, some herbs contain oils that can inhibit fermentation by yeasts and bacteria. Always research before using a new spice to make sure it’s suitable. When in doubt, try blending herbs with black or green tea.

The possibilities are endless when making kombucha. Start with high-quality loose-leaf tea and tap into your creativity. Sample small batches first to hone in on desired flavors. Pay attention to how ingredients impact aroma, taste, mouthfeel, and eye appeal. A stunning array of teas awaits to take your homemade kombucha to new levels.

Fruit Juice

The lightly sweet-tart flavor of kombucha provides the perfect base for infusing all kinds of fruit flavors. Mixing in pure fruit juices is a simple way to create exciting new kombucha blends. The options are endless when selecting juices that complement, contrast, or accentuate the flavor of your brewed booch.

Fruit Juice Benefits

Adding fruit juice allows you to incorporate different flavors and add nutrients, antioxidants, and plant compounds in fruits. You’ll get an extra dose of vitamins, minerals, and polyphenols that boost the overall nutrition of kombucha.

Many fruit juices also contain natural sugars that can help restart fermentation in the kombucha, generating more probiotics and acids. This can further enhance the health benefits.

Fruit juices liven up the kombucha’s appearance with beautiful colors. A poured glass or bottle will have more eye appeal.

Choosing Juices

Opt for 100% pure fruit juices without any added sugars or preservatives. Read labels to ensure you’re getting nothing but pure juice.
Look for organic and non-GMO juices whenever possible to avoid pesticides. Unfiltered or cloudy juices that retain fiber and nutrients suspended in the liquid are best.

Pasteurized juices bought at the store work fine since kombucha fermentation will still occur. But raw, unpasteurized juice is ideal if you can get it freshly pressed.

Almost any fruit juice will work well in kombucha and impart its flavors and properties. Play around to find your favorites.

Blending Tips

A general blend ratio is 1 part juice to 3 parts finished kombucha. But feel free to adjust to suit your tastes.

Use a 50/50 ratio of juice to kombucha for an intense fruit flavor. Start with a percentage of 1 part juice to 10 parts kombucha for just a hint of flavor.
Once mixed, allow the juice-infused kombucha to sit at room temperature for 2-12 hours before refrigerating. This gives time for the flavors to blend and meld together fully.

If desired, do a second ferment by storing the mixed kombucha in sealed bottles at room temp. This will generate carbonation and even deeper flavor notes.

Almost any fruit juice can create signature kombucha blends that are naturally flavored and deliciously fizzy. Experiment with local, seasonal liquids or try exotic combinations. Just be sure to use high-quality, pure juices for the best results. Soon, you’ll have a kombucha creation that’s uniquely your own.

Herbs and Spices

Beyond fruit and juice, herbs and spices present another way to put creative twists on homemade kombucha. Adding these plant-based seasonings allows you to create custom flavors and aromas. Experiment with various herbs and spices to craft unique kombucha blends.

Famous Herb and Spice Options

Many culinary herbs like basil, rosemary, thyme, sage, and mint pair deliciously with kombucha. Their aromas and flavors infuse the fermented tea with a savory spin.

Ginger is one of the most popular spices used in kombucha. It adds a warming, zesty flavor along with potential health benefits. You can add grated fresh ginger root or ground-dried ginger.

Cinnamon sticks or ground cinnamon lend a sweet spiciness and are especially lovely with fruit flavors. Cardamom provides an interesting citrusy, floral note.

Don’t limit yourself to typical cooking herbs and spices. Try out lavender, hibiscus, chamomile, lemongrass, or other unique botanicals.

Blending and Steeping

With herbs and spices, a little goes a long way. Start with just 1-2 teaspoons of dried herbs/spices or 1 Tbsp fresh per 16 oz bottle of kombucha.

If using whole spices like cinnamon sticks or ginger root, add 1-2 pieces. Then, taste and adjust the amounts if you want more intensity.
For the best extraction of flavors, let the spiced kombucha steep at room temp for 6-12 hours before refrigerating. Taste occasionally to monitor if the flavor is getting too intense.

FAQ

How much flavoring should I add to kombucha?

As a general rule, limit flavoring additions to about 20% of the total kombucha volume. So, add 1 gallon of kombucha and 3 cups of pureed fruit, juice, or herbs. Excessive flavoring can inhibit fermentation and kombucha acidity. For delicate flavors, start with 10% additions and increase if desired.

Should flavors be added before or after fermentation?

They add some flavors before fermentation, allowing them to blend well, like fruit purees, juices, and tea blends. Flavors added after primary fermentation infuse quickly, like sliced fruit or spices, without disturbing the SCOBY. A two-step method works well: introduce some flavor in the sweet tea, then add accent flavors after fermenting.

Summarize

Adding creative flavors takes homemade kombucha from basic to gourmet. Fruits, herbs, spices, juices, and more can be used to make custom infusions. Add purees or teas before fermentation, so flavors blend well for best results. Then, use whole fruits, juices, or extracts when bottling for secondary fermentation to retain potent probiotics. Limit flavorings to about 20% of the total kombucha volume. Keep flavored booch refrigerated and consume within a month for optimal taste and potency. With the right ingredients and technique, you can craft all kinds of delicious flavors while boosting nutrition. So explore fun flavor combinations and make your kombucha truly your own.

How to Add Flavor to Kombucha?

Snapshot Summary