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Javanica Kombucha Recipe

Javanica Kombucha Recipe


  • 7 bags Javanica tea
  • 3/4 cup brown sugar
  • 1 litre boiled water
  • 1 cup kombucha starter
  • 1 unit SCOBY
  • Flavour: 8 granadillas, fresh pulp


  • Make the tea base by adding the tea bags and brown sugar into a large jar.
  • Pour in 1 litre of boiled water, and stir until the sugar is dissolved.
  •  Allow the tea to seep and cool completely. Remove the teabags.
  • Pour the kombucha starter into the tea, add the SCOBY and cover the jar with a cheesecloth, wrapping an elastic band around the mouth to secure the cheesecloth. Leave to ferment for 3 days, or until there is carbonation and preferred acidity.
  • Remove the SCOBY. Tip: Place the SCOBY in a jar, cover with kombucha and set aside for next batch.
  • Pour the kombucha into a bottle with an airtight lid, add the granadilla pulp. Close the lid and allow to sit at room temperature for a day, to
    allow for second fermentation (opening the lid once, to release the carbonation build up). Strain the kombucha.
  • Store the kombucha in the fridge to slow-down further fermentation once desired carbonation and flavour is reached.

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