How to Make Rooibos Tea Kombucha

How To Make Kombucha With Rooibos Tea

Rooibos tea can be a fantastic base for kombucha brewing! It brings a naturally caffeine-free, slightly sweet, and earthy flavor profile to the final product. While the process of making rooibos tea kombucha is essentially the same as brewing traditional kombucha, you’ll be substituting rooibos tea in place of regular black or green tea. Follow the standard kombucha-making recipe here: How to Make Kombucha, and simply make this swap while keeping everything else the same.

Rooibos Tea Measurements

When making rooibos tea kombucha, the general recommendation is to use 8 teaspoons of rooibos tea per gallon batch. If you prefer a stronger and more robust flavor, feel free to add more—there’s really no wrong answer here. It all comes down to personal preference. When in doubt, start with 8 teaspoons and adjust future batches as needed.

Supplies and Ingredients

1-Gallon Kombucha Fermentation Jar, Small Pot, Breathable Muslin Cloth Cover, and a Rubber Band.
1 Gallon Filtered Water*
1 Cup Organic Cane Sugar
8 Teaspoons Organic Rooibos Tea
SCOBY– 1.5 Cups Kombucha Starter Tea + SCOBY Pellicle
Thermometer Or Adhesive Temperature Strip
pH Strips
Stainless Steel Funnel for Bottling
Bottles for Secondary Fermentation – Pressure Holding, Airtight Bottles For The Secondary Fermentation, And Storing Your Finished Brew.

Directions

In a small pot, bring 2 cups of water to a boil – turn off and remove from heat.
Place the organic rooibos in the pot, using a tea ball or muslin tea bag to make removal easier.
Allow rooibos to steep for 10 minutes, then remove from the pot.
Add the sugar and stir until it’s fully dissolved.
Pour the contents of the pot into the gallon jar.
Top the jar off with cool filtered water, making sure to leave room for your culture plus a little breathing room about 3 inches. Before you move on to the next step, the temperature of rooibos should be below 85F.
Gently stir in your kombucha starter culture (kombucha SCOBY)
Using a spoon, remove a small amount of liquid from the brew jar to test the pH. If the pH reads 4.5 or below, continue to step 11. If the pH reads above 4.5, slowly add more starter tea if available, or use distilled white vinegar in a pinch (never raw vinegar), and test until it reaches that point.
Secure the opening with a breathable cloth or coffee filter over the opening of the jar with a rubber band. This is important to keep bugs out and allow your ferment to breathe.
Place your gallon jar undisturbed in a warm spot, out of direct sunlight for 7-21 days, brewing time depends on temperature.
After 7 days in the desired temperature range [75-85°F], it’s time to start taste testing. Give it a taste; if it’s still sweet, cover it back up and allow it to ferment longer, tasting periodically until it reaches your preferred balance between slightly sweet and tart. Again, this is based on temperature and your preference, which typically takes between 7-21 days.

Once the primary fermentation is complete, you can chill and serve it as is, or continue with the secondary fermentation to bottle, flavor, and carbonate your kombucha in air tight bottles.

You can find the complete directions here: “How to Bottle, Flavor, and Carbonate Kombucha.“

Rooibos tea kombucha is just as versatile as traditional kombucha, so don’t hesitate to experiment with flavoring options to create your perfect batch.

Happy brewing!