Rise Kombucha Recipe

You asked and we are here to share our very own DIY kombucha recipe.
Everything you need to know can be found below. Feel free to be inspired, this recipe can be modified by adding an infinite number of flavour combinations. The only thing you’ll really need is patience. Share your progress and final results with us by email or on our social channels by using #risekombucha.

We can’t wait to see what you come up with!

What you’ll need for a 5L batch of kombucha
750ml of RISE Kombucha
to start your SCOBY
6 teaspoons (18 grams)
of loose green tea*
OR 6-8 green tea bags
3 teaspoons (9 grams)
of loose black tea*
OR 3-5 black tea bags
1 ⅓ cup (300 grams)
of cane sugar (the
sugar will dissolve in
1L of water)
3L of filtered
(boiling) water
*Please note, if using loose tea, it will need to be placed in a tea filter.

Any bottle of RISE Kombucha will help you grow your own SCOBY (The Mother), but the following flavours will make a GREAT one:

  • – Lychee & Jasmine
  • – Hibiscus & Rose Hips

Enjoy 1/4 of your 1L bottle of RISE, and leave the remaining 3/4 (750ml) of your kombucha in the bottle.


Leave the cap, unscrewed, on the bottle at room temperature for 2-3 weeks.

Don’t forget to check up on your SCOBY to watch it grow (#scienceproject).

Take pictures! Share them and tag us @risekombucha!

TIME (2-3 weeks later)

It’s time to boil your filtered water!

Take a 5L glass / ceramic mason jar, add the filtered, boiled water, the green and black teas and the cane sugar. While the water is still boiling, add the cane sugar and it will dissolve. Allow this to brew for an hour and cool to 30 degrees Celsius. When this is done, you can remove the tea bags!


Next step is to add your SCOBY and all of its liquid into the brewed tea.

Let the fermentation begin! Allow to ferment for 1-2 weeks at room temperature.


Congrats! You’ve completed the first stage of fermentation.


Remove the SCOBY and some of its liquid and place in another vessel that you will leave in the fridge for when you want to brew your next batch.

Once a week you’ll need to remove the liquid and add more kombucha – IT’S ALIVE! It needs to be fed.


At this stage, feel free to add any additional flavours to your first fermentation to make it extra tasty. This can include adding fruits, ginger, herbs – the combinations are limitless!

Bottle your product and cap it loosely for the second fermentation. This will give your kombucha some fizz! Leave your kombucha at 21 degrees Celsius for 1 week, or for 2-3 weeks in the refrigerator (it takes longer at a colder temperature). The longer you leave it to ferment, the fizzier your kombucha will get.

WARNING: Be careful – CO2 can build and cause too much pressure if left to ferment for too long. Too much pressure can cause your bottle to break or the cap to blow off. Be mindful of this if you allow the second fermentation to surpass 1 week outside of the refrigerator. Make sure you don’t close any lid or cap tightly. Best to set a reminder to check periodically.


You have now made your first classic kombucha! Your homemade kombucha should be tangy and effervescent; filled with living cultures (friendly yeast & bacteria), antioxidants and organic acids. Not ready to enjoy it just yet? No problem! Place it in the fridge until you are ready to consume.

Note that all of our kombuchas go through more than 100 tests from bottling to brewing to ensure the highest level of quality and consistency. We have developed a proprietary technique to ensure that alcohol remains below 0.5% ABV up until its best before date. It is difficult to get consistent results at home and control alcohol content. Your homemade kombucha may be above 1% ABV.

Please make sure that you are following all of the instructions regarding materials, temperature and timing.

RISE Kombucha cannot be held accountable for any damages – kombucha is filled with living cultures (bacteria and yeast) and should be worked on with care.
Opt for filtered water when possible and be sure to wash your hands and clean all surfaces prior to beginning the processes.