Kombucha FAQ | Common Questions & Troubleshooting

Welcome! This page will take you through common questions that you may have about your Kombucha SCOBY and help you troubleshoot many common issues. You can buy our live organic Kombucha SCOBYs here if you haven’t already. Our SCOBYs are posted with starter tea and instructions, and email support is available if needed.

Will My Kombucha SCOBY Survive Shipping?

Yes! While our Kombucha SCOBYs are a live culture, they can easily survive their time in transit and will arrive in a healthy, ready-to-use condition. Additionally, they are posted in a durable vacuum-sealed bag within a cardboard rigid mailer envelope to protect the SCOBY from potential damage that could be caused by rough handling during the shipping process.

What Is a Kombucha SCOBY and Why Do I Need It?

In its simplest explanation, a Kombucha SCOBY, also known as a pellicle, mother, culture, mushroom, and tea fungus mushroom, is a ‘Symbiotic Colony Of Bacteria and Yeast’ (SCOBY) that has formed a gelatinous, disk-shaped biofilm. The SCOBY acts as a reservoir for bacteria and yeast, helping to kickstart the next fermentation and greatly increasing the rate of fermentation.

Should My SCOBY Sink or Float?

It is perfectly normal for a Kombucha SCOBY to sink to the bottom, float sideways, or sit at the top of the jar during fermentation and is in no way indicative of the health of the SCOBY or of the fermentation. 

What is Starter Tea and Why do I Need It?

Kombucha starter tea is simply Kombucha tea from a previous batch. Like a SCOBY, it contains bacteria and yeast that help ferment the sugary tea base. The acidity of the starter tea also drops the pH of the tea base, which helps prevent the growth of bad bacteria and mould.

I Forgot to Save Starter Tea from My Previous Batch

In place of starter tea, you can use an equal portion of white vinegar or unflavoured, store-bought Kombucha. Using store-bought Kombucha is the preferred option.

How can I Take a Break from Making Kombucha?

To take a break from brewing Kombucha, make a normal batch and then let it sit for up to six weeks at room temperature. To learn how to make a batch of Kombucha, view our Kombucha SCOBY instructions and recipes. When you start brewing again, set aside some starter tea and discard the rest of the liquid, as it will have become vinegar.

Help! I Think There is Mould Growing on My Kombucha/SCOBY!

While rare, mould can occasionally grow on Kombucha. However, it can be hard to discern a healthy batch of Kombucha from the natural byproducts that come with it, such as brown yeast strains. Luckily, there are a few clear telltale signs:

Location

As mould needs oxygen to grow, it will always grow on the surface of the liquid or SCOBY. Any brown or dark strands or particles below the surface are either tea residue or yeast.

Texture

Mould will be fuzzy, powdery, or dry in texture and can be scraped off the surface of the SCOBY.

Growth Rate

Mould will typically grow very fast. So, if you’re not sure whether something is mould or not, keep an eye on the area of interest for a few days to see if it grows in size. If it grows quickly, it’s likely mould.

Colour

Mould can come in any colour or shade, such as white, brown, black, grey, green, or blue. While some moulds may blend in with the colour of the SCOBY, in other cases, the bright colour of the mould makes identification simple.

You can always contact us with a photo for assistance if you’re still unsure. Read the section below if you have confirmed that mould has grown on your Kombucha/SCOBY.

Why Is There Mould on My SCOBY and What Can I Do About It?

If mould has grown on the top of your brew or on your SCOBY, you will unfortunately need to discard everything and buy a new SCOBY and starter tea – the old SCOBY and brew cannot be salvaged. As for causes of mould, it can be due to one or more of the following factors:

Ambient Temperature Was Too Low

If a new batch of Kombucha is left to ferment below 18°C (65°F), the rate at which yeast and lactic-acid bacteria can colonise the tea base is significantly slowed. This creates the potential for mould to also colonise the tea base before the pH drops to a level that can kill mould and bad bacteria.

Weak or Too Little Starter Tea

Much like having an ambient temperature that is too low, using a weak starter tea (pH-wise) or adding too little starter tea (we recommend using a 1:9 ratio of starter tea to tea base) can allow mould to colonise the tea base before the good bacteria can fully colonise it and cause the pH to drop.

Old or Damaged SCOBY

An old or damaged SCOBY may not be able to properly colonise the tea base, allowing mould to grow.

Brewing Vessel or Equipment Was Not Properly Sterilised

Using dirty equipment or a vessel for the brewing process can introduce a significant amount of mould spores and other contaminants into the brew. Ensure that all equipment has been fully cleaned and sterilised before use.

Using a Plastic Brewing Container

Using a plastic container as your brewing vessel is highly discouraged, as the permeable surface of plastic, as well as all the micro-scratches on its surface, can harbour mould and bacteria that are difficult to kill.

Brewing in an area with high mould spore concentration

Brewing in a room that has mould issues, or near a bin, fruit bowls, and plants, can introduce a significant amount of mould spores to the brew.

Incorrect Tea Type

Using an incorrect tea type, such as herbal, flavoured, or decaffeinated teas, can lead to poor fermentation that allows mould growth.

What Types of Tea Can I Use to Make Kombucha?

✅Use True Tea

True tea, also called pure tea, is tea made from the leaves of the Camellia sinensis plant; that being:

• White tea
• Green tea
• Oolong tea
• Pu-erh tea
• Black tea

In our Kombucha SCOBY instructions, we recommend using black or green tea, as these are common tea varieties that produce great results in terms of flavour and carbonation. However, you can also produce decent results with oolong, yellow, or white tea.

✅Use Some Herbal Teas

There are a few herbal teas can be safely used alone or combined with true tea for Kombucha brewing. These are: 

• Hibiscus tea
• Rooibos tea
• Yerba mate
• Rosehip tea 

If you're using herbal tea by itself, refresh your SCOBY with a batch made from true tea every few fermentations to prevent you SCOBY from becoming sluggish in activity. 

❌Avoid Most Herbal Tea

Herbal tea, such as chamomile, mint, apple, and ginger tea, lacks the nutrients your Kombucha SCOBY needs to survive and can result in poor fermentation or even kill your SCOBY.

❌Avoid Flavoured Teas

Flavoured teas (e.g., Earl Grey, chai, and vanilla black tea) should be avoided, as the added ingredients may harm or kill your SCOBY.

❌Avoid Decaffeinated Tea

Using decaffeinated tea is usually best avoided. This is because the decaffeination process can remove or reduce tannins and other compounds that support the health of your SCOBY. If you’re concerned about caffeine content, you can use teas naturally lower in caffeine, such as white or green tea. 

Can I Make Kombucha with Tap Water?

Yes, it’s completely fine to use tap water to make Kombucha. While chlorine is a concern, boiling the water when making the tea base causes the volatile chlorine molecules to evaporate.