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Kombucha Flavors: How to Add Flavor After the First Fermentation

The process of adding flavor to Kombucha is a very creative process. unlike the base income, where the ingredients are always the same, here you can use your imagination and make infinite combinations!

In this article, we'll see how we can change the flavor of your Kombucha, using different teas in the first fermentation, the point of harvest and also how to add flavor and aromas.

If you are looking for information on adding flavor after the first fermentation, this article is for you. 

Related ArticleImportance of Fermentation Time

Enjoy and Flavor Your Kombucha

After the harvest, we go to the most creative phase of the Kombucha homemade, where flavors are added after the first fermentation and the main recipe.

Kombucha makes it possible to change its flavor and the final result through some techniques and the addition of flavors, but even in base income, it is possible to obtain different flavors in the first fermentation from the Camellia Sinensis herb variations, which bring different taste profiles.

How to Change the Flavor of Your Kombucha

1. Type of tea

For those just starting out in the world of Kombucha, we recommend keeping the same tea for a few fermentation cycles until the culture is strong and fully adapted to the fermentation conditions.

Green, black and white tea, although all from the herb Camellia Sinensis, have different characteristics and can also be used in combination.

White tea

White tea is the least processed of the three varieties and its leaves are harvested before they are fully opened, when they are covered in white filaments.

White Tea - How to change the flavor of Kombucha

The lighter drying process brings a smoother flavor to the drink and ensures the highest amount of antioxidants in the final result.

Green Tea
O green tea is our favorite for making Kombucha. The most balanced in taste and also the one that provides the greatest amount of nutrients for the culture of Kombucha.

Green Tea

It is rich in polyphenols, mainly epigallocatechin gallate (EGCG) which has many health benefits, such as boosting immunity and lowering cholesterol.

The base recipe made with green tea results in a more delicate and smooth drink, perfect for flavorings with aromatic herbs after the first fermentation.

Black tea

It is the type of tea that undergoes the longest oxidation process and the one that results in the most intense and fruity flavor.

Traditionally, Kombucha has always been made with black tea herbs and some say that this is the type of tea that has the most nutrients for the SCOBY and their microorganisms, so cultures tend to grow more robustly.

2. Modify the fermentation time

It is possible to get different flavors from the fermentation time. the culture of Kombucha it is a living being that, when at room temperature, will always be working and consuming the nutrients available in tea.

The longer the fermentation time, the less sweet and more acid/vinegar the end result will be. Pay attention to high temperatures, because an extra day or two in the fermentation time can make the drink take on a vinegary touch.

It is important to remember that, for the second fermentation, it is necessary to pay attention to the fermentation point because you still want to have residual sugar to be transformed into CO2.

A supportive first fermentation very acidic with little sugar is likely to take a long time to gain gas. Those who do not want to carbonate the Kombucha can drink it very acidic, which will only ingest a greater amount of organic acids, beneficial to the body.

Related ArticleKombucha Harvest Point and Fermentation Time

3. Add flavor and aromas

After the Kombucha being in the desired flavor, you can flavor and flavor the drink with cold extraction techniques or addition using whole herbs, spices, flowers, fruits and juices.

Various Kombuchas with different flavors

addition technique  

In this procedure, you can add the ingredients directly to your bottle. The flavor can be extracted from herbs, spices, flowers, plants, condiments, as well as fresh, frozen, dehydrated fruit or even fruit juice as we can see in the photo to the side. Put it in the fridge to consume (if you don't want to carbonate).

If you are going to add juices, we recommend that you use a proportion between 10 and 20%, but not more than that, because the Kombucha you can get a very high and explosive alcohol percentage! Also, make sure that the juice is quality and without preservatives that are harmful to Kombucha and its millions of microorganisms present in it.

If you are adding pieces of fruit directly to the bottle, pay attention to the amount of the ingredient and its shape. The very large pieces that have to be pushed into the bottle can be difficult to remove later. The shape also influences the taste, because grated foods that have a greater surface in contact with the Kombucha gain a greater extraction capacity.

Some ingredients predominate more than others, so pay attention to the amount of ingredients per liter and don't forget to write down your recipes. The day you make the best Kombucha of your life, don't risk not knowing how you made it.

Cold Extraction

In this technique, ingredients are added to Kombucha in the cold and left to cure for 12 to 24 hours. The organic acids in Kombucha help extract aromas and flavors more effectively. The need to do this cold is so that the beverage is as stable as possible and without fermentation of the ingredients in the beverage.

The ingredients can be added to a tea infuser bag (cloth or nylon), taken to the fridge for cold infusion and then removed to bottle the clean liquid. Flavors can also be added directly to the liquid in another container and then filtered during bottling.

In this method, it is possible to obtain a clearer drink, with less residue and a more balanced flavor and aroma. Below are some ideas of quantities per liter that can be combined in numerous recipes.

Amount per ingredient per liter

  • Ginger – 15 grams (2 to 3 slices)
  • Turmeric – 10 grams
  • Cinnamon – 8 grams (2 to 3 sticks)
  • Grated apple – 40 to 50 grams
  • Dried apple – 20 grams
  • Blueberry – 6 to 7 blueberries
  • Lemon – rind of one lemon + 50 ml of juice
  • Orange - zest of one lemon + 100 ml of juice
  • Pineapple – 50 grams
  • Hibiscus – 3 grams (2 to 3 flowers)
  • Lemongrass – 4 grams
  • Cloves – 1 gram
  • Peppermint – 1 gram

Second Fermentation

After choosing your flavors, we move on to the gasification, better known as second fermentation (F2), without the presence of oxygen (anaerobic). At this stage, we want to "trap" the carbon dioxide produced inside the bottle so that it can be incorporated into the liquid.

It is important to remember that these two steps are optional, since the Kombucha will already present all the qualities and benefits after first fermentation. new flavors and natural gasification, only open up more possibilities to toast with a healthy drink at any time of the day.


Hopefully this article has given you a better understanding of how to adjust the flavor of your Kombucha.

If you have any additional questions about making adjustments or would like more information about adding flavors after the first fermentation, please contact us and we will be happy to help!

If you are looking for more information on how to make your own Kombucha, be sure to check out the article on how to make kombucha at home. And if you need any of the materials needed for this process, please click here to see what we recommend.

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