island mango and peach oolong kombucha

Adding a base flavor to primary fermentation gives your kombucha character from the start and provides a great platform to build upon during secondary fermentation. In this recipe, a distinct island flare is provided by Lipton’s White Tea Peach & Mango. This tropical taste pairs well with the full bodied Organic Quilan China Oolong Loose Leaf Tea by Davidson’s.

island mango and peach oolong kombucha

  • Servings: 15-16
  • Difficulty: easy
  • Print




  1. Measure out oolong tea and place in a large tea bag or infuser. Set aside with 2 bags of the Island Mango and Peach.
  2. In a large pot, bring the water just to the boiling point.
  3. Add sugar and mix until dissolved. Heat an additional 2-3 minutes until almost back to the boiling point.
  4. Add tea and steep for 5 minutes. Remove tea bags and allow the tea to cool to room temperature. (If desired, transfer to a pitcher and allow to cool, covered, overnight.)
  5. Add room temperature tea and starter tea to a 1-1.5 gal brewing vessel. Gently place SCOBY on top of liquid.
  6. Taste daily after 5 days and bottle when the kombucha reaches the desired level of tartness.
  7. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s