orange spice kombucha

orange spice kombucha

  • Servings: 1 gallon batch
  • Difficulty: easy
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A wonderful holiday and winter kombucha that can be enjoyed warm or cold. Use as an alternative to apple cider.


Note: This tea supports robust SCOBY growth. However, the SCOBY will retain orange spice flavoring for multiple brewing cycles even after it is returned to plain tea. For this reason, I recommend using an extra SCOBY to make this kombucha. Extend fermentation for a flavorful vinegar. I use this vinegar in my orange spice kombucha apple pie.



  1. Sanitize a 1 gallon brewing vessel, strainer, and a large pitcher.
  2. Add water to a large pot and heat until almost boiling. Remove from heat at the point where small bubbles are beginning to form in the bottom of the pot.
  3. Add the cane sugar in small amounts, stirring constantly. Avoid letting the sugar clump on the bottom of the pot.
  4. Once the sugar has completely dissolved, add the tea. Steep for 4 minutes, stirring once halfway through.
  5. Poor tea through the strainer into the pitcher to remove tea leaves. Cover the pitcher and allow the tea to cool to room temperature.
  6. Transfer to brewing vessel. Add SCOBY and starter tea. Cover and place in a warm, dark spot and leave undisturbed for 7 days. Starting on day 7, taste kombucha every day or every other day until the desired flavor balance is achieved.
  7. If making a vinegar, allow fermentation to proceed for 15-20 days.

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