The Edgy Veg

Orange Kombucha Recipe

This delicious orange kombucha recipe can be made in 10 days at home using 1 Scoby (Symbiotic Culture Of Bacteria and Yeast), starter tea (old kombucha you can get some from a friend or store-bought kombucha), tea bags, white sugar and 100% orange juice since we are making orange kombucha!

Related Recipe: Kimchi Fries

How To Make Orange Kombucha

How To Make Orange Kombucha

Kombucha is a fermented tea drink with a history dating back centuries that has gained significant popularity in recent years due to its potential health benefits. It’s made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY).

And to make orange kombucha, we’re going to use fresh squeezed 100% orange juice!

Where to get a scoby? You can get one from a friend (many people give away scobies on Facebook marketplace or craigslist), buy one on amazon, or make one.

What is starter tea? Starter tea is tea from a previous batch of kombucha, you can get some from a friend or use store-bought kombucha.

FYI: Your jars can explode if the pressure becomes too high! Always leave more space at the top of the bottles than you think.

Full Recipe Down Below

Orange Kombucha




Orange Kombucha

Orange Kombucha Recipe

This delicious orange kombucha recipe can be made in 10 days at home using 1 Scoby, starter tea, tea bags, white sugar and 100% orange juice since we are making orange kombucha!
Total Time 7 days
Course Drinks
Cuisine Vegan
Servings 1 Gallon


  • Glass gallon jar or Glass Drink Dispenser
  • Kitchen funnels
  • Glass jars with flip tops
  • Large tea ball
  • Tea filters
  • Bar keepers towels


  • 1 scoby you can get one from a friend, buy one here or make Scoby here
  • 1 cup starter tea old kombucha you can get some from a friend, or use store-bought kombucha
  • 7 black tea bags or green tea bags or 2 tbsp loose-leaf black or loose-leaf green tea in a tea ball or tea filter
  • 1 cup granulated white sugar
  • freshly squeezed 100% juice orange juice


  • Bring 1/2 gallon of water to a boil and add to a jar that's at least 1 gallon. Stir in the sugar to dissolve it completely.
  • Add the tea bags and allow it to steep for 15 minutes.
  • Add another roughly 1/2 gallon of cold water, (make sure you leave enough space from the top for the starter tea and the scoby) and allow it all to steep until the water has cooled completely.
  • Once the tea is completely cooled, remove the tea bags.
  • Stir in the starter tea and add your scoby. Cover the top of the jar with a clean dish towel and secure with an elastic.
  • Place in a dark, room temperature area (mine is in a back closet, but you can also just place in a room, or cupboard) and allow the tea to ferment for 7-12 days, or until you can’t taste the sugar anymore. Check the kombucha every so often to make sure it's fermenting properly and there aren't any fruit flies or mold.
  • You can begin tasting the Kombucha after 7 days. I use a straw, or you can pour out a tiny bit into a glass. When tastes tart and a bit sweet you're good to bottle!
  • To bottle, prepare more tea by following steps 1-3. This is going to be your next batch! Again, make sure it's cooled completely.
  • Clean your hand thoroughly and transfer the scoby and 1 cup of the fermented tea to the jar with the new tea.
  • Depending on the size of your bottles, sterilize 7-10 glass bottles with flip tops. And allow them to cool completely.
  • Add 2 shot glasses full of orange juice to each clean bottle using a funnel, leaving about an inch and a half of room from the top, and seal with the flip top.
  • Store the bottled kombucha in a dark, room temperature area and allow to ferment again for 3-6 days, or until you see a small scoby form on the top, and you reach your desired carbonation. You will get a feel for how carbonated you like your kombucha after a few tries.
  • Place them in the fridge to stop the fermentation process, and drink when chilled!
  • Repeat with your next batch!
Keyword drinks, fermentation, Kombucha



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