Kombucha Basics To make Kombucha you need a base made from a good quality Green or Black Tea. Fog Mountain Organic Green Tea or our English Breakfast Organic Black Tea are both good teas to use. Starting with a high quality tea brews a high quality product. Other teas like Oolong and Pu-erh could be used but try an experimental batch to start. Flavouring your Kombucha after its finished brewing is the best part. Divide your base into flavouring jars (Mason jars work great) and add whatever tea, fruits or herbs you like for flavouring. Cutting the fruit up into small pieces or mashing things like raspberries etc works the best. A little goes a long way for flavouring. Use 1/2 Tbsp. of tea per 4 cups of base. Fruit teas and Rooibos teas are simple and easy to use for flavouring your kombucha. After flavouring your base, cover with a paper towel or t-shirt material and secure on top with an elastic band. This keeps the fruit flies at bay. Let sit at room temperature for 24 hours then strain tea from your kombucha and bottle. Store flavoured bottles in the refrigerator.