The TEKBREW Production Process of Kombucha

Writer： admin Time：2025-03-25 16:32:40 Browse：132℃

The TEKBREW production process of Kombucha: Raw materials, Fermentation, Blending, Filling and Packaging. 

The following is a detailed process flow:

1. Raw materials

Tea selection: Choose black tea, green tea, oolong tea or white tea, etc.

Sugar selection: White sugar is commonly used, honey or other sugars can also be used.

Water requirements: purified water or RO water , no impurity and microbial contamination.

SCOBY: Prepare healthy Kombucha bacterias and fermentation liquid.

2. Brewing

Boiling: Soak tea leaves in hot water, usually at a ratio of 1%-2% tea leaves (such as 10-20g tea leaves/1L water), and soak for 10-15 minutes.

Filter: Use a filter to remove tea residues.

Add sugar: Add sugar to the hot tea to dissolve, and the amount of sugar is usually 5%-10% (such as 50-100g sugar/1L water).

Cooling: Cool the tea to 20-30℃ to avoid high temperature killing the strains.

3. Fermentation

Inoculation: Pour the cooled tea into the fermentation tank, add SCOBY and fermentation liquid (usually 10%-20% fermentation liquid, such as 100-200ml/1L tea).

Fermentation conditions:

Temperature: Control at 20-30℃ (optimal 25-28℃).

Time: Fermentation 7-14 days, and the specific time is adjusted according to the flavor requirements.

Ventilation: The fermentation tank needs to be slightly ventilated to avoid complete sealing.

Test: Regularly test the pH value (target is 2.5-3.5) and sugar content to ensure normal fermentation.

4. Fermentation complete

Sensory testing: Taste the flavor to ensure that the sweetness and sourness are moderate.

Physical and chemical testing: Test the pH value, sugar content and acidity to ensure that they meet the standards.

Separate SCOBY: Separate the SCOBY from the fermentation liquid, and the SCOBY can be used for the next batch of fermentation.

5. Blending and seasoning

Filtration: Filter the fermentation liquid to remove impurities and residual bacterias

Seasoning: Add juice, spices or other natural flavorings as needed.

Dilution: Dilute the fermentation liquid with purified water according to taste requirements.

6. Sterilization

Pasteurization: Heat kombucha to 60-70℃ for 10-15 minutes to kill harmful microorganisms.

Other sterilization: UV sterilization or membrane filtration technology can be used to retain more active ingredients.

7. Filling and Packaging

Filling equipment: Use automatic or semi-automatic filling machines.

Container selection: glass bottles, plastic bottles or aluminum cans.

Sealing: Ensure sealing to prevent secondary contamination.

Labeling: Attach product labels to indicate ingredients, production date and shelf life.

Packing: Pack the finished products into packaging boxes and prepare for shipment.

8. Storage and transportation

Storage conditions: Refrigerated (4-10℃) or stored at room temperature, avoid direct sunlight.

Shelf life: Usually 3-6 months, depending on the sterilization and packaging methods.

Summary:

The production process of kombucha includes tea soup preparation, fermentation, blending, sterilization, filling and packaging. 

Temperature, time and sanitary conditions must be strictly controlled in each link to ensure product quality and flavor.

TEKBREW is a Division of Shandong Tek Machinery Co., Ltd. a professional designer and supplier of high quality complete 

Craft Beer Brewing Equipment, Fermentation Tank and the turnkey services for breweries and beverage projects in China.