FAQ

Questions? We’ve Got Answers (and Tea)

Product and Brewing Process

How is Brew Wild’s tea blend different from regular tea?

Regular tea is great and all, but Brew Wild’s blend is crafted specifically for kombucha. It’s a powerhouse of tea, herbs, and fruits, perfectly balanced to keep your SCOBY happy and deliver maximum flavor—no extra fuss required.

Do I need to add sugar to make kombucha with Brew Wild blends?

Yep! Sugar isn’t just for sweetness—it’s fuel for your SCOBY. No sugar, no fermentation. The good news is that much of the sugar gets eaten by the microbes, so what you start with isn’t what you finish with.

If you’d like to adjust your sugar levels, you can use a little less to start or ferment longer. Want details? Check out our Troubleshooting Guide.

Can I use sweeteners other than sugar?

For most kombucha brewing, we recommend sticking with sugar, especially if you’re new. It’s the most reliable fuel for a healthy SCOBY and consistent fermentation.

With that said, if you have a Jun SCOBY that’s adapted to honey, yes—you can use it.

We don’t recommend using artificial sweeteners or sugar alcohols because they don’t feed the SCOBY and can lead to weak or failed fermentation.

Can I use this tea with my existing kombucha SCOBY?

100%! Your SCOBY will feel right at home.

Tea’s job is to provide nutrients for microbes, and our blends are crafted to give your SCOBY everything it needs—plus bold flavor for you.

Can I still add fruit or other flavors after fermentation?

You can, but we recommend giving it a solo taste first. The flavors are already dialed in to be delicious on their own—no remix required.

How much tea and sugar should I use per batch?

Use a kitchen scale for the best accuracy: 19 grams of Brew Wild tea and 150 grams (about ¾ cup) of sugar per batch. Measuring by weight ensures you’ll get exactly 6 batches per bag without coming up short.

No scale? No problem. We include approximate tablespoon measurements on each bag (they vary by blend, so follow the instructions on back of the bag).

Can I use your tea to make hard kombucha?

Yep! Our blends make great boozy booch (we may or may not have found that out by accident).

Just note: you’ll need a higher sugar content and a longer ferment, and to limit oxygen if you’re aiming for real alcohol levels.

Can I drink this tea on its own, or is it just for kombucha?

Absolutely! Our blends make a great cup of hot or iced tea—no fermentation required.

Single Fermentation Method

How does single fermentation kombucha work?

Traditional kombucha has two steps—fermenting the tea (F1) and adding flavors (F2). With our special tea blends, all the magic happens in F1. No need for a second step—just brew the tea, add sugar and your SCOBY, and let it do its thing. Same fermentation, one less step.

Does single fermentation take less time than traditional brewing?

Yep! Single fermentation is faster because you skip the second ferment step. If you’re carbonating, it’s still shorter overall—you’ll just handle it differently. Check out our Carbonation Guide for the full breakdown.

How do I use Brew Wild teas for kombucha?

Just like regular tea! Brew Wild blends replace plain tea in your kombucha recipe—no extra steps, no special tricks.

The process stays the same, but now your brew flavors itself as it ferments. For pro tips, check out our Brew Guides.

How does single fermentation change the end result?

Single fermentation usually creates a smoother, less acidic kombucha since it skips the extra fermenting step.

It also gives you more control—you can taste along the way and stop when it’s just right, without guessing on fruit or waiting for a second round.

Can I achieve the same level of carbonation as traditional two-step brewing?

Absolutely! You just need the right technique. Check out our Carbonation Guide to find the best method for your perfect fizz.

Ingredients and Quality

Are the ingredients organic and sustainably sourced?

Yep! We partner with tea distributors who provide high-quality, organic, and fair-trade tea. Good for your brew, good for the planet.

What types of tea are in the blend?

It depends on the blend, but for our tea bases you’ll always find white tea, black tea, or a carefully crafted mix of both.

Are there any artificial flavors or additives?

Never. Some blends include organic, natural flavors—but no weird additives, ever.

Worried about “natural flavors”? We wrote a whole blog about The Science of Flavor to clear up common misconceptions.

Does kombucha contain caffeine?

Yep! The SCOBY needs tea to thrive, which means your booch will always have a little caffeine kick.

However, kombucha typically has about one-third the caffeine of a fresh cup of tea, making it much easier to tolerate for those who are sensitive.

Why do some tea bags look fuller than others?

Ah, the great tea bag illusion. Don’t worry—nothing’s missing. It’s just herb physics.

Some ingredients are light and fluffy (like chamomile), while others are dense and compact (like hibiscus or black tea). Every bag is measured by weight, not volume, so no matter how full it looks, you’re still getting the full 4oz of tea.

Storage and Shipping

How should I store the tea blend for maximum freshness?

Keep it in a cool, dry place out of direct sunlight—think pantry, not a sun-drenched windowsill.

Does this tea expire or lose potency over time?

Stored properly, it stays fresh and flavorful for up to two years.

How long does shipping take?

We ship all orders within 1–2 business days. Once it’s on the way, domestic delivery usually takes 3–5 business days. And yes—shipping is free on every order.

What if I have a problem with my order?

if there’s an issue with the quality of your order—like damage in transit or something that doesn’t seem right—we’re happy to send a replacement free of charge.

Just contact us at greetings@brewwild.com within 7 days of receiving your order and include:

• Your order number

• A photo of the item (if applicable)

• A brief description of the issue

Blog posts

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  • Two kombucha jars with SCOBYs, styled with powder blue frilly cloths and pink satin bows, stand eerily in the middle of a floral hotel hallway with dark wood floors and a navy runner—Overlook Hotel vibes.

    Welcome to the Scob-tel California (How to Make...

    Discover the strange world of SCOBY hotels—and why every homebrewer needs one. Learn what they are, how to manage them, and how to (maybe) make friends along the way. Part...

    Welcome to the Scob-tel California (How to Make...

    Discover the strange world of SCOBY hotels—and why every homebrewer needs one. Learn what they are, how to manage them, and how to (maybe) make friends along the way. Part...

  • A psychedelic fantasy landscape called “Flavorville,” featuring flavor wheel representing sweet, salty, sour, bitter, and umami. Behind the wheel, a surreal environment extends into the distance, with foods representing each flavor.

    The Science of Flavor (and Why Your Kombucha Ta...

    What is flavor, really—and why does it disappear during fermentation? We break down the science of taste and aroma, explains how kombucha microbes affect flavor, and explores why natural flavors...

    The Science of Flavor (and Why Your Kombucha Ta...

    What is flavor, really—and why does it disappear during fermentation? We break down the science of taste and aroma, explains how kombucha microbes affect flavor, and explores why natural flavors...

  • Fantasy landscape of the Troubledlands, where moldy kombucha scoby jars fill a decaying realm. Scene features kombucha scoby mold, mold on kombucha tea, kahm yeast on kombucha, and infected scoby across the landscape.

    Troubleshooting Guide

    Your kombucha acting up? Whether you’re dealing with mold, off flavors, vinegar, or just a dramatic SCOBY—this guide has your back. From tiny tea terrors to full-on fermentation fails, we’ll...

    Troubleshooting Guide

    Your kombucha acting up? Whether you’re dealing with mold, off flavors, vinegar, or just a dramatic SCOBY—this guide has your back. From tiny tea terrors to full-on fermentation fails, we’ll...

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