The caffeine enters the kombucha via the tea and is already broken down in small quantities by the fermentation process. Nevertheless, finished kombucha still contains caffeine, which is also responsible for its invigorating effect. However, if you want to avoid caffeine, you can brew low-caffeine kombucha without any problems! We have put together some tips for you:
- Use green or white tea rather than black tea, it contains only about half the caffeine.
- Mix your green tea with suitable herbal teas to further reduce the caffeine content. We have had very good experiences with hibiscus, rooibos, blackberry leaf and lime blossom tea. If you use only about 20% green tea, you will get a very low caffeine result.
- Experimental kombucha brewers also report good results from brewing kombucha permanently with only hibiscus tea. It is best to use an extra scoby for this, in case something goes wrong.
- Let your kombucha ferment rather longer than shorter. During fermentation, the caffeine is broken down further.
- Another way to reduce the caffeine in tea is to brew the tea briefly: pour boiling water over the dry tea leaves and let them steep for 30-60 seconds. Then pour away the water, which contains a large part of the caffeine (or use it cooled down for watering flowers).
- Then use the already brewed tea leaves to make a tea for your kombucha. With this method, the tea loses about 50-80% of its caffeine and you can enjoy kombucha with less caffeine!