Hi,  I have been making my own Kombucha tea for years. I work in a laboratory so I decided to look at my tea under the microscope. It is mostly yeast. I see very little if any bacteria.  What am I doing wrong?  I boil all jars and other equipment before I make a new batch. There is no yeast on the Scobies.  

ClaireTBucha Belly


  • Bucha BellyBucha Belly Raw Newbie

    That is so cool that you are able to take your kombucha under the microscope like that!!!

    Here are a couple of tips that might help:

    1. When you take your starter fluid for your next batch, make sure you take it from the top of the batch without stirring. Most of the yeast settles to the bottom, and you will improve your ratio of bacteria to yeast for the next batch.

    2. Between batches, gently rinse off all excess yeast from your SCOBY. I promise you will have enough left behind to have a great next batch!

    3. Bacteria prefer warmer environment than yeast, so try increasing your brewing temp to ~80 deg, and the bacteria should do better than the yeast.

    I hope this helps!


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