Kombucha and Caffeine Explained
Caffeine, often called America’s Favorite Drug, can have negative (and sometimes hilarious) effects on the body and the nervous system. Significant amounts of this pharmacological agent occur naturally in the 2 most popular non-water beverages in the world: tea and coffee. Large doses are added to soft drinks and even bottled water.
Like many good, naturally occurring substances found in nature, commercial production has changed our relationship with caffeine, leaving us addicted or scared or both. For this reason, caffeine content is one of the most common questions people have about Kombucha. Kombucha is made from tea, tea contains caffeine, and everyone’s tolerance and sensitivity are different.
This guide is designed to give you a clear, practical understanding of how caffeine shows up in Kombucha, why levels vary, and what options exist if you’re trying to reduce or manage your intake.
The information contained on this site is intended for informational purposes only and is not a substitute for professional medical advice. Always consult your doctor before any diet or nutrition change.
👉 Head to our How to Brew Kombucha Page for Step-By-Step Instructions for your First Fermentation
Does Kombucha Contain Caffeine?
Yes. Kombucha contains caffeine because it is brewed from tea leaves that naturally contain caffeine.
That said, most Kombucha contains significantly less caffeine than coffee, and often less than a typical cup of tea. Exact amounts vary widely depending on ingredients and brewing method.
There is no single, fixed caffeine level for Kombucha.
Where Does the Caffeine in Kombucha Come From?
Caffeine in Kombucha comes entirely from the tea used during brewing.
- Black tea contains more caffeine
- Green tea contains less
- White tea contains even less
The fermentation process does not create caffeine, and while fermentation may slightly reduce caffeine levels, it does not reliably remove it.
In other words:
No tea = no caffeine.
Tea-based Kombucha = some caffeine.
L-Theanine: Tea’s Relaxation Effect
An important distinction has been made between caffeine in tea and caffeine in coffee. Tea has been observed to create a calming effect on the drinker, as opposed to coffee which tends to raise anxiety. These contradictions piqued the interest of researchers who have been studying caffeine’s effects on the body for over 100 years.
Studies have found that tea contains an anxiety reducer called l-theanine which acts “antagonistically against the stimulative effects of caffeine,” producing a calming effect 30-40 minutes after ingestion. It does this by stimulating alpha brainwaves, which calms the mind in a way similar to meditation, and by ticking up the body’s production of dopamine and serotonin (yes please), resulting in improved memory and learning ability in addition to relaxation.
Further studies show that when taken together L-theanine and caffeine improved “cognitive performance and mood.” It is also speculated that the polyphenols present in tea not only deliver health benefits but mitigate negative effects that caffeine may have when consumed alone.
How Much Caffeine Is in Kombucha?
Caffeine levels in Kombucha vary too much to give a single number, but general comparisons can be helpful.
On average, Kombucha contains:
- Less caffeine than coffee
- Less caffeine than a full-strength cup of black tea
- More caffeine than caffeine-free beverages
Typical relative comparison (approximate, not absolute):
- Coffee: highest
- Black tea
- Green tea
- Kombucha
- Soda (varies widely)
Commercial brands may list caffeine content if tested, but many home-brewed batches are never measured and rely instead on ingredient choice and brewing technique. In any case, unless you are very sensitive to caffeine, it is very unlikely that you will get anything more than a very mild lift from most home brewed Kombucha.
A Note on Kombucha Made with Coffee
Yes, it’s possible. We call it “Kombuffee”!
If you are an avid coffee connoisseur, you may be wondering: “Can I use Coffee as a substrate for brewing Kombucha?”
You may be delighted to discover that YES, ground coffee beans make a wonderful, interesting, and creative substrate for Kombucha culture that will allow you to explore new flavors and entirely unique ways of enjoying your favorite gut healthy beverage!
We won’t jump into all of the specifics on this particular page, but if you’re interested in learning more head over to our Kombuffee Page to get started!
Why Caffeine Levels Vary So Much in Kombucha
There is no standard caffeine level in Kombucha because several variables affect it:
Tea Type
Black tea generally contributes more caffeine than green or white tea.
Tea Strength
Longer steep times and higher tea-to-water ratios increase caffeine extraction.
Fermentation Time
Fermentation may slightly alter caffeine levels, but it does not eliminate caffeine in a predictable way. Check out our Fermentation Time Guide for more info.
Dilution
Adding water, juice, or flavorings—especially during second fermentation—can reduce caffeine per serving.
Brewing Method
Home brewing allows more control over caffeine-related variables than commercial brewing, which must prioritize consistency and compliance. Learn about Continuous vs Batch Brew.
Caffeine in Home-Brewed vs Store-Bought Kombucha
Both home-brewed and commercial Kombucha contain caffeine, but they differ in control and predictability.
Store-bought Kombucha:
- Uses standardized recipes
- Must meet labeling and regulatory requirements
- Often contains consistent caffeine levels within a brand
Home-brewed Kombucha:
- Allows brewers to choose tea type and strength
- Can be adjusted batch by batch
- May vary more from brew to brew
Neither approach is inherently “better”—they simply offer different tradeoffs. Once you’ve mastered the art of Kombucha brewing, you will likely achieve a certain level of predictability with your own brews comparable to that inherent in strictly-monitored commercial brews. But this does, of course, take time.
How to Reduce Caffeine in Kombucha
If you’re looking to lower caffeine in your Kombucha, there are several practical options:
- Use green or white tea instead of black tea
- Shorten tea steeping time
- Use a tea blend rather than 100% black tea (we developed Hannah’s Special Blend with home brewers in mind!)
- Dilute finished Kombucha with juice or water
- Drink smaller servings, especially later in the day
It’s important to note that Kombucha made with tea will never be fully caffeine-free, but levels can often be kept quite low with thoughtful choices.
Herbal Teas
There is a common misconception that herbal or flavored teas cannot be used to make Kombucha. In fact, teas such as Rooibos and Hibiscus make a delicious, flavorful and healthful fermented tea. However, the flavorings in these herbal teas must be natural and not from oils or other synthetics as these will kill the bacteria and therefore your brew.
Also, we never want to mix our herbal SCOBYs with our regular SCOBY Hotel, which should always be maintained so we have back ups, just in case Kombucha mold or any other brewing issues arise.
If making an herbal blend, it is best to add in at least 25% Camellia sinensis for the long term health of the Kombucha culture. Alternatively, you could brew every fourth batch with real tea to reinvigorate the SCOBY.
👉 Check out our selection of premium quality herbal teas, tisanes, and other flavorings to use for brewing and Second Fermentation
Kombucha and Caffeine Sensitivity
Some people are more sensitive to caffeine than others, and sensitivity can change over time.
If you’re caffeine-sensitive:
- Start with small servings
- Pay attention to how your body responds
- Consider drinking Kombucha earlier in the day
- Experiment with lower-caffeine tea options
There’s no universal rule—individual response matters more than numbers alone.
If you plan to incorporate Kombucha into your diet to boost your health and wellbeing, check out our page on the Health Benefits of Kombucha for more details.
You can find more details on potential side effects of Kombucha here.
The Bottom Line on Kombucha and Caffeine
- Kombucha contains caffeine because it is made from tea
- Caffeine levels are usually lower than coffee and often lower than tea
- Amounts vary widely based on ingredients and brewing method
- Home brewers have the most control over caffeine variables
- There is no truly caffeine-free tea-based Kombucha
Understanding where caffeine comes from—and how to influence it—allows you to make informed choices without unnecessary worry.
Like fermentation itself, caffeine in Kombucha is best approached with awareness rather than absolutes.
Kombucha & Caffeine: Frequently Asked Questions
Does Kombucha contain caffeine?
Yes. Kombucha contains caffeine because it is brewed from tea leaves, which naturally contain caffeine. The exact amount varies depending on the type and strength of tea used.
Is Kombucha caffeinated like coffee?
No. Kombucha generally contains significantly less caffeine than coffee. In many cases, caffeine levels are closer to or lower than those found in tea, though amounts can vary.
Does fermentation remove caffeine from Kombucha?
Fermentation does not reliably remove caffeine. While minor changes may occur during fermentation, caffeine remains present when tea is used as the base ingredient.
How much caffeine is in a serving of Kombucha?
There is no single answer. Caffeine levels depend on tea type, brew strength, fermentation time, and dilution. Commercial brands may test and label caffeine content, while home-brewed Kombucha is usually unmeasured.
Is Kombucha safe for people sensitive to caffeine?
Many caffeine-sensitive individuals tolerate Kombucha well, especially in small servings. However, sensitivity varies. Starting with a small amount and paying attention to timing and response is recommended.
Can you make caffeine-free Kombucha?
Kombucha made with traditional tea is not caffeine-free. Using lower-caffeine teas or reducing steep time can lower caffeine, but fully caffeine-free Kombucha is not achievable with tea-based brewing.
Does green tea Kombucha have less caffeine than black tea Kombucha?
Generally, yes. Green tea typically contains less caffeine than black tea, which can result in lower caffeine levels in the finished Kombucha, depending on brewing method.
Does store-bought Kombucha have more caffeine than home-brewed?
Not necessarily. Caffeine levels depend on the recipe and process. Commercial Kombucha often has more consistent caffeine levels, while home-brewed Kombucha varies based on ingredient choices and technique.
Can I drink Kombucha at night if I’m sensitive to caffeine?
If you are caffeine-sensitive, it may be best to enjoy Kombucha earlier in the day. Some people tolerate small servings in the evening, while others prefer to avoid it later.
Why doesn’t Kombucha list caffeine amounts on the label?
Testing caffeine content requires laboratory analysis. Not all brands test every batch, and home-brewed Kombucha is rarely tested. When available, labeled values reflect averages rather than exact amounts.
📚 Additional Reading
How To Make Kombucha At Home (2026 Complete Guide)
How To Flavor Kombucha: The Complete Second Fermentation Guide
Kombucha Side Effects & The Healing Crisis (Herxheimer Reaction Explained)
The Real Health Benefits of Kombucha: The Updated 2026 Science-Backed Guide (Without the Hype)
What Is In Kombucha? Quick Guide To What Makes ‘Booch Beneficial
Glass Continuous Brewer Kombucha Deluxe Package
JUN Brew Now Jar Kit
nadine
June 15, 2025 at 7:35 amI have made Jun for a long time. I make it with raw honey and loose decaf organic green tea (C02 processed) and have very healthy, robust scobies.
kombuchaoffice@gmail.com
June 16, 2025 at 9:49 pmThat’s awesome Nadine! Glad to hear its working for you.
John
December 20, 2024 at 7:41 amHi, thanks for this very informative article. I was concerned about drinking Kombucha after 3pm, but now am not. I also have been adding some Rooibos to every batch I make because I really love the flavor. It is low, maybe 5%-10% of the full tea amount, so I am not too concerned with using it every time. The other 95% is usually a mix of black and/or green.
Becki Burman
November 16, 2022 at 12:41 pmSo, if you use tea blends, or herbal teas for a batch, do you use your black tea starter, or can yuou develope a blend or herbal starter for it? Which is best? Thanks
Anthea Tayag
November 16, 2022 at 4:39 pmCaffeine (in tea) is required for the SCOBY to survive, so we use a blend of caffeinated teas (black, green, or white). Flavored teas or herbal tisanes (many “flavored teas” are actually just herbs, not real tea) may contain oils that may act as antibacterial agents and is best to use as flavoring in the 2nd ferment.
Florian Rücker
April 7, 2021 at 2:38 amHmm I actually came here trying to learn about what the Kombucha fermentation does to the L-Theanine content. You have a whole section on it, but don’t discuss that.
Because if the fermentation *doesn’t* lower the l-theanine content, that would be potentially pretty amazing (better caffeine:l-theanine ratio after fermentation).
Any idea?
Hannah Crum
December 7, 2023 at 1:58 pmThat would be fascinating to uncover! Looks like we need more research on the topic =)
Ava
January 20, 2021 at 6:35 pmSuper helpful! Thank you!! I have a beautiful aged organic earl grey tea with real organic bergamot. Do you think that would be ok to brew for kombucha, or would there be some problematic citrus oils? I will get some other kinds of tea as well, for variety. I am finally starting to make my own kombucha, which I should have done long ago. I signed up for your emails and really appreciate this resource.
Hannah Crum
February 20, 2021 at 9:05 amTry it out with a spare SCOBY from your SCOBY Hotel. Let us know how it turns out!
Hoku
September 2, 2020 at 10:06 pmWe have been making our own Kombucha for awhile now. We started with Pu-er tea and switched to Rooibos. The taste is amazing. However, after reading several articles we’ve learned that the SCOBY needs caffeine every now and then. Question: Can we use caffeinated tea in the SCOBY hotel and then continue making our brew using Rooibos tea? We could rotate the SCOBYs through the hotel. Thank you!
Hannah Crum
May 16, 2021 at 2:53 pmYou may be surprised to discover that your culture may adapt completely to the new substrate. If you notice the cultures are getting weaker and the flavor isn’t developing, then mix in a teaspoon or two of actual tea (camellia sinensis) to revive the culture.
MythMythos
September 30, 2019 at 4:26 pmThank you for the very informative article. I love kombucha. Yet I’m one of those sensitive Sally’s when it comes to caffeine so I’ve been so hesitant to drink kombucha often.
The information you gave has allowed me to enjoy one of my favourite drinks again. (with caution of course lol)
Steve
March 20, 2019 at 11:41 amThank you for this data and experience.
Sarah
January 17, 2018 at 2:01 pmI accidentally made a batch of kombucha with decaf tea (2 days ago). Should I dump it out and start over? Will my SCOBY die if I keep the batch going? Is there any hope that this batch could be successful?
Hannah Crum
June 14, 2019 at 7:56 pmAll good. Use caffeinated tea or a blend of both in your next batch. Kombucha doesn’t contain a lot of caffeine, even though its made from tea.
Dee
February 15, 2020 at 11:43 pmDid the decaf batch turn out ok? Would love to try making some if it did!
Camilo
September 20, 2017 at 8:08 amVery informative article. Good to know that the caffeine is so much lower after fermentation. I have been using Hibiscus flowers and berry teas (decaffeinated) as well regular black tea, The flavor is better than commercial Kombucha. Thanks for the helpful articles. I totally love Kombucha and my family and I are enjoying the healthy delicious benefits of this drink which until recently was totally unknown to us. Sodas and sugary drinks totally out.
Phil
August 12, 2017 at 7:49 amMy understanding is that caffeine is necessary for making the best KT because the scoby inhabitants ingest & transform it. And so that’s why the tea has less caffeine than the tea it was made from!
Hannah Crum
May 23, 2018 at 6:50 pmYes! That is correct! Just like caffeine stimulates our nervous system, it also gives the yeast a jolt of energy and spurs them to ferment more quickly while also using up the caffeine from the tea so there is less in the final product. The benefit is that the yeast help to lower the pH and protect the brew from mold. Kombucha can also be made with caffeine free teas but if the fermentation seems stuck in any way, using tea with caffeine will help to spur it along. T
Christy
May 1, 2014 at 7:49 amThank you for the tips! I get terrible cyclic breast pain and even had to have a mammogram. Was certain I had breast cancer or something awful and my doctor told me to cut out caffeine and issue resolved. I find it annoying when people say “Why wouldn’t you love caffeine?” Or when I’m getting my decaf coffee people say “what’s the point of that if you’re drinking decaf” I wish it wasn’t an issue, but it is! Already drinking kefir water and would love to get into kombucha! Thanks!
Chelle
April 22, 2014 at 3:41 pmI have read that instead of using the 4th cycle to do a caffeinated version you can just use 75% herbal or decaf with 25% caffeine and this will have the same effect on the Scoby. I am not super caffeine sensitive just trying to avoid it at the direction of my naturopath – however I just like being able to have a nice beverage as I’m not allowed any artificial sweeteners either. Will the 25/75% work?
Hannah Crum
April 25, 2014 at 5:06 pmExperiment with extra cultures from your SCOBY Hotel and then report back to let us know how it turned out!
Karri
April 15, 2014 at 11:02 amIf I use the “steep and dump” method do I still need to do a full caffiene batch every fourth time?
Hannah Crum
April 15, 2014 at 12:42 pmDepends on how your culture growth is coming along. If you have thin & weak SCOBYs, then yes – they need nutrition. If the SCOBYs are healthy & thriving, then you are good!
Meg
April 1, 2014 at 10:23 amMy heart is pounding as I type this after having a glass of Kombucha with breakfast. I’ve been making my own Kombucha and love it, BUT the caffeine is really making my heart pound. I will try the recommendations to reduce the caffeine and truly hope it works because I LOVE Kombucha!
Hannah Crum
April 8, 2014 at 6:05 pmTry diluting it in water to see if that is easier on your body. Trust YOUR Gut!
Mary
August 7, 2013 at 10:34 amI recently heard of making Coffee Kombucha…you use brewed coffee in replacement of the brewed tea. Have you heard of this? Will it work? Is it good? I like coffee and was curious. Thanks.
Hannah Crum
August 9, 2013 at 2:06 pmThere’s an interesting article & recipe about Coffee Kombucha at the KommUnity.
Ilona
May 15, 2013 at 12:22 pmI think that kombucha has less caffeine simply because of the tea to water ratio: allowing for recipe variations, there is a large difference between them. A typical kombucha recipe may call for four tea bags to three quarts of water versus the one bag to one cup of water that one might use for tea. A cup (eight ounces) is a quarter of a quart (thirty-two ounces), so a brewer would need to use twelve bags of tea when making kombucha in order to end up with the same amount of caffeine as is contained in tea.
Hannah Crum
May 15, 2013 at 12:32 pmYes – that is an astute observation. The amount of tea used for 1 gallon is far less than the ratio of 1 tea bag to 1 tea cup.
Noah Pardo-Friedman
May 8, 2013 at 2:10 pmI’ve yet to find definitive evidence that kombucha has less caffeine than the tea with which it was made. Not that I believe this not to be the case; I don’t know for sure one way or another, as I’ve read conflicting opinions on the topic, but neither side has ever presented hard evidence to back up their claim. My hunch is that, since the SCOBY feeds on sugar, it shouldn’t have an effect on the caffeine content of the finished product, but I’m open to evidence that’s been collected to the contrary (or in confirmation, for that matter)–can anyone provide some?
Enid
April 29, 2013 at 5:57 amI’m new kombucha lover, I just make my first kombucha tea, but I didn’t know about decaf process and use decaf green tea for my culture.
Did anyone brewing decaf kombucha? Please help me, I don’t want to kill my SCOBY!
Hannah Crum
April 29, 2013 at 5:45 pmOne batch will not likely kill your SCOBY, but over time, it could atrophy. Switch to regular tea for your next batch and keep on a’brewin!
Winter
January 18, 2013 at 5:35 pmThanks for this info on brewing decaf kombucha!! I am one of those unfortunate people who gets severe migraines when I consume caffeine! I really want the benefits of drinking Kombucha, and am excited to try brewing my own!
brian
November 27, 2012 at 6:53 pmI’m not sure when this blog was written, but I wanted to comment on the decaf matter. I am also very, very sensitive to caffeine. I can get a headache from half a cup of green tea, I also love kombucha, so I am very motivated to find the solution to this issue.
Twinings is one company that uses water and CO2 to decaf their tea. They say that is does not leave a residue and leaves 95% of the polyphenols and flavor qualities of the tea.
I just tasted a batch of kombucha I made with their english breakfast decaf, after 4 weeks it is excellent and ready for bottling. (I often do a secondary fermentation with fruit juice, I like the carbonation and flavor this provides.)
If anyone has any more info on the decaf situation, please post!
Hannah Crum
December 4, 2012 at 6:27 pmWe’d be curious to hear how your culture fares over time without caffeine. Do keep us posted!
sam kaffine
November 3, 2012 at 9:37 pmAWESOME – thanks SO much for the info, Hannah – I recommend you to everyone I talk to about my new obsession. Thanks for supplying me with the knowledge and confidence to supplement my diet with a healthful and delicious beverage!!
Ruth
June 6, 2012 at 8:34 amMy heart cannot handle caffeine. Even small amounts of caffeine give me heart palpitations or a highly elevated heart rate. Thanks for the tips. I will try it with herbal tea and use the caffinated tea every fourth time. My family can drink the caffinated batch.
Pat
April 16, 2012 at 2:47 pmI’m just beggining to make Kombucha again, but years ago I used Kukicha twig tea, which has much less caffeine, and it worked fine.
hannah
April 16, 2012 at 3:03 pmThanks for the tip Pat!
jak
September 6, 2012 at 9:15 pmi made my first batch with twig tea (organic african nectar) last month ’cause we didn’t want any caffeine as our little kids drink some – we now have a ton of SCOBY!
cool site! thanks for doin’ it
hannah
March 17, 2011 at 3:07 pmOolong is a popular tea base for many of the commercial brewers. Its also the tea most commonly served in Chinese restaurants. How did your batch turn out Ant?
Ant
March 7, 2011 at 4:03 pmCaffeine is technically a drug & it alters various physiology. Also note that caffeine affects the liver. The “sugar” hit people get from having a coffee (& cake), even if they don’t have sugar with it, is the release of sugar by liver from the caffeine. I was told this by my naturopath a while back. Hence, that is why diabetics (T1 & 2) are told not to have caffeine, even green tea, due to this sugar spike effect. Its not that people “fear” caffeine, it affects you in many ways, even with healthy people. If you come off having it, most get a headache. That is clearly a cellular detox effect. I simply try to avoid caffeine, so my latest brew is an oolong tea batch, cant wait. From my research it is lowest in caffeine & a pure tea, so should be ok.
hannah
March 2, 2011 at 10:04 pmJust trying to do my part – people want to know – I’ve got to speak up! =)
Хэлэна Коронадо Салазар via Facebook
March 2, 2011 at 8:31 amWhy anyone would fear caffeine is way beyond me! =p
Amber
September 5, 2013 at 7:50 amI have a terrible reaction to caffeine. Hence why I am on this site looking for a caffeine free alternative. I get heart palpitations, hot sweats and feel awful from a cup of green tea, a couple swigs of coffee, or even a from chocolate. This only came on in my twenties.
Kit
November 22, 2018 at 9:26 pmMaybe because for some of us it causes diarrhea that does not want to stop. Grumpy guts unload whenever they please and care nothing for the esthetics of the situation or dignity of their victim. However, where kombucha is concerned, I’ve found that if I behave myself and only take a swallow or two at a time, I tolerate it pretty well.
Hannah Crum
December 1, 2018 at 1:03 pmTrust YOUR gut!
Eros Bongiovanni via Facebook
March 2, 2011 at 7:57 amThis is extremely helpful. Thank you!