1. Brew pot of tea.
Bring 4 litres of water to boil, then turn off heat and stir in 1 and 1/4 cups sugar to dissolve. Drop in chosen tea bags (2 black tea and 2 green tea is a nice combo). Allow to steep until water has cooled.
2. Add Starter
Once water has cooled, take out tea bags with a spoon and transfer into large glass fermentation jar. Next, pour in starter tea (the liquid your scoby was in). This liquid is full of living enzymes and bacteria and helps to create the optimal environment for the scoby to thrive.
3. Add Scoby
Gently add your scoby into the brew with smooth side facing up.
4. Ferment for 7-10 days
Place jar at room temperature and out of direct sunlight. Avoid moving and disrupting the fermenting process. Inside a dark pantry is a good place.
You may notice your scoby begins growing a thin layer on top. This can be carefully peeled off and shared with friends of family to start their own kombucha! Share the love!
The longer you ferment the more vinegary it will taste. Good signs: Brown stringy floats, sediment on the bottom or bubbles around the scoby.
5. Taste test
When you are happy with the taste (should be a a tart/sweet taste). You can now bottle your kombucha. Before you do this take out 1 cup and set aside in a seperate jar to keep your scoby in.
Pour kombucha through small funnel into bottles. This is now where you can add extra flavours eg) ginger, fruit, lemon, spices. Store bottles out of direct sunlight for up to 8 days to naturally carbonate.
You can begin the process again with your original scoby! Your scoby will continue to grow with every ferment you do. You can pass this on to friends and family.