- 1 C *mother tea
- 8 Pure black or green tea bags
- 14 C non-chlorinated water
- 1 C sugar
- Gallon jar (non-metallic)
- Measuring cup
- Wooden spoon
- Cheese cloth, coffee filter, or any breathable fabric
- String or rubber band
- Bring water to a hard boil.
- Remove from heat, and add tea bags. Allow to steep for 3 minutes or more.
- Remove tea bags squeezing out any residual liquid into the remaining tea.
- Add sugar, and stir briskly until all sugar has dissolved into the tea.
- Move to gallon jar, and add SCOBY with starter tea from previous batch.
- Cover jar with cheesecloth and secure with string or rubber band around the jar.
- Place jar in a quite space (68-85°F) where it will not be disturbed for 3-10 days, or until desired level of fermentation is obtained.
- Remove SCOBY and 1 cup of tea for next batch. This can be kept in a capped mason jar in the refrigerator until next use.
You can now bottle and store your creation to enjoy at your leisure. It is important to note that your brew is effervescent, therefore has the potential to build-up pressure. With that said, it is recommended that you leave at least 1″ of head space at the top of your bottle before capping.
You brew does not necessarily need to be refrigerated, but should be kept in a cool dark place. It is also a good idea to “burp” your brew from time-to-time, as it will build up pressure within the bottle. (Explosions are not fun, take my word for it).
*Mother tea is the liquid your new SCOBY will be bathing in upon arrival. With each batch of kombucha tea brewed you will have new mother tea by removing 1 cup of fermented tea. Store your SCOBY and mother tea in a tightly capped jar in a cool dark place until you are ready to start a new batch of brew.