Base recipe (2L Jar required)

• 4 tea bags (plain black tea)
• ½ cup sugar
• 6 cups water
• 1 cup starter tea or vinegar
  Makes about 1.5L per batch

Base Method

1. Sterilize jar using boiling water (pre-heat jar with hot tap water so you don’t crack it when you add the water)
2. Add 4 cups of boiled water to jar
3. Add sugar Stir until the sugar dissolves
4. Add 2 cups of hot water to a glass jug, Add 4 tea bags. The water should be hot enough to steep the tea but does not have to be boiling.
   NOTE: The longer you steep the tea, the stronger your brew.
5. Remove the tea bags from jug and the tea to your jar
   Allow to cool below 30d will be fine
6. Add 1 cup starter tea from a previous batch to the jar.
7. Add active kombucha SCOBY and cover the jar with a tight-weave towel or coffee filter and secure with a rubber band.
8. Leave the mixture to sit undisturbed at 20d-30d Celsius, Preferably in the dark or our of direct sunlight for 7-30 days, or to taste.
   The longer the kombucha ferments, the less sweet and more vinegary it will taste.
9. Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch.

Remember: Every time you brew a batch of Kombucha, you will end up with a spare SCOBY (the original one and the new one that forms in the new batch)
Store SCOBY’s in the fridge or give to friends. Remember to keep a few backups for yourself

Variations

You can experiment with all sorts of different flavoured teas instead of/mixed with plain black tea. Other teas we have tried successfully so far:

• Rosehip and hibiscus