14 cups water
8 bags black tea
1 cup sugar
2 cups starter tea from previous batch, if you don’t have use apple cider vinegar
1 Kombucha scoby
Making Kombucha Tea:
Combine hot water and sugar in a 5- liter glass jar.
Using a plastic or wooden stirring utensil, stir until the sugar dissolves.
The water should be hot enough to steep the tea but does not have to be boiling.
Place the tea bags in the sugar water to steep for 10 min. (The longer the tea is left in the liquid, the stronger the tea will be. )
Then remove the tea bags .
Let the mixture cool down to room temperature.
Add starter tea from a previous batch to the liquid.
If you don’t have starter tea, use apple cider vinegar as a substitute.
Add an active kombucha scoby.
Cover the jar with a coffee filter and secure with a rubber band.
Allow the mixture to sit undisturbed at 20-30 degrees celsius/ 68-85 degrees Fahrenheit, out of direct sunlight, for 7-30 days, or to taste.
The longer the kombucha ferments, the less sweet and more vinegary it will taste.
Transfer ready Kombucha tea into airtight glass bottles, let it sit for 24 hours, then refrigerate it.
Retain the scoby and enough liquid from the bottom of the jar to use as starter tea for the next batch.