Updated: Aug 4
3 quartz of filtered water
8 tea bags or about 16g of loose leaf tea
1 cup sugar
1 SCOBY per jar
Bring about 1.5 quartz of water to a high temperature, but not quite boiled.
Add your tea bags to the water. Steep away!
Once the water has a nice colour, remove the tea. Avoid squeezing the tea to get excess water, it helps keep the bitterness away!
Add the sugar, then split the mixture in half to cool!
While cooling add the other 1.5 quartz of water to jars. The jars must cool to room temperature before you can add the Scoby!
Once the mixture is at room temperature, you can add the starter fluid to the mix ,and then finally the SCOBY:)
Last but not least, you can cover the jars with an elastic so there’s lots of ventilation. Make sure you store in a dark and warm place!
After about 5-10 days, your Kombucha Tea is ready for its second fermentation!
I’ll be sure to post a part 2:)