- 3 quarts filtered water
- 1–1½ cups white sugar
- 4–5 black tea bags
- 6 ounces kombucha
- 1 SCOBY (symbiotic culture of bacteria and yeast)
Boil water in a large stainless-steel pot. Add sugar and tea and stir until sugar dissolves. Let steep until cool or overnight. Pour tea mixture into a clear glass bowl. Add kombucha as a starter and stir. Place SCOBY on top, rougher darker side down, and leave at room temperature. Cover with a thin cotton cloth and rubber band. Place in a dimly lit well-ventilated area for 7–10 days. Remove the SCOBY and re-use in your next batch. Store the kombucha in a clear glass container in the refrigerator. Drink 4 ounces each day for optimal benefit.