What You Will Need

• Large metal pot
  Long handled spoon
  1 gallon distilled water
  1cup sugar
  4 to 6 black tea bags
  Cheesecloth
  Rubber band
  Gallon-size glass jar or pitcher
  Kombucha mother, which can be ordered online or gotten from a friend
  Be certain all utensils are clean and sterile.
  
  

Brew the Tea

• Pour the water into the pot and heat to boiling. Add sugar and stir until it is dissolved. Turn off heat and add tea bags. Allow to steep for five to 10 minutes, remove tea bags and allow tea to cool to room temperature.
  
  

Add Kombucha Mother

• Pour the room temperature tea into the glass jar and add the Kombucha mother (symbiote), plus 1 cup of the original Kombucha tea to maintain the proper pH balance. If you do not have any liquid from the mother, 1/4 to 1/2 cup vinegar may be used. Cover with the cheesecloth and secure with rubber band.
  
  

Fermentation

• Allow Kombucha to ferment in a warm area, undisturbed, for five to 14 days. After a few days, you should see a second symbiote beginning to form. After about a week, the tea should smell a little bit vinegary and be carbonated. The longer it ferments, the stronger it will become until it is quite strong, like vinegar. When ready, pour the tea into a pitcher and store in the refrigerator.
  
  

Store the Symbiote

• Carefully separate the symbiotes and store in plastic bags in the refrigerator until ready to use again. A Kombucha mother and Kombucha tea instructions make a great gift.
  
  

The Drink

• Kombucha tea is good for you, but it can seem a bit strong at first. Start with about 2 oz. or a shot glass full, twice a day. Once you are used to it, pour it over ice, just like tea. You will find the flavor refreshing.