My First Kombucha

Based on Mary-Beth's Presentation

1. Bring to a simmer 3 quarts filtered water. I used a 4-cup electric kettle.

2. Steep 6 teabags for 30 to 60 seconds to remove caffeine (optional).


3. Add 6 teabags to 3 quarts hot water and steep for 15 minutes. I used Wild By Nature organic black tea.

4. Add 1 cup organic white cane sugar -- DO NOT use brown sugar or honey. I used evaporated cane juice organic sugar.


5. Allow to cool to room temperature. Keep covered to avoid contamination.

6. Add the mother -- SCOBY.

7. Add 2 cups of previously fermented starter OR use ¼ cup white distilled vinegar.


8. Cover with a clean cotton cloth.


9. Set aside in a quiet, undisturbed spot to ferment for 6-8 days at 75-80F constant temperature.

10. The baby will form on the surface even if the mother has sunk. Give the baby to a friend!


11. To bottle, choose a glass container in which you will consume the entire amount within 1-2 days, otherwise you’ll risk having the tea turn flat. You may choose to filter the tea over cheesecloth. I didn’t filter my tea.


12. The bottled tea may be left on the counter at room temperature to allow for additional fermentation 2-3 days. Refrigerate the final brew.