To make the Kombucha
1. Boil 3L of water
2. Turn off the heat and add in 5 green tea bags and 5 black tea bags
3. Leave to brew for 5 mins then remove the tea bags
4. Add in 120g raw sugar and stir to dissolve*
5. Leave the mix to cool to room temp
6. Pour the brew into a wide mouthed glass canister
7. Add in the Kombucha scoby plus 2 TBS of Kombucha from your previous batch
8. Add in 1 TBS of apple cider vinegar
9. Cover with a muslin cloth and leave somewhere dark for around 10 days (this will vary depending on your climate)
10. Taste the Kombucha and see if it’s the balance of acidic and sweet you like. You shouldn’t be able to taste the tea at all anymore
11. Save the scoby and 2 TBS of booch for the next batch
12. Transfer the Kombucha into clean bottles and leave on the bench for 3 days which will create some fizz. I ‘burp’ my Kombucha daily to make sure pressure doesn’t build up too much.
13. Then they go in the fridge and will keep for months and you can get started in the next batch
*The sugars are fermented meaning the final product is a low sugar drink