What you need:
• 2L water
• ½ cup sugar
• 2 tbsp loose tea (regular chai tea works)
• ½ cup plain kombucha (starter)
• 1 SCOBY
• 2L glass jar
• Cloth + rubber band
Method:
1. Boil ½ litre water, add sugar and dissolve. Add tea, cover & brew for 15 mins.
2. Cool to lukewarm (~30°C), strain into a clean jar. Add remaining 1.5L water.
3. Add starter kombucha, mix. Gently place SCOBY.
4. Cover with cloth & secure. Keep undisturbed at room temp.
5. After 5–6 days, taste. If tangy enough → ready. Else ferment longer.
Notes:
• Don’t add flavours in F1
• A new SCOBY layer will form on top
• Bottle only if you want carbonation (F2)
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