Kombucha Tea

Recipe

1. Heat 4 cups of purified water in a tea kettle or pot.
2. Just as the water starts to boil, turn off heat & let cool 1-2 minutes, then add to the brewing vessel. Make sure the vessel isn’t too cold or it could crack.
3. Add 4-6 tea bags (black, green, white, or a combo). Steep 7-15 minutes.
   If using loose leaf tea, 1 tsp = 1 tea bag. 
4. Remove tea/tea bags and stir in ¾-1 cup of sugar until dissolved.
5. Add 2-3 quarts (8-12 cups) purified water; this should lower the temp of the boiled water to lukewarm. No warmer than body temp (~100°F). (The amount of water added depends on vessel size, leave enough room for culture, starter liquid & a little airspace).
6. Add entire contents of plastic bag (SCOBY & 1 cup strong starter liquid).
   In future batches, retain 1-2 cups from the top of the brew to use as starter liquid.
7. Cover container with a tightly woven cloth and rubber band or custom made KKamp Brewer Cap. 
8. Set your intention, bless your booch or just say thanks. (optional, but recommended)
9. Place the container in a warm, ventilated area out of direct sunlight for 7- 21 days (depends on taste). 75-85°F (24-29°C) is the best range, 80°F (27°C) is ideal. It may or may not get fizzy. The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10. When ready to test your Kombucha, gently slide a straw beneath the new SCOBY and have a sip. When it has the right balance of sour and sweet…decant.