Kombucha

Preparation

1. Boil 15 cups water.
2. Add 1 cup sugar and 2 tablespoons black tea. I use lichee tea.
3. Stir and let cool to lukewarm. Maybe stir once more after 15 minutes.
4. Strain into 1 gallon jar.
5. With clean hands, put in scoby from last batch.
6. Add 1 cup tea from last batch (the starter).
7. Cover with something that breathes. I use a coffee filter and an elastic band.
8. Ferment for 10 days at room temperature.
9. For 2 of us, I make a new batch every 3 days. 3 jars on the go.
10. We store it in the fridge after fermentation.
11. Half an inch of juice in the glass, then fill with Kombucha. Tastes great!
12. Work up to 2 glasses per day, 10 ounces each.
13. Separate scoby when it gets big. I compost them.