Ingredients

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• Chlorine free water - approximately 5 L

• 5 L glass jar

• Black, Green, Rooibos and yerba maté tea bags

• 1 cup of granulated sugar

• 1 kombucha mother or SCOBY

• Mesh bag

• Towel

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Method

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1. If you don't have a reverse osmosis filter, dechlorinate your water by leaving it uncovered for 24 hours or boiling it for 5 minutes.

2. Using the tea bags, make approximately 5 L of tea.

3. Add the sugar while the tea is still warm and stir until dissolved.

4.  Once the tea has cooled to room temperature, add the SCOBY to the glass jar, and pour the tea into the jar.

5.  Place the mesh bag over the jar and cover with a towel.

6. Store the mixture at room temperature in a well ventilated area without light for 7 to 10 days to brew.

7. Check if the Kombucha is done by taste or by using a pH strip - the pH of the kombucha should be between 2.6 and 4.

8. Discard any Kombucha the looks mouldy or smells rancid. 

9. Pour the Kombucha into 1L bottles, seal them and leave them on the counter for a day, then store in the refrigerator. 

10. Leave 1-2 cups of tea with the mother in the refrigerator to reuse.

11. Consume within a month.