Instructions

Step 1

Brew black and green tea in mason jar and add boiling water. Let steep for 5 minutes. Remove tea bags. Add 1/2 C sugar and stir to dissolve.

Step 2

Allow tea to cool to room temperature.

TEA CAN NOT FERMENT IN METAL OR PLASTIC.

Step 3

Add Scoby & 1 C raw kombucha from previous batch (may need to pour out excess brewed tea prior to adding scoby & kombucha to make room).

Step 4

Cover with cheesecloth and tie with kitchen string or secure with a rubber band. Let it rest on counter away from direct sunlight for 1 - 2 weeks. Test with a straw after 5 days for desired flavor and carbonation. The more vinegar tasting, the more probiotics have grown in tea.

Step 5

Bottling: remove scobys and set aside in 1 cup of kombucha in a glass bowl or jar without lid. 

Step 6

Pour kombucha through a small fine mesh strainer into a large glass bottle. Seal and let sit at room temperature for at least 24 hours to encourage carbonation. 

Step 7

Refrigerate after 1 -2 days of carbonation step. Once refrigerated carbonation stops developing.

Step 8

To drink, combine 3/4 kombucha and 1/4 tart cherry juice. ENJOY!