Nourishing Drink: Kombucha
·Brew the tea
Heat water to 70–80°C (for green tea), dissolve the sugar in it, then add the green tea.
Let it steep
Let it steep for 15 minutes, then strain. Allow it to cool to 30–35°C.
Add the kombucha
Pour the tea into a prepared glass jar and add the kombucha along with the starter culture. Cover with a piece of cloth and secure it around the neck of the jar with a rubber band.
Wait patiently
Leave it to stand and ferment at room temperature — ideally 20–25°C — for about 10 days. As fermentation progresses, a new culture will form on the surface of the liquid — another round, jelly-like starter, which you can either give away or use to start a fresh batch of kombucha.
Taste it
From day 10 onwards, I'd recommend tasting the drink regularly to find “your day” — the point when it tastes best to you. I personally love it around day 13 to 14, when fermentation has given it a gentle fizz and it just tastes fantastic. It really depends on factors like the type of tea, temperature, and humidity.
Storage
Remove both starter cultures and put the drink in the fridge — this stops the fermentation. Keep the starters in small containers submerged in kombucha, or use them straight away to start a new batch.