Divide the tea bags between two clean, half-gallon boiling water-proof canning jars. Fill each jar halfway with boiling water. Cover the jars loosely to help keep the water hot, and let the tea steep until it’s very strong; 10-15 minutes.
Remove the tea bags and pour ½ cup of the sugar into each jar. Stir the sugar to dissolve it completely. Top off the jars with cool tap water, stir, leave them uncovered, and let them come to room temperature for at least two to three hours.
Your SCOBY might not float at first
Make certain that your sugared tea is just barely warm, else you risk killing your SCOBY. Once the liquid has cooled sufficiently, gently float the SCOBY on top of the jar. It’s OK if it sinks to the bottom at first. It will float after five days or so.
Cover the jars with either a single layer of cloth or paper towel and secure it with string or a rubber band; the idea is the let air in but to keep out insects and debris. Eventually the SCOBY will float to the top and take on a thick white layer.
Rest the jars away from heat and direct sunlight for a minimum of one week - however, i like my kombucha fermented for at least three weeks. The length of time here is a matter of personal preference. The longer it sits, the dryer and more fermented the drink becomes. You can always gently dip a straw under the SCOBY to taste the brew and see if you like its flavor.
Your kombucha is now ready to drink - as-is or with a shot of juice. Or, if you prefer, you can add flavors and do a second round of fermentation for more carbonation in the bottle.
Recipe by Karen Solomon - Editor, Writer, On-page SEO, Content Marketing at https://ksolomon.com/make-your-own-kombucha-recipe-and-equipment/