# Components:
→ Basic Kombucha-Style Base
01 - 2 quarts filtered water
02 - 8 black or green tea bags or 2 tablespoons loose-leaf tea
03 - 1 cup granulated sugar
04 - 1 kombucha SCOBY or 3/4 cup unflavored store-bought kombucha as starter
→ Flavoring Options
05 - 2/3 cup fresh berries such as raspberries, blueberries, or strawberries
06 - 1 lemon or lime, thinly sliced
07 - 1-inch piece fresh ginger, sliced
08 - 1 sprig fresh mint or basil
09 - 2 tablespoons fruit juice such as pomegranate, cherry, or apple
10 - 1 tablespoon dried hibiscus petals
11 - 1 cinnamon stick or 3–4 whole cloves
# Directions:
01 - Bring 2 quarts of filtered water to a boil. Add tea bags or loose-leaf tea and allow to steep for 10 minutes. Remove tea bags or strain loose tea leaves.
02 - While the tea is hot, stir in granulated sugar until completely dissolved. Let the sweetened tea cool to room temperature to avoid damaging the fermentation culture.
03 - Transfer cooled sweet tea to a sanitized glass jar. Add the kombucha SCOBY and the starter liquid or unflavored store-bought kombucha.
04 - Place a clean cloth or paper towel over the jar, securing with a rubber band. Keep at room temperature, away from sunlight, for 5 to 7 days.
05 - From day 5, sample the brew daily. When the taste is pleasantly tangy and slightly effervescent, proceed to the next step.
06 - Take out the SCOBY and reserve 3/4 cup of kombucha as a future starter. Add your preferred fresh fruit, herbs, or spices to the remaining liquid.
07 - Pour the flavored kombucha into sanitized bottles, leaving 1 inch of headspace. Seal tightly and allow to ferment at room temperature for 1 to 3 days for carbonation.
08 - Once desired carbonation is achieved, refrigerate bottled kombucha. Strain solids before pouring and serve chilled.
