Combine hot water and sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling
Place the tea or tea bags in the sugar water to steep. NOTE: Do not use metal. Cool the mixture to 68-85°F. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be
Remove the tea bags or completely strain the loose tea leaves from the liquid
Add starter tea from a previous batch to the liquid. If you do not have starter tea, distilled white vinegar may be substituted
Add an active kombucha SCOBY
Cover the jar with a tight-weave towel or coffee filter and secure with a rubber band
Allow the mixture to sit undisturbed at 68-85°F, out of direct sunlight, for 7-30 days, or to taste. The longer the kombucha ferments, the less sweet and more vinegary it will taste
Pour kombucha off the top of the jar for consuming. Retain the SCOBY and enough liquid from the bottom of the jar to use as starter tea for the next batch
The finished kombucha can be flavored and bottled, if desired, or enjoyed plain
