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Once you have all the necessary kombucha ingredients and brewing equipment, you can get started with this 1 gallon recipe.
Kombucha Ingredients
2 tablespoons of loose leaf tea
1 cup raw cane sugar
1 healthy SCOBY
Tiantai kombucha making equipment.
kombucha making equipment 
•Add 2 tbsp of loose leaf tea to the tea ball.
•Add 1 quart of water to your pot and bring to a boil. When a boil is reached, turn off the burner.
•Place the tea ball into the water and steep for 6 minutes. Remove the tea ball.
•Add 1 cup of raw cane sugar into the hot water and stir until dissolved.
•Cover the sweet tea mixture and let cool for 10 minutes. While the sweet tea is cooling, add the remaining 3 quarts of water to the fermenting vessel. After the sweet tea mixture has cooled, mix into the vessel.
•Cut open the pouch containing the SCOBY and the starter liquid. Without touching the contents pour the liquid AND the SCOBY into the fermenter.
•Using the pipette, remove a small amount of liquid from the kombucha fermenter and test the pH using the provided pH test strips. If the pH is 4.5 or below, move to step 8. If the pH is over 4.5, stir in 1 tbsp of distilled white vinegar and test again until 4.5 or below.
•Cover the fermenter with two layers of the provided butter muslin. Cut a section that is large enough to cover the opening of the fermenter while folded over in a double layer. The remaining muslin can be used for future batches.
•This allows plenty of airflow during fermentation, while also keeping out pests, such as fruit flies. Secure the butter muslin over the kombucha fermenter opening with the rubber band.
•Place the fermenter in a warm location, out of direct sunlight. Anywhere between 72° - 80° F is ideal. Allow the fermenting vessel to sit undisturbed for 7 days.
•Around Day 7, you will see a new SCOBY grow to cover the surface of the liquid. This is normal and indicates healthy growth of the culture.
Using the pipette, while trying not to disturb the SCOBY, draw a tasting sample near the side of the fermenter. If the tea tastes too sweet, allow the kombucha to ferment longer. The flavor should have some tartness to it, but the balance between sweet and tart is a matter of personal taste. Repeat daily until the desired flavor is reached.
•Use your pipette, remove a small amount of liquid to test the pH. Verify your Kombucha is within the ideal range of 2.5 to 3.5 pH.
•Once your first batch of kombucha reaches your preferred flavor it is time to bottle or transfer into a serving vessel. Using the funnel and ladle or measuring cup, spoon kombucha from the fermenter and add to bottles or serving vessel.
•Leave roughly 2 cups of kombucha in the fermenter with the SCOBY. This liquid will keep the SCOBY alive and act as the starter liquid for your next batch.
Herbal or flavored teas are not recommended for kombucha as they often lack the nutrients necessary for healthy fermentation. Some may even contain flavors that are harmful to the SCOBY. Black Tea (and it’s derivatives: Green, White, etc) is the best choice for kombucha.
If you would like to create another batch of Kombucha, start at step one and add to the fermenter with starter liquid and SCOBY. As long as the SCOBY is kept in a sufficient supply of starter liquid, your SCOBY will last for many future batches.
Emily Gong

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