Brew moderately strong black or black/green tea in a pot, ceramic container or glass jar. 1 tea bag of black tea can be used for 2 L of boiling water.
Add 3 Table spoons of sugar (any type) per 1 L of tea, dilute and cool. Sugar should be diluted when you place the mushroom in the tea, as it might cause burns/damage to the culture.
Add Kombucha Scobie to the brew. It will sink to the bottom or might be floating on the top, both being normal. Eventually, it should rise to the surface and stay there.
Cover lightly, co the culture can breath, otherwise the fermentation wont happen.
5. Place in a dark well ventilated place in the kitchen away from direct sunlight and strong smells. Leave for a week, then check if the brew started to sour (ferment). In summer, at room temperature 24 C and higher, it takes 3-4 days to produce the fizzy drink. It may take longer in winter.
The mushroom will grow to the size of your glass jar/container and can be kept indefinitely. It will produce more layers and new baby mushrooms.
Dark yeast flakes in the liquid are normal. They can sediment at the bottom of container.
Honey can be used to flavor the drink after it was brewed, but don’t replace sugar for it as the culture will die over time.
Herbal teas can be used, but not more than 50% of total tea volume (50% black tea/50% green or herbal tea).
Use a small amount of lemon juice to speed up fermentation, but better leave for a week and longer (it will get more fizzy) in a dark warm place.
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