I've read of the Kombucha vitality drink for some time and had always wanted to brew my own batch. I lucked out last week and a colleague of mine gave me a SCOBY (Symbiotic Colony of Bacteria and Yeast) and a starter culture to kick off my first batch of Kombucha.
Preparation of the brew must be done with extreme care and cleanliness need to be observed. Clean everything that comes in contact with the SCOBY. Heat up 3 litres of water and stir in 200grams of brown sugar. Once all the sugar dissolves, bring the solution off heat and steep 4-5 tea bags (I used green tea) to preference. Once the solution cools, pour into a clean container (to ensure no vapor forms on the SCOBY infused brew).Cover the top with a porous material, of either fabric or fibre. I used kitchen towels which is used to allow the SCOBY to breathe.
Now leave in a cool dry place (preferably 27-32 degrees Celcius) for a week to two and pour (sieve) into small containers and place in the refrigerator to enjoy a cool refreshing drink.