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.
In fear of suffocation, I punctured a few more holes in the "cover" just in case.
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.
