How to make Kombucha from a dehydrated SCOBY

Equipment

You will need – Sugar, unchlorinated water (boiling tap water for 10 minutes will make the chlorine evaporate), Organic black tea, glass jar, cheesecloth or other covering for jar

Method

1. Combine 2-3 cups hot water and ¼ cup sugar in a glass jar. Stir to dissolve.
2. Add 1½ teaspoons loose tea or 2 tea bags. Steep at least 10 minutes.
3. Cool tea to 20°-30°c. Remove tea bags or strain loose tea leaves from liquid.
4. Add ½ cup distilled white vinegar or Apple cider vinegar to cooled tea.
5. Add dehydrated SCOBY to tea mixture. Dampen a cloth or coffee filter with white or APC vinegar place on jar and secure with a rubber band.
6. Keep cover damp with vinegar during the culturing period. Allow the mixture to sit undisturbed at 20°-30°c, out of direct sunlight, for 30 days.
7. After 30 days, even if there is no visible change to the SCOBY or liquid, the liquid should taste rich and vinegary. If so, your SCOBY is activated.
8. Pour Kombucha off top of jar for and discard first batch.  Keep the SCOBY and ¼ cup liquid from the bottom of the jar to use as starter for the next batch.
9. It is normal that for the first few batches, no baby SCOBY forms, and there may be no visible signs of culturing