- Boil 3 L of water in pot- Add 1 cup of RAW organic sugar- Simmer for 5 mins, stirring in well- Turn off heat and add 6 bags of organic black or green tea (I used green)- Let it cool for aprox. 6 hours or so until completely at room temperature. - Remove tea bags and pour cool green tea into a large 3L glass jar ( I used a huge 'cookie' jar)- Leave about 4cm gap from the stop to allow for the natural carbonation process to happen.- Add your SCOBI mushroom with 2 cups of the old fermented brew into your 3L tea (This is where you will need someone with a young fresh SCOBI to gift you one - I have heaps if anyone wants one!)- Place a clean cloth on top of jar and band with a rubber band to secure the cloth on top ( I used a fresh chux cloth)- Leave in a dark place at room temperature undisturbed for 14 days. The best spot would be at the bottom of the pantry. - When two weeks are up, pour your kombucha into glass bottles (leave about a cup of brew at the bottom). Leave them in the pantry with lid on tight to allow for the carbonation to occur even more or place in the fridge and get ready to drink!- Flavour with your favorite flavours (I like to use ginger, turmeric, strawberries, pineapple, kiwi fruit or yummy essential oils like wild orange). - I bought my favorite flavoured tea (turkish delight tea from my local health food store - The Source Bulk Foods in MIAMI, QLD), made a 1 L batch, let it cool and diluted all my kombucha with this flavour. Haven't tried it with other tea's yet but I'm going to test out chai tea flavour next! - Now you'll be left with your SCOBI, 1 cup of old brew and possibly its babies it made over the last 2 weeks. Gift your baby SCOBI to a friend and start the process all over again!