Kombucha

• 4 cups water, preferably filtered
• 2 tablespoons loose-leaf Darjeeling or other tea (not herbal tea)
• ¼ cup white granulated sugar
• ¼ cup kombucha tea with live active cultures, brewed from a previous batch or purchased 1 kombucha mother

INSTRUCTIONS:

1. Bring the water to a boil if using black tea, to 180°F for oolong, to 175°F for green tea, or to 165°F for white tea.
2. Drop the tea and sugar into a pitcher. Pour the hot water over the tea leaves and sugar, stirring until the sugar dissolves; let steep for 3 minutes if using black tea, 2 minutes for green tea, or 1 minute for white tea.
3. Pour the sweetened tea through a fine-mesh sieve and into a large mason jar or glass canister and discard the spent tea leaves.
4. Allow the tea to cool to room temperature, 68° to 72°F. Stir in the brewed kombucha tea and drop the kombucha mother into the jar.
5. Cover the jar loosely with a piece of cheesecloth and secure it to the jar with a length of kitchen twine. Allow the tea to ferment for 7 days at room temperature.
6. Taste the kombucha, and if you prefer a sourer brew, continue fermenting, tasting every few days, until it achieves the flavor you like.
7. Once the kombucha acquires the flavor and strength that suits you, gently lift the mother from the jar and set it in a bowl with ¼ cup of the finished tea. Pour the remaining finished kombucha tea into jars or bottles. You can enjoy the kombucha right away.
8. To develop a fizzy or flavored kombucha, follow the instructions.
9. Prepare a second batch of kombucha using the reserved mother and the reserved kombucha tea. If you’re not ready to prepare another batch of kombucha quite yet, place the reserved kombucha mother into a clean quart-size glass jar, add brewed kombucha tea to cover, and place a lid loosely on top. The mother will store for 30 days or longer at room temperature, and you can remove it from the jar at any time to brew another batch of kombucha tea.