Servings: 1 gallon Author: Lauren Price, cofounder, Mindscape Fermentations in Rocklin Ingredients½ ounce organic white peony tea½ ounce organic gunpowder green tea1 cup organic cane sugarFiltered water1 SCOBY symbiotic culture of bacteria and yeast13 ounces mature kombu cha starter teaJuice or other flavorings optional InstructionsSanitize all equipment thoroughly with Star San before beginning.Steep the white peony tea and gunpowder green tea in hot water for 10 to 15 minutes. Strain the tea, then stir in organic cane sugar until completely dissolved.Add cool, filtered water until the sweet tea fills about 90 percent of the 1-gallon jar. Allow tea to cool to room temperature before adding the SCOBY and 13 ounces of mature kombucha (starter tea).Cover jar with breathable cloth and secure it with a rubber band. Place jar in a location that’s between 68 and 72 degrees Fahrenheit, away from direct sunlight if possible, and ferment for 7 to 14 days.After the first fermentation, remove the SCOBY and reserve it along with about 10 percent of the kombucha to use as starter tea for your next batch.If desired, stir juice or other flavorings into the remaining kombucha before bottling. Pour into sanitized, pressure-rated, swing-top bottles, secure, and ferment for an additional 2 to 3 days to naturally carbonate.Refrigerate before serving. Open bottles carefully, as pressure builds during secondary fermentation and may cause bottles to spray or overflow. NotesFor details about upcoming classes taught by Lauren Price, visit Thedepotreno.com. Related Stories Fall 2026Crafting Kombucha at HomeBrewing kombucha at home is easier than many people think. With a handful of ingredients, a clean workspace, and a healthy SCOBY, home brewers can transform sweet tea into a…READ MORE Crafting Kombucha at Home ...read more read less