2nd. Batch Of Kombucha Using Long Jing Tea

Ingredients:
  2 liters             Purified Water
24 g                   Long Jing Tea
  1 cup (200 g)  Sugar
  2 cup              Fermented Kombucha
Kombucha Mother Culture – SCOBY

Method:
  1)  Boil 1 liter of purified water.
  2)  Add 1 cup of sugar into the hot water and stir to dissolve.
  3)  Put in 24 g of Long Jing Tea to the pot to steep it.
  4)  After Long Jing Tea cool down then remove tea.
  5)  Add in another 1 liter cold boiled water.
  6)  Add in SCOBY and fermented Kombucha.
  7)  Cover with cloth and tie it with rubber band.
  8)  Place the Kombucha in a dark undisturbed place to brew for 7 Days.
  9)  The SCOBY may rise to the top or sink to the bottom, doesn’t matter, the new culture will always form at the top.
10)  After 7 days you are ready to taste Kombucha.
11)  If too sour, then reduce brewing cycle next time.
12)  If too sweet, allow to brew for a few more days.
13) Set aside the SCOBYS and starter liquid (2 cups)  for the next batch from the top of the current brew or you may put them in any bottle or a SCOBY Hotel.