Step by step
1 Place ¼ cup loose-leaf green tea and 55gm caster sugar in a widemouth 4-litre glass jar or ceramic container with a lid. Pour 2 litres of boiling water on top; stir until sugar dissolves. Cover and stand at room temperature overnight to brew.
2 Using a sieve lined with cheesecloth, strain tea into a 4-litre jug (discard tea leaves). Rewash and sterilise the jar; cool.
3 Pour cooled tea into sterilised jar. Using food-handling gloves, carefully place the SCOBY ‘mother’
(see note) in the tea and pour over starter liquid (see note). Cover top of jar with two layers of cheesecloth and secure with a rubber band or string. Stand at a stable, cool room temperature away from direct sunlight for 7-14 days or until fermented. The fermented kombucha will have a slightly vinegary flavour and an almost pungent aroma. The length of time the kombucha takes to brew will depend on the temperature – it will ferment much faster in summer than in winter.
4 Divide kombucha among 3 x sterilised 1-litre glass bottles with a lid, reserving the SCOBY and ¼ cup of the liquid in the jar to make another batch (see note). To flavour kombucha, add 50gm sliced ginger and 25gm sliced turmeric in one bottle; 125gm fresh crushed raspberries and 2 tbsp lemon juice with sliced lemon in the second bottle; and 1 small green apple halved and sliced, with one-quarter bunch mint sprigs in third bottle.
5 Refrigerate until chilled, or allow kombucha to stand at a stable, cool room temperature for 12 hours or until bubbles start forming, then refrigerate. Serve topped with chilled water or soda water and extra fresh fruit or herbs.