Boil 1.5 liters water.

Add the loose leaf tea and steep for 10 minutes to overnight.

In a 2 gallon glass jar add the strained tea and additional 1.5 liters of water (ice water if it is still hot from brewing).

Disolve in sugar by stiring with a wooden spoon.

Add in the scoby and reserved kombucha.

Cover with a lid or towel secured with a rubber band.

Ferment on the counter for 7-10 days.

Remove scoby and 1 cup of kombucha to use for brewing later.

Divide kombucha up between glass jars or bottles.

If desired, add fresh fruit, herbs, or 100% juice for flavor.

Cover with lids and ferment on the counter 2 more days to add bubbles.

Store the finished kombucha in the fridge.