Make about 4 cups caffeinated tea (today I used Yerba Mate) and sweeten it naturally using 1/2 cup cane sugar, coconut sugar, honey, or maple syrup which all add unique flavor. Then top off the jar with a ¼ cup of your previous batch (or unflavored store bought kombucha). Cover your jar with cheesecloth and let sit for 1 month or until a scoby (symbiotic colony of bacteria and yeast) has formed.
Later remove the scoby and some liquid into a bowl. Transfer the remainder liquid to a air proof glass jar, this is a time when you can add a flavor tea bag or fresh fruit.
make some new tea with natural sweetener and allow to cool, add in the scoby and liquid and let sit for 2 weeks (give or take) and continue this process indefinitely.
Every 2-4 weeks you will have a new batch and a new scoby which you can give to some friends who also want to try this method. When you have more then one scoby in a jar at one time it takes less time to ferment meaning you can have your finished product sooner. Having more then one is called a scoby hotel.
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