You will need
  • - glass jar;
  • tea;
  • - sugar;
  • - water.
Brew tea based 2 teaspoons of tea for 1 liter of water. Add the sugar – 5-6 teaspoons per litre of tea. In no case do not pour in a jar of hot mushroom tea. This is likely to result in burns on the body of the fungus and, quite possibly, to his death.
Cool the cooked nutrient composition for mushroom. Before you pour it into the jar with the mushroom, be sure to strain, because the contact with the body of the fungus is not a solution and sugar particles welding will damage its top layer. Pour the prepared nutrient solution into the jar.
Do not close the jar lid. The mushroom is alive, it must breathe. But to leave it completely open is also impossible to avoid dust, debris and insects. Close the bottle opening with a double layer of cheesecloth.
Do not put the jar on the windowsill. Direct sunlight is harmful to the Kombucha. Place jar in a dark place. The temperature of the contents of the mushroom is approximately 25 degrees. At low temperatures, its activity is markedly reduced, and at temperatures below 17 degrees mold may form.
Usually to achieve a degree of readiness of the beverage takes 3 to 10 days depending on air temperature. Time to drain the beverage, don't allow it perestavaya. In this case, Kombucha is sick. Appears on the surface tarnish, the fungus may die.
The resulting drink will keep for 1-2 days in a closed jar in the refrigerator. Strain through cheesecloth. The drink is ready to use.
After you have merged out of the jar ready to drink, remove the mushroom and rinse it (preferably spring water, running under the tap). Wash the jar with a solution of baking soda. Prepare a new nutrient solution, as mentioned above, and pour it to the Kombucha.