1. Boil 500ml of the water in a pan and set aside the remaining 500ml.
2. Take the water off the heat and stir in the sugar until dissolved, then add the tea.
3. Leave the tea to brew until the water has cooled (30-45 minutes). If you used loose leaf, strain the tea to remove the leaves, or if you used tea bags lift out without squeezing.
4. Pour in the remaining cold water and stir. Pour into clean, wide mouthed jars or bottles.
5. Cover the tops with muslin cloth and a rubber band to keep in place. As this is your first kombucha, leave in a room temperature environment to ferment. This process can take between a few days and 2 weeks. During the fermentation process, the kombucha will begin to change colour and become a cloudy.

During the fermentation process:

1. Check on the kombucha after a week to assess the fermentation. Spoon a little out and taste. If it tastes more like a juice than tea, with a pleasant sweetness and a slight fizz, then your kombutcha is ready! If not, leave for a few days more and taste again.
2. The idea is for a " SCOBY " to form. SCOBY stands for "Symbiotic Culture of Bacteria and Yeasts", which will float to the top of the kombucha. One you have created a SCOBY, this will be the starter for other batches you may make. Place the cover back on and leave to ferment for another week.
3. Use a funnel to decant the drink into bottles, or larger jars. We recommend straining the kombucha through a fine sieve. To add flavour to the drink, add chopped fruit or spices and herbs to the jars or bottles first.
4. Place the formed SCOBY into a jar with some of the liquid to keep it alive for your next batch.
5. Once full, seal the bottles with an airtight lid and leave to stand in the fridge for a few days for the fruit and spices to infuse. The longer it is left, the fizzier it will become. When you are ready to drink, strain off the fruit and pour into a glass ready to enjoy.

Top tips:

• Carbonation will start to process in the second stage of fermentation. This will make your kombucha become mildly fizzy.
• Have a read of our "making kombucha" article for lots of tips and ideas.
• Once you removed the first SCOBY from the fermented tea, place in a jar and cover with the fermented tea to keep the culture alive for your next batch.
• When making your next batch of kombucha, place the SCOBY on the top of the infused tea at its first stage of fermentation. The SCOBY will grow each time and can be reduced by peeling away a layer if it becomes too big.
• The SCOBY will form and float at the top of the drink, forming the shape of a 'disc'. Don't worry if your SCOBY sinks, it is still active.