O kay, boil a kettle full of water. Put six tea bags into a heat proof container to make the tea. This can be made of metal (as you have not added the scoby yet) so a pan is fine or large teapot also take care if using plastic as it can become quite flexible when hot, then add between 160 and 200 grams of sugar to the container. We usually go for nearer 170 grams, but this is preference.

In its purest form, kombucha is unpasteurised, so there is a risk of it containing some harmful bacteria.People with gastric and kidney complaints are more likely to suffer an upset stomach from drinking kombucha than non-sufferers. 19

However, scientific studies show the majority of sufferers either had a pre-existing illness or drank a contaminated batch of kombucha. 17,18In regards to the Kombucha cultures themselves, they require a balanced temperature, not too hot, not too cold, so do not expose them to extremes. Put the tea bags and sugar in a very large measuring jug or heatproof bowl and pour over the just-boiled filtered water. Give the tea a good stir and leave to stand for 30 minutes. Lift out the tea bags and discard, then leave the tea to cool for a further 30-45 minutes or until lukewarm.