Step 1: Prepare the Tea

•  Boil 8 cups of water in a large pot. 
•  Add the tea bags and steep for 10–15 minutes. 
•  Remove the tea bags and stir in the sugar until completely dissolved. 

Step 2: Cool the Tea

•  Allow the sweetened tea to cool to room temperature. 
•  Never add the SCOBY to hot tea, as it may damage the culture. 

Step 3: Add SCOBY

•  Pour the cooled tea into a clean glass jar. 
•  Add the starter Kombucha and lemon juice. 
•  Gently place the SCOBY into the jar. 

Step 4: Fermentation

•  Cover the jar with a clean cloth and secure it with a rubber band. 
•  Store in a warm, dark place (22–27°C / 72–80°F). 
•  Let it ferment for 7–14 days, depending on your preferred sweetness and tanginess. 

Step 5: Taste Test

•  After 7 days, taste the Kombucha daily. 
•  Once it reaches your desired flavor, remove the SCOBY and reserve some liquid for your next batch. 

Step 6: Second Fermentation (Optional)

•  Add ginger for extra flavor. 
•  Bottle the Kombucha and leave at room temperature for 2–3 days for natural carbonation. 

Step 7: Refrigerate and Serve

•  Refrigerate before serving. 
•  Serve chilled and enjoy.