Boil 4 cups of water in a large pot.

Add the black tea to the water and steep for 5-10 minutes.

Strain the loose tea and add the sugar to the hot tea.

Stir until the sugar dissolves.

Add 8 cups of cold water to the pot to bring the temperature down to room temperature.

Cover the jar with a cloth or paper towel and secure it with a rubber band.

Place the jar in a warm, dark place, around 75-85°F, where it won't be disturbed.

And now, wait. The fermentation step takes a minimum of seven days, up to a few weeks, depending on the temperature and the strength of your SCOBY. Taste the kombucha after seven days to see if it's ready. If it's too sweet, let it ferment for a few more days.

Carefully remove the SCOBY from the jar and place it in a separate container. Save it to make your next batch of kombucha.

Strain the kombucha into a large bowl or pitcher. Pour the kombucha into glass bottles with airtight lids. Use a funnel to avoid spills.

Seal the bottle tightly and let it sit at room temperature for one to three days. Once it is carbonated to your liking, refrigerate the kombucha. Drink and enjoy while you start a new batch and keep the SCOBY going.