ingredients:
pure spring or filtered tap water.
green tea leaves, dried or fresh.
kombucha ‘mother’(available at local health food store or yerba maté institution).
agave nectar.

instructions:
clean all containers with purified water and natural soap.
obtain fermentation container with a micro-mesh cover.
like nutmilk cloth attached with an elastic band.

boil water.
steep green tea, covered.
allow to cool to room T.
remove leaves from steepate.
make sure it is room T cause higher will kill the culture.
add kombucha ‘mother’.
add agave nectar to feed mother. gently mix.

put in container and store in dark at about 80 F.
like in the cabinet above the refrigerator for 1 week.
do not disturb as this will slow the process.

resultant should taste mild, round (a slight sweet sensation), slightly carbonated and a little vinegary at the back of the palate and have a floating disk of new mother on the top of your container. add fruit juice or just go plain and your kombucha is ready to drink: separate the tea from the mother and now you can make another batch!! ps if it tastes bad, don’t torture yourself. pour it out, look up a different recipe and try it again!!