½cupStarter Tea or use distilled white vinegar if you don't have any lefttea from previous batch
Combine 3 cups of hot water with 1/4 cup sugar in a glass jar. Stir to dissolve. Then add in the tea bags or loose tea and steep for 10 minutes. Let it cool to about 68 to 85 F (I didn't measure the temperature, I just let it cool completely/cool to touch). Remove the tea bags or strain the loose tea from the liquid
Add in 1/2 cup of vinegar if you don't have starter tea from previous batch and then add in the scoby and let it sit undisturbed for the next 7 to 14 days and away from other fermented stuff you have going on in your kitchen. I usually go for 7-8 days. The longer you let it sit, the less sweet it tastes
Once the kombucha is ready after 7 days or whatever days that you find tastes best to you, prepare another 3 cups of hot water, dissolves the sugar and steep the tea and let it cool as directed above
Then pour out about 1/2 cup of the ready kombucha from step 3 to reserve as starter tea for your next batch. Remove the scoby with a very clean hand or use a clean plastic spoon (DO NOT USE ANYTHING METAL TO COME IN CONTACT WITH THE SCOBY!! It will damage the Scoby) to the sugary tea you prepare above and seal it just like before and let it sit for the next 7-14 days.
Transfer the rest of the ready kombucha into another glass bottle and cover with lid (preferrable plastic lid) and let it sit for another 2 days on room temperature to allow it to become "fizzy". After that transfer to a refrigerator and it will stop to carbonate and you can enjoy your cold fizzy kombucha tea
I use plain oolong tea without any other tea or oil added to the tea. Read the ingredient list on the package of the tea. You can use other type of teas too, but I found oolong tea tastes the best.