Kombucha, the mother of fermented drinks

Making kombucha:

4 cups purified water (no chlorine)
4-6 tsp organic black tea (or 4-6 teabags) (not one with added oils)
1 cup organic cane sugar
1 cup starter liquid (kombucha)  Better yet, get a mother and some kombucha liquid from someone who has extra (basically anyone who makes it will have mothers for adoption)
1 quart size mason jar - sterilize in water; do not use bleach or soap
cloth cover, or coffee filter
rubber band
    1.    Boil 4 cups of water.
    2.    Add hot water & tea bags to pot or brewing vessel.
    3.    Steep 5-7 minutes, then remove tea bags.
    4.    Add sugar and stir to dissolve.
    5.    Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
    6.    Add SCOBY and starter liquid.
    7.    Cover with cloth cover and secure with the rubber band.
    8.    Say a prayer, send good vibes, commune with your culture (optional but recommended).
    9.    Set in a warm location out of direct sunlight (unless vessel is opaque).
    10.    Do not disturb for 7 days.
    •    After 7 days, or when you are ready to taste your kombucha, gently insert a straw beneath the scoby and take a sip. If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.  Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
    •    Decant & flavor (optional).  Bottle and refrigerate.
    •    Drink as desired! Start off with 2 oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.