Kombucha

Bring 3 quarts filtered water to boil. Bring 3 quarts filtered water to boil. Add sugar and simmer until dissolved. Remove from heat, add the tea bags and allow the tea to steep until water has completely cooled. Remove tea bags. Pour cooled liquid into a 4-quart pyrex bowl and add 1/2 cup kombucha from previous batch. Place the mushroom on top of the liquid. Make a crisscross over the bowl with masking tape, cover loosely with a cloth or towel and transfer to a warm, dark place, away from contaminants and insects. In about 7 to 10 days the kombucha will be ready, depending on the temperature. it should be rather sour and possibly fizzy, with no taste of tea remaining. Transfer to covered glass containers and store in the refrigerator. (Note: Do not wash kombuch bolws in the dishwasher). When the kombucha is ready, your mushroom will have grown a second spongy pancake. This can be used to make other batches or given away to friends. Store fresh mushrooms in the refrigerator in a glass or stainless steel container-never plastic. A kombucha mushroom can be used dozens of times. If it begins to turn black, or if the resulting kombucha doesn't sour properly, it's a sign that the culture has become contaminated. When this happens, it's best to throw away all your mushrooms and order a new clean one.