Prepare the Sweet Tea Mixture - Boil 4 cups of water and steep the 4 green tea bags for 5-7 minutes. Remove the tea bags and stir in 1 cup of cane sugar until dissolved. Allow the sweet tea to cool to room temperature. - Make sure the tea is completely cooled before adding the SCOBY, as high temperatures can harm the beneficial bacteria.

Start the Fermentation Process - Transfer the sweet tea mixture to a large glass jar. Gently place the SCOBY on top of the liquid. Cover the jar with a kitchen towel and secure it with a rubber band. Place the jar in a dark, warm spot to ferment for 7-10 days. - Check the kombucha daily to monitor the fermentation process and taste test for desired tanginess.

Flavor and Bottle the Kombucha - After the initial fermentation, remove the SCOBY and reserve 1 cup of the kombucha as a starter for your next batch. Add 1/2 cup of fruit juice to the kombucha for flavor, if desired. Pour the kombucha into glass bottles and seal them tightly. - For a fizzy kombucha, allow the bottles to undergo a second fermentation at room temperature for 2-3 days before refrigerating.

Enjoy Your Homemade Kombucha - Chill the bottled kombucha in the refrigerator and serve cold. Sip and savor the tangy, probiotic-rich drink as a refreshing and gut-friendly beverage.