1. Buy the “tea mushroom” on the internet or ask people who make the kombucha drink.

2. Bring 1 litre of water to the boil and pour over the 8 back tea bags. Add the 220g of sugar and allow to cool to 31°C or even lower.

3. In a clean 3-liter jar combine the concentrated tea and cold water. Pour in the kombucha and add the “tea mushroom”. Cover the jar with cheesecloth or any other cloth (SCOBY has to breath but do not use paper napkins as they might dampen, fall into the tea and spoil the whole drink). Store the jar in a dark place at room temperature (for example, a cupboard) and allow to ferment from 7 to 10 days. Keep tasting the drink, kombucha should become less sweet and change in colour from dark brown to golden. After the first fermentation stage, keep 200 ml of kombucha and the “mushroom” for the next time. Bottle the remaining drink.

4. Add the flavour-packed ingredients to the kombucha. Pour the drink into bottles filling up to the top and tightly close. Allow to ferment at room temperature for about 4 days. Release the gas from the bottle every day and keep checking to see if the drink has carbonated enough. Then keep the drink in a cool place.