📖 Instructions

1. Brew the Sweet Tea: Start by brewing 1 cup of strong sweet tea. Use purified or distilled water to avoid any unwanted minerals or chemicals. Steep 1 tea bag (green or black tea works best) in the hot water for about 5-7 minutes. Remove the tea bag and stir in 2 tablespoons of organic cane sugar until completely dissolved. Let the tea cool to room temperature.
2. Prepare the Fermentation Vessel: Ensure your glass jar is clean and sanitized. Pour the cooled sweet tea into the jar, leaving about an inch or two of headspace at the top.
3. Add the SCOBY and Starter Tea: Gently place the SCOBY into the jar. Then, add 1/2 cup of starter tea (unflavored, raw kombucha from a previous batch or store-bought) to the jar. The starter tea helps lower the pH level, preventing mold growth.
4. Cover and Ferment: Cover the mouth of the jar with a coffee filter or breathable cloth, securing it with a rubber band. This allows air to circulate while keeping out fruit flies and other contaminants. I once forgot to secure mine properly, and let me tell you, fruit flies and kombucha don't mix!
5. Ferment in a Dark, Room-Temperature Location: Place the jar in a dark, room-temperature location (ideally between 68-78°F or 20-26°C) for 7-30 days. Avoid direct sunlight, as it can harm the SCOBY. The fermentation time will depend on the temperature; warmer temperatures speed up fermentation, while cooler temperatures slow it down. Taste the kombucha every few days after the first week to check its tartness. It’s ready when it has a slightly vinegary smell and taste, but isn’t overly sweet.
6. Check and Bottle: After 7 days, start tasting your kombucha every day. Use a clean straw to draw a small amount, making sure not to disturb the SCOBY. Once it reaches your desired level of tartness, it's ready! Remove the SCOBY and set it aside in a small bowl with some of the kombucha from the jar (this is your starter tea for the next batch).
7. Strain the Kombucha: Strain the kombucha through a fine-mesh sieve or cheesecloth to remove any sediment. This will ensure a clear and smooth toner.
8. Dilute (Optional): If you have sensitive skin, dilute the kombucha with an equal amount of distilled water. This helps to reduce the acidity and minimize potential irritation. I, personally, find it too harsh without dilution!
9. Add Optional Ingredients (If Desired): Here’s where you can get creative! Add a few drops of essential oils like lavender (for calming), tea tree (for acne-prone skin), or rosehip (for anti-aging). You can also add a teaspoon of aloe vera juice for extra soothing and hydration. Remember to use high-quality, skin-safe ingredients.
10. Transfer to a Spray Bottle: Pour the kombucha toner into a clean spray bottle. Dark glass is ideal to protect the toner from light, which can degrade its beneficial properties.
11. Use and Store: To use, spray a small amount of toner onto a cotton pad or directly onto your face after cleansing. Avoid the eye area. Follow with your favorite serum and moisturizer. Store the kombucha toner in the refrigerator to prolong its shelf life and keep it fresh. It should last for several weeks.