Add your teabags to a jug and pour over 2 litres of boiling water.
Let the tea steep for 5-10 minutes depending on how strong you want the final flavour of tea to be.
Remove the tea bags and stir in the sugar.
Keep stirring until all of the sugar has dissolved.
Let the sweetened tea cool until it is roughly 20C (68F).
Pour the sweetened tea into your brewing vessel before adding the starter tea and the SCOBY if you have one.
Cover your brewing vessel with the cotton cloth and secure with a loose lid or a rubber band.
Leave to ferment for at least 7 days before tasting - in this time a new SCOBY may begin to form over the top of the tea, this is perfectly normal.
The kombucha is ready to bottle and/or flavour when the balance of sweet and sour is exactly to your liking! Depending on the time of year and the size of your SCOBY this can take between 1 week and 1 month.
Decant into bottles and either flavour or refrigerate until ready to drink.