Brew the green tea by steeping 24g of tea leaves in 600ml of hot water (80°C/176°F) for at least 15 minutes.
Remove the tea leaves by straining the tea into the large kombucha jar, leave to cool.
Once the temperature is below 42°C (107°F), add the honey and stir until dissolved.
Add 2000ml of cold water to the tea and stir well to combine.
Add 200ml of kombucha starter liquid to the tea mixture and gently place the scoby on top. Cover the jar with a clean cloth or paper towel and secure with a rubber band.
Place the jar in a warm, dark place, not in the sun, for approx. 5-10 days. The longer you leave the kombucha to ferment, the more sour it will become. Check the kombucha after 5 days and taste it with a straw, stir well. If it's too sweet, leave it to ferment for a few more days
Once the kombucha is ready, carefully remove the scoby and place it in a clean container, wash the scoby before reusing.
Strain the kombucha, reserve 200 to 220 ml for your next kombucha, fill the rest in bottles, put in to the fridge to avoid alcohol from forming.
Go to back to step 1 to start your next batch.
Enjoy!