For the last four months I have experimented with making Kombucha. For those who do not know, Kombucha is a fermented tea full of probiotics and enzymes. The tea is brewed as usual and sugar is added. Then, once the tea is cool a scoby is placed inside. A scoby is a Symbiotic Culture Of Bacteria and Yeast. These are living organisms. This scoby and tea are allowed to ferment for an allotment of days. This is the first brewing. 

At first, I stuck to the first brewing of my Kombucha batches. After a few weeks, I started to pour the finished product ( minus the Scoby) into sealable mason jars with flavors of fruit tea. This is the optional second fermentation that will increase any carbonation in the beverage and add additional flavor. So far, I have made Kombucha out of English Breakfast Black Tea, Pu-Erh tea, Jasmine Green Tea, and Yerba Mate Teas. My second fermentation has included teas from Teavana: Citrus Lavender Sage, Lavender, Dosha Chai, Fruita Bomba, and Sakura Allure. They were all very good, my favorite being the Lavender brew. My current second fermentation is with fresh strawberries, so I am excited to taste this one in a few days.