Pour 500ml of boiling water into the jar and add the tea. To facilitate the infusion, use tea bags or a nylon filter.
Let it infuse for about 10 minutes. Remove the tea.
Add sugar and stir until dissolved.
Add water to reach a total of 3 litres (your tea should be lukewarm).
Add the kombucha scoby with its liquid culture.
Cover the container with the cloth and rubber band.
Let it ferment for 10 to 15 days, at room temperature. From day 5, taste each day to see how the fermentation is progressing. When the taste is to your liking, remove the kombucha scoby and about 2 cups of liquid. Set aside for your next recipe.
Adding the Cedar Flavour
Rinse the cedar with hot water.
Place the cedar in a small saucepan and cover with 1 litre of water. Simmer for 20 minutes. Filter to remove the cedar. Add the honey, stir, and let it cool.
Add 3 cups of cedar decoction to the 3 litres of kombucha.