Get mixing utensils and a large jar for the fermentation process. Do not use metal utensils. You also need SCOBY, a mass of active yeast and friendly bacteria that helps ferment the kombucha.
Heat 13-14 cups of water close to boiling, and then add 1 cup sugar. Mix until the sugar dissolves. Add 2 tablespoons of loose tea, and steep to your desired intensity. Remove the infuser from the water. Allow the tea to cool completely before adding SCOBY.
Once cooled, pour the tea into a large jar. Add white vinegar or half a cup of kombucha from a previous batch. Gently add the SCOBY to the tea. Cover the jar with a paper covering, and secure it with a rubber band. Make the covering tight but breathable.
Place the jar in a warm, secure place. Do not disturb the kombucha until it is properly fermented. Fermentation takes 7 to 10 days.
After seven days, sample the kombucha to see if it's ready. Successful kombucha has a tart taste. If you want more tartness, allow further fermentation.
To make kombucha soda, add juice or fruit to prepared kombucha in an air-tight container. Allow the kombucha to ferment for a few days, depending on how fizzy you want the mixture.