Bring 4 cups water to a boil. Pour into glass jar, add sugar and stir to dissolve. Add tea to the sugar solution and let steep for at least ten minutes, or up to an hour.
Remove tea bags, and let tea cool to room temperature.
Add remaining water, SCOBY and 1/2 cup of starter liquid to the room temperature sweet tea.
Cover jar opening with cheesecloth or thin towel and secure with a rubber band. Let ferment at room temperature, out of direct sunlight, for 10-14 days.
During fermentation you'll notice a new scoby growing. Once fermentation is complete, remove SCOBYs and one cup of brew from the jar and store in glass container.
Seal newly brewed kombucha with an airtight lid and store on counter for 3-4 days to go through a secondary ferment (ie. get fizzy!).
Once brew has fermented to your liking, store in fridge for up to 3 months.
Notes
During warmer months, the fermentation process may be faster. Start to check on your initial ferment around 7 days.