In a large pot, heat a gallon of water until boiling.

Romove pot from the heat, add the black teabags and lavender buds.

Allow the tea to steep 12 minutes then remove the teabags, but leave the lavender buds in.

Add the sugar and stir to dissolve

Allow tea to cool to room temperature.

When cool, Carefully pour already prepared homemade kombucha into the pot with the lavender tea.

Follow the normal steps you take to store your kombucha, leaving the lavender buds in the kombucha (you’ll be straining the buds out when you’re ready to drink the kombucha). I bottle my kombucha, so from here, I pour the lavender kombucha into a pitcher and then pour from the pitcher into the bottles.

Do you want your kombucha to go through a secondary fermentation? If no, then simply refrigerate your lavender kombucha and strain the kombucha before drinking.

If you would like to put the kombucha through a secondary fermentation, store the bottles (or whatever vessel it’s stored in) in a warm, dark room and leave for 3 days. This will allow the probiotics to process the newly added sugar. After the secondary fermentation is complete, refrigerate it and strain the lavender buds out when you’re ready to drink it.