• In a medium saucepan bring water, sugar, and ginger to a simmer.
• Add tea, and simmer for about 10-15 minutes
• Let cool completely.
• Add lemon juice.
• Strain syrup into a large measuring cup (this makes it easy to pour. You can purchase one here )
• Stain 1 cup ginger bug into a measuring cup.
• Pour strained syrup, ginger bug into large mason jars along with 4 more cups of filtered water.
• Cap and let set on your counter out of direct sunlight.
• Stir one time a day and re-cap.
• When you see bubbles along the edge and hear fizz when you stir, you are ready to bottle.

Time to bottle

• You may find that its easier to pour the mix in a pitcher or measuring cup for easier pouring.
• Pour your mix into glass bottles. (I have used clean glass bottles from drinks we have bought, and even small mason jars.)
• Make sure you leave about 1-inch headspace.
• Seal the bottle tightly.
• Burp bottle one time a day to release pressure.
• Let it set on your counter about two more days (depending on the temperature of your kitchen when your burping and hear a pop or see that it's fizzy, you know it's ready. Remember to keep out of direct sunlight!
• Transfer to the fridge.
• This seems to last a while in the fridge. In my experience it slowly continues to ferment and gets less sweet the longer it sets.
• NOTICE this does contain a small amount of alcohol. From my research, it is a very small amount. My kids do drink this in small amounts.
• *Lemon juice is said to turn this from blue to purple, when I tried omitting the lemon, when I added the ginger bug it still turned purple. If you have success keeping this blue please note how you did it in the comments.