"The Tea of Immortality", aka kombucha, has been around for centuries, but has only recently gained popularity in the west—probably because probiotics are such a hot topic right now. Being the typical yoga hipster that I am, I got hooked on 'buch after consuming copious quantities of it at Wanderlust Festival a few years back, and with the encouragement of my mom (who has been brewing it for years), I eventually started making my own.
For all you kombucha lovers out there who are tired of paying upwards of $4 a bottle for the store-bought varieties, I highly recommend making your own. It's cheap (like, ¢.50 a gallon, cheap), relatively simple (there are just a few particulars to be mindful of), and just kind of cool (it's like your very own flavorful science experiment).
Here's a "Kombucha 101" cheat sheet that I put together detailing the process of brewing your own 'buch. I've been successfully using this recipe for the past 4 years and am happy to answer any questions or offer advice to anyone who wants it. And to my Michigan friends, I always have scobys to spare and am happy to share. Shoot me a message if you want one.