Hi! Glad to hear you love it as well. :) Thanks for the recipe and info! I have used a handful of different kinds of tea, with the last being the japanese tea which has some popped rice in it. It turned out good! But next batch I think I will stick to tea only.
The recipe I was taught is for 3 quarts:
add 1 cup of organic White Sugar
turn off and add 5 or 6 bags of tea
cool to room temperature
let sit for a month
(in glass or ceramic bowl)
I love the monthlong batches which are heavy on the vinegar taste!
My current mission is finding a huge crock and multiplying the recipe by 10 or so... hehe.