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Start a batch of kombucha to store your Scoby for less than 4 weeks. Add in 1 cup (200 g) of cane sugar and dissolve it into your tea. Pour your tea into a glass jar after it cools and cover it with a cloth. Put your Scoby inside the jar and secure the lid. Store your glass jar in a warm, dark spot.
The best way to store your Scoby is to make a new batch!  Boil about 3.5 quarts (3.31 L) of water in a medium pot, add in around 8 black or green tea bags. Once the water boils, remove the pot from the heat source so it can cool.  You can place your pot over ice to speed up the cooling process. If using loose-leaf tea, use about 2 tablespoons (29.57 g). Avoid using decaffeinated tea! As soon as you remove your tea from the stovetop, you can pour in your sugar. Mix it into your tea with a spoon until the sugar completely dissolves. Let your tea steep until the water has cooled, which make take 1-3 hours. Then, pour it into a large, clean glass jar. This is where you will house your Scoby as your kombucha brews.  Wash your jar with soap and water before you pour in your tea. A 0.5 US gal (1.9 L) glass jar works great! Once your jar is filled with tea mixture, put your Scoby into your jar using your hands. It will likely settle at the bottom. Then, place a tightly-woven cloth on top of your opening, and screw on the lid tightly. Kombucha ferments the best at room temperature in a dark environment. You also want to keep it away from any potential damages, so situate your jar on a flat, stationary surface where it will not be bumped.  You can place your jar in a cabinet, for example. Your Scoby will safely ferment at room temperature for 30 days, so you can let it brew without worrying.