Love it!
I need to follow up on all the links and recipes.
Coincidentally, this showed up at Facebook a few days and I shared links with my nieces. Now I've sent them this like to your own much easier pine needle tea. (Sadly, I keep finding kombucha is a migraine trigger for me, along with corn starch and modified food starch, and I have been in denial, and stupidly struggling with vertigo/headache/etc instead of just giving up food.)

Fermented Pine needle tea "tastes better than Sprite"
Has the flavor of tangerines and more carbonation than most sodas.
High in vitamin C and beneficial bacteria!

Edit/update (3/9/20): For the past several months I've only been
fermenting it about 2-3 days each, mainly because I don't have the patience to wait. It still has good carbonation. Also, I'm not simmering the pine needles anymore, but bringing the water to a boil, then adding needles & bark and covering for a couple of hours. #GTsKombucha

Recipe:
Use loppers to cut off a pine tree branch.
Use both the needles and the branches (break them apart to expose the inner bark which has more vitamin C content).
( Last year I used about a cup or two of pine needles and bark from smaller branches for one gallon.)
Separate into three groups.
Simmer first group in 4-5 cups water for 20 minutes. Strain into a gallon glass jar.
Next, bring 4-5 cups of water to a boil, remove from stove and add 2nd group of needles & bark.
Steep 20 minutes, strain, then add to the gallon jar.
Add 1 cup organic sugar, stir.
Add one bottle of Kombucha organic & raw (original or gingerade) when warm (not hot).
Finally, add third group of needles & bark. The reason to add more pine needles and bark is that they contain wild yeasts and heat destroys them.

Fill rest of the jar with water and cover with a cloth and use rubber band to hold in place (note: don't use tap water).

Allow to ferment for 5-7 days (I like to give it a stir at least once a day);
Strain and pour into 7 or 8 empty Kombucha bottles (or other tough bottles);
add 1 tsp of organic sugar per bottle, close cap tightly and allow to sit for 5 days at room temperature, then refrigerate.
To get good carbonation fill as close to the top as possible and make sure the lid is tight. That teaspoon of sugar is what helps too.

If you don't want to make a soda, another way is to add juice from one lemon in a quart size jar along with the tea made from pine needles and inner bark; and about 1/8 tsp of the monk fruit powder or sweetener of choice. The inner bark of the pine tree (or branches), have an amazing source of both vitamin C and antioxidants. What's really amazing to me is that it has been found to heal the damage to blood vessels that the diabetic condition has created. This drink tastes more like lemonade.
Note: Only use true pine in the genus Pinus. Some warnings are given about certain pine trees being toxic. However, "this information comes from the fact that pine can be toxic to some animals, especially cats and pregnant animals & people. Also, due to the fact that many trees (conifers) people call "pine" are not actually pines".
"Boiling the needles doesn't turn anything into turpentine. Producing Turpentine is a long, involved process in which the pine is "tapped" nowadays and the resins are boiled down and purified into various pine products, among them turpentine...The only issue you have with boiling pine needles is that vitamin c is heat sensitive and you will break some of it."