I am in bottling my 3rd batch of kombucha. I have been really fortunate with my results so far, and have begun to experiment with adding flavors, or juices, again with really nice results. My first 2 ferments came out well using a high quality chinese black tea called Gold Silk. On the batch I am in the process of bottling I used 2/3 black tea(Gold Silk) to 1/3 green tea(Dragon Well). I am really excited to see what the differences might bring out? I am doing a "batch" with white tea(Silver Needle) this time.

Any veterans out there that would be interested in sharing some wisdom from their experience with the various teas, I would really enjoy hearing about the characteristics associated with the different teas.

Thanks!