I’ve taken notes on quite a few different batches of kombucha that aren’t yet documented in a blog post. This is one of those…
I made a batch using Indian white tea, and it was pretty tasty.
After 21 days the pH was 3.2. It was good enough plan that I drank two quarts plain. I bottled one quart with a bag of Decaf Mountain Chai, and while it was fine, it wasn’t any better than plain. I also gave a quart of plain to my brother, who shared it with guests that enjoyed it quite a bit.
I’ll make this again.