Kombucha Prep

Where can I buy a SCOBY?
I received my SCOBY after participating in a seminar-style class about  fermented foods at New York's Natural Gourmet Institute. However! It can be purchased at Kombucha Brooklyn (a fantastic resource for all things related to 'cha.) A quick search on Amazon, Ebay or even Etsy will provide inexpensive SCOBY options as well. If you have a friend who brews kombucha, ask them; they will surely have extras. Or you can even make your own.

What kind of tea should I use?
Black tea is made from leaves that have been fully fermented. It gives the kombucha a strong taste and beautiful amber color. Its woody, smoky tones compliment the sharp flavor the SCOBY will give your 'cha. For these reasons, black tea is my favorite for kombucha.

Black tea

Oolong tea is half way between green and black tea. It is gently rolled and allowed to partially ferment until the edges of the tea start turning brown. Depending on the oolong you use, the 'cha can be an earthy amber like black tea 'cha or light and grassy like green tea 'cha.
Green tea is withered then heated to prevent oxidation and then rolled and dried. It has a delicate taste and light green color. Kombucha made from green tea is light in color and taste, which varies depending on the specific green tea you choose. It can range from grassy to fruity, from buttery to nutty.
White tea is the rarest and most delicate of tea, plucked 48 hours or less between the time the first buds open and the time they become fully mature. White teas are expensive but they produce a wonderful light, floral taste. The white tea kombucha brings a natural sweetness and delicacy from the tea to the 'cha.

For my first-ever batch of kombucha, I used 2 bags of white tea, 2 bags of green tea and 2 bags of black tea. It worked beautifully! This time, I selected 4 bags of black tea (a dark chai) and 2 bags of white tea.

A personal favorite.

Teas to Avoid
Do not use teas like Earl Grey that use essential oils (i.e. Bergamot in Earl Grey) to add flavor. This can upset or even kill the kombucha culture. Smoked teas like Lasang Suchong are best avoided as well. They make a very odd tasting kombucha. Herbal teas should not be used on their own unless they are a blend of real tea and herbs. Make sure your tea does not contain artificial flavoring, sweeteners or essential oils. This is imperative!
Loose leaf teas can be difficult. You don't want tea leaves floating in your 'cha, as they might stick to the SCOBY and effect the fermentation process. If you decide to use loose leaf tea, be very careful when straining.