I have tried many teas and have settled into bancha and sencha for so long I have forgotten most of those I have tried. The 2 (I cannot remember their names) Chinese blacks ended up being too strong for my tastes... I would like to try Houjicha in the not too distant future as I like the tea hot. It is a roasted green tea from Japan.

This is where I get most of my tea...


http://www.souvia.com


They have the best Pu Er I have ever had, aged organic, free trade. Not all their teas are listed on the site; they do have brick and mortar.

Hmm. I have been alternating between loose leaf black tea and oolong tea. I stopped thinking about it. I have a lot of these two that I don't drink otherwise so I am pretty much planning on using them up.

I enjoy drinking hot green tea, perhaps I should try some japanese green - I enjoy the strong liquor. I have some Japanese kukicha that is AMAZING but it would be rather expensive to use for the kombucha. Hmmm.

I did read on one website about kombucha that you shouldn't use 100% green tea b/c the kombucha wouldn't do right, you're supposed to mix it 50/50 with something stronger. But perhaps if you make a strong enough green tea, then it is okay.

I sure wish this forum had more traffic, I'd like to see more discussion about this. I started out using plain organic black and green tea bags, then I started using white tea because it has lower fluoride.

Now I'm using Pu-erh and Fu tea, but I'm wondering if that's kind of a waste of money. Maybe I should stick with cheap bag tea for the kombucha and save the good stuff to be savored and appreciated on its own.

On the other hand why would you drink tea before it's been kombucha'd? On the other hand does kombucha care whether you're using Lipton or fine 10 year old pu-erh? Is the final product the same?

I've been buying tea from here:
http://www.puerhshop.com
because their prices are so good. I've got a Silver Needle cake that looks (and smells) really good. Haven't tried it in kombucha yet.