My understanding of the science behind making kombucha is that black tea provides nitrogen and other nutrients the culture needs to work. That said, I've seen recipes that use green tea instead of black tea. I've also seen recipes that call for herbal teas with back tea added as about 1/3 of the total tea; for example, 6 teabags total, 2 black & 4 herbal.

Not saying I've done this, mind you. I'm a Southern girl, I like back tea, especially iced! ;~)

Mary J in AL