I've seen Kombucha recipes calling for black and others for green tea. What I
had never heard was that the caffeine itself might be metabolized! That would be
very nice as a longer ferment would reduce both the sugar and caffeine levels
replacing them with cultured goodness.

--- In AL_WAPF@yahoogroups.com, Angel Atkinson <ange4him@...> wrote:
>
> From my understanding the culture eats up some of the caffeine when
> culturing the tea. The drinkable kombucha only has small amounts of
> sugar and caffeine in it. I use green tea which has less caffeine in
> it. The instructions I got with my culture said you can use either
> green or black tea. It also said you can use herbal teas but you can't
> keep the culture going on herbal tea alone. Every other culture you
> would want to use a caffeine tea and keep a healthy culture solely on
> green or black tea in case the one you are using on your herbal teas
> stops culturing.