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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > Nasty Brew
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Old 04-10-2012, 01:33 AM   #11
buchababe90
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Originally Posted by bottlebomber View Post
I don't like any black tea at all in mine, or at least very very little. The tannin bite really comes forward in the finished tea. I like green tea, not brewed too strong, honey, and ginger
Sounds good, but I've had a problem with mold growing when I use green tea.
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Old 04-10-2012, 06:41 AM   #12
ChessRockwell
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Sounds good, but I've had a problem with mold growing when I use green tea.
I'm no expert, but from my understanding it's the acidity level that should keep the mold away, not so much the type of tea you use. The only time I've EVER had mold take hold was not using enough starter kombucha (ie; not enough acidity). I was trying to push a newly rehydrated scoby into producing more kombucha faster, so I only used about 10% from the last batch, and mold formed. Ever since then I've used 25% of my last batch for the new and have not seen mold since.
You could be right and maybe black tea is more resistant to mold, but if you use enough starter tea (20-25% has worked for me for 50+ generations) your ph should be low enough to prevent mold growth no matter what color tea you use.
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