My first batch of Kombucha was made using White Tea. It turned out great, tasted like a light pear cider. I would be really interested to know and accumulate a list of other acceptable teas/ingredients to use. I like my Kombucha rather dry, so the idea of controlling flavor through primary ingredients is great. Maybe I'll start a thread if there isn't one already on alternative ingredients. I have read that Kombucha should strictly be made with green and black tea, however, I don't see the supporting evidence for this and most "scientific" knowledge on Kombucha seems vague. That being said, I feel safe experimenting with my recipes.