It depends on more than just the SCOBY. Kombucha is more than a sum of its parts.
Differences in the cultures will produce different components in the finished product, but those products also depend on the materials you start off with.
If you and I both make a batch where everything is the same except for the sugar, we'll end up with different products with different flavors albeit subtle.
If you use Domino brand highly processed and probably GMO beet sugar, and I use organic evaporated cane sugar, even of the same volume, the end will be different. Any one thing you change, can change the outcome.
If you want to make a batch that tastes exactly like GT's, you'll need to make every condition exactly like GT's conditions. If your ambient air has a flavor or aroma to it, your batch will be different. Kombucha is a hugely complex, organic machine, in very small containers lol