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Hi guys, Well, just when I thought I was a clever kombucha kid, I'm beat. My first ever brew was put down 11 days ago with a nice white scoby, and a taste now revealed it is really quite sour. My recipe was two bags of black tea and one bag of green left to steep hot and then left...

Just wondering, while of course most tea is hot boiled, has anyone tried cold brewing their tea for kombucha? I understand that flavours might be different, but is the composition of the tea sufficient for sustaining multiple successful ferments?