medicmoore
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- Apr 16, 2013
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So i just started my first full batches on kumbuncha, and i would like to know from you some of you pro's. How do i mellow the taste of my bucha. my black/oolong tea bucha is very tart...sweet...but sour and acidic. Now mind you this is the tea off of my very first SCOBY. So would that be why it was so tart? Because i also did a yerba mate batch, and it was just as mellow as it could be? Any info would be appreciated.