I've been experimenting with using different types of tea to make kombucha, in small jars, fermenting in parallel. I got somewhat unusual fermentation using ripe puerh tea - my guess is that ripe tea is itself a product of fermentation and might contain something which affects SCOBY.
Unusual in following ways: fermenting a lot slower than other batches, odd gooey "pellicle" and some yeast colonies in the liquid itself. Nevertheless, it was quite OK in terms of taste, and quite interesting as it didn't develop acidity as fast as other batches. So I started using it as a starter for new batches, etc.
Anyhow, at some point I started to get results which taste more similar to other fermented d


