I just started making Kombucha about a month ago.
It is super easy. My colleague gave me a SCOBY (which I call my Kombucha baby) that I started out with. One month later I have four cultures! Every time you finish a batch you get another culture.
Water, SCOBY, sugar and TEA!
Right now I have two mason jars of almost finished Silver Needle kombucha. I open and try them every couple of days. They are still too sweet.
So far I have used the following teas:
Silver Needle, Kukicha, dan cong (Ba Xian), Golden Needle
My colleague used Wuyi in one of her batches and she is claiming she will never go back to any other tea!
I recently tasted a Passion Fruit Rooibos that was super sparkly and had just the right amount of sweetness.