I purchased a report written by Michael Roussin. He did a lot of research about Kombucha in 1995. The majority of the report included scientific charts showing the amounts of healthy acids and such. Below are my distilled observations from his report.
*Decaffeinated tea did not change the composition of the Kombucha.
*Although the pH is the same with green & black tea, the green tea was perceived to have a tarter flavor than the Kombucha made with black tea.
*Green tea had more healthier yeast components present than the black tea.
I always use a combination of green and black tea thereby ensuring the presence of all healthful elements.
*No direct correlation between size and thickness of SCOBY and quality of Kombucha produced
*The yeast and bacteria have their own layers. While they live in symbiosis, they isolate themselves.
*Increased production of lean muscle mass.
*Repairs connective tissue – helps with arthritis, asthma, gout or any connective tissue disorder
*Discourage stomach ulcers