The tea has the tell-tale pungent smell that is a product of the fermentation. Acidic and slightly sweet. You know from the smell that the brew will have a strong taste. I don't detect anything that smells like tea. Pungent effervescence is a good way to describe the taste. Fizzy, acidic, and tangy. Similar to store bought Kombucha, but a little more flavorful. There is a nice subtle sweetness as well. The tea is very drying on the palate. Peeps said this is because I fermented it a little longer, which gave it more fizz, and made it a bit dryer. I like it like this! I'm not tasting much of the oolong tea I used, but there is a slight earthiness. The acidity is so strong that it's hard to detect. But I think it's there. The bubbles are small, and very pleasant.
Next time I'll try using a different tea to see if the taste is any different. I'll have to do a little comparison taste test. Not sure if I will use black or green tea. Any suggestions?
I know Darjeeling is considered the 'Champagne of teas', but I think it should be Kombucha! At least it has a similar mouth feel. I'd say that the first Kombucha effort was a success! A new batch will be brewing soon.