Tea or Scoby biome: Which is the main component for flavor?


Tea varieties and vintages are almost infinite, even though the essential starting point is the same plant: Camellia Sinensis. In the same way, the variety and proportions of your SCOBY biome can be nearly infinitely variable, with different populations of yeast and bacteria. As the SCOBY biome communes with the tea and consumes sugars to build a cellulose lattice on which to live, what will influence your flavor outcome the most in your experience?