The perfect kombucha recipe

[Guest guest]

Hi,

I have decided to look around at kombucha recipes and I see quite big

differences in terms of quantities of tea and sugar used, the way it is

prepared, how long the tea is steeped etc.

Is there a perfect recipe? What is the amount of sugar and tea that would make

the kombucha optimal? Is there even such thing? What impact would using too much

or too little of tea and sugar have on the quality (nutrient content) of

kombucha?

Do I use 1 or 2 cups of the previous kombucha batch as a starter per 1 gallon?

Do I take it from the bottom or from the top? I believe that someone said that

if they use the bottom liquid then the consequent brews will be more fizzy?

Thank you in advance.

Alina