What does a contaminiated culture TASTE like?

[Guest guest]

I have been brewing kombucha consistenly for a few months now and this

last batch has a different taste to it. It has a slight bitterness

that hits me on the roof of my mouth. The yeast settled in the bottom

seems to be a little more brownish and be composed of finer particles

rather than the milk sediment that I usually have. The SCOBY looks

normal (but thin) as I started this batch for saved starter (I

disgarded the old SCOBY due to some Houdini-like fruit flies laying

eggs...eewww)

Could this possibly be a contaminated batch? How much variation is

there between kombuchas taste-wise? My husband says it tastes fine but

I taste bitterness!

BTW, I use Lipton Red Rose tea.

Any feedback would be greatly appreciated!

Thanks,

Terra