Almost any liquid with enough sugar can be fermented into kombucha, so while it’s customary to make kombucha from sweetened tea, some of the varieties that we enjoy most are made from tisanes (herbal infusions) or fruit juices, which yield a roundness and depth of flavor not found in tea. We’ve made great kombucha from infusions of chamomile, lemon verbena, elderflower, saffron, and rose, as well as from the juice of apples, cherries, carrots, and asparagus.