Very nice! I really like your attitude: Now that people are re-discovering kombucha (and other ferments that used to be completely commonplace) they tend to follow a recipe to a the letter. I'm so glad to see these kinds of posts, that reduce fermentation to its simple essence. Good job!
Black tea? I've always used green tea. According my information, as long as it's from the tea plant you're fine (no herbal or fruit infusions). Thought about trying it with fancy red tea or white tea, but never went through with it.
Oh, and as for the water, I use regular tap water, in Mexico City too, where you're not supposed to drink it. The way I see it, the kombucha culture either destroys bacterial contamination or assimilates it into itself, so in a way it vaccinates you to city water germs.
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Ha I never thought about the free form way being anything different (might be why my breads don't always turn out the best though) :D
Regarding the city drinking water, I'd never thought of that and it's a really unique perspective! I filter for the excessive fluoride they add to ours here in Colorado. I imagine it's pretty good otherwise. Always nice to hear your perspective on things!