Can you believe I’ve never tried kombucha until now? I’ve seen the colorful bottles on grocery shelves everywhere but dismissed it as a hipster drink and not real tea. Well curiosity got the better of me and I picked up a bottle of this at Trader Joe’s. The guy there recommended this flavor for noobs.
And I have to say this was pretty tasty although a tad on the sour side. It’s slightly fizzy with more lemonade than strawberry. Smells a little vinegary but thankfully that doesn’t come through in the taste. Whatever straight kombucha is supposed to taste like is masked by the strawberry Lemonade flavor.
I couldn’t drink too much of this since I was nursing a sore throat but it’s definitely piqued my interest in kombucha. I think next time I’ll try the mango or one of the other flavors that is a little less sour.
Flavors: Lemon, Lime, Strawberry, Tart
People who liked this
Comments
GT’s Rose and Gingerberry are among the softer, less vinegary flavors for me.
I made my own kombucha in the past by culturing a scoby from one of GT’s brown bottle brews. The flavor of the first fermentation which had yet to have fruit juices added was very vinegary. There were slight variations in that flavor depending on the type of tea and amount of sugar used. I would do a secondary fermentation with fruit juices; my favorite combination was a short secondary ferment of fresh-pressed pineapple and ginger juices.
Thanks, that flavor sounds intriguing. Props to you for making home brew kombucha…that’s quite ambitious!
You aren’t the last one on the band wagon. I still haven’t imbibed!
I actually can’t try kombucha… the fermentation process it goes through is one of my migraine triggers! (Same reason why I can’t have even a sip of alcohol).
GT’s Rose and Gingerberry are among the softer, less vinegary flavors for me.
I made my own kombucha in the past by culturing a scoby from one of GT’s brown bottle brews. The flavor of the first fermentation which had yet to have fruit juices added was very vinegary. There were slight variations in that flavor depending on the type of tea and amount of sugar used. I would do a secondary fermentation with fruit juices; my favorite combination was a short secondary ferment of fresh-pressed pineapple and ginger juices.
Thanks, that flavor sounds intriguing. Props to you for making home brew kombucha…that’s quite ambitious!
You aren’t the last one on the band wagon. I still haven’t imbibed!
I actually can’t try kombucha… the fermentation process it goes through is one of my migraine triggers! (Same reason why I can’t have even a sip of alcohol).