89

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

derk

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.

LuckyMe

Thanks, that flavor sounds intriguing. Props to you for making home brew kombucha…that’s quite ambitious!

gmathis

You aren’t the last one on the band wagon. I still haven’t imbibed!

Mastress Alita

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).

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derk

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.

LuckyMe

Thanks, that flavor sounds intriguing. Props to you for making home brew kombucha…that’s quite ambitious!

gmathis

You aren’t the last one on the band wagon. I still haven’t imbibed!

Mastress Alita

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).

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My Rating Criteria:

95 to 100: Top shelf stuff. Loved this tea and highly recommend it

90 to 94: Excellent. Enjoyed this tea and would likely repurchase

80 to 89: Good but not great. I liked it though it may be lacking in some aspects. I’ll finish it but probably won’t buy again

70 to 79: Average at best. Not terrible but wouldn’t willingly drink again

60 to 69: Sub-par. Low quality tea, barely palatable

59 and below: Bleh

Fell into tea years ago, and for a long time my experience was limited to Japanese greens and a few flavored teas. My tea epiphany came a few years ago when I discovered jade oolongs. That was the gateway drug to the world of fine tea and teaware.

With the exception of a handful of lightly scented teas, I drink mostly straight tea. I love fresh green and floral flavors and as such, green tea and Taiwanese oolongs will always have a place in my cupboard. After avoiding black tea forever, Chinese blacks are beginning to grow on me. I’ve dipped my toe into a few puerhs now but it’s still relatively new territory for me. I also enjoy white tea and tisanes but reach for them less frequently.

Other non-tea interests include: cooking, reading, nature, MMA, traveling when I can, and of course putzing around on the interwebs.

IG: https://www.instagram.com/melucky

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