Sipdown (373)!

Second Kombucha that I picked up at the farmer’s market. There are actually so many different vendors at the farmer’s market that do raspberry mint flavoured things. Kombucha, freezies, yogurt cups, iced teas, etc. I usually like raspberry and mint a fair bit – but it’s almost excessive how much the local vendors seem to get into it.

I’m enjoying sipping on this one though; the raspberry is really nice and bright with a very natural sweetness. Plus, the tang/acidity of the raspberry mixes really well with that natural vinegar/tang that kombucha usually has. It makes that vinegar sort of aspect a lot less jarring. The mint is actually my least favourite part of this one – I think it’s a little too strong, and combined with the sugar in this it’s reminding me A LOT of those spearmint leaf five cent gummy candies that were just coated in straight up sugar.

These things: https://goo.gl/images/7y53Go

I’ve never really liked those, so the connection to them in flavour is a bit of a negative for me. I kind of wish it was more of a peppermint flavour too; that’s what I was expecting when I cracked into this one instead of the spearmint. Apart from that, there’s also a bit of a licorice/anise sort of flavour in this that I don’t mind but that I do find really weird alongside the spearmint and the raspberry.

Not the worst kombucha I’ve tasted, for sure – but I’m not in love and I probably wouldn’t purchase it again either.

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My name is Kelly. I’m a mid twenties tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually about five years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

Typically I drink flavoured blends more than straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

A personal goal of mine has been to do a proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for. I can’t say I’ve been doing great staying on track with this goal, but I haven’t forgotten about it!

My default for preparation is Western Style with zero additives. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, and honey, but only in moderation.

Least favourite flavours/ingredients:
Lemongrass, ginger, often Chai spices in general, mushrooms, overly vegetal or marine/seaweed, chamomile, sometimes mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/looking to try: Shou Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries. Also, I need to try ALL the root beer teas!

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ruyao Frog: Bebe
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.


SK, Canada



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