Blueberry Wintergreen

Tea type
Pu-erh Tea
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Edit tea info Last updated by Roswell Strange
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From Lao Kombucha

You never got the chance to taste to real wild blueberries directly from the bush? No worries! This delightful blend perfectly combines tasty wild blueberries from Lac-Saint-Jean and wintergreen leaves to create a delicate and balanced taste of mint. Just add a Pu’er tea aged for several years and enjoy this quite refreshing drink. Lean back, relax and be inspired by all the strength of our boreal forests.

Blueberries help eliminate fats and prevent its accumulation.

Wintergreen is known for its antiseptic and antirheumatic properties.

A little more per bottle
*Pu’er is a tea that is aged during several years using the traditional methods of the city of Pu’er in China.

About Lao Kombucha View company

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1 Tasting Note

9907 tasting notes

More booch.

This company is interesting to me in particular because unlike a lot of Kombucha companies they’re really transparent about where the tea comes from that’s used in their Kombucha and I have a familiarity with that source! In this case, they’re using tea from Camellia Sinensis! This flavour of kombucha is actually made from a pu’erh they carry that I already own, and love!

The flavour pairings make sense to me; I think “forest berries” make a whole lot of sense mixed with earthy, sweet pu’erh and I’ve also seen and enjoyed a lot of mint and pu’erh mixes. I wonder if the wintergreen they use is also from Camellia Sinensis since that’s something they also carry? Unfortunately, I think this is one of those cases where it becomes wildly clear just how transformative the process of making kombucha is on the tea it’s done with since, even though I love the base tea on its own, I’m not loving the flavour of this kombucha so much…

It’s not vile or anything – in fact I think the blueberry is quite a lovely profile and it’s got just the right amount of tangyness/acidity. However, the wintergreen feels wrong in kombucha format – which is actually a little weird for me to say since I’m almost POSITIVE that I’ve had wintergreen in kombucha that was meant to replicate the taste of rootbeer!? That’s a very different sort of flavour profile, though…

I think it’s the acidity/tangyness of the berry and the wintergreen; it’s just not clicking for me and there were even a few sips where the wintergreen was so strong alongside the berry that I couldn’t help but think of mouthwash. Which is not the ideal flavour for me.

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