Yayyy Kombucha! I have yet to brave into the great frontier of making my own, (I really don’t know why I have not done that yet…) so in the meantime, I guzzle down overpriced bottles from Whole Foods, Natural Grocers, and the like. Kombucha is really the only other thing I drink, besides making my own hot/iced teas, and water. I wonder if it even counts?

I admit, I like my cold drinks fizzy. So for people looking to kick the soda habit, I think that this is a better substitute than actual tea. Yes, it’s fermented, but my dear soda drinker, don’t let that scare you. Depending on the brand, kombucha can be sugary sweet, or almost like a beer.

I am only giving this a lower rating because I think that there are better kombuchas out there.

This falls under the ‘almost like beer’ category. If I wasn’t told that this was supposed to be a root beer substitute, I could not have told you. It’s like drinking a non-alcoholic IPA. Which sounds odd, but I quite like it. It’s got a lot of probiotics, which I don’t really give a damn about, (I poop just fine thank you!) but it is really nice on an upset stomach. There are better brands out there, (Try Dr. Brew, Bucha! And GT’s) and better fake ‘root beer’ kombuchas as well. But I like to switch it up every now and again.

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I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Chocolate (added flavorings)
Cloves/strong cinnamon

MOST Adored Flavor Profiles
Majority of chai
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku


Denver sometimes, Las Vegas some other times



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