5 Best Kombucha Flavors Everyone Should Try
Ready to try some hong cha jun? That’s what Kombucha is called in China, its origin country. When making kombucha at home, you can never be sure of the flavour after fermentation. Although in India Kombucha's trend started with a small group of people, over the past few years it has become quite a sensation. Been thinking of replacing fizzy drinks with healthier options and still enjoy the refreshment it brings? Try these different types of Kombuchas available in the Indian market specially prepared to benefit Indian gut.
Lemon & Ginger
Lemon and ginger are a match made in heaven. When you add them to the kombucha mix, the flavour gets even better. Add lemon and chopped ginger, along with honey to fermentation bottles. Store it for about 3 to 10 days till it reaches the desired carbonation level. Chill and serve to your amigos!
What balances out a tart kombucha better than sweet mango? Enjoy a taste of Hawaii by mixing mango puree, and kombucha in fermentation bottles and set them away for 10 days. Strain out the mango fibers and chill it before serving. Voila! I’ve transported you to a beach in Hawaii. Get your own mango Kombucha at Cora!
Plain pineapple kombucha might be a simple recipe, but adding ginger to the mix transforms the taste completely. Puree the pineapples, add sliced ginger and mix them with kombucha in fermentation bottles. Store them for 3 to 10 days, post which you can enjoy them chilled. Sit by the poolside and enjoy the warmth of pineapple and ginger kombucha or order it from Cora right now!
Orange and basil make a great pair of sauces, coolers, and kombuchas. Choose fresh oranges and ensure all of them are of the same sweetness and ripeness. Take freshly brewed kombucha, add orange juice and a little mint to the fermentation bottle. Carbonate it for 3-10 days and refrigerate it for the best results. To make it more convenient, order it right now on Cora.
Distribute food-grade rose buds and mashed cherries into fermentation bottles and pour freshly brewed kombucha in them. You can refrigerate it and strain the rosebuds before serving them to your guests. Get Rose Kombucha on Cora right away!
Popular Types of Kombucha
You know the new types of kombuchas that you should try, but why not go through the best Kombuchas of all time? We’re going to talk about SCOBY (Symbiotic Community of Bacteria and Yeast), which is responsible for turning sweet tea into kombucha.
Vintage SCOBY Kombucha
The vintage kombucha SCOBY is fermented with black tea. A mother SCOBY produces a baby SCOBY, which you pass on to your friends and there you have an heirloom SCOBY. You can use a vintage SCOBY with any tea from the camellia Sinensis family like green tea.
Started in Tibet, this SCOBY is customarily blended using Puerh tea. When Puerh’s gritty taste is combined with kombucha, it results in a dark, earthy, and gentle tasting kombucha. Since SCOBY takes a while to ferment, it won’t turn into vinegar as quickly.
Island Girl SCOBY Kombucha
Fancy a drink from the island? The island girl SCOBY strain originated in Sanibel Island, Florida. It is usually used with Oolong tea to create a well-balanced kombucha. Legend has it, a lady bought it on tap, grew some SCOBY babies, and started selling them to people. If you do choose to use this strain, you might as well forget about it for a while as it takes a while to ferment.
Original Booch Kombucha
Yet another type of kombucha brewed with Darjeeling's oolong tea. All you fancy pants will enjoy the refined taste of booch kombucha. It’s smooth on the palate like a fine merlot. Pair it with smoothies, juice blends, and mixers for drinks. Buy them right away at Cora!
Raw Kombucha is never pasteurized and contains naturally occurring probiotics. However, their shelf life is shorter than that of commercial kombuchas.
Gut-Friendly, and rich in probiotics, hard kombucha is the new alternative to beverages like beer, wine, and so on. Touted as one of the most nutritional drinks, it can definitely become your happy hour order.
How to Consume Kombucha Safely
Consuming the right kind of Kombucha in moderate amounts is healthy and lowers the risk of experiencing the side effects. If you have a compromised immune system or are allergic to caffeine, you might want to ditch Kombucha altogether. Balancing individual consumption is the best way to keep your health in check.