Kombucha

I've been learning and experiencing a new (to me) tea beverage called kombucha. Kombucha is a fermented black tea beverage praised by those who drink it for its health properties. (Note: Minimal research is available to support this, tho anecdotes abound. The health claims stretch back to the Qin Dynasty in China (~250 BC).) If any of you have tasted or made this drink, please chime in with your experiences!

I first became acquainted with kombucha after the DH (dear hubby) came home from a recent class on lacto-fermentation of foods. In this class, he sampled kombucha and was very excited for me because of its black tea connection.

My next encounter happened just a few days ago, when the DH mentioned that a bottled form of Kombucha (flavored with juice) was available at the food coop where he works. I headed out the next day to grab a bottle and give it a try!

The brand was Synergy, and the kombucha was billed as an "organic & raw" beverage. The ingredients: 95% organic kombucha and raspberry juice. (Synergy offers other flavors, too.)

I didn't know what to expect. It smelled and tasted a little like vinegar, with an ever-so-slightly sweet edge (emphasis on the slight). The drink had a subtle natural fizziness from the fermentation. I drank it on the front porch during a hot, hot, humid, humid evening and found the beverage very refreshing. A little went a long way.

I liked it and would drink it again. It's not something to swill down, but rather to sip slowly. I imagine some of you will find its taste unpleasant. I encourage you to try it with an open mind and an experimental palate.

There are several other Synergy flavors available, and I want to try them all. I hope to take the lacto-fermentation class this fall, with the intent on learning more about making this interesting beverage for myself! I'll keep you posted.