It’s the first question most people have, “what does kombucha taste like?” Here’s what you can expect when you drink this tart and fizzy fermented tea!
As kombucha continues growing in popularity, I hear the question more and more from kombucha newbies – “what does kombucha taste like?”
Which is a valid question because sometimes I don’t even know (even after I’ve been brewing kombucha for over a decade!). I mean, there are so many complex flavors wrapped up into one bottle! So I’ll do my best to describe the taste of kombucha (along with why it tastes, smells, and feels the way that it does)!
So strap in for a virtual sip of fizzy brew as I explain the ins and outs of kombucha flavor!
The first thing you notice when you crack open a bottle of kombucha (or hover over the first fermentation jar) is that is has a slightly vinegary smell. Kombucha smells like a mild vinegar (though the vinegar smell is usually much stronger than the vinegar taste).
Kombucha tastes tart and slightly sweet, similar to a sour beer or sparkling apple cider or ginger ale. Depending on the kombucha brand (if store bought) or fermentation length (if made at home), kombucha can be mouth-puckering sour or mildly sweet. For some, this can make kombucha an acquired taste.
This unique taste and range in tartness of kombucha all comes down to how it’s made. In short, kombucha is a beverage created through a fermentation process where bacteria and yeast “eat” the sugars in sweet tea and convert them to acidity, carbonation, and alcohol (learn more about how kombucha works here).
When the bacteria and yeast (also known as the symbiotic culture of bacteria and yeast, or kombucha SCOBY) consume more of the sugar (such as when they have a longer fermentation time or are in a warmer environment), the kombucha becomes more acidic and tart. This makes each batch of kombucha taste a little different!
“What if I don’t have a paper straw to do a taste test? How else can I sample it?”
And although kombucha’s main ingredient is tea, it doesn’t actually taste like tea after the fermentation is complete! The primary flavor is tart and vinegar-esque, but also depends on what flavors are added in the second fermentation – such as fruits, herbs, or spices.
Is your kombucha too vinegary?
Sometimes your kombucha loses all of its sweetness and becomes way to vinegary! When that happens, follow this troubleshooting guide for vinegary kombucha (it could be an overgrowth of yeast!)
Green Tea vs Black Tea Kombucha
Booch can be made with both green and black tea, and they each bring a different flavor! Green tea kombucha tends to be more mild and fruity, while black tea kombucha tends to be more intense.
One of the reasons people love kombucha (besides the health benefits and tasty flavors) is the texture! The yeast in the kombucha creates a natural carbonation (carbon dioxide, to be exact), resulting in an effervescent and fizzy drink. Though not as sharp as soda (which is made by forced carbonation), the effervescence and carbonation of kombucha is soft, light, and tongue tingling!
Our favorite kombucha flavors
Ready to make your kombucha taste exactly how you want? Here are a few of our best kombucha flavors! All are naturally gluten-free, made with easy to find ingredients, and great for your immune system and gut health. It’ll be love at first sip.
- 🍓 Fruity Kombucha Flavors (kombucha with blueberries is my favorite!)
- Spiced Kombucha Flavors (like turmeric or ginger kombucha)
- 🌿 Herby Kombucha Flavors
- 🌸 Floral Kombucha Flavors
- ☀️ Warm Weather Kombucha Flavors (you can’t go wrong with ginger lemon)
- ❄️ Cool Weather Kombucha Flavors (helloooo pomegranate kombucha)