Although kombucha’s natural flavour is tasty and popular in its own right, there are many different ways to add flavour to this sweet and sour fizzy drink. Comprising only three basic ingredients, it is super easy to make kombucha taste fruitier, sweeter, more herbal, more acidic or however you like to drink it. One of kombucha’s qualities is the complexity of its flavour profile. The slightly vinegary taste and carbonation from the fermentation give kombucha its zingy, tart taste. To learn more about flavouring kombucha with juice, herbs, teas and other ingredients, here is our guide to flavouring kombucha.
FLAVOURING DURING PRIMARY FERMENTATION
Kombucha is traditionally made with classic green or black tea, with both serving as fairly neutral bases that let the acidic and tangy flavours shine while complementing additional flavours added in. They also provide the SCOBY with enough nutrients. During the first fermentation, you can, however, use different types of black, green, or white tea—and even make your own blends—to get different results. For example, Pu’erh, Darjeeling, English Breakfast and Jasmine Green Tea all work as bases during primary fermentation.
Primary fermentation is the process of making kombucha using tea, sugar and a SCOBY. If you choose to add other flavouring agents, you’ll need a second fermentation process during which the SCOBY is removed.
FLAVOURING DURING SECONDARY FERMENTATION
The second fermentation is where you can get really creative. For one, you can use different kinds of teas to complement your base. Teas featuring ingredients like hibiscus, blueberry or orange bring a nice fruit component to your kombucha. Or, you can experiment with fall-themed blends like pumpkin spice or apple cinnamon.
But you’re not limited to flavouring with tea during second fermentation. You can use fresh fruit juice or puree to add different fruity and sweet flavours, though keep in mind that the fresher the juice or fruit, the bubblier your kombucha will be. You can use freshly cut, frozen or even dried fruit. To diversify the flavour profile, play with different spices or herbs. Basil and mint can add a lovely freshness and herbal quality. Spices like cardamom or ginger can give your kombucha a pleasant kick. It’s up to you to find what you like best!
As you can see, it’s easy to experiment with flavour combinations when making kombucha. All that matters is that your kombucha undergoes a primary fermentation with a base of green or black tea and that whatever flavouring agents you use get added into the kombucha during the second fermentation, once the SCOBY has been removed. If you’re looking for inspiration, head over to ourproducts to get a taste of our blends.