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My first Kombucha was from the weekend market in Melbourne! It tasted so delicious. It’s sour, flavorful, and fizzy. The Kombucha creations by @kombowcha are so unique. They have the classic flavors and seasonal flavors that are curated occasionally. Their best sellers are Lychee Mint, Apple Mint and Pomegranate.
I tried Lychee Mint, Apple Mint and Ginger Honey.
Lychee mint is my favourite as the fragrance of the lychees are very prominent. Each sip comes with a good amount of Lychee taste. Apple mint comes with crunchy apple cubes, and it tastes a bit similar to a fizzy apple juice. As I like ginger, I enjoyed the slightly spicy taste of Ginger Honey!
The fermentation process is pretty interesting! Their kombucha is fermented with cane sugar only. After first fermentation, the sugar will be eaten up by the SCOBY (symbiosis of bacteria and yeast) because sugar is food for scoby combined with black tea. Thereafter, scoby will produce probiotics that are good bacteria, which live inside the golden liquid called kombucha. The level of caffeine from tea will tremendously drop as well.
When the liquid is ready for infusion, a second fermentation in the bottle will take place. There’s no added sugar. Only natural sugar from fruits will be added to the bottle to infuse. When scoby in the bottle eats the sugar from fruits, it produces natural carbonation. This makes the drink sweet and lightly carbonated.
They can make it tart as well to suit your liking!
Please chill the drinks before opening them and be careful when you open them as they might pop from natural carbonation.