People have enjoyed kombucha for thousands of years. So what does kombucha taste like?
Well, the taste depends on the type of tea and the sugars used to brew it.
It can have sour, acidic, sweet, or vinegary undertones depending on how long it’s been brewed and the type of ingredients used.
Because kombucha is fermented, it contains trace amounts of alcohol and may be slightly carbonated.
This guide will further explain the taste of kombucha.
With that said, let’s begin.
What Does Kombucha Taste Like: Types Of Tea Affect Taste
As said earlier, people have enjoyed kombucha for thousands of years.
It’s made by fermenting tea with sugar and bacteria, giving it a slightly alcoholic taste and making it a probiotic drink.
The sugar used can be cane sugar, honey, or stevia.
The type of tea and amount of sugar will affect the taste:
- Black Tea with Cane Sugar: This has a light and mellow flavor.
- Green Tea with Honey: This has a lighter taste than black tea with cane sugar but is still sweet and tart like other kombuchas.
- Oolong Tea with Stevia: A milder flavor than either black or green teas because there’s less tannin in oolong leaves than in other kinds of teas. It still tastes sweet but not overpowering like some commercial brands sold commercially may do to those sensitive.
You can buy kombucha at your local grocery or health food store or make it yourself if you’re the DIY type.
What Does Kombucha Taste Like: It Has An Acquired Taste
Kombucha can be a bit of an acquired taste, so it’s not for everyone.
But if you enjoy vinegar or sour drinks and have a hearty constitution, then kombucha might be for you!
At its basic level, kombucha tastes like a sour or acidic flavor ranging from lightly tart to downright vinegary.
Some people describe this taste as “like sharp apple cider vinegar” or even “like pickles.”
If you’re expecting something sweet like soft drink pop, then kombucha probably won’t be your cup of tea.
The Brewing Time Affects The Final Taste
The time it takes to brew will affect how sour your final product tastes.
The longer it sits, the more pronounced these undertones become.
The type of teas used will also change the taste significantly.
For example, some recipes use black tea, while others use green tea.
Some even include herbs like chamomile or mint; others add fruit juice instead of sugar.
Finally, homemade kombucha requires a starter culture called SCOBY (for a symbiotic colony of bacteria and yeast).
Depending on where it comes from and what ingredients have touched it previously in its life cycle, that may give off its unique flavor.
(It grows by using sugar and black tea).
How To Grow Your SCOBY
If you want to grow SCOBY to affect the taste of kombucha, you can do so. Here’s how:
Combine one cup (250 ml) of black or green tea with one to two tablespoons (14 to 28 grams) of sugar.
Furthermore, add one 16-ounce bottle of raw, unflavored kombucha.
All you have to do is mix the cooled tea with the kombucha in a jar and cover it with a dishtowel or coffee filter.
It can ferment for up to a month if kept at a temperature between 68 and 80 degrees Fahrenheit (20 and 30 degrees Celsius).
As the SCOBY matures, it’ll become less see-through and thicker.
After the SCOBY has grown to a thickness of around 1/4 inch, it can ferment sugar into kombucha using green or black tea.
Taste Of Kombucha: It Contains Traces Of Alcohol
Kombucha is a fermented tea that contains trace amounts of alcohol.
So it’s not surprising for kombucha to be slightly carbonated and have a specific bite.
The taste of kombucha varies widely depending on the recipe and brewer.
But most people describe its flavor as between apple cider vinegar and champagne (but without the bubbles).
And that’s because fermentation occurs over time in the presence of yeast and bacteria.
This process creates various flavors that may or may not appeal to your palate.
The longer you brew your batch at room temperature—the preferred method for home brewers—the sourer your drink will be.
And that’s because lactobacillus bacteria are still active while digesting sugar from the tea leaves.
Kombucha Has An Effervescent Sour Taste From The Fermentation Process
The taste of Kombucha is because of the fermentation process, which can take anywhere from two to seven days.
During this time, yeast and bacteria feed on sugar, converting it into alcohol and carbon dioxide.
However, it may not be an enjoyable experience for you if you’re not accustomed to tartness in your drinks.
Because Kombucha contains fermenting sugars, it’ll have some alcohol content.
However, various factors can impact how much alcohol is present in the finished product.
And whether or not you should consider it safe for consumption if you have specific dietary restrictions (for example, pregnant women).
How Does Kombucha Taste Like: It Has A Complex Nature
The variety of flavors in this drink makes it hard to pick a favorite, especially considering how many of them there are.
Take a deep breath and inhale the aroma of your kombucha before you start sipping. Then, bring the bottle to your nose and gently swirl the contents.
Smell the resulting symphony and see if you can add a name to any individual notes.
You’ll get what we mean by intricacy once you try a taste. It has a dry aftertaste and a sour and sweet flavor profile.
You’ll be able to distinguish the botanicals and fruits used to give your kombucha its extra kick if you’ve picked a high-quality flavored kind.
So what does kombucha taste like? Kombucha’s fantastic flavor comes from its mixture of sugary, sour, boozy, and acidic notes. In case you haven’t already, you should try some kombucha.
Furthermore, you may have tried it before and not thought much about it. We suggest giving it another shot. You might not have enjoyed the taste at first.
And it may take some time for your taste buds to adjust to the unusual bitterness. But, if they do, you won’t be able to get enough of them!