Kombucha Flavours

There is a wide variety of kombucha flavours on the market. Almost all of them start from the same base —tea fermented with SCOBY— but the final result depends on the type of tea, the ingredients added during the second fermentation, and the process time. We explain how flavours are built and what the most common varieties are.

Fermentation changes the flavour of tea

The flavour of freshly brewed tea varies depending on the type of tea, water quality, and brewing time. In general, freshly brewed tea has an astringent, dry, and bitter taste due to the presence of tannins in the leaves. Tannins are phenolic compounds that bind to salivary proteins, making the mouth feel dry. They also give tea its body and dark colour.

Each base tea contributes distinct notes: black tea tends to have an earthy and sometimes malty flavour; green tea is more vegetal and fresh.

When tea is fermented to make kombucha, the bacteria and yeasts in the SCOBY consume sugar and other nutrients. During this process, bacteria produce acetic acid and other organic acids, which lowers the pH and gives kombucha its characteristic acidity. Additionally, SCOBY enzymes break down tannins into simpler, less astringent compounds. The result: a drink with a more balanced and less bitter flavour than the initial tea.

When is the best time to flavour kombucha?

Kombucha can be flavoured at two points:

• During the first fermentation: flavouring ingredients are added to the tea and initial sugar. The flavour becomes more complex but also more difficult to control and predict.
• After the first fermentation (most common): when the SCOBY has consumed most of the sugar and the drink has reached the desired acidity, the SCOBY is removed and ingredients (fruits, roots, infusions, flowers) are added. The aromas infuse during the second fermentation, which lasts between 1 and 7 days depending on the ingredient and ambient temperature. This allows for better control of flavour and intensity.

At Mūn Kombucha, we carry out a first fermentation of up to 30 days. During this period, yeasts and bacteria transform sugar and tannins into organic acids. When the kombucha is sufficiently fermented and has very little residual sugar, we add the fruits or infusions that provide the flavour and bottle it. The second fermentation inside the bottle generates the characteristic fine bubbles.

Classic kombucha flavours

Green tea is the most commonly used base for making kombucha due to its mild and slightly acidic flavour, which pairs well with many ingredients. From this base, the most widespread flavours are:

Ginger (ginger)

Perhaps the most common kombucha. Ginger provides a spicy and fresh flavour that pairs especially well with natural carbonation. It's the ideal option if you like intense flavours. Our Mūn Ginger combines ginger with a touch of apple, which softens the acidity and adds fruity sweetness: a very balanced blend that has a legion of followers.

Hibiscus (Jamaica flower)

Hibiscus —also known as Jamaica flower or karkadé— is traditionally used to make tea and also works very well in kombucha. It provides a floral and slightly acidic flavour, with a characteristic reddish colour, ideal for those who prefer exotic profiles. Our Mūn Hibiscus adds the sweetness of pomegranate to round out the blend: a kombucha that is both refreshing and aromatic.

Other classic flavours

The world of kombucha also allows for experimentation with mint, lavender, red berries, apple, lemon, turmeric… almost any natural fruit, herb, or spice can become an interesting variety.

Mūn's creative flavours

If you want to move beyond the classics, here are some of our suggestions:

Verbena (lemon verbena and cucumber)

Refreshing and herbaceous flavour. Lemon verbena (also known as verbena de limón) provides a characteristic citrus-herbal profile; cucumber is mild and refreshing. Together they create a light and balanced kombucha, perfect for summer.

Verbena with basil and matcha tea (Green)

For those who enjoy matcha tea. Fresh basil provides a sweet and herbal flavour that is strongly preserved in the final product; matcha adds an earthy and slightly bitter profile. A kombucha with character for those looking for something more complex than a fruity flavour.

Flavours you never imagined in a kombucha

At Mūn, we never stop experimenting. Here are some of our most unique suggestions:

Kombucha with hops (Not-Birra)

If you like beer, this kombucha will surprise you. It has a flavour similar to a non-alcoholic beer, with earthy hop notes and a slight bitterness reminiscent of lambic beers. An alternative for those looking for a drink without significant alcohol, with the appearance and taste of a "birra".

Kombucha with hops and lemon (Not-Birra Lemon)

A "radler" version of Not-Birra: we add lemon juice to the blend, which provides citrusy and refreshing notes. Perfect for hot days.

Kombucha with mint (Alcohol-free Mojito)

A tribute to the classic mojito, but without alcohol. Mint adds a refreshing and herbal note, making it an option to end the day or as an accompaniment to meals.

Kombucha with seawater (Isotonic)

The least expected combination: kombucha + seawater (from the area between Ibiza and Formentera, rich in magnesium, potassium, and sodium). The result is a natural isotonic drink, without artificial ingredients. Not just for post-exercise recovery: it also works well as an aperitif.

How to flavour your kombucha at home

If you make kombucha at home, there are several simple ways to customise the flavour:

Second fermentation with fruits and spices

The most common method. In the second fermentation bottle, add your favourite ingredients: fresh or frozen fruits, herbs, spices, juices. The kombucha continues to ferment, and the flavours mix and develop over 1-7 days.

Fresh fruit juice

If you like fruity flavours, add a small percentage (5-10%) of fresh fruit juice to the second fermentation bottle. The natural acidity of the fruit enhances the flavour and contributes to good carbonation. Popular fruits: apple, strawberry, blueberry, pineapple.

Whole fruit infused

You can also add pieces of fruit directly to the liquid. This works in either the first or second fermentation. The kombucha will absorb the flavour as it ferments.

Herbal and spice infusions

Herbs and spices also work well: cinnamon, fresh ginger, mint, lavender, cardamom, turmeric. Add them during the second fermentation or as an infusion added to the already fermented liquid.

Kombucha cocktails

The possibilities for mixing kombucha in cocktails are extensive. Some combinations that work:

• Mocktails (alcohol-free): healthy lemonade with Mūn Verbena, mocktail with Mūn Hibiscus, sparkling with Mūn Ginger.
• Alcoholic cocktails: Margarita with Mūn Hibiscus, Gin & Tonic with Mūn Verbena, Moscow Mule with Mūn Ginger.

You will find all detailed recipes on our recipe blog.

Frequently asked questions