Kombucha flavors

There is a wide variety of kombucha flavors on the market that you can choose from, but have you thought about how all those flavors are achieved in kombucha?

Fermentation changes the flavor of the tea

The taste of freshly brewed tea may vary depending on the type of tea used, the quality of the water, as well as the time used for infusion, among others. In general, freshly brewed tea has an astringent, dry and bitter taste due to the presence of tannins in the tea leaves. Tannins are phenolic compounds found in tea leaves and are precisely responsible for their flavor. These compounds bind to proteins in saliva and make your mouth feel dry and numb when drinking tea. Tannins also give tea its body and dark color.

In addition to the astringent and bitter taste, freshly brewed tea may also have subtle notes of other flavors, depending on the type of tea used. So, for example, black tea can have an earthy and sometimes malty flavor. Green tea, for its part, usually has a more vegetal and fresh flavor.

When tea is fermented to make kombucha, the bacteria and yeast in the SCOBY consume the sugar and other nutrients present in the initial brew. During this process, bacteria produce acetic acid and other organic acids, which causes the pH of the drink to decrease, giving kombucha its characteristic acidity.

But, in addition to lowering the pH, fermentation can also reduce or eliminate the tannins present in the tea. This is because The bacteria and yeast in the SCOBY have enzymes. These break down the tannins into simpler and less astringent compounds. This is why, as a result, kombucha has a less astringent and more balanced flavor than freshly brewed tea.

If you are one of those who did not dare to try kombucha because you do not like tea for its flavor, we are sure that you have to give it a try. We assure you that it will surprise you.

When is it best to flavor kombucha?

Kombucha can be flavored at different stages of the fermentation process, depending on the result you want to achieve and the ingredients you want to use.

In general, it is usually flavored after the first fermentation , which is when the SCOBY has consumed most of the sugar and the drink has reached the desired acidity. At this point, the SCOBY can be removed and a small amount of the drink reserved to use as a starter in the next batch of kombucha.

After removing the SCOBY, the possibilities are almost endless. Fruits, juices, spices, herbs, flowers or other ingredients can be added. The flavors that these ingredients provide are infused into the drink during the second fermentation . A process that usually lasts between one and seven days, depending on the ingredient we add and the room temperature in which the mixture is left to rest.

Flavoring the kombucha after primary fermentation will allow you to obtain a more stable and predictable drink, since the acidity and carbonation will be more consistent. Likewise, it allows you to have better control over the flavor and intensity of the ingredients used.

However, kombucha can also be flavored during primary fermentation. The process consists, in this case, of adding the flavoring ingredients to the tea and sugar from the first stage of fermentation. This results in kombucha with a more complex flavor and greater depth of flavor, but it can also be more difficult to control and predict, as flavors can change during fermentation.

In Mun Kombucha, we do a first fermentation of up to 30 days. During this period, we give the yeasts and bacteria time to consume and transform the sugar and tannins into organic acids. When the kombucha is sufficiently fermented, with a very low sugar level, we add the fruits and infusions that will give it a new flavor and bottle it, and let the second fermentation occur inside the bottle. It is then, once bottled, that the characteristic fine bubble appears.

Flavoring of kombucha in second fermentation

Classic Kombucha Flavors

Green tea is the most commonly used base tea for making kombucha, as it provides a mild, slightly acidic flavor that pairs well with many ingredients. Perhaps the most common kombucha is the one that adds ginger , which not only gives it a very peculiar flavor that combines perfectly with carbonation, but also gives anti-inflammatory and digestive properties to the drink. Ginger kombucha has a spicy and fresh flavor and will undoubtedly be your favorite if you like drinks with a strong flavor.

If you are looking to soften the kombucha, a perfect option is apple , which, in addition to providing a fresh and fruity touch, complements well the natural acidity of the kombucha. Our Premium Kombucha of the Ginger variety combines these two ingredients, ginger juice and apple juice, achieving a very balanced mixture that already has a legion of followers.

Hibiscus is a flower that is often used to make tea, but it can also be used to make kombucha. The kombucha to which the infusion of this flower, also known as Jamaica flower or karkadé, is added, has a floral and slightly acidic flavor that can be ideally attractive for those who prefer exotic flavors. Our Hibiscus combination adds the sweetness of pomegranate to round out the mixture, achieving a kombucha that is both delicious and incredibly refreshing.

The world of kombucha also allows you to experiment with less common flavors, but equally interesting and full of benefits. This is the case of mint kombucha, lavender kombucha or red fruit kombucha.

Creative Kombucha Flavors

There is no limit to combining flavors in kombucha. If you are one of the most daring and your palate craves innovation, we suggest you try our most incredible creations:

• Lemongrass and Cucumber Kombucha (Verbena): If you're looking for a refreshing, herbal flavor, try Cucumber Lemongrass Kombucha! Lemon verbena (also known as lemon verbena) has a citrus and herbal flavor. Cucumber, for its part, is refreshing and mild. Together, they create a delicious and balanced kombucha.
• Basil and Matcha Tea Kombucha (Green): If you are a matcha and basil fan, this kombucha is for you! Fresh basil provides a sweet and herbal flavor, which remains strong in the final product; while matcha tea adds an earthy and slightly bitter flavor. Together, they create a unique and delicious kombucha.

Kombucha flavors you've never imagined

If you thought you had tried every possible flavor of kombucha, you are wrong! At Mun we don't stop experimenting and creating so that you never stop being surprised when you try our kombuchas. Some of the possibilities.

1. Hopped Kombucha (Paleobirra): If you like beer, you should definitely try hopped kombucha. This kombucha tastes similar to a non-alcoholic beer, with notes of earthy and bitter hops. According to experts, its flavor is reminiscent of lambic beers. It is an excellent alternative for those looking for a non-alcoholic drink that tastes and looks almost identical to a beer.
2. Hopped Lemon Kombucha (Paleobirra Lemon): If you want to take hopped kombucha to the next level, try the combination of hops and lemon. This healthy version of a radler contains lemon juice, which adds citrus and refreshing notes to its sister Paleobirra, making it a perfect drink for hot days.
3. Mint Kombucha (Nojito): Love the taste of the classic mojito mix? Try our kombucha with mint, with which we pay tribute to the famous cocktail, but without alcohol. Mint adds a refreshing, herbal note to kombucha, making it a perfect drink to end a busy day, finish your best meals, or simply enjoy in peace.
4. Kombucha with sea water (Isotonic): What you had never imagined: the best isotonic drink without any strange ingredients. The combination is perfect: the properties of kombucha and those provided by sea water. And the good thing is that it not only serves to recover, rehydrate and remineralize after exercising. Surprise yourself and also incorporate it into your appetizers.

The easiest way to customize your kombucha

If you want to go the fast route and enjoy a personalized kombucha, you can choose to buy any of the packs available in our online store and follow one of our cocktail recipes exactly, among which stand out:

• Mocktails, or non-alcoholic cocktails: healthy lemonade, mocktail with Hibiscus, sparkling with Ginger
• Alcoholic cocktails: Margarita cocktail, gin and tonic, Moscow Mule

Second fermentation

One of the most popular methods for flavoring kombucha is through second fermentation. At this stage, you can add your favorite ingredients to the fermentation bottle, which may include fruits, herbs, spices, and juices. The kombucha will continue to ferment during this process, allowing the flavors to blend and develop. This technique is an easy and effective way to customize your homemade kombucha.

Adding fruit juice

If you love fruity flavors, you can choose to add fresh fruit juices to your kombucha. The natural acidity of the fruit will help improve the flavor and also contribute to a successful second fermentation. Some popular fruits to add to kombucha include apple, strawberry, blueberry, and pineapple.

Letting fruits infuse

Another way to add flavor to your kombucha is by letting the fruits infuse directly into the liquid. You can choose to add whole or cut-up fruits to your kombucha during the first fermentation. The kombucha will absorb the flavor of the fruits as it ferments, giving it a unique and delicious flavor.

Adding infusions

Herb and spice infusions are also a great way to add flavor to your homemade kombucha. You can add tea or herbal infusions directly to the liquid during the first fermentation, which will give the kombucha a unique flavor and aroma. Cinnamon, ginger, mint, and lavender are just a few of the infusion options you can use to customize your kombucha.

There are many creative ways to flavor your kombucha at home. Whether you choose to add fruit juices, infusions, or experiment with different ingredients during the second fermentation, custom kombucha is a great way to enjoy a unique and delicious drink!