Try out these flavors and brands of kombucha
Natalie Dean | Entertainment Editor
Kombucha is a fermented and lightly effervescent drink, made out of either black tea or green tea, and is usually consumed to improve gut health due to certain probiotics and antioxidants they contain. It also provides benefits from the tea that is included, and some kombuchas are crafted to have higher caffeine content as well. In order to sift through all the brands and types, here’s a list that is ranked from the most approachable types of kombucha to the stronger and more intense flavors.
- Brand and flavor: Health-ade Kombucha, Bubbly Rose
Review: True to the name, this drink is very bubbly and has just a hint of rose in it. For kombucha newbies, I would recommend this drink to start off with, because of the delicate floral taste created from the hawthorn berries, mangosteen and rose petals.
- Brand and flavor: Kevita, Lavender Melon
Review: It has a very light flavor, and the tang from the kombucha isn’t overwhelming because of the lavender and melon. Personally, I could take a stronger lavender flavor but the scent is really there, and the melon still has a crisp and refreshing taste.
- Brand and flavor: Brew Dr. Kombucha, Pineapple Guava
Review: This one has a fun design and a very fruity flavor profile, which makes it easy to sip on and enjoy. The pineapple flavor comes in strong right off the bat, and the guava helps cut down on the slight acidity from the pineapple, which creates a nice balance between the flavors.
- Brand and flavor: humm, Pomegranate Lemonade
Review: Humm is another safe choice as it is pretty popular and can be found a bit more regularly in convenience stores than some of the other brands out there. The pomegranate and lemonade make it a smooth and citrusy drink, but come together for a surprisingly good flavor combination.
- Brand and flavor: Synergy, Trilogy
Review: This is my personal favorite brand, mostly because of the strong and tart kombucha flavor. Trilogy is a combination of kiwi, raspberry and lemon juice with both green and black tea — which all pack quite the punch when fermented together.
Contact the author at ndean17@wou.edu
