Food Lens · Beverages
Kombucha
Tangy, mildly sour, and lightly fizzy, with the underlying tea flavor still noticeable.
Lens analyzedKombucha is a fermented, lightly effervescent tea made by culturing sweetened tea with a live bacteria-and-yeast colony over one to several weeks. The fermentation leaves it tangy, slightly fizzy, and mildly acidic.
Where it comes from
Kombucha has been brewed in East Asia for centuries as a fermented tea drink, and it moved into North American grocery aisles more recently as fermented, bottled tea beverages became widely available.
Buying it
Check the bottle for a recent date, since kombucha keeps fermenting even after bottling and can turn more sour or fizzy with time. Refrigerated bottles near the store's cold cases are typically fresher than shelf-stable versions.
Storing it
Keep it refrigerated and open the bottle slowly, since pressure builds inside as it continues to ferment. Use it within about a month for the flavor most people expect.
Keeps about 1 month in the fridge.
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