I haven’t had kombucha in a long time, so I decided to stop after work today to grab one. I’ve had this flavor before and enjoyed it a lot. I think the sweetness of the pear works really well with the taste of fermented tea, and it smooths out the sharpness of the ginger. It’s a bottle of fizzy, fruity, happy buzz. I think oolong tea works the best with the SCOBY process, because it’s already such a complex tea type. You can mix almost anything with it once it’s fermented and it will taste good.
I haven’t been very healthy lately with my eating habits. In between hunting for a “real” job and finally spending time with my boyfriend after I graduated from my college, which was hours away from where he lives, my diet just hasn’t been a priority. As a result, my pants are a little tight these days. I want to do something about that before my eating gets too out-of-control, and I’m thinking tea is going to figure heavily into my new regimen. I started with kombucha today because I know it’s good for the digestion and full of all kinds of other goodies.
