I’ve wanted to try this flavour from Lao for a while, so I was excited to see it now offered at my local grocery store. I do love blueberry teas so that was a big part of why it interested me, but the biggest part is the fact it’s made using one of Camellia Sinensis’ shou pu’erhs as the base. Honestly, it’s incredible. For a kombucha it’s really smooth with that kind o heavy, “bass-y” earthiness that creates this super grounded, easy drinking foundation for such a fresh, realistic blueberry note. For a kombucha, the tartness/acidity is very minimal (not non-present, though) and it’s just so rich, lush and chuggable. Like, for a kombucha to have notes of petrichor is kind of mind blowing to me.
I don’t think it beats out Lao’s white tea kombucha that they make, but it’s close!