Flavor Experiment: Part 2

A picture of a garden shows that looking around you may provide flavor inspiration for your Kombucha.

I LOVE playing around with Kombucha flavors. It is one of the most creative aspects of Kombucha and it provides for an infinite amount of variety!

Last time I mentioned using honey in the flavoring phase. This time I’m focusing on herbs from my garden!

The small white petals of the jasmine plant's flower.

Jasmine – I place a couple of star jasmine blossoms in my Kombucha and it infuses the KT with a beautiful perfumey bouquet.  It has a natural sweetness that tastes exactly how it smells – drives me wild!  “Jasmine is an astringent, anti bacterial, anti viral, cooling and bitter herb. It stimulates the uterus, calms nerves and is reportedly an aphrodisiac for women.”

The purple regality of the lavender plant makes a beautiful kombucha look and taste.

Lavender – A little bit goes a long way.  Just a couple of flower heads with some of the leaves still attached is all you need.  Delicious and relaxing.  Great for a night time brew.

Rosemary makes a great Kombucha flavoring.

Rosemary – I add a medium sized sprig and the flavor is quite nice!  I crush it a bit in my hands before adding to the KT to make sure I release the lovely oils.  Adds a nice depth to the KT.  Rosemary is high in iron, calcium, and Vitamin B6.

All of the health benefits present in the herbs and flowers will be passed on to you.  Use your imagination!  The flavor possibilities are endless.  What are some of your faves?  Post in the comments below!

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Responses to Flavor Experiment: Part 2

  1. I’m on my 4th batch of homemade Kombucha. I’ve infused flavor (strawberries in one and ginger/peach in the other) into two batches and have had an experience I want to be sure is normal. There has been a jelly like clump that I got a mouthful of. I get the clump after carbonating. I’m assuming it is the beginning of a new scoby.

    Two questions:
    1. Is the clump normal and merely needs strained?

    2. What is the best method of straining the clump?

    Process: After 8 days of plain kombucha w/scoby, I remove the scoby and cup of liquid for a starter. I put the remaining liquid in a 1/2 gallon mason jar with fruit for 3 days. After removing the fruit, I leave the kombucha in a sealed container on the countertop for 3 days to carbonate.

  2. In a 32 oz. bottle I flavored with slices from
    half a clementine, 2 tbsp. dried jasmine flowers and 1 tbsp. honey…. It’s sweet & floral, everyone who’s tried it loves it. 🙂

  3. Thx for all the great info. I am a newbie and so excited to report my brew is good and I am feeling great from drinking; skin on my arms was itching and that stopped; I feel happy and relaxed and energized; not craving alcohol and love the euphoric feeling from my brew.

  4. I just made my first batch of kombucha and when I bottled it I added dried lemon peel that I'd dehydrated myself. After reading a bunch of do's and don'ts on different sites I started to wonder if the lemon peel might somehow destroy the good stuff in the kombucha.

    Also would you comment on the info that you must use white sugar and at least one black tea bag. Also I read it is better in a bowl with a wide opening rather than a jar (for oxygenation) Sheesh there's a lot of conflicting info out there!

  5. Hello Hannah,
    Do you know how to remove acid smell from KT if you want to make original tea (without any flavour)?

  6. Great suggestions, Benoit! I'm going to check out the osmanthus – how do you infuse it into the Kombucha? Do you just drop in the leaves or make a tisane and then add some of that to the booch?

  7. I personnally use systematically dry sambucus flower, and sometimes osmanthus. I find my kombucha a lot better with it. I've never tried with fresh ones, not having any !

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