Not well, especially with too much sweetness. I think the tang would work with a darker brew and less sugar.
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Not well, especially with too much sweetness. I think the tang would work with a darker brew and less sugar.
Yeah i could see that. I do think that fruity and florally flavors work best with kombucha - i guess if you messed with the type of tea you're using you could have different notes that would be complemented well by coffee/chocolate...hmmm.. now i'm thinking. Something along the lines of kombucha brewed from chai...