The Rain or Shine team looooves kombucha. We drink it daily and have tried multiple brands and flavors. So, naturally, we were beyond excited when CommuniTea kombucha entered the Seattle scene. It has quickly become one of our favorites and here's why:
1. It's perfectly balanced. CommuniTea only makes 1 flavor of kombucha. While some might view this as a con, it actually means they can focus entirely on making sure that one flavor is perfect. They use only organic and biodynamic tea, and they don't add sugar after the fermentation. It's perfectly sweet and not overly vinegary. It kinda tastes like you're drinking a hard apple cider only this won't leave you hungover.
2. They have a brewery you can visit! Tucked away on the 21st street of the Central District is their brewery which is also open to the public. It's small with only a few two-top tables but you can stop in and sample their kombucha for free. You can also purchase a glass from their tap and they even offer a small snack plate (cheese, nuts, and apples). The staff is friendly and will answer all your questions about how this fermentation business actually goes down.
CommuniTea's DIY kombucha kit
3. They sell DIY kits! Okay, so kombucha is spendy. We get it. Why not try to make it yourself? CommuniTea sells kits that include the kombucha scoby, a large glass jar with built-in thermometor, tea, sugar and, of course, instructions. So, basically everything you need to make your own homemade kombucha for only $15. Let us know if you try it!
Pick your size!
4. It's easy to find and buy. The city loves this stuff as much as we do, which is good news if you can't make it all the way to their brewery for a bottle. Find it in grocery stores, farmers markets, and local restaurants. Buy two bottles. It goes fast. Also, if you return your old bottles, you can receive a credit on your next purchase. Score!
5. It makes great cocktails. Fun fact: we were told by a staff member that if you drink a glass of kombucha at the end of a night of drinking, you won't have a hangover the next morning because kombucha eats alcohol. Now, we haven't put this to the test (believe us, we are going to try), but it sounds like great advice! What we HAVE tried is turning kombucha into cocktails such as adding champagne for a kombucha mimosa or vodka and mint for a fun twist. Give it a try because we are pretty sure if you drink kombucha with your alcohol it's actually not that bad for you. Please note: we are not medical experts.
Cheers!
