It’s so good because it’s fermented
Literally – this time we fermented tea with hibiscus and cascara.
Do you know what an acidifier is? That’s our keyword for sour drinking, but a good one. Sour is cool, especially if it’s nice, natural stuff. Here you are dealing with our cooperation with Majestea – kombucha with cascara and hibiscus.
Kombucha is a sweetened tea fermented with a culture of bacteria and yeast. Let others talk about health issues, we are excited about the taste. This one was made from the infusion of white tea and cascara – such a mix, in addition, quite popular in the world of tea hibiscus. Cascara was brought by us, and Majestea took care of the whole fermenting process.
What’s the result you might ask?
A refreshing drink with a sweet and sour taste, pleasant acidity goes more towards citrus than vinegar, as it happens in kombucha. The addition of hibiscus is not only the color and share in this characteristic acidity, but also the floral and fruity aroma, slightly reminiscent of hard candy or red soda in a non-sticky and non-artificial version.
This is our new acidifier – great for the heat, great after training, a nice alternative if you don’t drink alcohol and want something “adult” in taste.
