aya_s wrote:Why is it called kombucha? I thought kombucha was powdered kelp tea. I drink ume kombucha, but it comes in a packet and is mixed with water. Didn't think it actually had camellia sinensis in it anywhere.
The camellia sinensis is in the starter tea. The type of tea and the strength of the brew is what give every batch of Kombucha it's unique flavor. aya_s, I think you were confusing it with Japanese Konbu Cha tea.
There is a slight vinegar taste to most Kombuchas, but it should only really be pronounced if the batch is overfermented. I love the stuff and swear by it's healthful benefits. It took me a bottle or two, but after that I was hooked. GT's is the best over the counter natural version, but is so VERY pricey. It is better to brew your own. Carpe Diem makes a good one too, though it probably isn't as natural and has more sugar. The sugar that goes into gets converted during the fermentation process, so if brewed properly, it should contain very little in the final product.