Green Tea Kombucha Decaf - Organic
This page is for the decaf version. See also Green Tea Kombucha.
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Commercial Description
...This delicious blend combines naturally decaffeinated Green Tea with Kombucha to supply antioxidants, while Spearmint and Lemongrass harmonize with Plum and Passion Fruit flavors for a light, fruity taste...
Ratings & Reviews
Page 1 of 1 page with 1 review
56 Aroma: 4/10 Flavor: 4/5 Value: 4/5
Tchuggin' Okie (396 reviews) on Oct. 14th, 2018
I can bear this Yogi. However, it could be better. For a wellness tea, it was a pleasant, light, fruity drink (thanks to the lemongrass and added natural passionfruit and plum flavors), using decaf green tea and spearmint leaf as a vector to deliver the goods. The aromas (dry bag and in-cup) were quite faint, however. The beverage brews up an even, translucent, golden-tan color with a good deal of sediment at the bottom of the cup, despite the apparent fine mesh of the bag.
I don't get the last ingredient: kombucha. As I understand it from my friends who drink bottled kombucha tea, the key to its benefits is in the bacterial cultures from fermentation of tea already made. [I don't chug the bottled stuff because: 1) it's expensive, and 2) I haven't found one I've tried yet that didn't taste wretched in some way.] Still, for a cold beverage, I see how the purpose is accomplished. But why put kombucha cultures in a dry-leaf product that's going to have boiling water poured through it, thereby killing the beneficial bacteria? Am I missing something there?
Tchuggin' Okie (396 reviews) on Oct. 14th, 2018
I can bear this Yogi. However, it could be better. For a wellness tea, it was a pleasant, light, fruity drink (thanks to the lemongrass and added natural passionfruit and plum flavors), using decaf green tea and spearmint leaf as a vector to deliver the goods. The aromas (dry bag and in-cup) were quite faint, however. The beverage brews up an even, translucent, golden-tan color with a good deal of sediment at the bottom of the cup, despite the apparent fine mesh of the bag.
I don't get the last ingredient: kombucha. As I understand it from my friends who drink bottled kombucha tea, the key to its benefits is in the bacterial cultures from fermentation of tea already made. [I don't chug the bottled stuff because: 1) it's expensive, and 2) I haven't found one I've tried yet that didn't taste wretched in some way.] Still, for a cold beverage, I see how the purpose is accomplished. But why put kombucha cultures in a dry-leaf product that's going to have boiling water poured through it, thereby killing the beneficial bacteria? Am I missing something there?
Page 1 of 1 page with 1 review
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