Makers of America’s latest craze in probiotic drinks mix up new flavors to satisfy edgy tastes
Last month New York Times readers called out the newspaper over its coverage of bubble tea, which was becoming “mainstream,” commented a writer, seemingly unaware that the drink has been popular in America for nearly a decade. The same could be said for Kombucha.
For many this probiotic fermented tea is an exciting new elixir, offering the promise of untold health benefits, and requiring an acquired taste. While kombucha may just be getting its 20 minutes in the US, the lightly effervescent, yeast- and good-bacteria-laden drink is thought to have first been imbibed in 220 BCE, and for centuries it has been a favored therapeutic beverage in Manchuria, Russia and eastern Europe.
While some may be late to the tea party, kombucha companies have stayed on top of the trend, with new inventive flavors bursting onto the scene to suit every adventurous taste. KeVita has brewed up some of the most creative batches of kombucha on the market, with its newest flavors including blueberry basil and roots beer.
“We know that fans of KeVita, and kombucha drinkers in general, tend to be culinary adventurers,” said Andrew Thomas, director of marketing at KeVita. “We are thrilled to delight these consumers with unique flavor pairings that reflect some of the most interesting elements of today’s food culture.”
Other blends in the KeVita’s portfolio of two dozen flavors include Ginger, Pineapple Peach, Tart Cherry, Dragonfruit Lemongrass, Citrus and Raspberry Lemon.
One would be hard pressed to try all of the latest cold-pressed, fermented and otherwise imaginatively processed new-fangled drinks, but the only way to get to the bottom of them all is to drink up!
