I’m skeptical about the flavors but hard to knock it without being able to try it. Some of the ingredients strike me as superstars where I feel like doing less to them lets them shine more (perfect melon? I wouldn’t want sake compressed into it. Oolong tea also is like the king of teas with a ton of subtleties and an enormous variation available, so to add melon and make it into kombucha seems like why not use a less subtle tea). But again, it might be incredible, it’s impossible to say without actually tasting it.
Where’s the kosho btw? I was expecting to see little dabs of red which I feel might have added a nice visual contrast, but I’m guessing it’s under the fish?
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That looks very pretty.
I’m skeptical about the flavors but hard to knock it without being able to try it. Some of the ingredients strike me as superstars where I feel like doing less to them lets them shine more (perfect melon? I wouldn’t want sake compressed into it. Oolong tea also is like the king of teas with a ton of subtleties and an enormous variation available, so to add melon and make it into kombucha seems like why not use a less subtle tea). But again, it might be incredible, it’s impossible to say without actually tasting it.
Where’s the kosho btw? I was expecting to see little dabs of red which I feel might have added a nice visual contrast, but I’m guessing it’s under the fish?