Bärbucha Kombucha Specials (2025)

We are continuing with single-tea Kombucha specials, as well as with other botanical substances, which are traditionally brewed like teas.

Normally, it would take a lot of separate blog posts to write (and to read), I will just highlight most of those specials by briefly describing the tea that each of those specials are made with.

And it will also be an ongoing post till the rest of this year.

The current Kombucha specials will be listed on top of this post (so just below this line).

--------------------------------------------------------------------------------------------------

August starts with three different return specials.

The always welcome and popular Chamomile Kombucha, cold-brewed and caffeine-free.

Then, we have two wonderful teas from Taiwan.

A four year old Black Jungle from 2021, and a delicious Hong Cha (red tea) from Sanxia.

---------------------------------------------------------------------------------------------------

July brings us a return of the delicious Qing Xin, a Taiwanese Oolong, along with a very nice Japanese black tea called Maji Na Koucha, a rarity as Japan is more known for green teas.

We also have a premiere of Rooibos.

Rooibos, or Red Bush Tea is a national tea of South Africa. It is a type of herbal tea that is rich in antioxidants, and it's delicious.

----------------------------------------------------------------------------------------------------------

Elderflower Jun starts the month of June. It is our yearly seasonal special.

June.

Three other specials which we started this month with: Honeybush (a much welcome return), Nilgiri Oolong (a south Indian Oolong), and a premiere of a super delicious Little White Monkey

(a Chinese green tea),

-------------------------------------------------------------------------------------------------------------

The month of May continues with Stinging Nettle Kombucha.

It is accompanied by Yerba Mate and Tie Guan Yin Oolong.

Yerba Mate was one of the first specials when we started with Kombucha exactly 10 years ago, in May 2015.

----------------------------------------------------------------------------------------------------------

April brings us a much awaited return of Leafhopper's Black Kombucha. Additionally, a great tasting Kagoshima Kukicha, a Japanese stem tea.

While waiting for the return of Stinging Nettle Kombucha, we also have a short run of White Pearl, a Chinese green tea.

Finally mid-April, we were able to continue with our yearly tradition of featuring the Stinging Nettle Kombucha. This one we make with a special variety which has a red tinge underneath the leaves. This natural tinge gives our Kombucha this beautiful color.

And here, you can see it better with freshly brewed tisane, and already fermented Kombucha in the second and third jar.

And the Nettle itself.

--------------------------------------------------------------------------------------------------------

March started off with an exceptional Dan Cong out of Feng Huang, in Guandong province in China. It's called Ba Xian, and it translates to "Eight Immortals".

Along with it came a Green Rooibos, with its fruity notes.

And a much awaited return of a cold-brewed Chamomile.

Here are all three of them.

Still in March, Ba Xian was replaced by another great Dan Cong (single bush) called Ya Shi Xiang, better known as Duck Shit.

Duck Shit is actually one of our favorite Dan Congs, and we enjoy drinking it during our tea ceremonies.

As a Kombucha, it is equally delicious.

Besides Duck Shit, and Chamomile which stayed with us for the entire month, we have one more Oolong Kombucha, made with a lightly oxidized Oolong called Qinglong.

This tea comes from Fujian province in China, and it is a good tasting beginner's Oolong, with honey and apricot notes.

-------------------------------------------------------------------------------------------------

We were away for the most of January, so there were obviously no specials available.

February brings us a premier of Gyokuro, a very delicate and tasty Japanese green tea. The special thing about this tea is the method of shading it (protecting from the sun) for about 100 days. That makes this tea extra sweet. The name "gyokuro" translates as "jewel dew" (or "jade dew")(Wikipedia)

Here is a shot from one of our tea ceremonies, featuring Gyokuro.

Another "jewel" is the Four Seasons Oolong, this one is a Vietnamese variation. Equally delicious, with fruity and flowery notes. We used the original Si Ji Chun from Taiwan before.

Finally, we have a return of Keemum Mao Feng, a well-known Chinese black tea.

All three teas from February.

The three specials from February can be seen on the main picture.

-------------------------------------------------------------------------------------------------------------