Let's be honest- Karl makes the best Kombucha there is. It was not always so, and still in the heat of the summer we have too-tart batches, but he has perfected the art of Kombucha and I love him for it. Among other things.
It is made with Jasmine Green Tea and sugar, the resulting Kombucha having no sugar or caffeine. Karl bottles it while still a bit sweet, and it finishes its fermentation in the bottle. The final product is like Champagne. The stoppers pop similarly and the bottle overflows. Bubbly.
We pour through a strainer over ice to drink. The foamy head on the Booch (as Toly calls it) is delicious! When we have plenty, I can drink at least a bottle a day, sometimes 2.