The tea in your kombucha changes more than just the taste

Scientists from Wrocław Medical University discovered that the type of tea used to make kombucha significantly affects the final beverage. The research compared kombucha made from black, green, white, oolong, and pu-erh teas. During fermentation, SCOBY microorganisms transform sugars into alcohol and acids, creating the characteristic sour taste and complex aroma. Using advanced analytical methods, researchers found that fermentation causes changes in polyphenols, catechins, and aromatic compounds. Kombucha made from oolong and green tea showed the highest antioxidant activity and the greatest capacity to neutralize free radicals. The researchers emphasize that these findings come from laboratory analyses and should not be interpreted as proof of specific health benefits in humans.