Announcement: Tea Type Dramatically Alters Kombucha’s Chemistry and Antioxidant Power, Study Finds

Last updated: 15/08/2026 21:29

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Scientists have discovered that kombucha's antioxidant activity, flavor, and chemical composition vary dramatically based on the tea used to make it, with green and oolong varieties showing substantially higher bioactive properties than black or white tea kombucha. — Photo by Markus Winkler on Unsplash (Unsplash License)

1 min read|54 words

The tea you use to make kombucha isn't just about flavor—it fundamentally changes the beverage's antioxidant power and chemistry. New research shows green and oolong tea kombuchas have significantly higher biological activity than black or white tea varieties. Read how fermentation amplifies these differences.

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ByProf. Giorgi Pkhakadze

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Prof. Giorgi Pkhakadze, MD, MPH, PhD, is Editor-in-Chief of the Georgian Medical Journal and Chair of the Public Health Institute of Georgia (PHIG). He is Professor and Head of the Department of Social and Behavioural Sciences at David Tvildiani Medical University, and Secretary/Treasurer of the UEMS Section of Public Health. ORCID: 0000-0001-7609-4515.

Announcement: Tea Type Dramatically Alters Kombucha’s Chemistry and Antioxidant Power, Study Finds

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