A new study shows that the type of tea used to brew kombucha significantly alters its flavor, chemical profile, and antioxidant activity. Researchers compared five tea varieties and found green and oolong versions produced the strongest biological effects.
Scientists at Wrocław University of Environmental and Life Sciences and Wrocław Medical University tested kombuchas made from black, green, white, oolong, and pu-erh teas. The team tracked changes in polyphenols, volatile compounds, and free-radical scavenging capacity after fermentation with a SCOBY.
Green and oolong tea versions showed the highest antioxidant activity. These batches also developed distinct floral and fruity aromas, while black and pu-erh versions produced earthier notes.
Associate Professor Helena Moreira noted that each tea acts as a unique matrix that influences fermentation dynamics and the final beverage composition. The researchers stressed that the laboratory findings do not confirm health benefits in humans and called for further clinical studies.
