Tea-Driven Fermentation: Green and Oolong Boost Kombucha's Chemistry and Antioxidants
New research shows that the tea type used to brew kombucha dramatically shapes its fermentation dynamics, producing highly distinct chemical and aroma profiles; green and oolong teas yielded kombuchas with stronger antioxidant activity, while aroma shifts included floral/fruity compounds—though clinical health benefits in humans still require further study.