The tea in your kombucha changes more than just the taste
Jun 23, 2026
Scientists discovered that kombucha’s flavor, chemistry, and antioxidant activity vary dramatically depending on the tea used to make it. Green and oolong tea kombuchas emerged as the most biologically active, while fermentation transformed each tea into a distinctly different beverage.
https://www.sciencedaily.com/releases/2026/06/260621060313.htm
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