The tea in your kombucha changes more than just the taste
Key takeaways
- Kombucha has surged in popularity worldwide in recent years, becoming one of the most widely consumed fermented drinks.
- Their findings revealed much larger differences than expected.
- The research team compared kombuchas made from black, green, white, oolong, and pu-erh teas.
Why this matters: new research or scientific developments with potential real-world impact.
Kombucha has surged in popularity worldwide in recent years, becoming one of the most widely consumed fermented drinks. While many people choose it for its distinctive flavor, researchers are taking a closer look at what is happening inside the beverage during fermentation and how its ingredients may influence its properties.
Scientists from the Wroc aw University of Environmental and Life Sciences and Wroclaw Medical University (Associate Professor Helena Moreira, Ph D, Associate Professor Ewa Barg, PhD, and Anna Szyjka, MSc Eng.) set out to investigate one key question: Does the type of tea used to make kombucha affect the final product? Their findings revealed much larger differences than expected.
The research team compared kombuchas made from black, green, white, oolong, and pu-erh teas. Their study was published in the journal Food Chemistry.