Do You Really Know Your Kombucha?

Kombucha is everywhere — but how often do you ask: what tea is it actually made from?

Yes, kombucha is a fermented tea drink powered by a SCOBY (Symbiotic Culture of Bacteria and Yeast). But the type of tea used as the base makes a huge difference — not just in flavor, but in fermentation dynamics, antioxidant content, and functional benefits.

At SKS Nutrition, we explore how different tea bases shape the science and soul of kombucha.

🍃 Not All Teas Ferment the Same

🌱 Green Tea Kombucha

High in catechins and polyphenols → boosts SCOBY activity
Crisp acidity, vegetal notes, mild bitterness
Strong antioxidant profile, but sensitive to over-fermentation

🌸 Oolong Tea Kombucha

Semi-oxidized tea with built-in floral/fruity aromas
Rich layers of peach, honey, and ripe fruit after fermentation
Ideal for crafting aromatic kombucha profiles

🔴 Black Tea Kombucha

Fully oxidized → more theaflavins and thearubigins
Smooth, malty, caramel-like tones post-fermentation
Low acidity perception, great for “entry-level” kombucha drinkers

☁️ White Tea Kombucha

Delicate and naturally rich in flavonoids
Soft floral notes, gentle sweetness, clean finish
Best for light fermentation cycles — avoid high acidity

🧡 Raw Pu-erh Tea Kombucha

Complex microbial interplay with intense grassy and earthy tones
High polyphenol content → strong fermentation reactions
Rare in the market, but full of potential for bold, functional brews

🔍 So… What’s in Your Kombucha?

✅ Is it just acidic fizz with a “tea label”?
✅ Or is it crafted with intentional tea fermentation science?
✅ Can you taste the difference between a green tea base and an oolong one?

True kombucha innovation starts with understanding tea.
Not just fermentation — but the botanical chemistry behind it.

Visit us to learn more about functional tea fermentation, ingredient sourcing, and product development:
👉 www.sksnutrition.com

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