Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity

Figure 1

Appearance of kombucha prepared from green tea, black tea, and pu’er tea (from left to right) at the beginning of the fermentation process (a) and after 12 days of fermentation (b). After 20 days of fermentation, the kombucha tea prepared from black tea showed a dark-brown color, whereas the kombucha tea that was prepared from the green tea and pu’er tea displayed a color between tan brown and creamy white ((c) green tea; (d) black tea; (e) pu’er tea).