Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitamins originating mainly from tea, amino acids, and biologically active compounds—polyphenols in particular. Kombucha is prepared mainly in the form of black tea, but other tea types are increasingly often used as well, which can significantly impact its content and health benefits. This work shows that the type of tea has a significant influence on the parameters associated with the antioxidant potential, pH, as well as the content of acetic acid, alcohol or sugar. Red tea and green tea on the 1st and 14th day of fermentation are a particularly prominent source of antioxidants, especially polyphenols, including flavonoids. Therefore, the choice of other tea types than the traditionally used black tea and the subjection of these tea types to fermentation seems to be beneficial in terms of the healthy properties of kombucha.

中文翻译：

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白茶、绿茶、红茶和红茶中的康普茶饮料的化学成分和抗氧化活性。

康普茶是一种发酵茶饮料，是细菌培养物和酵母共生性质的结果，即所谓的 SCOBY（细菌和酵母共生培养物）。康普茶的特点是化学成分丰富且具有健康特性。它包括主要来自茶的有机酸、矿物质和维生素、氨基酸和生物活性化合物（尤其是多酚）。康普茶主要以红茶的形式制备，但其他茶类型也越来越多地被使用，这会显着影响其含量和健康益处。这项工作表明，茶的类型对与抗氧化潜力、pH 值以及乙酸、酒精或糖含量相关的参数有显着影响。发酵第 1 天和第 14 天的红茶和绿茶是抗氧化剂特别重要的来源，尤其是多酚，包括类黄酮。因此，就康普茶的健康特性而言，选择传统使用的红茶之外的其他茶类型并对这些茶类型进行发酵似乎是有益的。