and Methods Preparation of fermented tea Kombucha were prepared using low-cost green tea, black tea, and tea powder purchased from Damin Food (zhangzhou) Co., Ltd (Fujian, China). Briefly, 3.0 g of black tea, low-cost green tea, and tea powder, respectively, were steeped in 400 mL of boiling water and for 20 min. The infusions were then filtered using filter paper and sucrose (5%) was subsequently dissolved in the resulting clear filtrate. Subsequently, 200 mL of sugared Abstract Kombucha is a

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... ealth-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities against 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radicals, while BTK showed the highest TRP. Changes in content of probiotics in LGTK were investigated during storage as well. The number of acetic acid bacteria decreased moderately up to 10 days of storage. The number of lactic acid bacteria (LAB) decreased significantly, and their survival rate was only 0.98% at the 8 th day of storage.