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ASBC Program

Session: Posters: Analytical II

P-08 - Impact of Hot versus Cold Steeping of Tea on the Chemical Characteristics of Kombucha

Thursday, August 14, 2025
4:30pm - 5:15pm PDT
Location: Sinatra Ballroom Foyer
Abstract: Kombucha is a drink made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has gained popularity in recent years in the United States due to its reported health benefits as a source of probiotics. The objective of this project was to determine the influence seeping time and temperature have on the physical and chemical characteristics of kombucha. An initial solution containing sugar and water with a Brix of 9.6 was created split into 4 equal aliquots and used for all fermentations. As a control, black tea was added to one aliquot when the sugar mixture was still hot and allowed to seep for 10 minutes. In contrast, the other three experimental portions of sugar solution were cooled to room temperature prior to seeping the tea. An equal amount of black tea was seeped in the sugar solution for eight, twelve, and eighteen hours. Pre (tea) and post-fermentation (kombucha) products were analyzed for total acidity, pH, Brix, total polyphenols, antioxidants, and caffeine. Flavor and aroma compounds were also analyzed following the completion of the fermentation process using a Gas Chromatogram – Mass Spectrometer (GC-MS).  A one-way ANOVA was run to determine statistical (p < 0.05) differences between the characteristics analyzed. Statistical differences were observed for total polyphenol content (TPC), and total acidity. Overall, this project showed that there were chemical differences in the physical and chemical characteristics based upon the duration at which the tea was seeped at