2025/11/26 by Ma, Tianyang, Zhang, Boyi
paper · doi:10.14288/cjur.v9i1.199570
Kombucha is a fermented beverage originating from China over 2000 years ago. It has gained global popularity due to its potential health advantages. Currently, there is limited research on the food safety of kombucha fermented by various tea types. This study aimed to investigate the influence of tea types on the pH levels of kombucha, focusing particularly on blue tea (Butterfly Pea Flower) which is a relatively less investigated variety. An experiment was conducted in 2024 with 24 sample jars distributed across black, green, red, and blue tea bases. The pH measurements were collected during a two-week fermentation period. The study indicates a consistent decrease in pH levels across all tea types, with blue tea kombucha exhibiting the lowest pH value. Despite variations, all tea types remained within the food-safe pH range throughout fermentation, suggesting that kombucha made from blue tea is safe for consumption. These findings may provide valuable insights for consumers, producers, and regulators regarding the food safety of blue tea kombucha. This experiment may fill the current research gap and underscore the reproducibility of the experiment's results. Overall, this experiment can contribute to the exploration of factors influencing kombucha fermentation and provide direction for future research.