Kombucha, the popular effervescent drink that has become a health star, may possess health benefits that go far beyond what most of us may ever imagine. A recent study published in Food Chemistry has discovered that the health benefits derived from this famous beverage highly depend on what kind of tea is used to brew it.
Researchers have found that different types of tea produce different levels of polyphenols in kombucha. What are polyphenols? These are natural metabolites that are commonly present in most plants and are believed to reduce the risk of several diseases, including cardiovascular problems and some cancers. Scientists have tested five different types of tea leaves to brew kombucha, which yielded different polyphenols in the final product.
Green tea, the most popular variety of tea among many health enthusiasts, has been found to be the most polyphenol-rich type of tea. Not surprisingly, kombucha made from green tea leaves resulted in a final product that was the richest in terms of disease-preventing compounds. This type of tea contains lots of antioxidants called catechins, which in turn are responsible for most green tea health benefits.
Black tea, which is often used for making traditional kombucha also has a considerable amount of polyphenols. However, unlike green tea, black tea leaves yielded a different set of disease-preventing compounds.
The study has also found that oolong, white and herbal teas may also be used to brew a healthy glass of kombucha. Each of these types of tea resulted in a different spectrum of health benefits conferred to the final product. For instance, oolong tea proved to be a happy medium between green and black teas. White tea, in its turn, contains fewer polyphenols and antioxidants but may be used to make kombucha with delicate flavor. Herbal teas, which actually refer to a number of different herbs, may also be used to make a healthy beverage, although they generally lack polyphenols entirely. However, it is worth noting that different herbal teas may provide different health benefits.
The findings of the study may prove to be truly valuable to a wide range of people. First of all, the knowledge that different types of tea may produce different sets of health benefits in the final product of kombucha making may be used by those who are serious about making this delicious beverage at home. Being well-informed about the potential health benefits of different types of tea will enable a person to choose the one he/she prefers. Secondly, the study may prove to be beneficial to commercial kombucha producers since it may help them identify what kind of tea to use to make a particular type of kombucha with certain health benefits advertised.
The study published in Food Chemistry may prove to be truly valuable to those of us who are interested in the health benefits provided by kombucha. Being aware of what kind of tea is used to make kombucha may be crucial in terms of making the right choice and brewing a delicious and healthy drink. Thus, if one prefers a more traditional approach to making kombucha, using black tea leaves will provide a set of disease-preventing compounds for boosting one’s health. On the other hand, if someone prefers to experiment with making kombucha, using green, white or oolong teas may be a good idea, as they will provide a wider array of potential health benefits conferred to the final product.