Black Tea Kombucha Culture

Black tea kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY). It is used to ferment sweetened black tea, producing kombucha, a fermented beverage. The SCOBY consumes sugar and produces acids, gases, and trace amounts of alcohol.

Manufacturers use black tea kombucha culture to produce fermented beverages like kombucha. It acts as a starter culture, providing the characteristic tangy flavor and effervescence. It is most commonly found in bottled drinks.

Black tea kombucha culture is not a listed FDA-approved food additive. However, the base ingredients (tea, sugar, water) are generally recognized as safe. JECFA has evaluated kombucha and determined it does not pose a safety concern at typical consumption levels. Some studies suggest potential benefits from the fermentation byproducts, but more research is needed. High consumption may lead to digestive upset in some individuals.