1. What makes it special?
Fermented tea produced through a symbiotic culture of bacteria and yeast (SCOBY). Fermentation produces organic acids, tea polyphenol metabolites, and natural carbonation.
2. Taste and texture
Tangy, crisp, and naturally fizzy.
3. Functional benefits
✓ Tea polyphenols
✓ Organic acids
✓ Naturally sparkling
4. Key Compounds
• Polyphenols
• Acetic Acid
• Gluconic Acid
5. How to Enjoy
Best during daytime. Start with 100 ml, increase to 250 ml.
6. The Fermentation Science
Diversity: 10–30 strains
CFU: 10⁶–10⁸ per ml
Dominant: Acetobacter spp.