*3.1. Appearance of Kombucha Tea during Fermentation*

Kombucha tea was prepared from green, oolong, and black teas using 1% (*w*/*v*) tea leaves and 10% (*v*/*v*) fermentation broth in the preparation of tea fungus as a starter culture. After 15 days of fermentation, the kombucha tea prepared from black tea appeared as a dark-brown color, while the kombucha tea that was prepared from the green tea and oolong tea displayed a brown color. During the fermentation period of kombucha preparation over 3–15 days, a thin film appeared on top of the culture medium, which was identified as the cellulose produced by the acetic acid bacteria (Figure 1).

**Figure 1.** Appearance of kombucha prepared from green tea (**A**), oolong tea (**B**), and black tea (**C**) at the beginning of the fermentation process and after 15 days of fermentation.
