Description
A concentrated kombucha tea extract produced by symbiotic fermentation of sweetened tea by a SCOBY (symbiotic culture of bacteria and yeast), followed by membrane filtration and vacuum concentration. Retains the organic acid profile, polyphenols, and characteristic kombucha aroma.
Amber to dark brown viscous liquid or spray-dried powder. Mild sweet-acidic aroma with characteristic kombucha notes. Provided pasteurized for shelf stability in concentrate format.
We supply kombucha concentrate products from manufacturers in China holding ISO, Halal, Kosher, GMP and other certifications relevant to the product and production.
Common market formats include 5x and 10x liquid concentrate, and spray-dried powder at 5 to 10 percent total organic acids on a dry basis. Customer-specific tea base (green, black, oolong, white) and acidity profiles are available on request.
Bulk and reduced-MOQ shipments. Batch-level COA covering total organic acids, gluconic and glucuronic acid content, polyphenol content, alcohol content, microbiology, and heavy metals.
Introduction
Kombucha is a traditional fermented tea beverage with origins in East Asia and a documented history extending over a thousand years. The fermentation is performed by a symbiotic culture of acetic acid bacteria and yeasts that produces a complex mixture of organic acids, B vitamins, and trace bioactive compounds from sweetened tea.
Modern commercial kombucha has grown into a major beverage category, supported by consumer interest in fermented and probiotic-positioned products. Concentrate formats support efficient global logistics and finished-product manufacturing flexibility.
Production proceeds by fermenting sweetened tea (typically black or green) with a SCOBY for 7 to 30 days, depending on the target acid profile. The finished kombucha is filtered to remove the SCOBY and yeast cells, pasteurized for shelf stability, and concentrated by vacuum evaporation or membrane filtration.
Alcohol content is a regulatory consideration: kombucha fermentation produces both organic acids and ethanol, and finished products must meet beverage alcohol limits (typically below 0.5 percent for non-alcoholic positioning) or be marketed as alcoholic beverages with appropriate licensing. Concentrate products document residual alcohol content per lot.
Regulatory framework treats kombucha and its concentrates as recognized foods in major markets, with specific microbiological and alcohol-content requirements depending on the jurisdiction and finished-product positioning.
Where it is used
- Ready-to-drink kombucha beverage manufacturing through reconstitution
- Functional shot and concentrate beverage products
- Powdered kombucha sachet and stick-pack products
- Functional food fortification in bars, gummies, and snack products
- Premium nutraceutical and supplement formulations
- Cosmetic and skincare functional ingredient applications
- Sports nutrition recovery and hydration formulations
Technical data
| Item | Specification |
|---|---|
| Appearance | Amber to dark brown viscous liquid or spray-dried powder |
| Total organic acids | ≥ 5.0% (concentrate basis) |
| Gluconic acid | ≥ 2.0% |
| Polyphenols | ≥ 1.0% |
| Alcohol content | ≤ 0.5% (documented per lot) |
| pH | 2.5 to 3.5 |
| Total plate count | ≤ 1000 cfu/g (pasteurized) |
| Yeast and mold | ≤ 100 cfu/g |
| Heavy metals (as Pb) | ≤ 1 mg/kg |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.