This study aimed to determine the phytochemical profile (flavonoids, phenolic acids, caffeine, vitamin C, and acetic acid), antioxidant potential (DPPH, ABTS, and FRAP method), total polyphenol (TPC) and flavonoid (TFC) content, as well as pH of eight commercial green tea-based kombuchas. The beverages were enriched with lemongrass
lavender
liquorice and mint
turmeric and lemon
mango
reishi and chaga
mint, rose, and pomegranate. The highest tested properties were found for kombucha with reishi and chaga (FRAP), with mint, rose, and pomegranate (ABTS), as well as with turmeric and lemon (DPPH, TPC, TFC). Among the identified phenolic acids,