Kombucha　is　a　health-promoting　fermented　beverage　worldwide.　The　present　study　compared　the　free-radical　scavenging　abilities　and　total　reducing　power　(TRP)　of　kombucha　prepared　from　low-cost　green　tea　(LGTK),　black　tea　(BTK),　and　tea　powder　(TPK).　LGTK　had　the　highest　scavenging　abilities　against　2,2-diphenyl-1-picrylhydrazyl　(DPPH),　superoxide　anion　and　hydroxyl　radicals,　while　BTK　showed　the　highest　TRP.　Changes　in　content　of　probiotics　in　LGTK　were　investigated　during　storage　as　well.　The　number　of　acetic　acid　bacteria　decreased　moderately　up　to　10　days　of　storage.　The　number　of　lactic　acid　bacteria　(LAB)　decreased　significantly,　and　their　survival　rate　was　only　0.98%　at　the　8th　day　of　storage.