Kombucha is a traditional fermented tea whose consumption has increased in recent years due to its anti-inflammatory, antioxidant properties. A review of literature revealed opportunities to improve the kombucha fermentation process and to look more closely into the conditions that influence microbial growth and survival. Commercial kombucha products were purchased and microbial and chemical profiles were measured. The effects of freeze-drying SCOBY, the starter culture used to ferment kombucha, was investigated to evaluate the changes in microbial composition and chemical characteristics of kombucha. The pH, brix, titratable acidity, microbial diversity and refractive index data of kombucha prepared using freeze-dried SCOBY were sampled over a 10 day fermentation at 28 ± 2° C, and compared with the control, kombucha prepared from untreated SCOBY. This study revealed that kombucha made from treated and untreated SCOBYs differ significantly both in regards to microbial and chemical profiles. But since the results showed a general trend of increase in microbial content and titratable acidity, decrease in pH and refractive index, and the growth of new layer of SCOBYs, freeze-drying SCOBYs could be a way to better understand how to standardize the the variability in product quality and maintain SCOBY, more efficiently.