Kombucha is a traditional refreshing beverage usually prepared by fermentation of sweetened black or green tea. In this study, it was aimed to investigate the effects of different raw material usage on composition and sensory properties of kombucha beverage. For this aim, cherry laurel, red raspberry, blackthorn fruits and black carrot juice concentrate were added to green tea infusion. After 40h of fermentation at 28 +/- 2 degrees C, beverages were stored at 4 degrees C for 10 days. During fermentation and storage; total acidity, pH, brix, colour, total phenolic matter content, antioxidant capacity (DPPH, FRAP and CUPRAC assays) and total monomeric anthocyanin content of the samples were analyzed. Furthermore, the changes in sensory properties were determined periodically. Total phenolic content and antioxidant capacities of the products were increased when compared to uncultivated substrates. The results demonstrated that use of anthocyanin rich raw materials together with green tea for fermentation contributed nutritional value, functional and sensory properties of the kombucha beverage.