Spray drying microencapsulation is a technique employed to enhance the stability of bioactive compounds and reduce costs. Passiflora edulis leaf tea, a source of flavonoid compounds, is a promising alternative medium for developing kombucha-type beverages with functional properties.  This study investigated the microencapsulation of Passiflora edulis kombucha using spray drying technique. The powder was characterized by moisture content, water activity, flavonoid content, and antioxidant activity. Passiflora edulis leaf infusion (10 g/L) with sucrose (65 g/L) was fermented for 12 days with kombucha inoculum. The fermented liquid was homogenized with 20% (w/w) wet kombucha bacterial cellulose and a 1:1 maltodextrin-gum arabic blend (15% w/v). The mixture was spray-dried at 110°C in an MSD 1.0 spray dryer (Labmaq, SP, Brazil). Moisture content was determined by gravimetric method and water activity by direct measurement (Decagon, Pullman, WA, USA). Flavonoid content was determined using the aluminum chloride colorimetric method and antioxidant activity was assessed by the ABTS radical scavenging assay. For assays, 0.1 g of powder was dissolved in 20 mL of an ethanol:acetic acid:water solution (50:8:42) and subjected to ultrasound extraction (ALTSONIC Clean 3IA, SP, Brazil) for 30 minutes. The powders presented low moisture (2.30%) and water activity (0.160), preventing deterioration reactions and microbial growth. The microencapsulation process yielded a powder with a flavonoid content of 255.03 ± 0.177 mg QE/100g and an ABTS radical scavenging activity of 64.38 ± 2.15 μmol TE/g. The dried material presented low moisture and water activity, indicating stability during storage. The presence of flavonoids and antioxidant activity in powders suggests its potential as a functional food ingredient. Further research exploring the effects of different drying conditions and microencapsulation formulations may optimize the retention of bioactive compounds.