Kombucha is a tea beverage made by fermenting tea (generally black tea or sometimes green and oolong tea) and sugar with a symbiotic culture of yeast and bacteria (we call it the SCOBY) for 7 to 10 days.
The SCOBY is a biofilm of microorganisms resembling a mushroom cap, which becomes a starter for subsequent brews. The SCOBY comprises various acetic acid bacteria and yeasts.
Kombucha has been consumed since 220 BC. The exact origins of Kombucha are not known, although China is likely to be the place of origin. It may have been originated as recent as 200 years ago or as long as 2000 years ago. During the period of Tsin Dynasty in Manchuria, China, the tea was known for its suspected magical properties.