Kombucha is a traditional, fermented tea made with a particular Symbiotic Colony of Bacteria and Yeasts (SCOBY), often referred to as a “mother,” or scientifically, as Fungus japonicus.  This floating, cellulose-encased culture turns a sweetened tea (often black tea) into an energizing, refreshing, tangy drink.  Kombucha contains digestive enzymes, amino acids, vitamins, and glucuronic acid.  It is fermented to taste, and over time, the sweetness gives way to sour.  And, depending on the extent of fermentation, residual sugars and caffeine may remain in the finished beverage.

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