First originated from China or Japan, this novelty drink is made by adding specific strains of bacteria, yeast and sugar to green or black tea, leaving it to ferment for a week or more.
During this process, bacteria and yeast form a mushroom-like film on the surface of the drink. That’s why some call kombucha a “mushroom tea”. This process of fermentation makes acetic acid, which can also be found in vinegar, along with other several acidic compounds.
It is so beloved and recommended because it’s very healthy: it contains some species of lactic-acid bacteria which work great as a probiotic. And as we well know, probiotics provide our gut with healthy bacteria, improving many aspects of health, like digestion, inflammation and weight loss.