Conis is a freelance writer. It’s been spotted in the hands of celebrities, a murky-looking drink with an exotic name: kombucha. The beverage originally hails from China, where it first earned a ...

However, kombucha technically is not a member of the mushroom family; rather, it is a live culture of multiple species of yeast and bacteria, grown to make a mildly acidic fermented beverage.

Just combine tea and sugar with a kombucha culture known as a SCOBY (symbiotic culture of bacteria and yeast), aka the "mother," also known as a tea mushroom, tea fungus, or a Manchurian mushroom ...

This fall, Wade will open Georgia’s first kombucha brewery and taproom—the third in the Southeast—moving production of Golda Kombucha from Tucker to a 6,000-square-foot space near the ...

Fermentation forms a "kombucha mushroom," which is not really a mushroom but is actually a symbiotic colony of bacteria and yeast, or SCOBY. The yeast produces alcohol from the sugar, ...

However, kombucha technically is not a member of the mushroom family; rather, it is a live culture of multiple species of yeast and bacteria, grown to make a mildly acidic fermented beverage. 1,2 ...

Kombucha, which has been around for over 2,000 years, ... with the help of a SCOBY—a.k.a. "a symbiotic colony of bacteria and yeast"—which looks a bit like a floating mushroom.

The growth of kombucha is fascinating, both as a hot trend in the beverage aisle and in the biological sense, since it is brewed with a live, expanding bacterial culture.

To make kombucha, you need a symbiotic ... Some call it a tea fungus, or a mushroom. Really it’s a slimy, rubbery cellulose mat, like a silicone implant that smells of vinegar.