or SCOBY) that originates from the fermentation of tea. Although it shares similarities with the vinegar mother, the bacteria in the kombucha mother are adapted to the fermentation of tea.

Kombucha most likely started in China and spread to Russia over 100 years ago. It is often called mushroom tea because of the SCOBY that forms on the top, resembling a mushroom. SCOBY is actually ...

will produce a sweeter kombucha, while a longer one (10+ days) will give you a tangier, more vinegar-like flavor. 3. During fermentation, you’ll notice a new layer of SCOBY forming on top of the ...