Some call it a tea, some call it an elixir. Either way, it's a miracle, and it's been used around the world for hundreds of years to help restore balance and vitality.

Nowadays we experience a return to healing measures that are close to nature; also remedies and foods of a natural origin - away from industrial packaged products. This may be one of the reasons for the great attractiveness and fascination of the healthful beverage called Kombucha.

Communalities of yeasts and bacteria have been used by people, and applied for their well-being, since ancient times in all the world for the creation of health-promoting fermented drinks and foodstuffs.
We read already in the Bible (Ruth 2:14) that the land-owner Boas invited the Moabite Ruth, who later became his wife, during her gleaning of grains: "Come over here and eat some bread and dip your morsel into the vinegar-drink! And she sat down beside the reapers; and he reached her parched corn and she ate and was sufficed and left."

This biblical report from around 1000 B.C. not only gives us a hint of their exemplary nutritional habits, although they were modest by our perspective, we see from it also that, even at that time, people prepared beverages with microorganisms of lactic acid and how they served the people for strength and refreshment during the hard work of harvesting.

An ancient, pure relative of these related symbioses of bacteria and yeasts is the tea-fungus called Kombucha. It comes from the area of East Asia and came into Germany via Russia, around the turn of the century.

This ancient house-remedy is used more and more also in other countries against all possible defects. The mushroom consists of a gelatinoid and tough mushroom-web membrane in the form of a flat disk. It lives in a nutrient solution of tea and sugar, in which it constantly multiplies through germinating.

The fungal disc at first spreads over the entire surface of the tea and then thickens.

When one treats the mushroom correctly, it thrives, germinates, and will accompany its owner for life.
During the fermentation and oxidation processes, the mushroom effects diverse complicated reactions in the tea-setting, either one after the other or side by side (these are assimilation- and dissimilation-processes).

The tea-mushroom feeds on the sugar and, in exchange, produces other valuable substances which change into the drink: glucuron-acid, acetic acid, lactic acid, vitamins, amino acids, antibiotic substances, and other products. The tea-mushroom is, therefore, a real, tiny biochemical factory.