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Traditionally brewed kombucha is a fermented tea beverage made by combining sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). This mixture undergoes a natural fermentation process over several days to weeks, during which the SCOBY metabolizes the sugars in the tea, producing organic acids, carbonation, and a distinctive tangy flavor. The resulting drink is often mildly effervescent and may be flavored with fruit juices or herbs before bottling. Traditional kombucha is valued not only for its unique taste but also for potential health benefits associated with probiotics and organic acids formed during fermentation
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