"What's that stuff you're drinking?  It looks like tea.  Is it?"

"Well, technically, Yes.  It's kombucha."

"How do you say that again?"

"It's pronounced, 'cuhm-boo-cha'."

Kombucha is a fermented beverage made with tea--usually black, sugar, water, and a kombucha "mushroom."

The mushroom isn't an actual mushroom, it just resembles the shape of the cap.  The kombucha mushroom is a living organism which grows and reproduces itself, feeding off the small amount of sugar in the tea, and in the process ferments the beverage.  It is a combination of healthy bacteria and yeasts.  The final product, kombucha, is reported to have beneficial types of acids, enzymes, and vitamins.  It is usually drunk for health reasons, but lately has become a contemporary household drink.

The origins of kombucha lie in Asia, between Russia and Japan, where it has been drunk for centuries.  The Russians refer to the beverage as "kvass."  Whereas "cha" in Japanese means tea.  

Some folks make their own at home and sell the reproduced kombucha mushrooms on Ebay.  Most consumers purchase the kombucha from a reputable bottler.

This week I'll be speaking with the top Kombucha manufacturer--GT of Synergy Drinks.  How GT got into the business of unusual healthy beverages is fascinating.  Not only as a teenager did he build a very successful company,  he also helped his mother overcome an aggressive breast cancer.