The fermented tea beverage known for its marketed probiotic properties and commonly sold in bottles is kombucha.
Kombucha is made by fermenting sweetened tea with a SCOBY, a symbiotic culture of bacteria and yeast. The yeast consumes sugars and produces compounds including alcohol, while acetic-acid bacteria convert some of that alcohol into acids. This creates kombucha’s tart flavor and gentle natural carbonation, especially after bottling for a secondary fermentation.
The drink is traditionally associated with China and later spread through Russia, Eastern Europe, and Germany before becoming a global commercial product. Bottled kombucha often contains less than 0.5% alcohol, though fermentation conditions and labeling rules can vary. Flavored versions may include fruit juice, herbs, or spices.
A common misconception is that the SCOBY is a mushroom or fungus. It is actually a cellulose-rich microbial mat. Another caution is that “probiotic” is a marketing and biological description, not proof that every bottled product delivers a specific health benefit; cultures and quantities vary widely.