Which fermented tea drink is made by using a SCOBY?

Which fermented tea drink is made by using a SCOBY? Kombucha is the fermented tea drink made with a SCOBY.

SCOBY stands for “symbiotic culture of bacteria and yeast.” The culture is usually a rubbery, floating cellulose mat, sometimes called a pellicle, rather than an actual mushroom or fungus. It is added to sweetened tea, most often black tea, where its microorganisms transform sugars during fermentation.

Yeasts first convert sugars into alcohol and carbon dioxide. Acetic-acid bacteria then convert much of the alcohol into acetic acid and other acids, giving kombucha its tart flavor. The process can also make the drink naturally fizzy, especially after a sealed secondary fermentation. Commercial bottles may contain small amounts of alcohol.

Kombucha is widely associated with China, where it has a long tradition, although its exact origin and the history of its name are debated. A common mix-up is Japanese kombucha: in Japan, konbucha traditionally means kelp tea, a completely different drink. Flavorings such as fruit, spices, and juice are often added after fermentation.