"Kombucha" is the traditional name used for sweetened tea fermented using a symbiotic culture of bacteria and yeast (SCOBY). Kombucha has been prepared in various cultures around the world since ancient times. It is made by first steeping tea leaves to form a strong brew of tea. Sugar is added to create sweet tea. Once the live kombucha is added to the sweet tea it begins to consume the sugar converting it to acetic acid. The brewing vessel is covered with a fine tightly woven cloth to allow oxygen to feed the metabolic process of fermentation. After 2 to 3 weeks the kombucha brew becomes tart and tangy. Once bottled the live bacteria continue to consume any remailing sugars and build natural carbonation resulting in a delightfully light effervescent drink.