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Kombucha is a fermented tea beverage that is made by adding a symbiotic culture of bacteria and yeast (SCOBY) to sweetened tea. The SCOBY consumes the sugar and transforms the tea into a slightly acidic, effervescent drink containing various organic acids, enzymes, and trace amounts of alcohol. The fermentation process typically lasts for several days or weeks, depending on the desired level of tartness. While the exact origins of kombucha are debated, it is believed to have originated in Northeast China (Manchuria) around 220 BC and was traditionally consumed for its purported health benefits. From there, it spread to other parts of the world through trade routes. Today, kombucha is widely available commercially in a variety of flavors, with fruit, herbs, and spices often added after fermentation. It is commonly consumed as a refreshing beverage and is sometimes used as a mixer in cocktails.