mushroom tea was one of the favorite beverages among Soviets – and those worldwide who had access to Soviet products – during Soviet times. A fermented beverage consisting of sweet tea, yeast and acetic acid bacteria bacteria was considered healthy alternative to carbonated beverages while providing B-class vitamins. A typical glass contained 30-40 calories and 2-8 grams of sugar.

Two millennia ago, this drink first made waves in China and Russia before spreading worldwide. Part of its success stems from being easy to produce at home – especially as homebrewing kits were readily available – the drink derived its popularity through easy home cultivation of its “tea mushroom”, commonly referred to in America as kombucha tea or tea fungus; when mixed with tea and sugar it becomes fermented as its bacteria feed on sugar while producing acids to ferment it further into beverage form. When properly made kombucha tea should have a pH below 3.9 which eliminates most pathogens making this beverage safe to drink!

As the drink gained in popularity, more and more people began making kombucha at home using local mushroom cultures or purchasing it online stores. Over time, its cult following has continued to expand with mushroom tea now being sold at most health food stores as a healthy drink option. Furthermore, media reports have touted its many healthful attributes including probiotic properties.

To create a glass of this refreshing drink, combine several teaspoons of tea mushroom with hot water in a bottle and allow it to steep for several hours before straining and drinking it. Although slightly fizzy in its initial state, more water may be added if desired for diluting purposes; alternatively juice or other flavors can also be added for flavor enhancement; it is often advised to drink this beverage alongside food in order for your digestive system to break down alcohol more efficiently.