Is Kombucha made out of mushrooms?

Kombucha is not made out of mushrooms. While it may be commonly referred to as a "mushroom tea," the name is actually derived from the culture used to ferment the beverage, which is often called a "kombucha mushroom" or "kombucha SCOBY" (Symbiotic Culture of Bacteria and Yeast).

Kombucha is made through a fermentation process that involves combining sweetened tea with the kombucha culture. The culture, which resembles a flat, rubbery disc, is composed of a symbiotic mixture of bacteria and yeast. During fermentation, the yeast consumes the sugar in the tea and converts it into alcohol, which is then further metabolised by the bacteria into organic acids, minerals, vitamins, and other compounds.

The kombucha culture acts as a living organism that aids in the fermentation process. It contains various strains of bacteria, including Acetobacter, Gluconacetobacter, and Lactobacillus, as well as yeast strains such as Saccharomyces and Brettanomyces. These microorganisms work together to create the unique flavour and health benefits associated with kombucha. 

While the kombucha culture may resemble a mushroom, it is not a fungus. It is more closely related to a symbiotic colony of bacteria and yeast. The culture forms a protective layer on top of the fermenting tea and can reproduce and grow over time, allowing kombucha enthusiasts to share or start new batches.

It is important to note that the term "kombucha mushroom" can be misleading and may contribute to the misconception that kombucha is made from mushrooms. In reality, the primary ingredient in kombucha is sweetened tea, and the kombucha culture is responsible for the fermentation process.