Kombucha tea dates back over three thousand years. It is made by adding Sugar (any type) to boiling filtered water and making green or black tea. When it cools you add your culture which eats the Sugar (in 7 to 14 days) and produces a drink rich in vitamins. B vitamins are essential vitamins ( our bodies don't produce them)

some kombucha vitamins and minerals:
-B1 thiamin, to metabolise carbohydrates
-B2 riboflavin, to metabolise Proteins
-B3 niacin, involved in the release of energy from carbs fats and proteins
-B6 pyridoxin, to metabolise proteins ,absorb amino acids in the intestines and transport to body tissue.Use of oral contraceptives increases the need for pyridoxin.
-B12 cobolamin to matabolise protein and nucleic acid.B12 is not available in plant life ( note to vegetarians)
-Glucoronic acid is a whole body detoxifier flushing both enviromental and metabolic toxins and poisons out of our systems.
-Hyaluronic acid is a key component in connective tissue(also to make exepensive skin creams and lotions)
-Condroitin-sulfate is a basic component of cartilage and mucoitin-sulfuric is a building block of the stomach lining
-Dextrogyral is found to be deficient in many cancer patients.

The moscow central bacteriological institute have suggested that Kombcha tea is helpfull in fighting immune deficiencies, cancer, diarrhea ,prostate problems, male and female incontinence, hemorrhoids, PMS, menopausal symptoms, weight imbalance, aging skin, hair loss and greying hair, kidney and gallstones,high cholesterol and hardening of the arteries, acne, psoriasis, diabetes and hypoglycaemia.

I know,WOW sound great (but what does this stuff taste like) Black tastes like the best ice tea you ever drank.Green tastes like a sweet white wine. The longer you leave it ferment the less sweet it is.

I ordered mine from sproutmaster.com

Thats all I know
Stonehedge