Tea fungus (Latin: Medusomyces gisevi) is a unique organism composed of fungal and algal components. It is a symbiosis of yeast fungi and acetic acid bacteria.
This fungus, like kefir grain, is a zoogloeous fungus. Yeasts ferment sugar producing carbon dioxide, while acetic acid bacteria oxidize the alcohol to form organic acids. The result is a fragrant beverage resembling tea kvass.
It is also known as the Japanese fungus, Manchurian mushroom, tea medusa, Japanese mother, fango, kombucha, kombucha, sea kvass, and medusomycent. In the USA, it is known as “kombucha,” and in Spain it is called “Hongo.”
Description of the Tea Fungus
The fungus appears as a thick mucilaginous film floating on the surface of the liquid medium—usually sweet tea. It forms a layer covering the entire surface, so in industrial settings it can be enormous and weigh over 100 kg. At home, it is usually kept in glass jars of 1–5 liters.
It resembles a jellyfish. Its appearance is unappealing—the upper surface is glossy, with filaments hanging from the underside. Beneath it, the sugar and tea are transformed into a healing beverage. The tea fungus film is yellow‑brown.
History of Tea Fungus
This unique fungus became popular as early as 250 BCE. It was used in China during the Han dynasty. The Chinese considered it an elixir of health and longevity. In Ukraine, it was also widespread; earlier it could be found in nearly every rural home. Tea fungus is one of the most ancient organisms.
It is believed to have originated in Ceylon, then spread to India, and later to China. It later reached Europe. Some scientists argue that it first appeared in Tibet, others claim that ancient Greeks used its healing properties. Determining its true origin today is nearly impossible.
In Ukraine, it began to be studied in the late 19th century. That’s when it was determined to be a symbiosis of yeasts and bacteria rather than a true fungus. Scientists identified the zoogloeal composition and its medicinal properties.
In Europe, it first appeared in Germany in the 20th century, where mycologist G. Lindau formally described it in 1913. Since then, tea fungus has been studied continuously. In France, England, and Prussia, it was used to produce vinegar, with patents obtained for vinegar production. It was also consumed as a drink known as tea kvass in CIS countries.
Composition and Beverage Characteristics
The drink made from tea fungus contains about 2.5% ethanol, as well as yeast-like fungi and acetic acid bacteria.
Health Benefits of Tea Fungus
Maintaining a healthy gut microbiome is crucial for immune defense. A balanced intestinal flora helps combat disease and aging—weakened immunity can lead to cancer. Tea fungus drink contains essential acids, removes toxins and waste, and boosts immunity. Importantly, it is completely natural and safe.
Scientific studies have shown it lowers blood pressure and reduces the risk of atherosclerosis. It has a positive effect on acute stomach and intestinal illnesses, and is recommended for stomatitis. An antibiotic known as medusin is produced from it. The beverage helps with colds, headaches, excess weight—it has metabolic properties and improves well‑being.
Tea fungus has been scientifically proven to help treat:
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Throat and nasal diseases
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Infected wounds
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Stomatitis
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Gastrointestinal disorders
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Ear diseases
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Liver conditions
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Eye infections
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Hemorrhoids
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Typhoid
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Headaches
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Atherosclerosis
It strengthens the central nervous system, eases tuberculosis, and heals burns. The drink is recommended after antibiotic use to restore gut flora. It is also used as a hair rinse to strengthen hair and helps relieve hangovers by neutralizing alcohol toxins.
No synthetic medication can match the harmony and positive effects of natural tea fungus.
Tea Fungus–Based Products
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Kombuca: beneficial for atherosclerosis patients
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Kom‑Bancha: prescribed to alcoholics and drug addicts to regain strength; also recommended for cancer patients and diabetics
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Medusin: antibiotic action
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Kom‑Chungmee: supports prostate health, kidney disease, and diabetes
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Kom‑Sencha: lowers cholesterol, tones the body, and supports cardiovascular health
In the USA, the drink made from tea fungus is known as kombucha.
Chemical Composition
The infusion contains:
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Ethanol
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Fructose
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Sucrose
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Glucose
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Acids: lactic, citric, gluconic, malic, acetic, kojic
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Caffeine
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Vitamins: thiamine, ascorbic acid
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Enzymes: lipase, zymase, catalase, amylase
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Chlorophyll and xanthophylls
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Lipids
Cosmetic Uses
A tea fungus infusion is used in skincare. It enhances circulation, stimulates secretion functions, tones and smooths the skin. It is widely employed in cosmetology.
Most soaps disrupt the skin’s protective layer due to their alkaline content, causing irritation. After washing with soap, skin can be wiped with tea fungus infusion to restore its acidity and gently clean it.
For acne, lavender flowers or lavender oil are added to the infusion. This lotion is left in the fridge for 3 weeks then strained and used for washing. Bathing in a mixture of one glass of infusion, aged three weeks, for about half an hour, is also recommended.
For scalp care, rinse hair with the infusion after every wash to strengthen and add shine. For oily hair, nettle leaves are added: brew 2 Tbsp nettle in boiling water, then combine with 1 glass of tea fungus infusion. For brittle hair, chamomile is also added in the same ratio. To thicken hair, add 2 Tbsp dried burdock to the infusion.
As a dandruff remedy, massage the scalp with infusion for 20 minutes after washing, then rinse. The infusion can also be used on hands, feet, or the entire body to improve skin appearance and well‑being.
How to Prepare the Beverage
The fungus does not absorb tea’s aromatics but cannot exist without it—tea is essential for acid synthesis.
To prepare the drink, you only need water, sugar, tea, air, and a calm place. The fungus requires care and occasional cleansing. Yeasts ferment sugar, producing carbon dioxide and ethanol. Bacteria then oxidize ethanol, and acetic acid stops fermentation. The liquid ends up containing residual sugar, tannins, carbon dioxide, and vitamins.
For storage and beneficial infusion, filtered sweet tea is needed—suggesting its origin in Asia where shrubs grow. The stronger the tea, the more vitamins the drink retains. Boiled water is used to avoid excessive calcium.
Standard recipe per 1 L:
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50 g sugar
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2 tsp black tea
Ensure sugar doesn’t touch the fungus directly to avoid rot. The beverage should taste sweet‑sour, refreshing—not too bitter or alcoholic.
Use a wide-mouth glass jar, pour in filtered sweet tea, insert the fungus, and cover with gauze (so it can breathe). Keep at room temperature away from direct sunlight, windows, and drafts.
Even a small piece can multiply quickly—separate the bottom layer from the mother fungus and place it in a prepared jar. The fungus takes about three days to surface, with the first batch ready in one week. The drink is slightly fizzy due to CO₂.
The fungus often grows several centimeters thick, and around day 10, a new thin mucilaginous layer forms. Monitor the jar’s liquid level and top up occasionally. If it evaporates too much, the fungus weakens but usually recovers once fresh tea is added.
Maintain two jars: one for the fungus, and one for the fermented drink. Refresh every 5–7 days (or every 3 days in summer due to faster fermentation). Rinse the fungus weekly with warm boiled water for better taste. If left too long, it turns into vinegar, undrinkable.
A darkening fungus (brown film) indicates it’s dying and needs replacement.
Consumption Guidelines
Kombucha is safe for children and pregnant women.
Avoid drinking before, during, or immediately after meals—wait 2–3 hours. If overeating occurs, half a glass can relieve discomfort.
Drink twice daily: morning for stimulation, evening for relaxation and sleep normalization.
Before drinking, strain through gauze. The best taste is achieved at one week of fermentation. Store the beverage chilled—it tastes better cold.
Contraindications
There are very few: avoid in gastric ulcers and high stomach acidity.
Tea fungus is incredibly beneficial for human health!
