Kombucha tea is produced by the fermentation of sweetened black tea that is carried out by a kombucha mushroom or tea-fungus. The mushroom can be purchased from a number of commercial vendors, but, traditionally, is more often a gift from a friend or neighbour. When the mushroom is placed in the sweetened tea, the bacteria and yeast of the mushroom transform the solution in about two weeks to an acidic, sharp tasting beverage that is pleasant to the taste when consumed after being refrigerated. Under proper conditions the mushroom duplicates itself during the fermentation and the result is a second mushroom that can be split off and used to start a new brew, or can be given to a friend.