According to the organizers:
Kombucha is a symbiotic culture of yeast and bacteria. Kombucha was predominately a homemade drink until it began being sold commercially in the 1990’s. Kombucha has many different names, in every language kombucha means “tea fungus” or “tea mushroom”.
In this workshop we will cover history, biology, uses, and brewing techniques. Each student will go home with 8 ounces of their own Kombucha brew (including mother + starter tea) that they made in class.