Tea mushroom- kombucha.

Tea mushroom symbiotically combines lichen with acetic acid bacteria and yeast. Yeast takes care of fermentation processes of sweet tea but bacterial culture is fermenting liquid so it acquires curative qualities.   

Tea mushroom infusion contains ferments that holds important value providing for body functions by splitting up proteins, fats and starch between which is also invaluable glucuronic acid, vitamins B, C, PP, D, different ferments, lipids and sugar joints. 

Regular usage of the tea mushroom (not too much!) lowers blood pressure and balances functions of central nervous system. Lactic acid that kombucha contains destroys noxious bacteria in  gastrointestinal tract.