Despite a fashion on a drink from the tea kombucha, not all doctors treated it equally kindly and confidentially. Were also such who did not trust not clear substrata and tried to investigate them. For example, doctor Shtilman living in Gdansk, has decided to study carefully before this mysterious foreigner, to find out its origin, positive and negative sides and only then to start to apply it to treatment of people and animals. Undertaken this work, Shtilman has quickly enough understood that kombuchas is available three versions. At the heart of everyone the essence at all nevertheless the different lies zoogloea, but.

Shtilman considered that the tea Chinese mushroom represents a heavy layered film, sea Indian rice has a film easy, and it is formed because of oversight when water in bank forget to change throughout very considerable quantity of time (3-6 months). It even did careful assumptions concerning that sea rice are grains of a tea kombucha from which it is possible to grow up a mushroom. An intermediate condition of this growth of Shtilman named the Tibetan dairy mushroom, thereby, with which help did curdled milk. Alas, to finish the work to the logic end to it and it was not possible because Medical academy of Sciencesand has not allocated to it means for studying of a tea kombucha, having counted this work senseless and absolutely unnecessary.

But after a while Swisses have become interested in an unknown substratum. In the beginning of the XX-th century they have started to study sea Indian fig. During these researches of Bljumer, Porhet and Meyer have managed to differentiate at last these two cultures — a kombucha and sea Indian rice — both on appearance, and on structure of a film which it forms, having proved that between plants there is nothing the general. At the same time it has been established that the given individuals in general wrongly name mushrooms. Actually one of the components uniting them, presence in plants of acetic bacteria is. Hence, the tea kombucha, sea Indian rice and a dairy Tibetan mushroom represent special type of, the cultivated acetic uterus, those that was always used at vinegar preparation. And the acetic uterus is just and there is zoogloea, the mucous film formed spontaneously and similar that appears in beer and fault. It can be different, and everyone has own taste and aroma. Later these researches have been continued by the Russian biologist A.A.Bachinsky. It by experiences has allocated in the given cultures presence of acetic bacteria, thereby, having confirmed that all of them are zoogloes. She asserted that these bacteria have arisen a natural way, having developed like slime on drinks.

Then those on pads have transferred to different liquid products of a fly or the butterfly. All versions zoogloes it has united «a kombucha» under the general name, being assured that medical properties of all cultures are absolutely identical. But, as it was found out later, it only has confused everything, without having managed to find differences between sea Indian rice and a dairy Tibetan mushroom. Long time after that them and considered as cultures of a tea kombucha.

And only the Polish chemist Juzef Bolshich has placed all in the places. He has managed to prove that all three zoogloes are absolutely different cultures, each of which possesses own features, a structure and morphology, and that each culture is allocated only to it by inherent curative properties. Leaning against the theory of Boltina, nature man Tomash Gromak has tried to reveal curative qualities of each of cultures. But at it left nothing, besides because of absence of allocation of grants for researches of mushrooms. To the state occupied during that moment with general reorganization, was at all to mushrooms.

And still from all three cultures the kombucha most full was studied in Russia. In this time its name some times changed. At first the culture was called as a tea mushroom, then — theVolga mushroom, a mushroom sea, a mushroom Manchurian, a Japanese sponge, a Japanese uterus, tea kvass and simply kvass. Absolutely differently the tea kombucha was called in Germany, France, China and Japan. So, Germans preferred to call its wonderful mushroom, Frenchmen called a plant «Fango», Chineses – “kam-bu-ha” (the syllable «ha» means “tea”), and Japanese and now name it «kombucha».

Nowadays there is even an official version of that, as well as whence there was a kombucha, though also it no more than the next hypothesis. And still the scientists, who were engaged in research of its stories, assert that the native land of a tea kombucha is Tibet. There from the culture has extended in India, then in China, and in Russia from which already the mushroom has continued the triumphal procession across all Europe. In the European countries it specially grew up in wooden ditches. Cases when the fungus grew till the huge sizes are known and weighed over 100 kg.

Now the kombucha is cultivated both in Asia, and in Europe. It exists as symbiosis of two species of microorganisms — acetic bacteria and barmy fungi. In common these microorganisms provide to a mushroom high nutritious and curative properties thanks to which it is possible both to prevent various diseases, and to treat them.