Kombucha (Kombucha) is a fermented tea that is quite famous these days. The drink was first made in China in the 3rd century BC. To date, kombucha is popular in many countries. In this article, we propose to consider its specific advantages. Kombucha contains glucuronic acid, which is a detoxifier. The body converts toxins into compounds that are then excreted from it. The use of kombucha helps protect tissues from external absorption of industrial toxins. Kombucha is rich in antioxidants such as vitamin C, E, beta-carotene, carotenoids. Kombucha can have a very positive effect on chronic disease caused by oxidative stress. The high content of vitamin C in kombucha supports immunity, protects against cellular damage and inflammatory diseases. Kombucha helps to balance the metabolism in the body, which leads to the normalization of weight. Along with balancing the metabolism, kombucha lowers blood sugar levels. From this follows a lower likelihood of diabetes, as well as control of appetite. Individuals with anemia are highly recommended to consume kombucha. The organic acids contained in the drink allow the body to better absorb iron from plant sources.