Abstract: Kombucha Tea, a fermenting sugared tea, fermented by a symbiotic culture of acetic acid bacteria and yeast, which is a health drink popular around the world. In the recent years, most research in China on Kombucha was about optimizing the condition during the fermentation. Many research were done in the world and someplace in China on Kombucha was about the molecular mechanism in antioxidant and antibacterial effect. Meanwhile the functional factors in Kombucha, D-Saccharic acid 1, 4-lactone, DSL, had found that had a protect on human liver and other organs. Many research also done in the world on the byproduct, bacterial cellulose, especially on the nano size of bacterial cellulose. The component bacterium, related processes and probiotic effect had elaborated in this paper, also some personal viewpoint had added, and the comparation between China and overseas about the Kombucha.