This is a fermented product that makes a “Scoby” or mushroom. You can see the Scoby in the bowl. It is a fermented tea.
This link tells you a bit more about it.
What I basically do is pour it into these mason jars. Then we clean the container (what Tony is doing) then sterolize it with Kombuncha
We then add cooled brewed tea that has been sweetened the jar along with some more water, and the old scoby and some of the last batch.
In the end we cover it with a paper towel and put it in a dark place (closet) for about 2 weeks then we do it all over again.
The mason jars of Kombuncha we can add flavorings to. I added Ginger tonight, though your imagination can go wild on this. Then you seal the jars and after a few days you will have a carbonated drink. It is really quite amazing.