I periodically make kombucha for our refreshment in hot weather; it's been close to 90 here for a few days, so I put on a jar to ferment. Kombucha is fermented black tea and I like it because it's fizzy; my husband likes it because it's a balanced blend of sour and sweet; my kids like it because it's sweet - Ben calls it "soda."
It looks like a bad science experiment sitting on the counter as it ferments, but my husband took a beautiful picture of it because he wanted me to put it on my blog. Here 'tis.
The thing floating in the tea is the starter culture, usually called a "mushroom." Kombucha is apparently an ancient beverage of Russia and Asia and also purportedly full of healthy bacteria like yogurt. Maybe, maybe not, but my family loves something refreshing when the heat gets going. The way my mint is coming up, it won't be long before we have mint tea too.