Alcohol is fermented, right?

Alcohol is the biproduct of bacteria eating sugar.

So when tea is fermented do bacteria eat sugar?

"Sucrose is converted, biochemically, into fructose and glucose, and these into gluconic acid and acetic acid, and these substances are present in the drink."

https://en.wikipedia.org/wiki/Kombucha

So... Yay for kombucha? Or no yay?

I don't know for sure!  

Since kombucha is called a "mushroom" by many people, and a "fungus" by others, and since it is a yeast as well as a bacterial ferment, there are those who will automatically warn all candida albicans victims - those with chronic candiasis or any other kind of yeast infections - to stay away from Kombucha.

However, this is not right. The Schizosacharomycodes, that is in the Kombucha culture, is a yeast that is not in the family of candida, so it can be actually antagonistic to the troublesome yeast that infects so many people.

Kombucha is likely to be very beneficial for the following reason. Candida albicans is a yeast which competes with your bowel microflora and produces nothing in the way of benefit to the host organism. It occupies the body's defenses which have to be mobilized to oppose it. While this is going on your immune system can not effectively deal with other infections. Kombucha, on the other hand, is a community of microorganisms that do have a beneficial effect on the host, namely by producing glucuronic acid. The yeasts in Kombucha compete with the candida yeasts and gradually replace them. They reproduce vegitatively or by fission rather than by producing spores. This means that instead of having an enemy inside you, you have a friend.

http://www.kombu.de/candida.htm

Thanks for the passage.

Candida is a favorite of Emily Kate Moon's. 

http://pandawhale.com/post/37974/candida-and-the-veggies-would-be-a-great-rock-band-name