Scientists are working on a use for tea mushrooms other than making kombucha.
Through the efficient production of cellulose, they are developing a method to create food packaging and clothing materials (artificial leather and other textiles) from the “mushroom.”
Served immediately after frying, they retain their crunchy exterior and soft center. Dipped in a chocolate dip with cinnamon or served with sugar and fruit, they make a delicious dessert.