Iron is essential element for human metabolism and it is a constituent of both heme- containing and nonheme proteins. Its deficiency can cause serious diseases, i.e. iron-deficiency anemia, with some fatal consequences. Tea fungus beverage has high nutritional value and some pharmaceutical effects. It is widely consumed allover the world and its benefits were proved a number of times. The aim of this paper was to investigate tea fungus fermentation on a substrate containing iron(II)-ions and the possibility of obtaining a beverage enriched with iron. We monitored pH, iron content and also the production of L-ascorbic acid, which is very important for iron absorption in humans.