kombucha

Origin disputed. Possibly from Japanese 昆布茶 (konbucha, literally “kelp (konbu) tea”), a different type of beverage, and not related to fermentation.

Alternatively, derived from Kombu, reportedly a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo in 414 CE + cha (“tea”).

• (General American) IPA^(key): /ˌkɑmˈbu.t͡ʃə/, /ˌkɑmˈbu.ʃə/

• Audio (Southern England):

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kombucha (countable and uncountable, plural kombuchas)

1. A fermentation of sweetened tea of Mongolian origin.

   Synonym: (colloquial) booch

   Coordinate terms: kvass, jun

   • 2020, Chad Turner, The Joy of Home Brewing Kombucha‎^[1], Simon and Schuster, →ISBN:

     Kombucha is the primary focus of this book and arguably the most popular home ferment and aforementioned store-bought probiotic drink.

   • For more quotations using this term, see Citations:kombucha.

• booch

• kombu

• “kombucha”, in Lexico, Dictionary.com; Oxford University Press, 2019–2022.
• “kombucha”, in Merriam-Webster Online Dictionary, Springfield, Mass.: Merriam-Webster, 1996–present.
• “kombucha”, in The American Heritage Dictionary of the English Language, 5th edition, Boston, Mass.: Houghton Mifflin Harcourt, 2016, →ISBN.

• IPA^(key): /komˈbut͡ʃa/ [kõmˈbu.t͡ʃa]
• Rhymes: -utʃa
• Syllabification: kom‧bu‧cha

kombucha f (plural kombuchas)

1. kombucha