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kombucha

American  
[kawm-boo-chah, kuhm-boo-chuh] / kɔmˈbu tʃɑ, kəmˈbu tʃə /

noun

  1. a mildly alcoholic fermented beverage made by adding a live culture of yeast and bacteria to sweetened tea.


Etymology

Origin of kombucha

First recorded in 1900–05; probably an English misapplication or misunderstanding of Japanese kombu “seaweed” + cha “tea”

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

Will air become a municipal service, or a luxury commodity like canned kombucha?

From Salon Jul. 19, 2026

The findings also highlight that kombucha should not be viewed as a single, uniform beverage.

From Science Daily Jun. 23, 2026

Recent years have seen natto join a series of fermented foods, from kimchi to kombucha, that have surged in popularity worldwide as Americans in particular seek better digestive health following the Covid-19 pandemic.

From Barron's Jun. 22, 2026

Orange juice had even lost the battle for shelf space to seltzers and energy drinks and kombucha and more.

From Slate Apr. 20, 2026

"There are lots of theories about why a diverse microbiome is good, but we don't have strong enough real-world evidence to recommend kombucha to patients."

From BBC Nov. 21, 2025

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