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.

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Etymology

Origin of kombucha

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

Example Sentences

McCardel didn’t work in a comfortably air-conditioned office with kombucha on tap.

From MarketWatch • Apr. 4, 2026

They do agree that kombucha tastes bad and is too expensive, and seem to share an interest in space travel, though we also see that she’s done some cramming on the subject.

From Los Angeles Times • Feb. 18, 2026

Social media influencers promote unproven supplements said to boost gut health, whilst milk and kombucha brands promise to nourish them with "good bacteria".

From BBC • Jan. 12, 2026

Many cheeses, some pickles, kombucha, tempeh and sourdough bread are all fermented.

From The Wall Street Journal • Nov. 11, 2025

There was a radical traveling nurse who had brought home-brewed kombucha, a college-age activist who didn’t want to be photographed for op-sec reasons, and three white Baby Boomers from local refugee and immigrant aid groups.

From Slate • Sep. 19, 2025