kombucha

/ˌkɑmˈbu.t͡ʃə/

Etymology

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”).

noun

A fermented, effervescent, and sweetened black tea of Mongolian origin.“Kombucha is the primary focus of this book and arguably the most popular home ferment and aforementioned store-bought probiotic drink.”