kom·bu·cha (k m b  chä)n. A lightly sparkling beverage made by fermenting black or green tea and sugar with a culture of various bacteria and yeasts. [Probably from Japanese kombucha, tea made from kombu (the Japanese word perhaps being used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the kombucha culture was thought to resemble seaweed) : kombu, kombu; see kombu + cha, tea; see chanoyu.] |
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