| No. | Item | Definition |
|---|---|---|
| 1. | acidify | lower pH to improve safety |
| 2. | acidity | sourness level of the brew |
| 3. | aerobic | requiring oxygen to grow |
| 4. | anaerobic | growing without oxygen |
| 5. | apple | common fruit flavor addition |
| 6. | aroma | smell of the kombucha |
| 7. | bacteria | microbes producing acids in kombucha |
| 8. | balanced | well-proportioned sweet and sour |
| 9. | berry | small fruit used for flavoring |
| 10. | black tea | common tea used for kombucha |
| 11. | bottle | container for finished kombucha |
| 12. | burp | release pressure from a bottle |
| 13. | cap | seal used on a bottle |
| 14. | carbonation | dissolved bubbles in the drink |
| 15. | clean | free from dirt and residue |
| 16. | cloth | breathable cover for brewing jar |
| 17. | contamination | unwanted microbes entering the brew |
| 18. | cool | bring tea to safe temperature |
| 19. | cover | cloth or lid over vessel |
| 20. | decant | pour off without sediment |
| 21. | discard | throw away unwanted material |
| 22. | dissolve | mix sugar fully into liquid |
| 23. | dormant | temporarily inactive |
| 24. | dry | not sweet; fully fermented |
| 25. | ethanol | alcohol produced during fermentation |
| 26. | F1 | first fermentation stage |
| 27. | fermentation | microbial conversion of sugars to acids |
| 28. | filter | remove solids from liquid |
| 29. | fizz | bubbly effervescence in kombucha |
| 30. | flavoring | ingredient added for taste |
| 31. | floral | having flowerlike aroma notes |
| 32. | fruity | having fruitlike flavor notes |
| 33. | funnel | tool for pouring into bottles |
| 34. | ginger | common spicy kombucha flavor |
| 35. | gluconic | relating to gluconic acid |
| 36. | grape | fruit flavor used in bottling |
| 37. | green tea | lighter tea used for kombucha |
| 38. | harvest | collect finished kombucha |
| 39. | headspace | empty space above liquid |
| 40. | healthy | showing good fermentation signs |
| 41. | herb | leafy plant used for flavor |
| 42. | hibiscus | tart floral infusion ingredient |
| 43. | hydrometer | tool measuring liquid density |
| 44. | infuse | extract flavor from tea leaves |
| 45. | inoculate | introduce culture to sweet tea |
| 46. | jar | wide container for brewing |
| 47. | juice | liquid from fruit for flavoring |
| 48. | kahm | surface yeast film, usually harmless |
| 49. | lavender | floral herb used sparingly |
| 50. | lemon | common citrus flavor addition |
| 51. | live | containing active microorganisms |
| 52. | mango | tropical fruit flavor |
| 53. | mellow | soft, rounded flavor |
| 54. | microbe | tiny living organism |
| 55. | mint | cool herb for flavoring |
| 56. | mold | fuzzy spoilage growth on kombucha |
| 57. | mother | another name for the culture |
| 58. | musty | having stale, moldy smell |
| 59. | off-flavor | undesirable taste in the brew |
| 60. | oolong | partially oxidized tea option |
| 61. | organic | grown without many synthetic chemicals |
| 62. | overfermented | fermented too long or too far |
| 63. | pasteurize | heat to reduce living microbes |
| 64. | peach | sweet stone fruit flavor |
| 65. | pellicle | cellulose layer formed during fermentation |
| 66. | pH | measure of acidity or alkalinity |
| 67. | pineapple | tropical fruit adding sweetness |
| 68. | probiotic | containing beneficial live microbes |
| 69. | puree | blended fruit used for flavor |
| 70. | ratio | proportion between ingredients |
| 71. | raw | unpasteurized and not heat-treated |
| 72. | recipe | set of brewing instructions |
| 73. | refrigerate | chill to slow fermentation |
| 74. | revive | restore activity to a culture |
| 75. | rinse | wash away soap or debris |
| 76. | sanitize | clean to reduce contamination |
| 77. | SCOBY | symbiotic culture used to ferment tea |
| 78. | sediment | settled particles in liquid |
| 79. | sour | acidic flavor on the tongue |
| 80. | starter tea | finished kombucha used to acidify batch |
| 81. | steep | soak tea in hot water |
| 82. | strain | separate liquid from solids |
| 83. | sugar | food source for fermentation microbes |
| 84. | sweet tea | tea mixed with sugar before fermenting |
| 85. | swing-top | bottle with hinged stopper |
| 86. | tart | pleasantly sour in taste |
| 87. | tea | base liquid for kombucha |
| 88. | temperature | degree of heat during brewing |
| 89. | thermometer | tool for measuring temperature |
| 90. | transfer | move liquid to another container |
| 91. | troubleshoot | identify and fix brewing problems |
| 92. | underfermented | not fermented long enough |
| 93. | unpasteurized | not heat-treated after brewing |
| 94. | vinegar | acetic acid flavor note |
| 95. | white tea | delicate tea sometimes used |
| 96. | wild | not controlled or domesticated |
| 97. | yeast | fungus that ferments sugar |
| 98. | yeasty | having noticeable yeast character |
| 99. | young | early in fermentation |
| 100. | zest | outer citrus peel for flavor |