Glossary | Kombucha Tea Brewing & Fermenting Terms
F2 - Kombucha 2nd Fermentation
In kombucha home brewing, F2 refers to second fermentation. The "second fermentation" is the phase of the kombucha brewing process where the kombucha is bottled and sealed to create the right conditions to have the yeast and bacteria make the tea effervescent. Usually, this step involves adding fruits, roots, or herbs to flavor the kombucha tea.
A fermented and lightly carbonated probiotic drink made with black or green tea with the help of a symbiotic relationship of good bacteria (know as probiotic) and yeast. This symbiotic relationship of bacteria and yeast is also know in the kombucha world as a SCOBY. Learn more.
Probiotics are live "good" or "helpful" bacteria or yeast that are beneficial to the body. Probiotics are especially good for gut health and the digestive system. Probiotics can be found in kombucha and other foods like yogurt.
Mushroom tea is another common tern used to describe kombucha tea. The effervescent fermented tea that is made with green or black tea, sugar, and a symbiotic relationship of good bacteria and yeast. The bacteria and yeast is also know as a SCOBY.
When talking about kombucha, what does the word SCOBY mean? It is actually not a word, but instead an acronym for Symbiotic Culture Of Bacteria & Yeast. This what transforms your regular black or green sweetened tea to kombucha.