Organic Kombucha Tea – Mango


This organic kombucha tea flavour is Mango, a high quality Australian made iced green tea kabucha from Pep Tea which is brewed and bottled at Tea Gardens NSW in the beautiful Hunter Valley. FREE FROM: Caffeine, Gluten, GMO, Lactose, Fat , Preservatives. LOW CALORIE, LOW CARBS , LOW GI Kombucha is a symbiotic culture of beneficial bacteriaand yeast. The first documented brewing of Kombucha was in China in 221 BC. Over the centuries there have been many claims made about the health benefits from drinking this amazing elixir. The Mother, or mushroom, as it is sometimes referred, is very much like a pancake floating on top of a brew of sweetened organic tea. After a couple of weeks the brew is converted to beneficial enzymes, probiotics, anti-oxidants, minerals and organic acids. This incredible cocktail, consumed on a daily basis will help to balance your gut flora and assist liver function enabling your body to eliminate toxins and boost the immune system. Our bodies have an amazing ability to heal ourselves given the correct fuel. Kombucha ticks all the boxes, and is considered one of the Superfoods. Pep Tea Kombucha is 100% organic, raw and alive (Not Pasteurized). NUTRITIONAL PANEL AVERAGE QUANTITY AVERAGE QUANTITY PER 350ML BOTTLE PER 100M L ENERGY 136.5 kj 39kj PROTEIN 00 00. TOTAL FAT 00 00. CARBOHYDRATES 10.15g 2.9g SUGARS 9.45g 2.7g SODIUM 17.5mg 5.0mg KOMBUCHA typical composition Bacterium gluconicum Bacterium xylinum Acetobacter xylinum Acetobacter xylinoides Acetobacter Ketogenum Saccharomycodes ludwigii Saccharomycodes apiculatus Schizosaccharomyces pombe Zygosaccharomyes Saccharomyces cerevisiae Acetic acid – Acetoacetic acid Benzoic acid – propenyl ester Benzonitrile – Butanoic acid Citric acid – Cyanocobalamin Decanoic acid – Ethyl Acetate Fructose – d-Gluconic acid Glucose – Hexanoic acid Itaconic acid 2-Keto-gluconic acid 5-Keto-gluconic acid 2-Keto-3-deoxy-gluconic Lactic acid Niacinamide Nicotinic acid Pantothenic acid 6-Phospho gluconate Propionic acid Octanoic acid Oxalic acid Riboflavin d-Saccharic acid – (Glucaric acid) Succinic acid Thiamin plus 40 other acid esters in trace amount. Acetobacter aerobic produces acetic acid & gluconic acid and pellicle/cellulose ALWAYS FOUND IN KOMBUCHA Saccharomyces boulardi aerobic or anaerobic Brettanomyces aerobic or anaerobic or acetic acid Lactobacilus aerobic produces Lactic Acid Pediococcus anaerobic produces Lactic Acid What has been determined to be universally common to all strains of Kombucha Mushroom Tea is gluconic acid, acetic acid and fructose in a refreshing semi-sweet elixir. YEASTS Zygosaccharomyces kombuchaensis. Common to all kombucha

SKU: BHD-PEK002 Category: Tag: