FREQUENTLY ASKED QUESTIONS!
What is Kombucha and Jun?
“Kom-boo-cha” is a sweet and sour tasting fermented tea. Kombucha is ancient but has become very popular in the recent decades. It is made by sweetening tea with sugar and adding the kombucha culture called a SCOBY (Symbiotic Colony Of Bacteria and Yeast). In the same way a yogurt culture ferments milk, the kombucha culture ferments tea. Jun is like the lesser known, but just as fabulous cousin of kombucha. The bacteria and yeast of a jun culture prefer green tea and honey over black tea and sugar. The result of the culturing of either tea is a beautiful, bubbly, delicious, probiotic, health tonic!
What are the health benefits?
Kombucha is most known for its probiotic content. Probiotics are beneficial bacteria that may improve gut health. Kombucha also contains many healthy organic acids, enzymes, B vitamins and antioxidants. Kombucha has been known to help with many different health issues but generally, it supports your body’s already brilliant systems of digestion, elimination, and detoxification.
Aside from kombucha, there are inherent health properties of tea used in brewing kombucha. Tea is high in antioxidants, alkaloids, and amino acids, all made more bioavailable from the alchemical process of fermentation! Kombucha extracts the flavonoids and vitamins from the flavoring agents (herbs, fruits, superfoods) used in kombucha as well. Overall, the finished kombucha or jun product is like a bottle of micronutrients that if made well, tastes great!
How are you supposed to drink kombucha?
I get this question a lot and in short, there is no wrong way to drink kombucha! The first thing I recommend is to listen to your body. If you try some and want more, then drink it! If your body feels like it has had enough than don’t drink any more. Some days you might not have any and some days you might drink a 32-ounce bottle! If your brain needs more of a concrete answer to this question, I recommend drinking smaller amounts more often than a large amount all at once. I typically drink 4 ounces, about three times throughout the day. I love drinking kombucha or having some kind of raw fermented food with cooked meals, because cooking can destroy the enzymes in the food that help with digesting it.
Is Kombucha safe to drink for everyone?
Kombucha is very safe to drink, there is not one recorded fatality from consuming kombucha in the thousands of years it has been around. But just like some people have a bad experience from eating peanuts, it can affect every body differently. If you are new to kombucha try a small amount on an empty stomach first thing in the morning. This will give you the chance to assess the effects. If you have a compromised immune system, I would advise to start slow, in the same way you should introduce anything new into your diet. Take only small amounts and monitor the effects on your body. For pregnant or nursing women who are used to drinking kombucha, it can be great to alleviate some of the common issues like fatigue, heart burn, indigestion and milk flow but again, everyone is different. If you have never had kombucha before, pregnancy might not be the best time to start, as with anything else. If you are on many different pharmaceutical medications for many different issues, and or have serious liver damage, I recommend consulting your health care provider.
How much sugar is in kombucha?
Kombucha is one of the lowest sugar drinks out there! The amount of sugar varies depending on who is brewing it and what they are flavoring it with. An 8 oz glass of unflavored kombucha averages 2-6 grams of sugar. You can compare this with 8 oz of 1% milk having 12g, 8 oz of orange juice with 18g, and 8 oz of Pepsi having 28g! The longer the kombucha ferments, the less sugar there will be. At Lunar Infusions, we take care to keep sugar levels low, and only use fruit to flavor if it is in season. Most of the flavor in our kombucha comes from herbs which add zero sugar!
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