Pep Tea's natural ginger root flavoured Organic kombucha is a refreshing alternative, high in antioxidents and probiotics and very low in sugar, so it is actually good for you
Pep Tea's 4 mixed natural flavours of certified organic kombucha tea is a high quality Australian made, green tea kombucha from Pep Tea which is brewed and bottled at a purpose built kombucha brewery at Tea Gardens NSW in the beautiful Hunter Valley. Pep Tea brand kombucha is shelf stable and so does not need refrigeration until opened.
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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).
AVERAGE QUANTITY AVERAGE QUANTITY
PER 350ML BOTTLE PER 100ML
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.
Zygosaccharomyces kombuchaensis. Common to all kombucha
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