We started brewing Jun-Kombucha in our kitchen after years of experimenting with traditional Kombucha (Black Tea and Cane Sugar). Honey is commonly considered a healthier and more sustainable sugar source for its locality. Put simply, using it for fermentation with our beloved Jun culture felt like the right thing to do. The results of this simple combination were both calming and sustaining. This was a sort of revolutionary time for us, we were starting to look further into our gut-health and how it acts as the base to regulating so many other vital systems of the body. Adaptogens like organic Reishi and Ashwagandha brought a medicinal component to the tea blends we were making at home. We began to see that when fused with a bubbly probiotic Jun-Kombucha, the results were not only delicious, but supported holistic health. With Bee populations in decline globally, our core mission is to support local beekeeper's while providing a thriving probiotic beverage for all to enjoy. Bee Well & Thrive
