Brew­ing for good health

The famed fer­mented tea has truly gone main­stream.

Good - - FOOD - Words Lindy Davis

Mir­a­cle fun­gus, gout jel­ly­fish and Manchurian mush­room tea – these are all names that de­scribe the pop­u­lar fer­mented tea com­monly known as kom­bucha. Global de­mand for this ‘elixir of im­mor­tal­ity’ has bub­bled well be­yond the health food shops, into the main­stream mar­ket.

Orig­i­nat­ing in the Far East, the nat­u­rally fer­mented health drink was used as a medic­i­nal tonic for cen­turies. Recog­nised for its health ben­e­fits in aid­ing di­ges­tion and bal­anc­ing the gut, com­mit­ted kom­bucha fans say it also gives them ad­di­tional im­mune sup­port, bet­ter me­tab­o­lism, in­creased en­ergy and a sense of over­all well­be­ing.

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